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If you have ever fallen in love with the soft, dreamy world of vintage strawberry shortcake, these Strawberry Iced Fairy Cakes are about to become your new favorite bake. Light, fluffy, and crowned with a blush-pink strawberry icing made from real freeze-dried strawberries, these little cakes are as beautiful as they are delicious. Whether you are baking for a tea party, a birthday, or simply treating yourself on a quiet afternoon, this recipe delivers a result that looks stunning and tastes even better. Get ready to bring a little strawberry shortcake aesthetic straight to your kitchen.
Table of Contents
Why You Will Love This Recipe
- Quick and simple – ready in under 40 minutes from start to finish
- Made with real freeze-dried strawberries for an intense, natural flavor
- No frosting bag needed – just a spoon and a bowl
- Perfect for kids, tea parties, bake sales, and gifting
- Naturally beautiful with a vintage strawberry shortcake aesthetic
Ingredients You Will Need
Before you start, gather all your ingredients and equipment. Having everything measured and ready makes the process smooth and enjoyable. You will need a mixing bowl, a electric mixer, measuring cups and spoons, and a standard 12-cup muffin tin.
For the Fairy Cakes
| Ingredient | US Measurement | Metric |
|---|---|---|
| Butter, softened | 1/2 cup + 2 tsp | 125g |
| Fine granulated sugar | 2/3 cup | 125g |
| Large free-range eggs | 2 | 2 |
| Self-raising flour | 1 cup | 125g |
| Vanilla extract | Few drops | Few drops |
| Milk | 1 to 2 tablespoons | As needed |
For the Strawberry Icing and Finish
| Ingredient | US Measurement | Metric |
|---|---|---|
| Icing sugar (powdered sugar) | 1 cup | 130g |
| Powdered freeze-dried strawberries | 1 to 2 tablespoons | To taste |
| Strawberry extract | Few drops | Few drops |
| Milk or water | 2 1/2 tablespoons | As needed |
| White sprinkles (optional) | To taste | To taste |
| Coarsely crushed freeze-dried strawberries (optional) | To taste | To taste |
Kitchen Equipment
Using the right tools makes baking these fairy cakes a breeze. Here is everything you will need:
- Electric mixer – for creaming butter and sugar to a fluffy, pale consistency
- Mixing bowls – for the batter and the icing
- Measuring cups and spoons set – for accurate ingredient measurements
- Kitchen scale – for precise metric measurements
- Kitchen utensils – including a metal spoon for folding flour
- Oven – preheated to 350 F / 180 C
Step-by-Step Instructions
Follow these steps carefully for perfectly risen, golden fairy cakes every time. Use your measuring cups and spoons to ensure accuracy at every stage.
- Preheat your oven to 350 F / 180 C / Gas Mark 4. Line a 12-cup medium muffin tin with paper liners and set aside.
- Cream the butter and sugar together using your electric mixer until the mixture is pale and fluffy. This step is key to a light, airy texture.
- Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a small spoonful of the flour to stabilize it.
- Fold in the flour using a metal spoon with gentle folding motions until the batter is well combined and smooth. Do not overmix.
- Stir in the vanilla extract and add milk one tablespoon at a time until the batter reaches a soft, dropping consistency.
- Spoon the batter into the prepared muffin cups, filling each no more than two-thirds full to allow room for rising.
- Bake for 15 to 20 minutes in your preheated oven until the tops are golden brown and spring back when lightly touched. A toothpick inserted in the center should come out clean.
- Cool completely by transferring to a wire rack. Allow the cakes to cool fully before applying the icing.
- Make the strawberry icing by sifting the icing sugar and powdered freeze-dried strawberries together into one of your mixing bowls. Whisk in the strawberry extract, then add milk or water a little at a time until you reach a smooth, thick, spreadable consistency.
- Ice each cake with a generous spoonful of the pink icing and top with white sprinkles or coarsely crushed freeze-dried strawberries as desired.
- Leave to set before serving. Delicious!
