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
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- 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.
- 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.
- 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.
- Make the Whipped Cream: In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form.
- 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
Strawberry Whipped Cream Frosting Recipe
Enhance your Berry Bliss Strawberry Shortcake Cupcakes with a delightful Strawberry Whipped Cream Frosting. This light and airy topping perfectly complements the flavors of the cupcakes, adding a fresh and creamy finish.
Ingredients:
- 1½ cups (360ml) cold heavy cream or heavy whipping cream
- 3 tablespoons (38g) granulated sugar
- 1 teaspoon vanilla bean paste or pure vanilla extract
- ½ cup of prepared strawberry filling (see instructions below)
For the Strawberry Filling:
- 2 cups (about 300g) diced fresh strawberries
- 6 tablespoons (75g) granulated sugar
- 1½ tablespoons (11g) cornstarch
- 1½ tablespoons (23ml) warm water
- 1 teaspoon lemon zest
Instructions:
- Prepare the Strawberry Filling:
- In a small bowl, mix the cornstarch and warm water until the cornstarch dissolves completely.
- In a saucepan over medium heat, combine the diced strawberries and granulated sugar. Stir as the mixture heats, gently mashing some of the strawberries to release their juices.
- Once the mixture begins to simmer, stir in the cornstarch solution. Continue to simmer for about 5 minutes, stirring constantly, until the mixture thickens.
- Remove from heat, stir in the lemon zest, and allow the filling to cool completely. This can be expedited by transferring it to a bowl and refrigerating.
- Make the Strawberry Whipped Cream Frosting:
- In a large mixing bowl, pour the cold heavy cream. Using an electric mixer fitted with the whisk attachment, beat the cream on medium speed until it begins to thicken.
- Add the granulated sugar and vanilla bean paste (or extract). Continue beating until soft peaks form.
- Gently fold in ½ cup of the cooled strawberry filling until evenly incorporated. Be careful not to overmix to maintain the whipped cream’s airy texture.
- Assemble the Cupcakes:
- Once your cupcakes have cooled completely, use a piping bag fitted with your preferred tip to frost them with the Strawberry Whipped Cream.
- For an elegant presentation, consider garnishing each cupcake with a fresh strawberry slice or a small dollop of the remaining strawberry filling.
Tips:
- Chill Your Equipment: For optimal results, chill your mixing bowl and whisk attachment in the refrigerator for about 15 minutes before making the whipped cream. This helps the cream whip more efficiently.
- Stabilizing the Whipped Cream: If you prefer a more stable frosting that holds its shape longer, you can add a stabilizer such as gelatin or use a whipped cream stabilizer product.
- Storage: These cupcakes are best enjoyed the same day they’re assembled. If you need to store them, keep them in an airtight container in the refrigerator for up to 2 days. Note that the whipped cream may lose some of its volume over time.
This Strawberry Whipped Cream Frosting adds a light and fruity touch to your Strawberry Shortcake Cupcakes, making them a delightful treat for any occasion.
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