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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.
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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 250 kcal

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.
Keyword Baked Goods, Cupcakes, Strawberry Shortcake Cupcakes, Summer Dessert, Vanilla Cupcakes