Description
These irresistible strawberry shortcake cupcakes combine fluffy vanilla cupcakes, juicy sweet strawberries, and billowy whipped cream into a perfect handheld dessert. Perfect for spring gatherings, summer picnics, and strawberry lovers. Keywords: strawberry shortcake cupcakes, fresh strawberry dessert, whipped cream cupcakes.
Ingredients
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk
1 1/2 cups fresh strawberries, diced
2 teaspoons granulated sugar (for macerating strawberries)
1 cup heavy cream
2 tablespoons powdered sugar
Instructions
1. Hull and dice the strawberries, then toss them with 2 teaspoons of granulated sugar. Let them sit for 15–20 minutes to macerate.
2. Preheat oven to 350°F and line a muffin tin with paper cupcake liners.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to the wet mixture, alternating with milk until smooth.
6. Fill cupcake liners two-thirds full with batter and bake for 18–22 minutes.
7. Allow cupcakes to cool completely. Use a knife or cupcake corer to remove centers.
8. Fill each cupcake with a spoonful of the macerated strawberries.
9. Whip the heavy cream with powdered sugar until soft peaks form.
10. Pipe or spoon whipped cream over cupcakes and top with a slice of strawberry.
Notes
Best served the same day they are assembled.
For extra flavor, add lemon zest to the cupcake batter.
Don’t overfill with strawberries or the whipped cream may slide.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 235
- Sugar: 18g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg