Grease 6 ramekins with butter. Spoon 2 tsp of the strawberry jam or conserve in the bottom of each ramekin.
Sift the flour, baking powder, salt and keep aside.
Put the butter and sugar in a bowl and beat together until light and fluffy.
Add eggs one after the other beating well after each addition.
Add in the flour mixture using a metal spoon and fold it into the mixture.
Spoon the mixture equally into the ramekins.
Stand the ramekins in a roasting tin. I used my 9 inch cake tray.
Gently pour in enough hot water so that it comes to 1/3rd of the way up the sides of the ramekins. It took me 2 ½ cups hot water for the pan I used.
Preheat the oven to 180 C/ 350 F and carefully place the roasting tin or pan inside the oven.
Bake for 40 mins or until well risen and golden brown and a skewer inserted in the center comes out clean.
Leave the cupcakes to cool for 2-3 minutes, then carefully lift the ramekins from the tin and place them on individual plates.
Place a few whole strawberries on each cake, and then dust them with a little sifted icing sugar.
Serve warm with the remaining strawberries.