Wimbledon officially begins on Monday 27th June, and you know what that means... its strawberries and cream time! How about trying something different to your regular strawberries and cream and have a go at making these cute Strawberries and Cream Cupcakes instead!

These delicious little Strawberry cupcakes have a delicious jam centre once you get past the strawberry and cream topping. They're the perfect little treat to have at your dinner parties or to enjoy whilst you're cheering on Andy Murray at Wimbledon. 

This delicious recipe and image can both be found on the BBC Good Food website!


  • 200g/7oz unsalted butter, softened 
  • 200g/7oz caster sugar 
  • 4 free-range eggs 
  • 200g/7oz self-raising flour
  • 4 tbsp good-quality strawberry jam 
  • 250 ml/9fl oz lightly whipped double cream 
  • 250g/9oz strawberries, hulled 
  • Icing sugar, for dusting 




Step 1 - Preheat the oven to 200c/400f/gas 6. Line two 12-hole muffin trays with paper cases. 

Step 2 - Cream the butter and sugar together, preferably with an electric whisk, in a large bowl until the mixture is light and fluffy. (This can take 5-7 mins, so this stage should not be rushed).

Step 3 - Beat in the eggs, one at a time, until well combined. (If the mixture looks like it is curdling, add a spoonful of the flour). 

Step 4 - Fold in the remaining flour with a metal spoon until you have a soft, smooth mixture. 

Step 5 - Pipe or spoon the mixture into the paper cases until half full, add a teaspoon of jam and then cover with the remaining cake mixture. The finished cake case should be about three-quarters full.  

Step 6 - Bake in the oven for 12-15 mins, or until the cakes are pale golden-brown and spring back when pressed gently with a finger.

Step 7 - Remove the cakes from the oven and set aside to cool on a wire rack. 

Step 8 - Using a small knife make a well in the top of each cake by removing a disk of cake. 

Step 9 - Fill the well with whipped cream and top with a strawberry.

Step 10 - Serve with a generous dusting of icing sugar.

Products You May Find Helpful

12 Cup Muffin Tray
£13.86 inc V.A.T.
Individual Muffin Cups
£6.26 inc V.A.T.
Large Cooling Rack
£3.60 inc V.A.T.

Nothing sets off a friendly gathering or garden party, quite like a selection of delicious snacks and nibbles! Whether it's as part of a tasty buffet, or just to give you guests something to munch between drinks, small and easy-to-prepare dishes are a great way to put on an impressive variety of food, without all the stress.

Nuts and seeds of course, are one of the most popular nibbles all year round; whether it's mixed nuts at Christmas or salted peanuts with a summer cocktail in the sun. If you fancy something a bit more adventurous, however, such as coated and flavoured varieties, your shopping list could get rather more expensive by the time you've finished!

If you want to serve up a delicious and unusual, nutty snack at your next get-together, why not try creating your own roasted almonds? Today, we're sharing a recipe for sweet, cinnamon flavoured almonds from the All Recipeswebsite, but you could always try out your own flavours and ingredients in future!


  • 1 egg white
  • 1 teaspoon cold water 
  • 4 cups of whole almonds 
  • 1/2 cup white sugar
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of Ground cinnamon 


Step 1 - Preheat the oven to 120 degrees (250F). Lightly grease your roasting tin.

Step 2 - Lightly beat your egg white, and add the water. Beat the mixture until frothy but not stiff (we're not making meringues!).

Step 3 - Add the almonds to the egg whites, and stir them until they are well coated.

Step 4 - In a clean bowl, mix the sugar, salt and cinnamon, then sprinkle this mixture over the coated nuts.

Step 5 - Toss the mixture together, then spread it out evenly in your prepared roasting dish. 

Step 6 - Bake the almonds in your prepared oven for 1 hour, giving them the occasional stir, until they are golden in colour.

Step 7 - If you're making your snack in advance, make sure you store them in an air tight container to keep them fresh. 

Products You May Find Helpful


Here at British Bakeware we can't think of three things that are better in the summer than strawberries, ice cream and cake! And this recipe combines all three, to make a truly wonderful desert, that's perfect for the summer! This wonderful cake is perfect for birthday parties or as an after meal treat, and you don't have to be a baking expert to make it! Even novice bakers will be able to bake and enjoy this fantastic Ice Cream Cake!

If you're going to have a go at baking this terrific cake we suggest you leave plenty of time to plan ahead because it can be quite time consuming. We also suggest that you leave the ice cream to soften at room temperature, so it's the right consistency for spreading, but don't leave it out too long or else it'll go soupy.

