RSS Feed
Twitter
Strawberry Shortcake Cupcakes.
100% homemade Strawberry Shortcake. In cupcake form. 
I recently partnered with The Bozzuto Group,
a real estate company that develops and manages fabulous homes and
apartment buildings in the Mid-Atlantic, to create the perfect cupcake
recipe in celebration of their 25th anniversary. The recipe was inspired by their office favorite, strawberry shortcake, to go along with their 25 for 25! Sweepstakes (details below).
I haven’t had strawberry shortcake in
years! My mom used to make it for us during the summertime for dessert.
It was such a treat! I always loaded up on the whipped cream. My
favorite part.
I was excited that my responsibility for
the recent partnership with Bozzuto was to make a treat replicating my
childhood favorite dessert. 
For the cupcakes, I used my go-to vanilla cupcake recipe.
It’s a simple vanilla batter that does not require a mixer. Everything
may be mixed by hand and they only take about 25 minutes start to
finish. They are infused with vanilla extract and vanilla bean. Just
pure tasting vanilla goodness. You may leave out the fresh vanilla
bean, but I strongly recommend you using it.
These cupcakes are vanilla to the extreme. Soft, fluffy, and so much aromatic vanilla.
What’s strawberry shortcake without…
well… strawberries? I filled my vanilla cupcakes with homemade
strawberry filling. If you think the vanilla cupakes are easy, just
wait until you experience the simplicity of this filling. 2 cups of
diced strawberries cooked down with sugar and cornstarch. You must have
cornstarch on hand after making these,
right?! The mixture will thicken and it will be comparable to a sweet
homemade strawberry jam with a few glorious chunks of real strawberry. Nothing fake or artificial here. Pure strawberries.
Filling the cupcakes is a piece of (short) cake.
Simply carve out a tiny hole in the
center of the cupcake with a sharp knife. The hole will be about 3/4
inch deep. I didn’t use a ruler or anything – just make sure you don’t
hit the bottom of the cupcake and you’ll be all set. Top the cupcake
with the piece you cut out as seen in the background of the photo above.
It doesn’t have to look pretty because you’ll be topping the cupcake
with whipped cream.
Why didn’t I use a piping tip and bag to
fill the cupcakes? Good question. The filling has strawberry chunks in
it and it’s much simpler to spoon it inside rather than pipe it inside. Spooning the filling is also not as messy. Bonus!
The topping? Well, it’s homemade
strawberry whipped cream of course! Between the cupcakes, the filling,
and the whipped cream, I found that the whipped cream was the easiest.
And quickest! Nothing from the store can replicate this strawberry whipped cream.
Simply beat 1.5 cups of whipping cream
with sugar and vanilla extract. Beat it all for about 5 minutes until
stiff peaks form. Add the leftover strawberry filling you have and beat
for another 30-60 seconds. Boom. Luscious, thick, pink-tinted homemade
strawberry whipped cream.
You will layer the strawberry whipped
cream on top of the cupcakes with a knife. Then decorate with a couple
strawberry slices if desired. Nothing fancy. Told ya these cupcakes
are easy! I love the pretty chunks of strawberry hiding in the light pink whipped cream.
For 100% homemade,
frosted, and filled cupcakes – the total time is about 1 hour. I don’t
think you can really beat that anywhere. These cupcakes cheered us up
last week during our 5 day stint of rain. Rain – every single day!
Strawberry Shortcake brought some sunshine inside.
The fluffy, moist cupcakes are
very-vanilla flavored, the strawberry filling is fresh and sweet, and
the homemade strawberry whipped cream? Well nothing can top pink whipped
cream in my mind.
Makes 12 cupcakes. Store cupcakes in the refrigerator. Serve chilled.
Ingredients
- 1 and 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 egg whites*
- 1/4 cup yogurt (Greek or regular yogurt; vanilla or plain)
- 3/4 cup milk (cow's milk; or soy milk; or vanilla almond milk)
- 2 teaspoons vanilla extract
- seeds scraped from 1/2 split vanilla bean (optional)
- 2 cups diced strawberries (about 10 medium strawberries finely diced)
- 1/2 cup granulated sugar
- 2 Tablespoons cornstarch
- 1 and 1/2 cups heavy whipping cream
- 3 Tablespoons granulated sugar
- 1 and 1/2 teaspoons vanilla extract
- reserved 1/2 cup of strawberry filling
Cupcakes
Strawberry Filling
Strawberry Whipped Cream
Instructions
- Make the strawberry filling first. Place the strawberries in a small saucepan over medium heat. Stir constantly for about 4 full minutes until the strawberry juices have been released. Add the sugar and cornstarch and continue to stir for another 2 minutes. The mixture will be much thicker. Remove from heat and allow to cool as you prepare the cupcakes.
- Make the cupcakes: Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar - mixture will be gritty. Stir in egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter.
- Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
- Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before filling and frosting.
- Fill the cupcakes: Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 1/2 inch deep. Place 1 teaspoon of strawberry filling inside and top with the piece of cupcake you removed to seal. See photos above. Repeat with all 12 cupcakes. You will have leftover filling to use in the whipped cream.
- Make the strawberry whipped cream: In a large bowl, whip the cream, sugar, and vanilla extract together on high speed until stiff peaks begin to form, about 4-5 full minutes. Add the remainder of the strawberry filling and continue to beat for another 30 seconds. Frost the cupcakes with the strawberry whipped cream. You may have some whipped cream leftover.
Notes
Recipe source: sallysbakingaddiction.com
© Sally’s Baking Addiction.
All images & content are copyright protected. Please do not use my
images without prior permission. If you want to republish this recipe,
please re-write the recipe in your own words, or link back to this post
for the recipe.
Win Free Cupcakes!
In celebration of their 25th anniversary, Bozzuto is giving away 25 of one of their favorite things each month. This month’s prize is a delivery of 25 mini cupcakes from the amazing NYC bakery Baked By Melissa! There will be 25 winners total, but hurry – the winners will be selected May 25th.
What are you up to this weekend? I’m
happy to announce that Jude got half of his stitches out. The vet
found that the tumor we had removed on his hind leg was cancerous.
There is a chance it may come back, but we are hopeful that it won’t.
He is still recovering well! Next week, he will get the remainder of
his stitches out.
Related Posts
171 Responses to “Strawberry Shortcake Cupcakes.”
Leave a Comment
Welcome to my Addiction!
Food writer, recipe developer,
picture-taker, lover of peanut butter, and obsessed with sprinkles.
-
Sorry to hear about Jude’s tumor, I’ll keep your sweet puppy in my thoughts!
My mom’s a a chocolate loving freak and we do not normally mix fruit into dessert. Since start my blog though I have learned ti expand my horizons a little past only chocolate desserts! So needless to say I feel I HAVE to try these. LOL
Poor Jude! I will keep him in my prayers. Even cancer affects dogs. It is so sad!
Strawberry shortcake is one of my all-time favorite desserts.
I hope Jude gets better quickly and that he stays healthy!
Sorry to hear about Jude. I lost my childhood pet due to a tumor years ago, all I can tell you is cherish him as long as you can.
Your cupcakes are gorgeous and the Bozz group should count their blessings with this recipe b/c you delivered! Wow!
And your go-to vanilla cupcake recipe…I was on another blog yesterday, can’t even remember where, and I saw it reprinted. Ahem. And was reminded what a gem of a recipe it is.
Pinned!
You know what else I love? The liners! They’re strawberries, right? How cool is that?
Poor Jude! And how scary for you! Sending lots of healing vibes and good thoughts for both Jude and you.
And that’s wonderful about Jude!! Hopefully the tumor doesn’t return and the other half of the stitches come out smoothly too! We’re happy for you Sally!
Hope Jude is doing well. He’s so stinking cute.
It’s my first time stopping by but I will be back. Nice blog!
I love your cupcake liners. Did you use no-fade liners or do something special to regular liners? It looks like they kept their color. But, they don’t look like the thick no-fade kind.
Please help.
Jennifer
And that shot of the cut in half cupcakes, oh my gosh. It looks like the fluffiest, awesomest cupcake of all time. I normally don’t like fluffy, but here?! YES! I want.
I made these today and they were great. The whole family loved them. The strawberry whipped cream and the strawberry surprise in the middle…yum. I stuck my cupcakes in the freezer for a bit so cutting and filling them was a breeze. Thanks for such a delicious recipe.
Thanks Sally…
I love ALL of your recipes and your site is my go-to whenever I’m making a dessert
Thanks so much for your help!
I’m thinking of making 2 cakes, and then putting the strawberry layer in between. That way, I’ll have enough cake to feed a party of 15! I could always make 2 batches, I suppose…
Either way, thank you so much for your lovely recipes! They’ve tricked my family members into thinking I can actually cook! Little do they know how easy your recipes are…
Also could you tell me what would happen to the structure of the cupcake if you would increase the amount of baking powder? I’m just curious to know
Thank you again for the recipe, hope you have a great time during your holiday!
I made these wonderful cupcakes for a dinner party and everyone gushed over them! They came out perfectly! I whipped the heavy cream a bit longer and made sure that the strawberry compote was drained of all liquid, which resulted in my ability to pipe the frosting on the cupcakes. Thank you for a great recipe!
I was wondering can you put the filling into the center of the batter then bake the cupcakes these cupcakes look delish and I want to make them to bring to work.
Susan
We are going to bake these in class. I was wondering if these cupcakes require the regular sized muffin cups?
Thank you
I made them last night and three are already gone! This is such a great recipe that i shared with with my friends. Thank you!