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Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes Recipe

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups (180g) cake flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1/2 cup (120ml) whole milk, at room temperature
  • 2 cups (300g) fresh strawberries, hulled and diced small
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 cup (240ml) heavy whipping cream, cold
  • 3 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Method
 

  1. Combine diced strawberries with 2 tbsp sugar and lemon juice; let macerate at room temperature for 15-20 minutes while preparing batter.
  2. Cream butter and 3/4 cup sugar until fluffy, about 3 minutes. Beat in eggs one at a time and vanilla. Alternate adding dry ingredients and milk, mixing just until combined.
  3. Divide batter into a lined 12-cup muffin tin. Bake at 350°F (175°C) for 18-20 minutes until a toothpick comes out clean. Cool completely.
  4. Whip cold cream with powdered sugar and 1/2 tsp vanilla until stiff peaks form.
  5. Slice each cupcake in half, spoon strawberries onto the bottom half, replace the top, and top with whipped cream and more berries. Serve.

Notes

Wait until the cupcakes are completely cool before slicing them, or they can crumble. If you want the cream to hold longer, chill the bowl and whisk beforehand. Leftovers keep best when stored as separate components.