Strawberry cream cupcakes Recipe

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20 min


15 min

Goodtoknow’s cupcake queen, Victoria Threader, has created these exclusive cakes to support Breast Cancer Care’s Strawberry Teas. A light sponge, filled with cream and topped with strawberry jelly – who could resist?


  • 150g golden caster sugar
  • 150g butter
  • 125g self-raising flour
  • 25g cornflour
  • 3 medium eggs
  • 1tsp vanilla extract
  • 2tbsp semi-skimmed milk
  • For the topping and filling
  • 2 punnets of smallish strawberries (or you can cut larger ones into smaller chunks)
  • 1 packet of quick gel (such as Green's)
  • 300ml double cream
  • 1 ½ tbsp icing sugar
  • Splash of vanilla extract


  • To make this cupcake recipe, preheat your oven to 160°C/Gas Mark 3 and line a 12-hole muffin tray with cases.

  • Beat the sugar and butter with the vanilla essence until light and fluffy (about 5 minutes).

  • Add 1 egg, 1/3 of the flour and a splash of milk and beat until just combined. Repeat until all the ingredients are combined.

  • Fill your cases to 2/3 full. Using an ice cream scoop will help you get the perfect measure.

  • Bake in the oven for approximately 15-18 minutes or until golden and a toothpick inserted into one of the cakes comes out clean.

  •  Remove and cool in the tray for 10 minute before cooling on a wire rack.

  • Prepare the strawberries by cutting in half or smaller if you wish.

  • Whip the double cream with the vanilla extract and icing sugar until stiff enough to pipe. Put in a piping bag and chill in the fridge in the piping bag until you are ready.

  • When the cakes are cold, cut out the centre of each cake using an apple corer. Pipe a little fresh cream into each cake to fill and pop a bit of cake back on top of the hole.

  • Arrange the strawberries on the tops of the cakes.

  • Heat the quick gel according to the instructions.  

  • When the quick gel has cooled (it only takes a few minutes to cool), pour over the top of the strawberries using a spoon to guide you. Don’t worry if some of the gel dribbles down the sides of the cake case as when it cools you can scrape it off easily with a spoon or cut around the edge of the cake case and the excess jelly will fall away.

  • Eat within 6 hours.

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