Wimbledon Strawberry Cupcakes!

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Strawberry Sponge, Vanilla Buttercream Frosting, Freeze Dried Strawberries & Fresh Strawberries.. Perfect Strawberry Cupcakes to celebrate Wimbledon!


Today is the first day of Wimbledon 2016 and I wanted to post a recipe to celebrate. I wasn’t really sure a post on Tennis themed cupcakes would go down so well or not, but I knew Strawberry cupcakes would. A couple of weeks ago when I did a recipe request post on my Facebook, Strawberry cupcakes or strawberry themed bakes came up a lot as its strawberry season and fresh english strawberries around this time are delicious.

I decided that I would try and go for a strawberry flavoured sponge to make it different to my other cupcake recipes such as my Berry & Pistachio Cupcakes which have a strawberry buttercream frosting!

Using the Jam in the sponge gives it a slight flavour of Jam, but make its so light and fluffy that its the perfect amount for these cupcakes. Surprisingly, they baked even better than other cupcakes have done in the past, perfect flat tops automatically and they’re just so delicious.



I would have originally done freshly whipped cream on top of the Cupcakes to make them very Wimbledon-y, but then the cakes would obviously have fresh cream on them and would ideally need to be kept in the fridge which is never good for cakes over a few days, which means they’d probably need to be eaten on the day of baking…

So if you want fresh cream cupcakes, it still works incredibly well with these cupcakes as I have done it before if you want to eat them on the day they are made, but if you aren’t, or would prefer making an actual frosting then my Vanilla Buttercream is the way to go!

When I made my Eton Mess Traybake I used fresh strawberries in the actual sponge, and they were delicious. I love the combination of strawberry and cake, but in cupcake form I prefer the Jam as it tends to work better for me compared to a large cake. To be honest though, any of my strawberry recipes, or Eton Mess recipes would be ideal to start the Wimbledon celebrations, but after so much demand I knew these would be perfect as well. Enjoy!



You can buy these utterly gorgeous Baking Cups from Iced Jems – here!

Wimbledon Strawberry Cupcakes!

Strawberry Sponge, Vanilla Buttercream Frosting, Freeze Dried Strawberries & Fresh Strawberries.. Perfect Strawberry Cupcakes to celebrate Wimbledon!
Print Pin Rate
Category: Dessert
Type: Cupcakes
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie



  • 150 g Unsalted Butter/Stork
  • 150 g Caster Sugar
  • 3 Medium Eggs
  • 150 g Self Raising Flour
  • 150 g Strawberry Jam

Vanilla Buttercream

  • 150 g Unsalted Butter (room temp)
  • 350 g Icing Sugar
  • 2-4 tbsp Double Cream
  • 1/2T tsp Vanilla Extract


  • 12 Strawberries
  • Freeze Dried Strawberries


  • Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases, or a flat tray with the Iced Jems baking cups. 
  • Cream together the Butter and Caster Sugar with an electric beater till smooth – add in the Beaten Eggs and Flour and beat again for about about 20-30 seconds on a Medium Speed – it really doesn’t take too long, you don’t want to overheat it!.
  • Add in the strawberry jam and briefly beat again so the mixture is smooth and the jam is spread throughout! 
  • Spoon into your Cases evenly and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.
  • Once the cakes are cool, make the frosting – beat the softened Butter until smooth – this can take a couple of minutes. 
  • Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! I use my KitchenAid for Frostings as the machine can make it so much lighter and fluffier!
  •  Once all of the Sugar is in the Frosting mix, keep on beating the Frosting but add the Vanilla, and then the Cream 1 tbsp at a time till you reach your desired consistency! I usually use about 3 spoonfuls!
  • Decorate your cupcakes how you like, I used a Large Closed Star tip to pipe on my buttercream, and then sprinkled on my freeze dried strawberries, and then added my fresh strawberry on top! – and ENJOY!


