Heat the oven to 180 C / 355 F. Grease a 12-cup standard muffin tin with butter, dust lightly with flour, and tap out the excess.

Toss the quartered strawberries with 1 tsp caster sugar in a small bowl and set aside to macerate while you make the sponge.

Combine the eggs and 90 g caster sugar in a large bowl or stand mixer. Whip on high speed for 5 to 6 minutes until the mixture is very pale, thick, and falls in a slow ribbon from the whisk.

Add the vanilla extract and mix briefly to combine.

Sift one-third of the flour over the egg mixture and fold gently with a large metal spoon using wide, slow strokes. Repeat with the remaining flour in two more additions, folding until just incorporated with no visible streaks.

Drizzle the cooled melted butter around the edge of the batter and fold it in with two or three deliberate strokes. Do not overmix.

Divide the batter evenly between the 12 muffin cups, filling each about two-thirds full.

Bake for 12 to 15 minutes until the tops are golden and spring back when pressed lightly. Do not open the oven before the 12-minute mark.

Leave the sponges in the tin for 5 minutes, then turn out onto a wire rack and cool completely.

Whip the cold double cream with 1 tbsp powdered sugar and 0.5 tsp vanilla extract until it holds soft peaks.

Use a serrated knife to split each cooled sponge horizontally through the middle.

Spoon or pipe a small mound of cream onto the bottom half of each sponge. Add a few pieces of macerated strawberry with a little of their juice.

Place the top half of the sponge over the filling, dust with powdered sugar, and add one strawberry piece on top. Serve immediately or refrigerate for up to 2 hours before serving.