Preheat oven to 200°C (180°C fan). Line a cupcake tray with cases.
Cream together the butter and sugar until light and fluffy, this can take several minutes, so persevere.
Beat in the eggs, one at a time. Beating well after each addition.
Fold in the flour until you have a smooth mixture, it will be quite thick.
Spoon the mixture into the cases, filling about half way. Spoon about ½ a teaspoon of jam into the middle of each case. Cover with more cake mix. The final case should be around ¾ full.
Place in the centre of your preheated oven and bake for between 12-15 minutes, or until golden brown.
Remove from the oven and set to cool on a wire rack.
Once they have cooled, whip up the double cream. With a small sharp knife, cut a small well into the top of each cake.
Pipe the cream into the well and top with a strawberry. Dust with icing sugar.
Store in the fridge, these are best eaten straight away.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cupcakes-muffins/strawberries-and-cream-cupcakes/