Preparation

• 1
  Preheat the oven to 180 degrees or 160 degrees fan oven.
• 2
  Cut the softened butter, if using, into small pieces. Put the butter or soft margarine into a large bowl with the caster sugar and cream together well.
• 3
  In a separate small bowl, beat the eggs then mix with the vanilla extract. Add them to the butter and sugar and whisk until smooth and well combined.
• 4
  Gradually sift in the flour and gently fold it in until it is all combined, then stir in the milk.
• 5
  Place a fairy cake paper case into the 12 spaces in a bun tin. Spoon some of the cake mixture into the bottom of each paper case, carefully place half a teaspoon of strawberry jam in the middle, then cover with a little more cake mixture so that the jam is in the centre
• 6
  the cases should be up to three quarters full. Bake in the preheated oven for 12-15 minutes, until they are a light golden colour and a skewer comes out clean. Allow to cool.
• 7
  <strong>For the topping:</strong>
• 8
  Slice the stalks from the tops of 75g of strawberries then chop them into pieces and blend them into a puree.
• 9
  Remove the butter from the fridge well before you are ready to make the topping. Cut the softened butter into small pieces, place in a large bowl, sift in half of the icing sugar and beat together well until you have a smooth mixture.
• 10
  Beat in the remaining icing sugar until smooth, then beat in the strawberry puree. Add milk if necessary, a little at a time, until the mixture reaches the desired consistency for piping.
• 11
  Pipe the icing onto the cooled cakes, starting on the outside and spiralling into the centre.
• 12
  Slice the stalks from the tops of the 3 large strawberries and cut them into quarters lengthways. Press a strawberry piece into the icing on top of each cake. Chill in the fridge for a little while, just until the icing is set.