Strawberries & Cream Cupcakes

In England, strawberries and cream are a summer staple. Whether sitting in the stands at Wimbledon or making the most of the small amount of British summer sunshine, strawberries & cream will probably be there.

I put my own little spin on traditional strawberries & cream and turned it into a fluffy cupcake.

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These are so, so super easy to make and the taste pretty darn great too.

A few chopped strawberries and a little cream in a vanilla cupcake batter, topped with homemade whipped cream and sliced strawberries.

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Strawberries & Cream Cupcakes:
Makes 18 Cupcakes



  • 1 cup (2 sticks) butter, softened
  • 1 cup sugar
  • 2 cups AP flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 4 eggs
  • 1 tsp. vanilla extract
  • 1/3 cup chopped strawberries
  • 2 tbsp. heavy whipping cream


  • 1 1/2 cups heavy whipping cream
  • 1 tsp. vanilla extract
  • Strawberries, sliced


  1. Preheat oven to 350°F and line muffin pan with cupcake liners.
  2. In a bowl, cream butter and sugar.
  3. In a separate bowl, mix together flour, baking powder and salt.
  4. Add eggs, one at a time, to butter-sugar mixture, beating well after each addition. Add vanilla extract.
  5. Fold in flour mixture, then gently add chopped strawberries and cream.
  6. Scoop batter into cupcake liners and bake for 20 minutes. Remove from oven and cool in pan for 5 minutes before placing on wire rack to cool completely.
  7. For topping, whip cream until soft peaks form. Scoop onto cupcakes and top with strawberry slices.

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