Description
These Strawberry Shortcake Cupcakes are a perfect blend of soft vanilla cupcakes, fresh strawberries, and whipped cream. A classic dessert that’s perfect for spring, summer, or any occasion that calls for a sweet treat!
Ingredients
Scale
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
For the strawberries:
- 1 ½ cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar
For the whipped cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the strawberries:
In a bowl, combine the sliced strawberries with 2 tbsp of sugar. Toss gently and let them sit for at least 30 minutes to macerate, releasing their juices. - Preheat the oven:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. - Make the cupcakes:
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. - Combine wet and dry ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Be careful not to overmix. - Bake the cupcakes:
Divide the batter evenly among the cupcake liners, filling each about 2/3 of the way full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for a few minutes, then transfer to a wire rack to cool completely. - Make the whipped cream:
In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form. - Assemble the cupcakes:
Once the cupcakes have cooled, cut a small cone-shaped piece out of the center of each cupcake. Spoon a few spoonfuls of the macerated strawberries into the center of each cupcake, then top with a generous dollop of whipped cream. - Serve:
Serve immediately, or refrigerate until ready to serve. Garnish with extra strawberries and whipped cream if desired.
Notes
- You can make the cupcakes a day in advance, but assemble with whipped cream and strawberries just before serving.
- For a twist, add a drizzle of chocolate sauce or a sprinkle of chopped nuts on top.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg