Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes are like a hug in dessert form—sweet, fluffy, and bursting with flavor! Picture this: light, fluffy vanilla cupcakes topped with whipped cream and juicy strawberries, creating a delightful explosion of taste that dances on your tongue. These little morsels are perfect for any occasion, from summer picnics to birthday parties, and they’ll have everyone begging for seconds.

Now let me take you back to a sunny afternoon when my grandmother decided to make these cupcakes for our family gathering. The aroma of fresh strawberries filled the air as we eagerly awaited her masterpiece. Each bite was a blissful blend of sweetness that reminded us of childhood summers spent in her garden. Trust me, once you try these Strawberry Shortcake Cupcakes, you’ll want them at every celebration!

What You’ll Need

Here’s what you’ll need to make this delicious Strawberry Shortcake Cupcakes:

• All-Purpose Flour: The foundation of your cupcakes; use unbleached flour for a more natural flavor.
• Sugar: Granulated sugar is ideal for sweetness; you can also experiment with brown sugar for a hint of molasses.
• Baking Powder: This helps your cupcakes rise; ensure it’s fresh for the best results.
• Salt: Just a pinch enhances all the flavors in your cupcakes.
• Unsalted Butter: Make sure it’s softened to room temperature for easy mixing and better texture.
• Large Eggs: Use fresh eggs; they help create structure and moisture in your batter.
• Milk: Whole milk adds richness; you can substitute with almond or soy milk if needed.
• Vanilla Extract: Pure vanilla extract provides an aromatic flavor that elevates your cupcakes.
• Fresh Strawberries: The star of the show! Opt for ripe strawberries to ensure maximum sweetness and flavor.
• Heavy Whipping Cream: For making that dreamy whipped cream topping; chilled cream whips better!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Cooking Instructions

Follow these simple steps to prepare this delicious Strawberry Shortcake Cupcakes:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners to prevent sticking and make clean-up easier.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, and salt. This mixture forms the backbone of your cupcakes.

Step 3: Cream Butter and Sugar

In another bowl, beat the softened unsalted butter and granulated sugar until light and fluffy. This step is crucial as it incorporates air into the mixture.

Step 4: Add Eggs and Vanilla

Add the large eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until everything is combined smoothly.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the butter mixture alternately with milk. Start and end with flour to keep things balanced! Mix just until combined; over-mixing leads to tough cupcakes.

Step 6: Bake Those Beauties

Spoon the batter into your prepared cupcake liners about two-thirds full. Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted comes out clean.

Step 7: Whip It Up

While the cupcakes cool down, whip up heavy cream until soft peaks form. Sweeten lightly with powdered sugar if desired!

Step 8: Assemble Your Masterpiece

Once cooled, slice off the tops of each cupcake (like creating little hats!). Layer on sliced strawberries followed by generous dollops of whipped cream. Top each cupcake with its hat!

Step 9: Serve and Enjoy

Serve these Strawberry Shortcake Cupcakes at room temperature or chilled—either way is delicious! They’re perfect for sharing…or not!

Now that you’ve mastered this delightful recipe, get ready to impress family and friends alike! With every fluffy bite bursting with strawberry goodness topped by velvety cream, they won’t be able to resist asking for your secret recipe! Enjoy creating sweet memories one cupcake at a time!

Perfecting Cooking Process

First, prepare your cupcakes by mixing the dry ingredients and then blending in the wet ones. While they bake, whip up your frosting. Assemble everything once cooled for a delightful treat without losing your mind.

Flavor Your Way

Feel free to mix things up! Swap strawberries for blueberries if you’re feeling adventurous, or add a splash of lemon zest to brighten the flavor. A sprinkle of chocolate chips never hurt anyone either!

Storing & Reheating

Store your Strawberry Shortcake Cupcakes in an airtight container in the fridge for up to three days. If you need to reheat them, a quick 10 seconds in the microwave should do the trick—just don’t let them turn into hot lava!

I remember the first time I made these cupcakes; my friends practically begged me to share the recipe after one bite. Their eyes lit up like Christmas morning, and I knew I had struck gold!

FAQs

What are Strawberry Shortcake Cupcakes?

Strawberry Shortcake Cupcakes are delightful desserts that combine the classic flavors of strawberry shortcake in a cupcake form. These treats feature a soft, vanilla-flavored cake base, topped with sweetened whipped cream and fresh strawberries. They are perfect for spring and summer gatherings, offering a light and refreshing taste. The cupcakes are easy to make and can be decorated in various ways, making them an ideal choice for parties or casual get-togethers.

How do I store Strawberry Shortcake Cupcakes?

To store Strawberry Shortcake Cupcakes, keep them in an airtight container at room temperature for up to two days. If you want to extend their shelf life, refrigerate them for up to five days. For longer storage, consider freezing the cupcakes without toppings. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe bag. When ready to enjoy, simply thaw at room temperature and add fresh whipped cream and strawberries before serving.

Can I make Strawberry Shortcake Cupcakes ahead of time?

Yes, you can prepare Strawberry Shortcake Cupcakes ahead of time. Bake the cupcakes and store them in an airtight container for up to two days at room temperature or in the fridge for up to five days. You can also freeze the baked cupcakes without frosting. Whipped cream and strawberries should be added just before serving to ensure freshness and prevent sogginess.

What variations can I try with Strawberry Shortcake Cupcakes?

There are many delicious variations you can try with Strawberry Shortcake Cupcakes! Consider using different fruits like blueberries or raspberries for a mixed berry version. You can also experiment with flavored whipped creams, such as adding vanilla bean or lemon zest for a unique twist. For chocolate lovers, incorporate cocoa powder into the cupcake batter or top with chocolate ganache instead of whipped cream.

Conclusion

In conclusion, Strawberry Shortcake Cupcakes offer a delightful twist on a classic dessert that is sure to impress your guests. By combining soft vanilla cake with fresh strawberries and fluffy whipped cream, these cupcakes provide a refreshing treat perfect for any occasion. Whether you enjoy them right away or prepare them ahead of time, these cupcakes will brighten up your dessert table. Don’t hesitate to try this simple recipe and bring joy to your next gathering with Strawberry Shortcake Cupcakes!

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Strawberry Shortcake Cupcakes

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• Author: William Castellanos
• Total Time: 40 minutes
• Yield: Approximately 12 servings 1x

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Description

Strawberry Shortcake Cupcakes are a delightful treat, blending the classic flavors of strawberry shortcake into a fun cupcake form. These airy vanilla cupcakes are topped with luscious whipped cream and fresh strawberries, making them perfect for any occasion. Easy to make and visually stunning, they are sure to impress guests at summer parties or family gatherings. Indulge in these sweet bites of nostalgia that will have everyone asking for more!

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Ingredients

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• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (softened)
• 2 large eggs
• ¾ cup whole milk
• 2 tsp vanilla extract
• 1 cup fresh strawberries (sliced)
• 1 cup heavy whipping cream

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Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, cream together softened butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition; then stir in vanilla extract.
5. Gradually mix dry ingredients into the butter mixture alternately with milk until just combined.
6. Fill cupcake liners about two-thirds full with batter and bake for 18–20 minutes or until a toothpick comes out clean.
7. Once cooled, whip heavy cream until soft peaks form; add powdered sugar if desired.
8. Cut the tops off the cupcakes, layer with sliced strawberries and whipped cream, then place the tops back on.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake (60g)
• Calories: 180
• Sugar: 12g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: <1g
• Protein: 3g
• Cholesterol: 35mg