Strawberry Shortcake Cupcakes

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Sally’s

Total Time

3 hours (includes cooling)

Prep Time

40 minutes

Cook Time

22 minutes

Rating

(44)

Ingredients

15 cupcakes

1 and 1/2 Tablespoons (11g) cornstarch
1 and 1/2 Tablespoons (23ml) warm water
2 cups (about 300g) diced strawberries
6 Tablespoons (75g) granulated sugar
1 teaspoon lemon zest
1 and 2/3 cups (209g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (200g) granulated sugar
1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
2 egg whites
1/4 cup (60g) sour cream or plain yogurt
3/4 cup (180ml) whole milk
2 teaspoons vanilla bean paste (or extract)
1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
3 Tablespoons (38g) granulated sugar
1 teaspoon vanilla bean paste (or extract)
reserved 1/2 cup of strawberry filling
optional for garnish: strawberry slices and fresh mint

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Preparation

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Step 1

Make the strawberry filling first: Using a fork, mix the cornstarch and water together in a small bowl until the cornstarch has dissolved. Warm the strawberries and sugar together in a small saucepan over medium heat. Stir as it cooks and break up some strawberries. Bring it to a simmer. Stir in the cornstarch mixture. Allow simmering for 5 minutes. Remove from heat, stir in lemon zest, and cool completely.

Step 2

Make the cupcakes: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Whisk the flour, baking powder, baking soda, and salt together. In another bowl, whisk the melted butter and sugar together. Add egg whites, sour cream, milk, and vanilla. Combine wet and dry ingredients until smooth. Pour into liners, filling only 2/3 full.

Step 3

Bake for 20–22 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes then on a wire rack until completely cooled.

Step 4

Fill the cupcakes: Cut a circle into the center of each cooled cupcake to create a pocket about 1 inch deep. Spoon some of the cooled strawberry filling inside each cupcake. Replace the top part of the cupcake.

Step 5

Make the whipped cream: Using a hand mixer or stand mixer, whip the heavy cream, sugar, and vanilla on medium-high speed until medium peaks form. Fold in the reserved 1/2 cup of strawberry filling.

Step 6

Frost cooled cupcakes with whipped cream, garnish with sliced strawberries or fresh mint if desired.

Chef’s notes

Make Ahead & Freezing Instructions:

Bake cupcakes 1 day in advance. Keep covered tightly at room temperature and fill/frost the day of serving. Strawberry filling can be stored in the refrigerator for up to 2–3 days before using. Unfrosted cupcakes can be frozen for up to 3 months.

Special Tools:

12-count Cupcake Pan, Cupcake Liners, Electric Mixer, Vanilla Bean Paste, Small Icing Spatula, Cupcake Carrier.

Update in 2023:

Originally published in 2013, improvements include reducing sugar in filling and adding lemon zest for flavor. Cupcakes now use 1 teaspoon of baking powder for better rise and texture.

Can I Use Frozen Strawberries? Frozen strawberries work but fresh is recommended for better shape retention.

Egg Whites:

Using only egg whites ensures a lighter crumb. One full egg can be used but changes the texture.

Sour Cream & Whole Milk:

Recommended for best taste and texture. Full-fat plain yogurt and lower-fat milk can be substitutes.

Vanilla:

Vanilla bean paste provides both extract and seeds, but pure vanilla extract can be used instead.

Can I Make This Into a Cake? Yes, there is a separate recipe for Strawberry Shortcake Cake.

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Strawberry Shortcake Cupcakes

Ingredients

Preparation

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Chef’s notes

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