Gluten Free Strawberry and Cream Cakes

In a large bowl cream together the sugar and margarine until well combined and creamy

Crack in an egg and beat into the creamed mix, add half the flour and beat again, repeat with the second egg and remaining flour until you have a thick batter mix.

Chop the strawberries into small chunks and add to the batter mix along with the cream beat in until the cream is combined and the strawberries are well distributed through the mix.

Preheat an oven to gas mark 5/190c, line a cupcake tin with 12 cases and add around a tablespoon of mix to each case (or around 3/4 full)

Place in the oven and bake for 10-15 mins until the tops are golden brown. Remove from the oven and allow to cool on a cooling rack.

Once cold, if using premade buttercream place in a piping bag (we used Planit Products Silicone Piping Set and pipe onto the top of each cake...alternatively if you are making your own skip this step and follow step 7...

To make your own fresh strawberry and cream topping, whisk the cream until thick and stiff, blend the strawberries and fold into the cream then beat in the icing sugar. Place in a piping bag and pipe onto the cakes.