Print

Homemade Small Batch Strawberry Shortcake Cupcakes with Fresh Cream

small batch strawberry shortcake cupcakes - featured image
Print Recipe

These small batch strawberry shortcake cupcakes combine a tender vanilla cupcake base with macerated fresh strawberries and light whipped cream, perfect for a quick and fresh summer dessert.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 4 tbsp (55g) unsalted butter, softened
  • ⅓ cup (65g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ⅓ cup (80ml) whole milk, room temperature
  • 1 cup (150g) fresh strawberries, hulled and sliced
  • 1 tbsp granulated sugar
  • 1 tsp fresh lemon juice
  • ¾ cup (180ml) heavy whipping cream, cold
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it lightly with butter.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the egg, then stir in the vanilla extract until just combined.
  5. Add the flour mixture in three additions, alternating with the milk, starting and ending with flour. Mix gently after each addition until just combined.
  6. Spoon the batter evenly into the 6 prepared muffin cups, filling about ⅔ full.
  7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Transfer the cupcakes to a cooling rack and let cool completely, about 30-40 minutes.
  9. While cupcakes cool, toss the sliced strawberries with sugar and lemon juice. Let sit at room temperature for 15-20 minutes.
  10. In a chilled bowl, beat the cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
  11. Using a small knife or cupcake corer, scoop out a small hole in the center of each cupcake.
  12. Fill each hole with macerated strawberries, then top with a dollop of whipped cream.
  13. Serve immediately or refrigerate for a few hours before serving.

Notes

Use a gentle hand when folding flour into the batter to keep cupcakes fluffy. Chill bowl and whisk before whipping cream to achieve light, airy peaks. Avoid overmixing batter and overwhipping cream to prevent toughness and graininess. Cool cupcakes completely before assembling to prevent cream melting.

Nutrition

Keywords: strawberry shortcake, cupcakes, summer dessert, fresh cream, small batch, easy recipe

Find it online: https://avabowls.com/homemade-small-batch-strawberry-shortcake-cupcakes-with-fresh-cream-easy-recipe-for-perfect-summer-desserts/