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Strawberry Shortcake Cupcakes
Everyone’s favorite summer dessert in cupcake form! Baked from scratch, Strawberry Shortcake Cupcakes are made with a soft vanilla cake, filled with sweet strawberry compote, and topped with a light and fluffy stabilized whipped cream frosting.
Strawberry Shortcake Cupcakes
Everyone’s favorite summer dessert in cupcake form! Baked from scratch, Strawberry Shortcake Cupcakes are made with a soft vanilla cake, filled with sweet strawberry compote, and topped with a light and fluffy stabilized whipped cream frosting.
Ingredients
For the vanilla cupcakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract Pure vanilla extract is recommended.
- 1/2 cup milk Whole milk works best.
For the strawberry compote
- 2 cups fresh strawberries, chopped
- 1/4 cup sugar Adjust sweetness to taste.
- 1 tablespoon lemon juice Fresh lemon juice is preferred.
For the stabilized whipped cream frosting
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon unflavored gelatin Mix with water to stabilize.
- 2 tablespoons cold water For mixing with gelatin.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, combine flour and baking powder. Gradually add to the creamed mixture, alternating with milk. Mix until just combined.
Baking
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow to cool completely on a wire rack.
Strawberry Compote
- Combine chopped strawberries, sugar, and lemon juice in a saucepan over medium heat.
- Simmer for 5-7 minutes until berries break down and mixture thickens. Let cool.
Frosting
- Dissolve gelatin in cold water and let it sit for 5 minutes.
- In a mixing bowl, beat heavy cream and powdered sugar until soft peaks form. Add vanilla extract and gelatin mixture, beating until stiff peaks form.
- Refrigerate for a few minutes to stabilize before using.
Assembly
- Core the cooled cupcakes and fill them with the strawberry compote.
- Pipe or spread the stabilized whipped cream frosting on top of each cupcake.
- Decorate with additional chopped strawberries if desired.
Notes
These cupcakes can be stored in the refrigerator for up to 2 days. For best flavor, serve on the day they are made.
