Berry Cream Cakes

For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole muffin tin.

Whisk together the cream, sugar, eggs and vanilla in a mixing bowl with an electric whisk until thick and creamy.

Sift in the flour and baking powder and stir until just combined. Gently stir in the strawberries.

Spoon into the paper cases and bake for 25-30 minutes until well risen and firm. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.

For the topping: whisk together the egg whites and sugar in a heatproof bowl over a pan of simmering (not boiling) water. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch.

Remove from the heat and whisk until cooled and stiff, but not dry. Chill for 5-10 minutes.

Gradually whisk in the butter, a few pieces at a time until incorporated, then whisk in the vanilla. Gently fold in the chopped berries.