Strawberry Shortcake Cupcakes

Patrick Meyer

By
@patrickmeyer

This is a light, refreshing, and fun dessert that is PERFECT for summer. This is a nice spin on a classic strawberry shortcake. The cake is spongy and buttery, the strawberries are sweet and fresh and the whipped cream lightens up everything up. Feel free to use whatever fruit you want to and even try this with chocolate cake!


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Serves:

24

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

CUPCAKES

1 stick
unsalted butter
1 1/2 c
granulated sugar
3
eggs
1 tsp
pure vanilla extract
2 1/2 c
cake flour
1 tsp
baking powder
1 tsp
baking soda
1 tsp
kosher salt
1 1/4 c
milk

FILLING

1 pt
fresh strawberries

FROSTING

1 c
cool whip

Directions Step-By-Step

1
Preheat oven to 350 F. Line cupcake pan with paper liners.
2
Whisk cake flour, baking soda, baking powder, and salt in a large bowl. In a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 5 minutes.
3
Add eggs, one at a time and vanilla extract.
4
Add half of the flour mixture, mix. Add milk, mix. Add rest of flour mixture, mix.
5
Scoop into paper liners and bake for 18 minutes or until toothpick comes out clean.
6
Thinly slice strawberries. Once cupcakes are cool unwrap cupcake from paper and cut cupcake in half (as you would a sandwich roll).
7
Place strawberries on the bottom half and place the top half back on. Frost with a dollop of cool whip and garnish with one strawberry slice.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, For Kids