Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.

Line a cupcake tin with cases and set aside.

Place the margarine and sugar into a bowl and using an electric mixer beat together until light and fluffy.

Add the eggs, self-raising flour and milk to the mixture, blending until fully combined.

Stir through the vanilla paste and spoon the mixture into your prepared tin.

Cook for 16 to 20 minutes, until golden brown and light and fluffy. You can tell the cakes are ready when they spring back when lightly pressed. You could also insert a skewer into the middle of one of the cakes and if it comes out clean, then the cakes are ready.

Once ready, remove from the oven.

Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool. Whilst waiting, start to make the icing.

Add the butter to a mixing bowl and using an electric mixer, blend until creamy.

Add half of the sieved icing sugar and milk to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer.

Add the remaining icing sugar and follow the steps above, do not be afraid to overmix, you want this to be nice and smooth.

Add the cream and blend until fully combined and the icing can hold it's own shape

Place in the fridge and allow it to cool for roughly five minutes, or until the cakes are ready to ice.

Now the cakes have cooled, start to prepare the middle. using a sharp knife, cut a 'well' out of the centre of the cake, as if you were making a butterfly cake. Discard (or eat!) the dome of cake that you've just cut out as you won't be needing it anymore.

Using a teaspoon, add a blob of jam to the centre of each cake, filling the whole that you've just made (see picture).

Remove the icing from the fridge and add roughly a tablespoon of icing on top of the cake, placing directly on top of the jam.

Use a butter knife or palette knife to roughly 'smear' the icing on top of the cake.

Add 1/2 a strawberry on top for decoration and enjoy!

These cakes are best eaten straight away, but if there are any left overs store in the fridge and eat within 2 days.