Strawberry Cupcakes

Strawberry Cupcakes //

 Strawberry Cupcakes – Fluffy vanilla cupcakes filled with freeze dried strawberries and strawberry jam, and topped with vanilla buttercream and fresh strawberries. Perfect for Wimbledon!

There are few things that scream British summer as much as the Wimbledon fortnight. Last week me and Andy were lucky enough to spend the day at Wimbledon. We arrived in time for the gates opening, and spent the morning wandering around the grounds. What you don’t really see when you’re watching on TV is just how beautiful the grounds of the club are. They are beautifully manicured and packed full of all kinds of varieties of purple flowers. We bounced around the outer courts, catching segments of various matches then took ourselves off to the hill to sit on the grass and enjoy watching the big screen in the sunshine. In the afternoon we got slightly distracted by food!

Strawberry Cupcakes // www.scarletscorchdroppers.comStrawberry Cupcakes //

Much as Wimbledon is a celebration of tennis, its also, arguably, a celebration of food. Everything available seems really fresh and local, starting with the gorgeous juicy strawberries that I couldn’t resist trying. Did you know that they’re picked at 4.00am everyday of the championships to make sure they are as fresh as they possibly can be?!

Strawberry Cupcakes //

I had several bouts of food envy wandering around the food courts and cafes where everything from golden steaming pies and stone baked pizzas, to light crisp summer salads were served up. Then of course there’s the obligatory Pimm’s or champagne that Wimbledon just isn’t Wimbledon without!

We had lunch at the Wingfield restaurant, which was absolutely delicious, and I’d really recommend if you’re heading to the championships and want to treat yourself. We both had a fresh and light prawn and sweet chilli salad, followed by delicious 21 day aged rib eye of beef. For pudding Andy had a citrus yoghurt mousse, but I think I made the best choice with an incredible rich chocolate and chilli tart. It was rich and silky with just a little bit of heat from the chilli. I could eat it again and again. It took a lot of willpower to resist heading back for their afternoon tea later in the day!

Strawberry Cupcakes // www.scarletscorchdroppers.comStrawberry Cupcakes //

These strawberry cupcakes are inspired by the 28,000kg of strawberries consumed at Wimbledon every year! That many strawberries requires a whopping 10,000 litres of fresh cream. Luckily my strawberry cupcakes require far less berries, and taste just as delicious!

Strawberry Cupcakes //

The cupcakes are fluffy vanilla sponge, flecked with freeze dried strawberries. They’re filled with strawberry jam, and topped with vanilla buttercream, more freeze dried strawberries, and juicy fresh strawberries. They use a really simple, fail-safe sponge recipe, which guarantees you delicious cupcakes every time. The freeze dried strawberries give you pretty little flecks of colour right through the cupcakes, and also a hit of strawberry flavour.

Strawberry Cupcakes //

The perfect little treat to enjoy while you watch the tennis this year!


  • I like to use stork in my cupcakes as I think they give a fluffier sponge. If you prefer you can replace it with unsalted butter. You want to use real butter for your buttercream though as the texture and flavour will be far better.
  • You should be able to buy freeze dried strawberries, like these ones from Sainsbury’s, in the baking aisle of most large supermarkets.

Strawberry Cupcakes
Prep time
Cook time
Total time
Strawberry Cupcakes - Fluffy vanilla cupcakes filled with freeze dried strawberries and strawberry jam, and topped with vanilla buttercream and fresh strawberries. Perfect for Wimbledon!
Serves: 12
  • ----- for the cupcakes
  • 170g stork
  • 170g caster sugar
  • 1 teaspoon vanilla extract
  • 170g self raising flour
  • 3 large eggs
  • 3 tablespoon freeze dried strawberries
  • ---- for the topping
  • 150g butter, softened to room temperature
  • 200g icing sugar, sifted
  • 1 teaspoon vanilla extract
  • 12 teaspoons strawberry jam
  • 12 strawberries
  • few spoons strawberry jam
  • few teaspoons freeze dried strawberries
  1. Preheat your oven to 180C / 160C fan / 350F. Line a muffin tray with 12 paper cases.
  2. Cream together your stork, caster sugar and vanilla extract until fluffy and pale. Beat in your eggs and flour. Stir through 3 tablespoons of freeze dried strawberries.
  3. Divide the batter evenly between the paper cases. Bake in the centre of your preheated oven for 15 - 20 minutes, until your cupcakes are risen and golden, and an inserted skewer comes out clean. Put onto a wire rack to cool completely.
  4. Once your cupcakes are cool, use a knife to take a small section of cake from the centre of the top of your cupcakes. You want to remove a piece of cake that would about fill a teaspoon. Fill each centre with strawberry jam.
  5. Next, make your buttercream. Beat the butter until it is soft and pale. Add the icing sugar and vanilla extract, and beat until everything is smooth and well incorporated. Pipe or spread on top of your cupcakes. Sprinkle with freeze dried strawberries and top each one with a fresh strawberry.


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