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Servings 12 cakes
Author GBBO

Ingredients

  • For the Cakes
  • 125 g of softened unsalted butter
  • 175 g caster sugar
  • 2 large free range eggs
  • 1/2 teaspoon of vanilla extract
  • 175 g self raising flour
  • pinch of salt
  • 3 tablespoons of milk
  • 100 g of strawberries
  • 1-2 tablespoons of strawberry jam
  • For the Frosting
  • 15 g softened unsalted butter
  • 250 full fat cream cheese
  • 1/2 teaspoon of vanilla extract
  • 275 sifted icing sugar
  • strawberries to decorate

Instructions

  1. Preheat your oven to 180 degrees C.
  2. Cream butter and sugar together for 5 minutes until light and fluffy.
  3. Beat the eggs with the vanilla and add to the creamed mixture a little at a time.
  4. Sift in the flour and salt
  5. add milk and gently fold in the strawberries
  6. Spoon mixture into paper cases
  7. Bake for 20 minutes until golden brown and firm
  8. transfer to a wire rack to cool completely
  9. Once cool, use a small knife to remove a plug of sponge from each cake and add 1/4 teaspoon of jam then replace the sponge
  10. To make the frosting beat together the cream cheese, butter and vanilla, then add the icing sugar
  11. Pipe onto the top of the cakes and decorate with a strawberry