I have made these cakes numerous times. The first time I made them was for my 21st birthday. They were definitely a favourite and everyone thoroughly enjoyed them, even my Dad who’s not a massive fan of cakes! I then made them for my Mum who had someone coming over for afternoon tea. This was memorable for me as I remember her friend describing them as an English cream tea in a cake. And that is exactly what it is. A gorgeous mix of soft fruit, bouncy sponge and creamy icing. Every other time I have made them they have been very quick to go, and again, surprisingly, my Dad being the main culprit to the disappearance.
Before making these cakes consider what kind of look you wish to go for. These can be decorated with either fresh strawberries or freeze dry strawberries on the top. Also, the muffin case can sometimes make all the difference. I personally like the tulip cases, but they’re difficult to come by- Sainsbury’s is one of the only places I have managed to come across them. But of course, plain sometimes works just as well, or different patterns, or the cardboard ones I have recently seen. The choice is all yours.
A simple way of transforming a simple sponge into a dreamy eat, you will love these cakes. Enjoy baking these treats and most importantly eating them. The recipe was adapted from the Humming Bird Bakery recipe.
- Large punit of strawberries strawberries
- 180g plain flour
- 210g caster sugar
- 1 ½ teaspoons of baking powder
- 60g unsalted butter room temp
- 180ml of milk
- 1 teaspoon of vanilla extract
- 1 and a half eggs (roughly don’t worry if it’s not exactly half)
- 240g cream cheese
- 75g butter
- 450g icing sugar
- 3 Digestives
- Preheat the oven to 170 degrees, and place your chosen muffin cases into a muffin tin.
- Chop up the strawberries and place in the muffins cases, depending on how much fruity bottom you fancy distributed accordingly. Personally, I love the taste of the strawberries coming through so I make sure the whole bottom is covered plus a tad more. But If you’re wanting to use fresh strawberries to decorate keep some spare
- Using an electric whisk beat together the flour, sugar, baking powder and butter until well combined and looks like sand.
- Pour in milk and vanilla extract and beat on a medium speed until well combined
- Beat in the eggs for a few mins
- Distribute the mixture evenly between the cake cases on top of the strawberries ensuring they are covered too.
- Bake for 20-25 mins
- Whilst they are baking prepare the icing so it can chill in a fridge for a while before piping
- Using an electric whisk beat together the cream cheese, icing sugar and butter until well combined, place in the fridge until your cakes have fully cooled
- Bash the digestives using a rolling pin in a freezer bag until they have turned to crumb
- Pipe/spread the icing on the cake
- Sprinkle your digestive crumbs onto the icing then and place your chosen decoration on the top.