Description
Indulge in the delightful experience of Strawberry Shortcake Cupcakes, where the classic flavors of strawberry shortcake come to life in a fluffy, portable treat. These cupcakes are filled with layers of fresh strawberries and topped with airy whipped cream, making them perfect for spring gatherings, birthday celebrations, or simply when you’re craving something sweet. Easy to make and endlessly customizable, these cupcakes will quickly become a favorite at any dessert table.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1/2 cup milk
- 1 pint fresh strawberries (sliced)
- 1 cup heavy cream (for whipped cream)
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine flour and sugar. Add softened butter, eggs, and milk; stir until smooth.
- Divide the batter evenly among the cupcake liners and bake for about 15 minutes or until a toothpick comes out clean. Allow to cool completely.
- In another bowl, whip together heavy cream and powdered sugar until stiff peaks form.
- Slice each cooled cupcake in half horizontally. Fill the bottom half with sliced strawberries and top generously with whipped cream before placing on the top half again.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 240
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg