Strawberry Shortcake Cupcakes

Servings

12

Ready In:

PREP: 30 Minutes
BAKE: 20-25 Minutes

Good For:

Dessert

About this Recipe

A delightful twist on the classic dessert, these Strawberry Shortcake Cupcakes feature moist and fluffy vanilla cake, filled with a fresh strawberry compote and topped with a swirl of fresh wipped cream frosting, and then coated with crunchy strawberry shortcake crumbles and topped with a fresh strawberry.

Each bite delivers the perfect balance of sweet berries, fluffy cake, and creamy topping – light, refreshing, and the perfect dessert for a spring or summer gathering.

FOR THE CUPCAKES:

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
3/4 cup Milk
1 teaspoon Vanilla Extract

FOR THE STRAWBERRY COMPOTE:

1 pound Fresh Strawberries, hulled and chopped
1/4 cup Granulated Sugar
1 Tablespoon Lemon Juice

FOR THE FROSTING:

1 1/2 cups Heavy Cream, cold
1/4 cup Powdered Sugar
1 teaspoon Vanilla Extract

FOR THE CRUMBLES:

1 cup Freeze-Dried Strawberries
2 1/2 cups Golden Oreos (or any vanilla wafer), crushed into fine crumbs (think shortcake texture, not powder)
1/4 cup (4 Tablespoons) Melted Unsalted Butter

PREPARING THE CUPCAKES

Step 1

Preheat oven to 350ºF (175ºC). Line your muffin tin with cupcake liners.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt.

Step 3

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.

Step 4

Beat in the eggs one at a time, then stir in the vanilla extract.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

Step 6

Fill each cupcake liner about 2/3 full.

Step 7

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Let the cupcakes cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.

CREATING THE STRAWBERRY COMPOTE

Step 1

In a saucepan, combine the chopped strawberries, granulated sugar, and lemon juice.

Step 2

Cook over medium heat, stirring occasionally, until the strawberries have softened and released their juices, about 8-10 minutes.

Step 3

Reduce the heat to low and simmer for about 5 minutes, or until the compote has thickened slightly.

Step 4

Remove from heat and let the compote cool completely.

CREATING THE WHIPPED FROSTING

Step 1

Make sure your bowl and whisk are well chilled.

Step 2

In a large, chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.

Step 3

Gradually add the powdered sugar and vanilla extract and continue to beat until stiff peaks form. Be careful not to overwhip.

CREATING THE SHORTCAKE CRUMBLES

Step 1

First, add the Golden Oreos (or wafers, if you choose) to. afood processor and chop them into very small crumbs. If you don’t have a mixer, you can cut them up with a knife or put them in a Ziploc bag and grind them with a rolling pin or mallet.

Step 2

Then add the freeze-dried strawberries to a food processor and chop them until they’re broken into very small crumbs. Add the strawberries to the bowl with the cookie crumbs.

Step 3

Add the melted butter to the large bowl and stir with a whisk to combine the mixture and break up any big crumbs.

ASSEMBLE THE CUPCAKES

Step 1

Once the cupcakes are completely cool, use a knife or cupcake corer to remove a small circle from the center of each cupcake.

Step 2

Fill each cupcake cavity with the cooled strawberry compote.

Step 3

Frost each cupcake with a generous swirl of whipped cream using a piping bag or a knife.

Step 4

Immediately dip the frosted cupcakes into the shortcake crumble mixture, coating the frosting. Garnish each cupcake with a fresh strawberry. Serve immediately and enjoy!