Prepare the Oven and Moulds
Preheat your oven to 350°F (175°C).
Grease a mini cake mould (muffin tin or small cake pans) and lightly dust with flour. Set aside.
Cream the Butter and Sugar
In a mixing bowl, beat the butter and sugar together on medium speed until the mixture is light, fluffy, and creamy.
Incorporate the Eggs
Add the eggs one at a time, beating well after each addition.
The batter may look slightly curdled at this stage, but don’t worry—it will come together once the flour is added.
Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Add this mixture to the butter-egg mixture, mixing on low speed until just smooth. Avoid overmixing.
Add Flavor
Stir in the vanilla extract until combined.
Assemble the Cakes
Spoon batter into the prepared moulds, filling each about ¼ full.
Add a spoonful of strawberry jam to the center.
Cover with more batter until the moulds are about ¾ full.
Bake
Bake in the preheated oven for 40–50 minutes, or until golden brown and a toothpick inserted near the edge (not through the jam center) comes out clean.
Cool and Serve
Let the cakes rest in the moulds for 10 minutes before transferring to a wire rack.
Enjoy warm for a runny strawberry center, or let them cool for a firmer filling.
