Name: Strawberry Shortcake Cupcakes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups butter (softened); 4 cups sugar; 8 large eggs; 2 tsp pure vanilla extract; 5 ½ cups flour; 4 tsp baking soda; 2 cups whole milk; 3 cups heavy whipping cream; 1 cup powdered sugar; 2 tsp pure vanilla extract; 18 oz container of strawberries (washed, dried, and sliced)

Description

Delight in these classic Strawberry Shortcake Cupcakes featuring a moist vanilla cake base topped with fresh whipped cream and juicy strawberries. Perfect for gatherings and celebrations, these cupcakes combine light, fluffy cake with sweetened whipped cream and fresh strawberries for a deliciously simple dessert.

Ingredients

Scale

Cake Ingredients

2 cups butter (softened)
4 cups sugar
8 large eggs
2 tsp pure vanilla extract
5 ½ cups flour
4 tsp baking soda
2 cups whole milk

Whipped Cream Topping

3 cups heavy whipping cream
1 cup powdered sugar
2 tsp pure vanilla extract

Fruit

18 oz container of strawberries (washed, dried, and sliced)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit and line a cupcake pan with cupcake liners to ensure easy removal after baking.
Cream Butter and Sugar: Using a standing mixer, beat the softened butter and sugar together until the mixture is light and fluffy, creating a smooth base for your cake batter. Then, beat in the eggs one at a time until fully incorporated. Add in the vanilla extract and mix well.
Mix Dry Ingredients: In a large bowl, whisk together the flour and baking soda, ensuring they are evenly combined for consistent leavening.
Combine Wet and Dry Ingredients: Alternate adding the whole milk and the dry mixture into the butter mixture, gradually beating until the batter is smooth and well combined without overmixing.
Fill Cupcake Liners: Scoop the batter into prepared cupcake liners, filling each about three-quarters full to allow room for rising during baking.
Bake Cupcakes: Bake the cupcakes in the preheated oven for 20 to 21 minutes, or until they turn a light golden brown and a toothpick inserted in the center comes out clean. Remove and let cool completely.
Prepare Whipped Cream: While the cupcakes cool, whip the heavy cream with the powdered sugar and vanilla extract using a mixer until stiff peaks form, creating a luscious topping.
Assemble Cupcakes: Once cooled, top each cupcake generously with the whipped cream and decorate with sliced fresh strawberries, creating the signature strawberry shortcake flavor.

Notes

For best results, ensure butter is softened but not melted before mixing.
Use fresh, ripe strawberries for optimal flavor and sweetness.
The cupcakes can be stored in the refrigerator for up to 2 days; add strawberries just before serving to prevent sogginess.
If you prefer, substitute strawberries with other berries such as blueberries or raspberries.
You can make the cupcakes a day ahead and store tightly covered at room temperature after baking, then add whipped cream and strawberries before serving.