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Ingredients

200g butter, softened
1 teaspoon vanilla extract
1 cup caster sugar
3 eggs
2 1/3 cups self-raising flour, sifted
1/2 cup milk
1/2 cup strawberry jam
300ml thickened cream, whipped
1/2 x 100g packet vanilla petite meringues, crushed
125g strawberries, hulled, sliced
Icing sugar mixture, to serve

Method

Step 1 Preheat oven 180C/160C fan-forced. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases.
Step 2 Using an electric mixer, beat butter, vanilla and sugar together until light and fluffy. Add eggs, 1 at a time, beating until just combined. Stir in flour and milk. Divide mixture evenly between paper cases.
Step 3 Bake for 17 to 20 minutes or until a skewer inserted in centre of 1 cake comes out clean. Stand in pans for 2 minutes. Transfer to a wire rack to cool completely.
Step 4 Using a small sharp knife, cut a circle 2cm-deep x 3cm wide from top of each cake. Cut circles in half. Spoon 1 teaspoon jam into each hole. Fold cream and meringue together. Spoon cream mixture over jam. Top with sliced strawberries. Arrange cake tops over cream to form wings. Dust with icing sugar. Serve.

Strawberry meringue butterfly cakes

How to make Strawberry meringue butterfly cakes

Ingredients

Method