黄油切成小块（1x1厘米），在室温软化后筛入糖粉 Cut the butter into small cubes of ~1cm, warm up until room temperature and sift in the icing sugar
用电动打蛋器慢慢加速，把黄油打散并于糖粉融合后，继续高速打发至奶油发白（～15分钟） Use an electric whisk to break up the butter, mix in the sugar and beat until pale and smooth (~15min)
筛入草莓粉后，继续打发至发白 Sift in the strawberry powder and beat until pale and smooth
完成打发后，放入冰箱冷藏备用 After finished, leave in the fridge will preparing for the cake
碗中加入凝脂奶油和糖，搅拌均匀 Add clotted cream and sugar to a mixing bowl, mix well
加入全蛋和香草酱，搅拌均匀 Add in the whole egg and vanilla paste, mix well
筛入面粉、泡打粉和盐，搅拌均匀成面糊 Sift in flour, baking powder and salt, mix into a smooth batter
蛋糕模具中放入蛋糕托，依次放入饼干和草莓 Line the cake tin with cupcake cases, place in the biscuit and strawberry respectively
在草莓周围均匀挤入蛋糕糊，越2/3满 Pipe in the batter around the strawberry evenly until 2/3 full
放入预热至180 ℃的烤箱，烤15分钟 Bake in 180 ℃ preheated oven for 15min
出炉后在晾架上晾凉（余温会导致奶油糖霜融化），蛋糕表面均匀涂抹奶油糖霜后撒上冻干草莓碎 Cool the cakes completely on a wire rack (otherwise the icing would melt), spread the icing evenly on top and sprinkle with crushed frozen strawberries
可以吃啦！切开有惊喜了😝 Really to enjoy with surprises in the centre!
打发糖霜的时候可以用茶巾盖住碗口来防止糖粉的飞溅 Cover the bowl with a tea towel while beating the icing to prevent the icing sugar from flying out 打糖霜的过程中可以加入1-2大勺的开水来帮助奶油的打发 Add in 1-2 tablespoons of boiling water while beating the icing to help the loosing of icing 没有凝脂奶油的话可以用适量的淡奶油代替 If clotted cream is not available, double cream is a possible substitution