Description
Delicious Strawberry Shortcake Cupcakes that combine moist vanilla cake with fresh strawberries and whipped cream, perfect for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup fresh strawberries, diced
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Extra strawberries for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Incorporate the eggs, adding them one at a time and mixing thoroughly after each addition. Stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt. Gradually combine the dry ingredients with the wet mixture, alternating with the milk until just incorporated.
- Fold in the diced strawberries, ensuring they are evenly distributed.
- Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- Whip the heavy cream with the powdered sugar until stiff peaks form.
- Fill each cooled cupcake with diced strawberries and top generously with whipped cream. Garnish with extra strawberries.
Notes
For an eye-catching presentation, arrange the cupcakes on a tiered stand and garnish the platter with extra strawberries. Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American