strawberry shortcake cupcakes
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!
prep time
20 Min
cook time
20 Min
method
Bake
yield
24 serving(s)
Ingredients
- CUPCAKES
- 1 stick unsalted butter
- 1 1/2 cups granulated sugar
- 3 - eggs
- 1 teaspoon pure vanilla extract
- 2 1/2 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/4 cups milk
- FILLING
- 1 pint fresh strawberries
- FROSTING
- 1 cup cool whip
How To Make strawberry shortcake cupcakes
-
Step 1Preheat oven to 350 F. Line cupcake pan with paper liners.
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Step 2Whisk 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.
-
Step 3Add eggs, one at a time and vanilla extract.
-
Step 4Add half of the flour mixture, mix. Add milk, mix. Add rest of flour mixture, mix.
-
Step 5Scoop into paper liners and bake for 18 minutes or until toothpick comes out clean.
-
Step 6Thinly slice strawberries. Once cupcakes are cool unwrap cupcake from paper and cut cupcake in half (as you would a sandwich roll).
-
Step 7Place 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Tag:
#Quick & Easy
Tag:
#For Kids
Keyword:
#FRESH
Keyword:
#strawberry
Keyword:
#Summer
Keyword:
#strawberry shortcake
Ingredient:
Fruit
Method:
Bake
Culture:
American
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