Berry Bliss: Strawberry Shortcake Cupcakes Recipe

Craving a sweet treat that captures the essence of summer? These Strawberry Shortcake Cupcakes are the perfect dessert for any occasion. Light, fluffy, and bursting with fresh strawberries, they’re sure to delight anyone with a sweet tooth. This recipe combines soft vanilla cupcakes with a whipped cream frosting, making it a delightful addition to your dessert repertoire.

Imagine biting into a moist cupcake topped with luscious whipped cream and fresh strawberries. The sweetness of the strawberries complements the lightness of the cupcake, creating a harmonious balance of flavors. Perfect for birthdays, picnics, or simply to satisfy your sweet cravings!

These cupcakes are not only visually appealing but also incredibly easy to make. You can whip them up in no time, making them a fantastic choice for both novice and experienced bakers.

Ultimate Strawberry Shortcake Cupcakes: Perfectly Sweet and Irresistible

 

These Strawberry Shortcake Cupcakes feature a moist vanilla base topped with a generous swirl of fluffy whipped cream and fresh strawberry slices. They are sweet, light, and refreshing, making them an irresistible dessert for any gathering.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 cup fresh strawberries, sliced

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. Mix the Batter: In a large bowl, beat together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
4. Bake: Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
5. Make the Whipped Cream: In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form.
6. Assemble: Once the cupcakes are cool, frost them with whipped cream and top with fresh strawberry slices.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

• Servings: 12 cupcakes
• Calories: 220kcal
• Fat: 10g
• Protein: 2g
• Carbohydrates: 30g