If there’s one food combo you know can’t go wrong, it’s strawberry and cream. The deliciously creamy taste works perfect for these moreish cupcakes, which are ready in just 4 easy steps. Top with a chopped strawberry for a seriously fruity treat.



For the cupcakes:

115g (4 oz) Stork Tub

115g (4 oz) castor sugar

2 eggs, medium eggs, medium

140g (5 oz) self-raising flour, sieved

½ tsp baking powder

55g (2 oz) chopped fresh strawberries

1 tbsp strawberry jam


For the filling:

150ml Elmlea Whipping,

Whipped Icing sugar, to dredge

Fresh strawberries to decorate


Makes: 12

Prep time: 15 mins

Cooking time: 20-25 mins



1. Place all cake ingredients except strawberries in a mixing bowl and beat together until smooth. Fold in strawberries.

2. Place heaped tablespoons of the mixes in 12 cupcake cases. Bake in the centre of the preheated oven at 180° C, (160-170° C fan), gas mark 4 for 20 – 25 minutes. Cool on wire tray.

3. Mix the whipped Elmlea with a little icing sugar to taste and if using add a little food colouring to achieve a pretty pink colour. Pipe over the cupcakes.

4. Decorate with fresh strawberries.