Strawberry and Cream Cupcakes - a perfect Wimbledon recipe!

Published Monday, Jun 23 2014, 10:20 BST  |  By  |  Add comment
Wimbledon starts today and even if you don't like tennis, who can resist strawberries and cream?

This classic combo is a British favourite and we love this cupcake version. Super pretty to look at and even tastier to eat, these delicious cupcake treats are ideal for any summer occasion.

Strawberries and Cream Cupcakes

© Stork


  • Cupcakes:
  • 115g (4 oz) Stork Tub
  • 115g (4 oz) caster sugar
  • 2 eggs, medium eggs, medium
  • 140g (5 oz) self-raising flour, sieved
  • 1/2 teaspoon baking powder
  • 55g (2 oz) chopped fresh strawberries
  • 1 tablespoon strawberry jam
  • Filling:
  • 150ml Elmlea Whipping,
  • Whipped Icing sugar, to dredge
  • Fresh strawberries to decorate


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.

Prep Time

15 minutes

Cook Time

20-25 minutes

Nutrition Information

Makes 12

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