Strawberry butterfly cakes - recipe

Strawberry butterfly cakes

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  • Serves

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For the butterfly cakes

For the decoration

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  1. 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Line a 12 section bun or muffin tray with paper cake cases.

  2. 2

    Add the butter, sugar, flour and baking powder to a food processor or mixing bowl then add the eggs and beat until smooth.

    For this step you'll need:

    • 100g Butter (unsalted)
    • 100g Unrefined golden caster sugar
    • 100g Self-raising white flour
    • ½tsp Baking powder
    • 2 Egg(s) (free range) medium
  3. 3

    Spoon into the cake cases, level the tops with a round bladed knife then bake for 15-18 minutes until well risen and golden brown and the tops spring back when pressed with a fingertip.

  4. 4

    Leave the cakes to cool a little in the tin, lift out and transfer to a wire rack to cool completely.

  5. 5

    To decorate, beat the butter with half the icing sugar (no need to sift) in a food processor until smooth. Add the remaining sugar and 50 g (2 oz) chopped strawberries and beat until smooth and the strawberries have coloured the buttercream pale pink. Or if you don’t have a processor, make the buttercream in a bowl with a wooden spoon then mash the strawberries with a fork then mix in.

    For this step you'll need:

    • 100g Butter (unsalted)
    • 225g Icing sugar Plus extra for sprinkling
    • 50g Strawberries plus six extra for decorating
  6. 6

    Cut a small circle from the top of each cake with a knife then scoop out with a teaspoon. Pipe or spoon the strawberry buttercream into the centre of the cakes.

  7. 7

    Cut 6 sponge tops in half then press into 6 of the cakes at angles to look like butterfly wings. Decorate the remaining cakes with 6 halved strawberries pressed into the buttercream in the same way. Dust lightly with sifted icing sugar.

    For this step you'll need:

    • 6g Strawberries plus six extra for decorating
    • 225g Icing sugar Plus extra for sprinkling

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