Tips for Perfect Fairy Cakes
- Make sure your butter is fully softened before creaming – cold butter will not incorporate properly
- Do not open the oven door during the first 12 minutes of baking, as this can cause the cakes to sink
- For a more intense strawberry flavor, increase the powdered freeze-dried strawberries to 2 full tablespoons in the icing
- If you cannot find self-raising flour, use 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder
- Store finished fairy cakes in an airtight container at room temperature for up to 3 days
- For a more vibrant pink icing, add a tiny drop of pink or red food coloring
Variations and Serving Ideas
These fairy cakes are incredibly versatile. For a cherry strawberry shortcake twist, top each cake with a halved maraschino cherry alongside the strawberry icing. You can also swap the strawberry extract for lemon extract and use lemon zest in the batter for a citrus version. Serve them on a vintage cake stand to fully embrace the strawberry shortcake aesthetic, or package them in cellophane bags tied with ribbon for a beautiful homemade gift.
Frequently Asked Questions
What are fairy cakes?
Fairy cakes are the British version of cupcakes – smaller, lighter, and typically topped with a simple flat icing rather than a tall swirl of buttercream. They are a classic teatime treat beloved across the UK and increasingly popular in the US for their delicate, dainty appearance.
Can I make these strawberry iced fairy cakes ahead of time?
Yes. You can bake the cake bases one day ahead and store them uniced in an airtight container. Make the icing and decorate on the day you plan to serve them for the freshest appearance.
Where can I find freeze-dried strawberry powder?
Most well-stocked grocery stores carry freeze-dried strawberries in the snack or baking aisle. You can also find them easily online. Simply pulse whole freeze-dried strawberries in a blender or food processor until they become a fine powder.
Can I freeze fairy cakes?
You can freeze the un-iced cake bases for up to 2 months. Wrap them individually in plastic wrap and place in a freezer-safe bag. Thaw at room temperature and ice before serving.
What can I use instead of a 12-cup muffin tin?
A standard cupcake pan works perfectly. You can also use a silicone muffin mold. For even smaller, more traditional fairy cake sizes, use a mini muffin pan and reduce the baking time to 10 to 12 minutes.
Can I use a food processor to make the batter?
Yes, an all-in-one method works well here. Simply add all the cake ingredients to your food processor and blitz until smooth, adding milk as needed. This is a great shortcut when you are short on time.
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PrintStrawberry Iced Fairy Cakes : Easy Vintage Strawberry Shortcake Cupcakes
Light and fluffy fairy cakes topped with a beautiful pink strawberry icing made from real freeze-dried strawberries. A vintage strawberry shortcake-inspired treat perfect for tea parties, birthdays, and gifting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 fairy cakes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
1/2 cup + 2 tsp (125g) butter, softened
2/3 cup (125g) fine granulated sugar
2 large free-range eggs
1 cup (125g) self-raising flour
Few drops vanilla extract
1 to 2 tablespoons milk
1 cup (130g) icing sugar (powdered sugar)
1 to 2 tablespoons powdered freeze-dried strawberries
Few drops strawberry extract
2 1/2 tablespoons milk or water (as needed)
White sprinkles (optional)
Coarsely crushed freeze-dried strawberries (optional)
Instructions
1. Preheat the oven to 350F / 180C / Gas Mark 4. Line a 12-cup medium muffin tin with paper liners and set aside.
2. Cream the butter and sugar together until pale and fluffy using an electric mixer.
3. Beat in the eggs one at a time, beating well after each addition. Add a spoonful of flour if the mixture curdles.
4. Fold in the flour using a metal spoon until well combined. Do not overmix.
5. Stir in the vanilla extract and add enough milk to achieve a soft dropping consistency.
6. Spoon the batter into the prepared muffin cups, filling each no more than two-thirds full.
7. Bake for 15 to 20 minutes until golden and risen. A toothpick inserted in the center should come out clean.
8. Transfer to a wire rack and cool completely before icing.
9. Sift the icing sugar and powdered freeze-dried strawberries together into a bowl. Whisk in the strawberry extract and milk until smooth and spreadable.
10. Spread icing on top of each cooled fairy cake and finish with white sprinkles or crushed freeze-dried strawberries.
11. Leave the icing to set before serving.
Notes
Make sure butter is fully softened before creaming.
Do not open the oven during the first 12 minutes of baking.
Store in an airtight container at room temperature for up to 3 days.
The un-iced cake bases can be frozen for up to 2 months.
For a more intense flavor, increase powdered strawberries to 2 tablespoons.
If self-raising flour is unavailable, use 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder.