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Strawberry Shortcake Cupcakes with Fresh Whipped Cream

Close-up of a delicious Strawberry Shortcake Cupcakes with Whipped Cream, topped with macerated strawberries.
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Bake tender, slightly crumbly shortcake-style cupcakes and top them with macerated fresh strawberries and homemade stabilized whipped cream for a perfect summer dessert fusion.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar (for macerating)
  • 1 cup heavy whipping cream, very cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and 3/4 cup granulated sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  5. Fill the cupcake liners about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Cool the cupcakes completely on a wire rack.
  6. While the cupcakes cool, prepare the strawberries: In a small bowl, gently toss the sliced strawberries with 2 tablespoons of granulated sugar. Let them sit for at least 20 minutes to macerate and release juices.
  7. Prepare the whipped cream: Chill your mixing bowl and whisk attachment in the freezer for 10 minutes. Pour the cold heavy cream into the chilled bowl. Beat on medium speed until soft peaks form.
  8. Add the powdered sugar and 1/2 teaspoon vanilla extract. Increase the speed to medium-high and beat until stiff peaks form. Do not overbeat.
  9. To assemble, place a cooled cupcake on a plate. Spoon a few tablespoons of the macerated strawberries and their juice over the top. Pipe or spoon a generous swirl of the fresh whipped cream onto each cupcake. Top with an extra strawberry slice if desired.

Notes

  • For the best shortcake texture, ensure your butter and eggs are at room temperature before mixing.
  • Keep all whipped cream ingredients extremely cold for the best volume and stability.
  • If you prefer a slightly sweeter cake, you can brush the tops of the cooled cupcakes with a little of the strawberry juice before adding the cream.

Nutrition

Find it online: https://recipesfleet.com/strawberry-shortcake-cupcakes-with-whipped-cream-2/