Strawberry cream queen cakes

Strawberries mean summer for me. And these dinky darlings have become a classic for special summer tea parties on the lawn.

These are a grown-up take on the British classic of childhood, butterfly cakes. Think basic fairy cakes - with magical cakey wings - which just makes them taste even more special! Be warned - kiddies love them too!

Make these at the last minute so that the cream doesn't melt and the strawberries are at their best.

Makes 16

12 hole muffin tin and 6 hole muffin tin with 16 paper cases

Preheat oven to 170C

Cupcakes

270g plain flour

240g caster sugar

3 tsp baking powder

110g soft butter

240ml full fat milk

2 eggs

1 tsp vanilla extract

Chantilly

200 ml cream - whipped

1/2 tsp vanilla extract

1 tbsp icing sugar, sieved

4 tbsp strawberry jam

150g fresh strawberries, sliced

icing sugar for dusting

With a handheld electric whisk mix the butter into the flour, baking powder and sugar until it resembles breadcrumbs. Add the milk, egg and vanilla. Whisk for 2 mins until well combined. It will look much runnier than a normal cake mix! Divide between 12 fairy cake cases. Bake for 15-20 min - keep a careful eye on these, they need to be light golden and springy. They will be dry if they get to the dark golden stage.

Leave in the tin for 5 mins then transfer to a wire cooling rack. Leave for at least 40 mins until quite cool to the touch.

When they are cool, whip the cream, add the vanilla and icing sugar.

Cut off the tops (carefully!!) so that they are flat. Then cut this piece into two - these are the wings. With a teaspoon dig out a small hole, (removing just a teaspoonful of cake)- this is not needed and can be eaten as you go!!!

Then either with a piping bag (if you're confident with them) or a teaspoon, add a 1/4 tsp of strawberry jam in the bottom of the hole, then a heaped teaspoonful of cream, then 3-4 slices of strawberry- making sure that the outer, seeded sides of the strawberry are showing - then perhaps a little more cream, enough to carefully stick the wings into - they need to be placed curved sides up, baked sides in.

Do them all, then dust with a little icing sugar. Eat straight away or keep cool in the fridge.