Print

Easy Strawberry Shortcake Cupcakes with Whipped Cream

strawberry shortcake cupcakes - featured image
Print Recipe

These tender, buttery cupcakes are a cozy twist on classic strawberry shortcake, born from a kitchen accident. Topped with macerated strawberries and fluffy whipped cream, they’re a quick and easy comfort dessert perfect for any occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, cut into small cubes
  • 2/3 cup (160ml) cold heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 pint (about 300g) fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 cup (240ml) cold heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a muffin tin with 10-12 cupcake liners.
  2. In a medium bowl, combine sliced strawberries, 2 tablespoons sugar, and lemon juice. Let sit for at least 15 minutes, stirring occasionally.
  3. In a large bowl, whisk together flour, 1/2 cup sugar, baking powder, and salt.
  4. Add cold butter cubes to flour mixture. Cut in with a pastry cutter or two forks until mixture resembles coarse meal with pea-sized butter pieces.
  5. In a small bowl, whisk together 2/3 cup cold heavy cream, egg, and vanilla extract. Pour into flour-butter mixture and stir with a rubber spatula until just combined (batter will be thick and lumpy).
  6. Divide batter evenly among prepared muffin cups, filling about 3/4 full. Brush tops with extra heavy cream.
  7. Bake for 15-18 minutes, until golden brown and a toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For whipped cream: In a chilled bowl, beat 1 cup cold heavy cream, powdered sugar, and 1/2 teaspoon vanilla with a hand mixer on medium-high until soft peaks form (2-3 minutes).
  9. Just before serving, split each cupcake in half horizontally. Spoon macerated strawberries and syrup onto bottom half, add a dollop of whipped cream, place top half on, and finish with more strawberries and cream.

Notes

Keep butter and cream cold for best texture. Do not overmix batter. Macerate strawberries for at least 15 minutes. Chill bowl for whipped cream. Assemble just before serving for best texture. Cupcakes can be baked up to 2 days ahead; store components separately.

Nutrition

Keywords: strawberry shortcake, cupcakes, whipped cream, easy dessert, comfort food, summer dessert

Find it online: https://evabake.com/easy-strawberry-shortcake-cupcakes-with-whipped-cream/