Are you looking for a delicious summer treat? These Strawberry Shortcake Cupcakes are packed full of fresh berries and topped with a delicious whipped cream and are prefect the perfect dessert for summer!
It’s been a minute since I’ve posted a new recipe. Starting the Fellowship Program at Dog Tag, Inc has taken up more of my time than I imagined it would and I’ve found myself savoring every free moment with my family and getting as much sleep as possible.
There was no reason to make these cupcakes other than I had a bit of free time just as the fellowship was beginning and I wanted to get in the kitchen and bake!
I started with a shortcake cupcake recipe from Damn Delicious as the base of this cupcake. I doubled the recipe and decided to top it with fresh whipped cream instead of buttercream.
When I think of how I like to eat strawberry shortcake it’s always topped with fresh whipped cream. These cupcakes could be no exception.
Instead of using plain whipped cream though, I made a strawberry syrup to add to the cream to give it a sweet, subtle flavor. When I shared these cupcakes with the fellows at Dog Tag the frosting got rave reviews!
With strawberries in season now, I highly recommend making these Strawberry Shortcake Cupcakes. They are simple to make and oh so yummy!
- 2¼ cup all-purpose flour
- ¼ cup corn starch
- 2½ tsp baking powder
- ⅛ tsp salt
- 1 cup sugar
- 4 large eggs
- 1 Tbsp vanilla extract
- ½ cup vegetable oil
- ½ cup unsalted butter, melted
- 1 cup milk
- 1½ cups fresh strawberries, diced
- 10 strawberries, diced
- 2 Tbsp water
- ¼ cup sugar
- 2 cups heavy whipping cream
- 3-4 Tbsp sugar
- 18 strawberries, halved
- Preheat oven to 350F degrees. Line a cupcake pan with Sweets & Treats Boutique pink dot grease proof liners.
- In a large bowl sift together the flour, cornstarch, baking powder and salt.
- In the bowl of an electric mixer fitted with paddle attachment, gently cream together the sugar, eggs and vanilla for 2-3 minutes.
- Add the vegetable oil and melted butter and mix until combined.
- In another bowl, toss the diced strawberries in 2 Tbsp of the sifted flour mixture.
- Add the sifted flour mixture and milk alternately in 3 parts beginning and ending with the flour. Mis only until just incorporated.
- Add strawberries and gently fold by hand to combine.
- Fill the cupcake liners ⅔ full with batter.
- Bake 18-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool in the pan for 5-10 minutes before removing to a wire rack to cool completely before frosting.
- In a shallow pan, combine the water, ¼ cup sugar, and 10 diced strawberries and cook over medium-high heat until the sugar melts.
- With a spoon or potato masher, mash the berries until no more chunks remain and the mixture is mostly liquid.
- Cook over medium high heat until the sauce thickens and reduces by about half.
- Immediately strain the sauce to remove any chunks of berry that remains.
- Allow the remaining syrup to cool completely in the refrigerator.
- In a chilled bowl for your stand mixer fitted with the whisk attachment, combine the heavy cream, chilled strawberry syrup and sugar with the mixer on low.
- Turn the mixer to high and whip until semi-stiff peaks form. You want the whipped cream to hold its shape when piped onto the cupcakes.
- Using an open round tip fitted to a piping bag filled with whipped cream frosting, pipe swirls of frosting on to each cupcake.
- Topped each cupcake with half a strawberry.
- Serve immediately or store chilled for up to 2 days.