Prep time:

20 mins

Cook time:

15 mins

Serves:

Makes approx 12

Ingredients

150g golden caster sugar
150g butter
125g self-raising flour
25g cornflour
3 medium eggs
1tsp vanilla extract
2tbsp semi-skimmed milk

For the topping and filling

2 punnets of smallish strawberries (or you can cut larger ones into smaller chunks)
1 packet of quick gel (such as Green’s)
300ml double cream
1 ½ tbsp icing sugar
Splash of vanilla extract

Method

1. Preheat your oven to 160°C/Gas Mark 3 and line a 12-hole muffin tray with cases.
2. Beat the sugar and butter with the vanilla essence until light and fluffy (about 5 minutes).
3. Add 1 egg, 1/3 of the flour and a splash of milk and beat until just combined. Repeat until all the ingredients are combined.
4. Fill your cases to 2/3 full. Using an ice cream scoop will help you get the perfect measure.
5. Bake in the oven for approximately 15-18 minutes or until golden and a toothpick inserted into one of the cakes comes out clean.
6. Remove and cool in the tray for 10 minute before cooling on a wire rack.
7. Prepare the strawberries by cutting in half or smaller if you wish.
8. Whip the double cream with the vanilla extract and icing sugar until stiff enough to pipe. Put in a piping bag and chill in the fridge in the piping bag until you are ready.
9. When the cakes are cold, cut out the centre of each cake using an apple corer. Pipe a little fresh cream into each cake to fill and pop a bit of cake back on top of the hole.
10. Arrange the strawberries on the tops of the cakes.
11. Heat the quick gel according to the instructions.
12. When the quick gel has cooled (it only takes a few minutes to cool), pour over the top of the strawberries using a spoon to guide you. Don’t worry if some of the gel dribbles down the sides of the cake case as when it cools you can scrape it off easily with a spoon or cut around the edge of the cake case and the excess jelly will fall away.
13. Eat within 6 hours.

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