Strawberries & Cream Midsummer Fairy Cakes, dainty cakes topped with fresh cream butter icing, stawberry jam, and fresh strawberries
A Fabulous Fairy Cake Recipe for Summer
This is a magical recipe for Strawberries & Cream Midsummer Fairy Cakes, dainty cakes topped with fresh cream butter icing, stawberry jam, fresh strawberries and sugarcraft decorations.
The recipe is an easy all-in-one Victoria sandwich cake recipe, basically a 4,4,4,2 ratio, which is 4 ounces of flour, sugar and butter, with 2 eggs – just as my late mum taught me.
Just like my recent recipe for Cherry Bakewell Fairy Cakes, these wee cakes hide a jammy secret, as I added some strawberry jam to the centre of the cakes before decorating them.
So, what is Midsummer? Midsummer, not to be confused with the Summer Solstice, is a potent and ancient celebration and until the 21st century.
It used to be observed in Great Britain, with bonfires, the wearing and decorating of flowers, general feasting and merrymaking.
Midsummer’s Eve is the night for faeries, magic and mystical revelry, The day before Midsummer Day, also known as St John’s Day – the ancient middle of summer as well as the nativity of St John the Baptist.
It seems only fitting that this recipe for Strawberries & Cream Midsummer Fairy Cakes be shared in time for Midsummer in the UK, which is Tuesday the 24th June this year, 2025.
I have numerous recipes for Fairy Cakes on Lavender & Lovage – they are without doubt my favourite kind of small cakes, as well as Butterfly Cakes and Fancies.
Smaller and more demure than their North American cousins, the Cup Cake, they rely on good fresh ingredients, and traditional decorations, such as icing and Hundreds & Thousands.
Today’s fairy cakes are quite posh, and as well as the jam I mentioned, they have a cream buttercream topping, with freeze-dried strawberries, fresh strawberries, icing flowers and rice paper leaves.
I hope you enjoy these little cakes if you feel inspired to make them – I bought the sugarcraft flowers and edible leaves from an online cake decorating company in the UK.
However, I am sure you can get them from any good cake decorating shop, or from local onlime retailers close to you. Enjoy them if you make them.
Have a wonderful Midsummer’s Eve and Day, and do let me know what customs and traditions you follow for this special night! Karen
More Fairy Cakes and Small Buns
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Strawberries & Cream Midsummer Fairy Cakes Recipe
Strawberries & Cream Midsummer Fairy Cakes
Yield:
12
Prep Time:
20 minutes
Cook Time:
15 minutes
Additional Time:
5 minutes
Total Time:
5 minutes
This is a magical recipe for Strawberries & Cream Midsummer Fairy Cakes, dainty cakes topped with fresh cream butter icing, stawberry jam, fresh strawberries and sugarcraft decorations.
The recipe is an easy all-in-one Victoria sandwich cake recipe, basically a 4,4,4,2 ratio, which is 4 ounces of flour, sugar and butter, with 2 eggs – just as my late mum taught me.
Just like my recent recipe for Cherry Bakewell Fairy Cakes, these wee cakes hide a jammy secret, as I added some strawberry jam to the centre of the cakes before decorating them.
So, what is Midsummer? Midsummer, not to be confused with the Summer Solstice, is a potent and ancient celebration and until the 21st century.
It used to be observed in Great Britain, with bonfires, the wearing and decorating of flowers, general feasting and merrymaking.
Midsummer’s Eve is the night for faeries, magic and mystical revelry, The day before Midsummer Day, also known as St John’s Day – the ancient middle of summer as well as the nativity of St John the Baptist.
It seems only fitting that this recipe for Strawberries & Cream Midsummer Fairy Cakes be shared in time for Midsummer in the UK, which is Tuesday the 24th June this year, 2025.
I have numerous recipes for Fairy Cakes on Lavender & Lovage – they are without doubt my favourite kind of small cakes, as well as Butterfly Cakes and Fancies.
Smaller and more demure than their North American cousins, the Cup Cake, they rely on good fresh ingredients, and traditional decorations, such as icing and Hundreds & Thousands.
Today’s fairy cakes are quite posh, and as well as the jam I mentioned, they have a cream buttercream topping, with freeze-dried strawberries, fresh strawberries, icing flowers and rice paper leaves.
I hope you enjoy these little cakes if you feel inspired to make them – I bought the sugarcraft flowers and edible leaves from an online cake decorating company in the UK.
However, I am sure you can get them from any good cake decorating shop, or from local onlime retailers close to you. Enjoy them if you make them.
Have a wonderful Midsummer’s Eve and Day, and do let me know what customs and traditions you follow for this special night! Karen
Ingredients
- Fairy Cakes:
- 2 eggs
- 4 ounces soft margarine or butter
- 4 ounces caster sugar
- 4 ounces SR flour
- Fresh cream buttercream:
- 1 ounce butter or margarine
- 4 ounces sieved icing sugar
- 2 tablspoons extra thick fresh cream
- Filling and decoration:
- 12 teaspoons seedless strawberry jam
- 6 medium fresh strawberries, halved
- Freeze-dried strawberries (optional)
- Hundreds and thousands
- 12 Sugarcraft flowers
- 12 rice paper edible leaves
Instructions
- Grease or butter 12 small cake tins, and line with paper cake cases.
- Place all the fairy cake ingredients into a mixing bowl and blend until light and fluffy with a hand-held electric mixer.
- Spoon the cake batter into the prepared cake tin and paper cases.
- Bake in pre-heated moderate oven (180C/170C Fan/350F) for 15 minutes, until the cakes light brown and well risen.
- Remove the cakes from the oven and allow them to cool on a wire cooling rack.
- Once cold, using an apple corer, and gently take out a small plug of cake in the middle.
- Spoon the jam into the hollow, then replace with the cake, pushing down gently.
- Make the buttercream: Cream the fat, gradually add the icing sugar and then the cream, until you have a smooth buttercream icing, Add more icing sugar if it is too runny.
- Spoon the buttercream on top of the cakes, using a butter knife to spread it evenly.
- Scatter the freeze-dried strawberries over the buttercream, if using, and the hundreds and thousands.
- Then add a halved fresh strawberry on each fairy cake, before adding the sugarcraft flowers and edible leaves.
- Store the cakes in an airtight tin and eat within 1 to 2 days, or 3 to 4 days if you leave the strawberries off until serving.
Notes
I bought my freeze-dried strawberries from Sainsbury’s
I bought the sugarcraft flowers and edible leaves from an online cake decorating company in the UK.
Midsummer, not to be confused with the Summer Solstice, is a potent and ancient celebration and until the 21st century.
It used to be observed in Great Britain, with bonfires, the wearing and decorating of flowers, general feasting and merrymaking.
Midsummer’s Eve is the night for faeries, magic and mystical revelry, The day before Midsummer Day, also known as St John’s Day – the ancient middle of summer as well as the nativity of St John the Baptist.
Nutrition Information
Yield 12
Serving Size 1
Amount Per Serving
Calories 299Total Fat 13gSaturated Fat 5gTrans Fat 2gUnsaturated Fat 8gCholesterol 44mgSodium 39mgCarbohydrates 42gFiber 1gSugar 23gProtein 3g
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