The original recipe can be found on the Martha Stewart website


  • 8 tablespoons (1 stick) unsalted butter, plus more for pan
  • 1 1/2 cups all-purpose flour, (spooned and levelled), plus more for the pan 
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup sugar
  • 3 large eggs
  • 1/2 teaspoon pure vanilla extract 
  • 1/2 cup low-fat buttermilk 
  • 1 cup fresh strawberries, hulled and finely chopped 
  • 1 tablespoon seedless raspberry jam
  • 3 pints vanilla ice cream, softened


Step 1 - Preheat the oven to 350 degrees. Butter and flour an 8-inch round cake pan. Then, in a medium bowl, whisk together flour, salt, baking powder and baking soda.

Step 2 - With an electric mixer, beat butter and sugar until it's light and fluffy. Add eggs one at a time, beating after each addition until incorporated; then mix in the vanilla. With the mixer on low speed, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture, Mix just until smooth (do not overmix).

Step 3 - Pour the batter into a prepared pan and smooth the top. Bake until a toothpick inserted in the centre of the cake comes out clean, bake for around 30 - 40 minutes. Then leave to cool for 15 minutes in the pan; turn the cake out onto a rack and leave to cool completely. Using a long serrated knife, halve the cake horizontally. 

Step 4 - While the cake is cooling, combine the strawberries and jam in a medium bowl.

Step 5 - Line sides of a 9-inch springform pan with a strip of waxed paper; wrap outside of pan with plastic wrap, then centre the bottom half of cake in the pan, cut side up. 

Step 6 - Spread 1 1/2 pints of ice cream over the top and down the sides. Spread the strawberry mixture on the ice cream, leaving a 1-inch border. Set top half of cake over it.

Step 7 - Spread the remaining ice cream over the top and down, and around the sides of the cake. Tap the cake on the counter to help the ice cream to settle. Smooth the top and freeze until firm, we suggest you leave it to freeze for at least 6 hours or if you have it covered, for up to 2 weeks. To serve, remove the plastic from pan, unmould the cake, and peel off waxed paper. Let the cake to rest at room temperature for 15 minutes before slicing.


Products You May Find Helpful

9 Inch Round Cake Tin
£7.42 inc V.A.T.
24cm Springform Cake Tin
£7.84 inc V.A.T.
8 Inch Round Cake Tin
£6.05 inc V.A.T.

Strawberry Cheesecake

If you're thinking of throwing a summer dinner party, this Pink Strawberry Cheesecake is the perfect desert to have as an impressive centrepiece!

From the talented bunch at BBC Good Food we bring you this scrumptious cheesecake recipe! It's the perfect way to end a meal or to have as a treat at your summer dinner party! Don't be put off with the amount of steps it takes to make this fantastic, believe us, it's worth the hassle! You won't have tasted anything that can compare to it!

This delicious recipe can be found on the BBC Good Food website!

Photo by AnneCN (view original here)



For the Base

  • 200g digestive biscuit
  • 100 unsalted butter, melted

For the Filling 

  • 3 sheets of leaf gelatine
  • 142ml carton single cream 
  • 300g full-fat soft cheese
  • 100g golden caster sugar
  • finely grated zest of half a lemon
  • 3 tbsp lemon juice
  • 300g strawberry, hulled and chopped 
  • 142ml carton whipping or double cream
  • 1 medium egg white 

For the Sauce

  • 250g strawberries, hulled and chopped, plus about 200g/8oz extra to decorate 
  • finely grated zest of half a lemon 
  • 3 tbsp lemon juice 
  • 2 tbsp golden caster sugar, or more to taste


Step 1 - Seal the biscuits in a plastic bag and crush them to fine crumbs with a rolling pin.

Step 2 - Tip into a bowl and stir in the melted butter, mixing thoroughly so that all the crumbs are soaked.

Step 3 - Tip the mixture into your 24cm Springform Cake Tin and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.

Step 4 - Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften for 5 minutes. 

Step 5 - Pour the single cream into a pan and bring just to the boil, then take off the heat.

Step 6 - Take the gelatine leaves out of the water, give them a good squeeze to get rid of the excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.

Step 8 - Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. 

Step 9 - Mix in the cream and gelatine mixture and the chopped strawberries. 

Step 10 - In another bowl, lightly whip the whipping cream or double cream so it falls in soft peaks, then fold it into the strawberry mixture.

Step 11 - Whisk the egg white in a clean bowl until it forms stiff peaks, then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly. Chill for at least 2 1/2 hours until set. 

Step 12 - To make the sauce, blitz all the ingredients in a food processor or blender. 

Step 12 - Taste and add more sugar if needed, then pour into a jug and keep in the fridge until you're ready to serve. (Both cheesecake and sauce can be made a day ahead). 

Step 13 - To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin, then take it off its base and put it on a serving plate. Halve the extra strawberries lengthways, pile them in the middle and serve with the jug of sauce.

Products You May Find Helpful