  • I add my Jam into the mix and mix it through so that the cakes turn slightly pink and the sponge then tastes slightly strawberry like – if you don’t want to do this, just make the sponge plain and add the jam in afterwards as like a middle to the sponge!
  • You can also use flavourings such as from Foodie Flavours to make the sponge strawberry like or even fruit coulis, but I love using Jam as its so readily available!
  • You can buy these utterly gorgeous Baking Cups from Iced Jems – here!
  • These Cupcakes will last in an airtight container for 2-3 days!


Find my other Cupcake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Sam
    April 16, 2021 at 8:07 am

    Hi, if I used 400g of ingredients to make an 8 inch round cake using 2 tins how long and what temp would I need to bake?
    Or even Would it be better as 300g ingredient cake? If so what temp and length of baking would that need

    • Jane's Patisserie
      April 17, 2021 at 2:02 pm

      Hey! I wouldnt bake that as I don’t think it would work. I would recommend my eat n mess cake instead xx

  • Hannah
    April 14, 2021 at 7:37 am

    Hey again, if I were to increase the ingredients to 300g or 400g and bake in 2 round 8 inch tins.. would it work ? And how long would if need to bake?:) thanks

    • Jane's Patisserie
      April 17, 2021 at 2:30 pm

      Hey! This wouldnt work as a larger cake x

  • Hannah
    April 12, 2021 at 4:09 pm

    Hello, I’d love to make these into a full sized cake.. would I just need to increase the ingredients amounts to do so? And how long would you say to bake it ? Thanks

    • Jane's Patisserie
      April 13, 2021 at 12:37 pm

      Hey! I can’t advise on this as it depends on the size of the cake you are wanting to make xx

  • Sue Kelsey
    April 3, 2021 at 9:36 am

    Hi.What cup cake moulds do you use regular
    or mini ones.Thnks

  • Leah
    June 30, 2019 at 12:12 pm

    Hi Jane if I wanted to make these the day before they were needed. Would you still put the strawberry on top or leave it until last minute? Would they go mushy with the moisture from the buttercream? Thank you

    • Jane's Patisserie
      June 30, 2019 at 2:01 pm

      I would leave them till the last minute!

    • Carys
      February 12, 2021 at 12:13 pm

      Hi Jane,
      I’m looking to make these the weekend but I have fondant icing sugar.. Is this the same thing/can it be used? If not I will go get regular Icing sugar.
      Thank you 😊 x

    • Jane's Patisserie
      February 12, 2021 at 7:49 pm

      That is different! I’d recommend proper icing sugar.

  • […] 20. Strawberry Cupcakes […]

  • Joy Koutsourelis
    June 28, 2018 at 3:51 am

    These look very pretty and delicious! My husband and I are going to have our 3rd anniversary soon, so I wanted to make him a little treat, but I need it to be gluten free, but not sure about the self-rising flour kind. Also, I see your measurements are in grahams and I’m not sure how to translate that to cups.

    • Jane's Patisserie
      June 28, 2018 at 7:33 pm

      Thank you!! Gluten Free flour wise you can just swap to gluten free self raising flour, but unfortunately I don’t measure in cups as I find them an extremely unreliable method of baking so stick to grams as its accurate. 😊 x

  • Della
    October 3, 2017 at 9:25 am

    I am just wondering how you stop the strawberries from bleeding onto the buttercream? I made some last night and put the strawberries on whole and within half an hour they bled through onto the buttercream. So annoying!! Haha

    • Jane's Patisserie
      October 3, 2017 at 10:54 am

      You need to make sure they’re fresh strawberries and have a longer date on, and make sure they’re dry. If they’re near the end of their life, all strawberries turn mushy.

  • Sharon
    September 24, 2017 at 12:40 pm

    Just made these but with ordinary pink buttercream with a little strawberry flavouring. The cakes came out lovely and light. A great recipe

  • Paula
    April 16, 2017 at 6:38 pm

    Hi Jane- these cakes look lovely! I wanted to ask if it was possible to use this recipe to make a round cake? If so, would an 8″ tin be best? I find sometimes that fresh strawberries out of season sometimes lack a little bit of taste but jam is 100% reliable! It would be great if you could give me your opinion on this! Thank you!


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