Ingredients:
3 large egg
125g unsalted butter (soft)
175g caster sugar
175g plain flour
1 tbsp milk
1/2 cup strawberry filling
150ml thickened cream, whipped
Icing sugar, to dust

Extras:
Fresh strawberries

Method:
Step 1: Heat the oven to 170˚C and line a cupcake tin with 12 cupcake cases and set aside.

Step 2: In a medium-sized bowl whisk the butter and caster sugar until light and smooth. Next, add in the eggs one at a time and give it a quick whisk, then add in your flour and baking powder and fold in using a wooden spoon, until fully combined. Finally, add in the tbsp of milk to make a soft dropping consistency.

Step 3: Divide the batter evenly into the cupcake cases and bake for about 12-17 minutes, or by using a skewer to see if the middle has been fully baked. Remove from the tray and allow to cool down on the wire rack.

Step 4: While they are cooling down, you can start to make the filling, whisk the whipped cream until firm peaks form.

Step 5: Once the cupcakes are cool, slice down in the middle, and on one half spread the strawberry jam on it. Next, add some whipping cream and then sandwich with the other half.

Step 6: Finish by dusting some icing sugar and complete with fresh strawberries. Repeat with remaining cakes.

Serve straight away with a nice cup of tea. Enjoy!