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Easy Strawberry Shortcake Cupcakes Best Summer Dessert Recipe

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Tender vanilla cupcakes studded with fresh strawberries, topped with clouds of real whipped cream and juicy macerated strawberries. This handheld summer dessert is quick, easy, and perfect for any gathering.

Ingredients

Scale
  • 1 ½ cups (190g) cake flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ½ cup (120ml) buttermilk, room temperature
  • 1 cup (150g) fresh strawberries, finely chopped
  • 1 cup (150g) fresh strawberries, sliced
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 ½ cups (360ml) heavy cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Take butter, eggs, and buttermilk out about an hour before starting. Chop strawberries for batter and pat dry with paper towel. Slice strawberries for topping and place in a small bowl with 2 tablespoons sugar and lemon juice; stir gently and set aside.
  2. In a medium bowl, whisk together cake flour, baking powder, and salt.
  3. In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 3 minutes on medium speed. Scrape down sides halfway through.
  4. Add eggs one at a time, beating well after each addition. Add vanilla extract and almond extract; beat until combined and smooth.
  5. With mixer on low speed, add about one-third of dry ingredients, then half of buttermilk. Mix until just combined. Add another third of dry ingredients, then remaining buttermilk, then last of dry ingredients. Mix until just combined; finish with a few gentle folds of a spatula.
  6. Using a rubber spatula, gently fold chopped strawberries into batter until just distributed (about 10 strokes).
  7. Divide batter evenly among 12 cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs. Tops should be golden and spring back when lightly touched.
  8. Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely (about 20 minutes).
  9. In a large chilled bowl, combine cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes.
  10. Once cupcakes are completely cool, pipe or spoon a generous swirl of whipped cream onto each. Top with a spoonful of macerated strawberries and their syrupy juices. Serve immediately or refrigerate for up to 2 hours.

Notes

Don’t skip patting strawberries dry to avoid soggy spots. Room temperature ingredients are crucial for proper emulsification. Measure flour correctly by fluffing, spooning, and leveling. Do not overmix batter. Chill bowl for whipped cream for best results. Cupcakes are best eaten the day they are made. Store unfrosted cupcakes at room temperature for up to 2 days; assemble just before serving.

Nutrition

Keywords: strawberry shortcake, cupcakes, summer dessert, easy dessert, strawberry recipe, vanilla cupcakes, whipped cream

Find it online: https://cooksyla.com/easy-strawberry-shortcake-cupcakes-best-summer-dessert-recipe/