Strawberry shortcake cupcake

Strawberry  Shortcake  Cupcake

A favorite spring and summer dessert in hand-held form, these vanilla bean-speckled strawberry shortcake cupcakes are filled with homemade strawberry filling and topped with strawberry whipped cream—all made with real strawberries. It’s like eating strawberry shortcake, but as a buttery soft cupcake!

Strawberry shortcake cupcake 

 Total  Time:                    Servings:

  45 minutes                            12 cupcakes

 Prep  Time:                      Cook Time:

  20 minutes                             25 minutes

3 steps to Love in These Strawberry Shortcake Cupcakes:

Vanilla Bean Cupcakes: 

Instead of biscuits like classic strawberry shortcake, the base of this summery treat is a soft and light vanilla cupcake, flavored with pure vanilla bean paste. My strawberry vanilla crisp also pairs strawberry + vanilla together—what a delightful duo!

Strawberry Filling:

You’ll fill the cupcakes with a jam-like strawberry filling, which comes together easily on the stove, just like this raspberry cake filling.

Strawberry Whipped Cream:

 No piping tips needed to top these strawberry shortcake cupcakes! I’m giving homemade whipped cream a berry boost by folding in some of the reserved strawberry filling. It’s quick and easy to make, and so very tasty.

Recipe for Strawberry Shortcake Cupcakes:

1st Step : Vanilla Bean Cupcakes

Ingredients:

• - 1 1/2 cups (190g) all-purpose flour
• - 1 cup (200g) granulated sugar
• - 2 teaspoons baking powder
• - 1/2 teaspoon salt
• - 1/2 cup (115g) unsalted butter               softened
• - 2 large eggs
• - 2 teaspoons pure vanilla bean paste
• - 1 cup (240ml) whole milk

 Hash

Instructions:

1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Gradually add dry ingredients to butter mixture, alternating with milk and vanilla bean paste.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.

2nd  Step: Strawberry Filling

Ingredients:

• - 1 cup (200g) granulated sugar
• - 1/2 cup (120g) strawberry puree
• - 2 tablespoons cornstarch
• - 2 tablespoons lemon juice

 

Instructions:

1.  In a small saucepan, whisk together  sugar, strawberry puree, and  cornstarch.
2.  Cook over medium heat, stirring constantly, until mixture thickens.
3. Remove from heat and stir in lemon juice.

3rd Step: Strawberry Whipped Cream

Ingredients:

• -1 cup (240ml) heavy cream
• - 2 tablespoons granulated sugar
• - 2 tablespoons reserved strawberry filling

 

Instructions:

1.  In a large bowl, using an electric mixer,     beat heavy cream until soft peaks form.
2. Gradually add sugar and reserved       strawberry filling
3. Beat until stiff peaks form.

Assembly

1. Allow cupcakes to cool completely.
2. Fill each cupcake with strawberry filling.
3. Top with strawberry whipped cream.

*Tips and Variations:

•  Use fresh strawberries for the puree for the best flavor.
• Add a few drops of pink food coloring to make the cupcakes more vibrant.
• Top with sliced strawberries or sprinkles for extra decoration.
• Enjoy your delicious homemade Strawberry Shortcake Cupcakes!