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strawberry shortcake cupcakes

patrickmeyer avatar
Recipe by
Patrick Meyer
@patrickmeyer
Greenville, SC

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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yield 24 serving(s)
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For strawberry shortcake cupcakes

  • 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

How To Make strawberry shortcake cupcakes

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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