Strawberries are my all-time favourite fruit and strawberries cupcake and cream are obviously a classic combo. The basis for this cake is a classic vanilla sponge. Add strawberries in a food processor and let them pulverize until they are completely liquidized, put the puree in a medium-sized pan then add two tablespoons of sugar and give it a good stir.

Put it on medium heat and bring it to a boil once boiling, turn the heat down and simmer for around 30 minutes until really nice and thick. Add self-raising flour in a bowl then add castor sugar and unsalted butter and bicarbonate soda then two large eggs.

Beat that on medium speed for 30 seconds. Ad whole milk with vanilla extract then turn that to medium speed and beat that to about a minute. Take a few tablespoons of the thick strawberries and add it to the batter and fold it in. Scoop the batter onto your cupcake liners and then bake at 170 degrees Celcius for around 20 minutes.

While the cake is cooling down, start making the icing, instead of using milk, you can use double cream. Start with unsalted butter in a stand mixer then beat on high speed for about 5 minutes. Add icing sugar in two stages beating it really well after each addition then add the double cream. Beat it for around a minute or two to make it really fluffy.

Add in your strawberry goo then place in a piping bag then begin decorating the cupcakes. Finish it with a strawberry on top of each cupcake. Give it a go and tell us how you made it, Enjoy.


  • 6 tbsp (84g), unsalted butter, room temperature
  • 3/4 cup (155g) sugar
  • 6 tbsp (86g) sour cream
  • 2 tsp vanilla extract
  • 3 large egg whites, room temperature
  • 1 1/4 cups (163g) all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 6 tbsp (90ml) milk
  • 2 tbsp (30ml) water

Strawberry Frosting;

  • 1 cup freeze-dried strawberries
  • 1 cup (224g) unsalted butter, room temperature
  • 4 cups (460g) powdered sugar
  • 3–4 tbsp (45-60ml) water or milk
  • Pinch of salt
  • Fresh berries, for topping


  • 1/2 cup (120ml) heavy whipping cream, cold
  • 1/4 cup (29g) powdered sugar
  • 1/2 tsp vanilla extract
  • 3 oz cream cheese, room temperature
  • 1/2 cup chopped strawberries


  1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  2. In a large mixing bowl, cream butter and sugar together until light in colour and fluffy, about 3-4 minutes.
  3. Add sour cream and vanilla extract and mix until well combined.
  4. Add egg whites in two batches, mixing until well combined after each.
  5. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  6. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
  7. Add half of the dry ingredients to the batter and mix until well combined.
  8. Add the milk mixture and mix until well combined.
  9. Add remaining dry ingredients and mix until well combined.
  10. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  11. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  12. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
  13. While the cupcakes cool, make the frosting. Add the freeze-dried berries to a food processor and grind them into a powder. Set aside.
  14. Add the butter to a large mixer bowl and mix until smooth.
  15. Add about half of the powdered sugar and mix until smooth
  16. Add up to 3 tablespoons of water or milk and the salt and mix until smooth.
  17.  Add the remaining powdered sugar and powdered berries and mix until well combined and smooth.
  18. Add additional water or milk, as needed. Set frosting aside.

To make the filling;

  1. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl.
  2. Whip on high speed with the whisk attachment until soft peaks form.
  3. Add the cream cheese and continue whipping until stiff peaks form. It’ll happen quickly.
  4. Stir in the chopped strawberries.
  5. When the cupcakes have cooled, use a cupcake corer or small knife to remove the centres of the cupcakes.
  6. Fill the centres with the cream filling.
  7. Pipe the frosting onto the cupcakes.
  8. Top the cupcakes with a strawberry, then refrigerate until ready to serve.