Indulging in a dessert that brings sunshine to any day is a delightful experience, and strawberry shortcake cupcakes do just that. These little treats combine the classic flavors of strawberry shortcake with the fun and convenience of cupcakes. With their light, fluffy texture and sweet, fruity flavor, these cupcakes are perfect for gatherings, celebrations, or simply enjoying a sweet moment at home. You’ll find that baking these cupcakes is not only easy but also incredibly rewarding, as your kitchen fills with the aroma of fresh strawberries and baked goodness.
Why We Love This Strawberry Shortcake Cupcakes
Strawberry shortcake cupcakes are a favorite for many reasons. First, they bring together the best of both worlds: the sweetness of cupcakes and the light, refreshing taste of strawberry shortcake. Each bite delivers a delightful mix of fluffy vanilla cake, fresh strawberries, and a light whipped topping. This combination makes them a refreshing choice, especially during warm weather.
Furthermore, their individual serving sizes make them perfect for sharing and grabbing on the go. You can easily dress them up for special occasions or keep them simple for everyday enjoyment. The vibrant colors and delightful textures are also eye-catching, adding appeal to any dessert table. Plus, these cupcakes provide an opportunity to showcase fresh, seasonal strawberries, encouraging a connection to local farms and gardens.
Ingredients for Strawberry Shortcake Cupcakes
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups fresh strawberries, diced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Directions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt. Gradually add this mixture to the cream mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- While the cupcakes are cooling, prepare the strawberries. Toss the diced strawberries with a tablespoon of sugar and let them sit for about 15 minutes to release their juices.
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Once the cupcakes have cooled, cut a small section out of the center of each cupcake (you can use a cupcake corer or a small knife).
- Fill each cupcake with a spoonful of the macerated strawberries, and top with a generous dollop of whipped cream. Optionally, place the cupcake top back on or leave it open for a more rustic look.
How to Serve Strawberry Shortcake Cupcakes
Serving strawberry shortcake cupcakes can be both fun and creative. To present these delightful treats, you can arrange them on a beautiful platter with a sprinkle of fresh mint leaves for a pop of color. Consider adding a small bowl of extra whipped cream on the side, allowing your guests to add more if they desire.
As a fun twist, serve them with a scoop of vanilla ice cream or a drizzle of strawberry sauce for an extra burst of flavor. You could also plate them individually on dessert plates for a more formal presentation. Don’t forget to garnish each cupcake with a whole strawberry on top; it makes for an appealing touch.
These cupcakes shine at events like birthday parties, picnics, or afternoon teas. You can also treat yourself to a cupcake while enjoying a cup of coffee or tea, making it a perfect pairing for your afternoon break. Experiment with different serving styles to bring out your unique flair and make each gathering special.
Expert Tips for Strawberry Shortcake Cupcakes
To make the best strawberry shortcake cupcakes, here are some expert tips that will elevate your baking game. First, ensure your butter is at room temperature before creaming it with sugar; this creates a light and airy batter.
When mixing your batter, be cautious not to overmix. Stop as soon as you don’t see any streaks of flour for a fluffy result. The type of strawberries you choose can also affect the flavor; opt for ripe, sweet strawberries for maximum taste. If they seem a bit sour, you could add a little extra sugar during the maceration process.
Keep an eye on your baking time as ovens can vary. When the cupcakes are just set and a toothpick comes out clean, pull them from the oven. Allowing them to cool completely is crucial for the best texture when adding the filling and frosting.
Lastly, consider using a piping bag fitted with a star tip for your whipped cream. This technique adds a professional touch and allows you to create beautiful designs on top of each cupcake.
How to Store Strawberry Shortcake Cupcakes
If you have leftover strawberry shortcake cupcakes, storing them properly will help retain their freshness. Place them in an airtight container at room temperature for up to two days. Ensure they are separated to avoid squishing the whipped cream.
For longer storage, consider placing the cupcakes in the refrigerator. Just remember that the whipped cream may lose some of its volume over time. If stashing them in the fridge, you could also store the whipped cream separately to maintain its fluffy texture, only adding it right before serving.
You can freeze unfilled cupcakes if needed. Wrap each cupcake tightly in plastic wrap and place them in a freezer bag. They can last up to three months. When you’re ready to enjoy them, thaw them in the refrigerator and then add the strawberries and whipped cream fresh to keep the dessert at its best quality.
Variations of Strawberry Shortcake Cupcakes
While classic strawberry shortcake cupcakes are always a hit, there are several fun variations you can try to switch things up. One option is to replace the vanilla cupcake base with a lemon-flavored batter for a tangy twist. The brightness of lemon pairs beautifully with strawberries.
For an indulgent take, consider adding a layer of chocolate ganache under the strawberries or using chocolate cupcakes instead. The rich flavor adds complexity and makes for a delicious contrast.
You might also try incorporating different types of fruit. Blueberries, raspberries, or peaches can be used alongside or instead of strawberries for a mixed fruit shortcake experience.
If you’re feeling adventurous, consider adding a hint of spice to the cupcakes, such as cinnamon or nutmeg, to enhance the flavor profile. You can also make gluten-free versions using almond flour or gluten-free all-purpose flour to cater to dietary needs. The possibilities are endless, making strawberry shortcake cupcakes a versatile choice for any occasion.
FAQ about Strawberry Shortcake Cupcakes
What is the key to moist strawberry shortcake cupcakes?
The key to moist strawberry shortcake cupcakes is not overmixing the batter and ensuring that you don’t overbake them.
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but make sure to thaw and drain them to avoid excess moisture in the cupcakes.
How long do the cupcakes last after baking?
Strawberry shortcake cupcakes last for about two days at room temperature or up to a week if stored in the refrigerator.
Can I make the cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container until you’re ready to add the strawberries and whipped cream.
Do I need to refrigerate strawberry shortcake cupcakes?
If you have added whipped cream, it’s best to refrigerate them to maintain freshness, especially if you’re not consuming them within a day.
Can I substitute the heavy cream for something lighter?
You can use whipped topping or a lighter cool whip, but the flavor and texture might vary slightly from fresh whipped cream.
Strawberry Shortcake Cupcakes
Ingredients
Cupcake Base
- 1.5 cups all-purpose flour Sifted for best results
- 1 cup granulated sugar
- 0.5 cups unsalted butter Softened
- 1 cup milk
- 2 large eggs Room temperature
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.25 teaspoons salt
Filling and Topping
- 2 cups fresh strawberries Diced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract For whipped cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt. Gradually add this mixture to the cream mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
Assembly
- While the cupcakes are cooling, prepare the strawberries. Toss the diced strawberries with a tablespoon of sugar and let them sit for about 15 minutes to release their juices.
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Once the cupcakes have cooled, cut a small section out of the center of each cupcake.
- Fill each cupcake with a spoonful of the macerated strawberries, and top with a generous dollop of whipped cream.
- Optionally, place the cupcake top back on or leave it open for a more rustic look.
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