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Strawberry shortcake cupcakes topped with fresh strawberries and whipped cream

Strawberry Shortcake Cupcakes

These Strawberry Shortcake Cupcakes combine tender, buttery cupcakes with fresh strawberries and whipped cream, making for a delightful seasonal treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine American
Servings 12 cupcakes
Calories 300 kcal

Ingredients
  

For the Cupcakes

  • ½ cup salted butter, softened Use room temperature for best results.
  • 1 cup sugar Regular granulated sugar.
  • 2 pieces eggs Use room temperature for best emulsion.
  • 1 ½ cups all purpose flour Standard flour for cupcakes.
  • ½ cup milk Regular milk.
  • 1 tsp vanilla extract For flavoring.
  • 2 tsp baking powder For leavening.

For the Whipped Cream

  • 1 ½ cups heavy whipping cream Chill mixing bowl before use.
  • ½ cup powdered sugar To stabilize the cream.

For the Topping

  • 1 cup chopped strawberries For macerating.
  • 1 tbsp sugar To macerate the strawberries.

Instructions
 

Preparation

  • Preheat the oven to 350°F and position a rack in the center.
  • In a large mixing bowl, add the butter and sugar. Beat with an electric mixer until light and fluffy, about 2–3 minutes.
  • Add the eggs one by one, beating after each addition and scraping down the bowl as needed.
  • Alternately add the flour and milk into the bowl until fully incorporated, starting and ending with flour.
  • Stir in the vanilla extract, avoiding overmixing.
  • Line a muffin tin with cupcake liners and fill each with an ice cream scoop-sized amount of batter.

Baking

  • Bake for 20 minutes, checking at 18 minutes, until a toothpick comes out with a few moist crumbs.
  • While the cupcakes bake, combine chopped strawberries and sugar in a bowl and place in the fridge to macerate.

Whipped Cream Frosting

  • In a chilled bowl, beat the heavy whipping cream until soft peaks form, then add powdered sugar and beat until stiff peaks form.

Assembling the Cupcakes

  • Once cupcakes are cooled, spread whipped cream on top and add a spoonful of macerated strawberries.

Notes

Store cupcakes covered loosely with plastic wrap. Best enjoyed the same day.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 38gProtein: 3gFat: 16gSaturated Fat: 10gSodium: 200mgSugar: 22g
Keyword baking, Cupcakes, Strawberry Shortcake, Summer Desserts, Whipped Cream
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