Strawberries & Cream Cupcakes

Quintessentially English, these pretty cupcakes are just made for tea with friends. They’re perfect served with a pot of freshly brewed tea for a relaxed summer afternoon.

40 Minutes
Strawberries & Cream Cupcakes

Strawberries & Cream Cupcakes

Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place the Baking Cases into a cupcake tin.


Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Vanilla Extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour with a spoon.


Place spoonfuls of the mixture into the Baking Cases and bake for 15-20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.


Whip the double cream until it creates stiff peaks when lifting your whisk.


Spoon a teaspoon of whipped cream onto the cupcake. Arrange slices of fresh strawberries on to the cream.


Sieve the strawberry jam to remove all the seeds and add a couple of drops of water to create a smooth glaze. Brush over the strawberries to create the perfect glossy finish.

1 serving = 61g

Strawberries & Cream Cupcakes Recipe

Nutritional Information For the recipe Strawberries & Cream Cupcakes

  Per serving Per 100g/ ml
Energy 786 kJ
188 kcal
1275 kJ
305 kcal
Fat 13 g 20 g
Carhohydrate 17 g 27 g
Protein 2 g 3.3 g

Ingredients (12 cupcakes )

For the recipe Strawberries & Cream Cupcakes

For the Cupcakes:

Dr. Oetker Products Used

Product Details

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