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Strawberry Shortcake Cupcakes Recipe

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  • Author: admin
  • Prep Time: 15 minutes (plus 3 hours soaking time)
  • Cook Time: 15 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 24 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Strawberry Shortcake Cupcakes are a delightful twist on the classic dessert, featuring moist white cake cupcakes topped with macerated fresh strawberries, sweet strawberry glaze, and fluffy whipped cream. Perfect for serving at parties or as a refreshing summer treat, these cupcakes combine light, airy cake with the natural sweetness and juiciness of fresh strawberries for an irresistible bite.

Ingredients

Scale

Strawberries

  • 1 pound package fresh strawberries
  • 1/2 cup granulated sugar

Cake Batter

  • 1 box (16 ounces) white cake mix (plus required egg whites, oil, and water as per package instructions)
  • 1 teaspoon vanilla extract
  • 2 Tablespoons granulated sugar

Topping

  • 1 container strawberry glaze
  • Fresh whipped cream or Cool Whip

Instructions

  1. Prepare the Strawberries: Clean the fresh strawberries under running water and pat them dry thoroughly with paper towels. Chop them into small pieces and place in a medium bowl. Sprinkle 1/2 cup of granulated sugar over the strawberries and gently stir to combine. Cover the bowl with a lid and let the strawberries soak and macerate in the sugar for at least 3 hours. This will release their juices and sweeten them.
  2. Preheat and Line the Pans: Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Place 24 cupcake liners into standard muffin pans to prepare for the batter.
  3. Mix and Bake the Cupcakes: Prepare the white cake batter according to the package directions, adding the required egg whites, oil, and water. Stir in 1 teaspoon of vanilla extract to enhance the flavor. Divide the batter evenly among the 24 cupcake liners. Sprinkle a pinch of the remaining 2 tablespoons of granulated sugar over the top of each cupcake batter. Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow the cupcakes to cool completely.
  4. Assemble the Cupcakes: Once cooled, take each cupcake and pour about 1 tablespoon of strawberry glaze over the top. Next, spoon about 1 tablespoon of the macerated fresh strawberries on top of the glaze. Finally, add a dollop of fresh whipped cream or Cool Whip. Repeat this topping process for all cupcakes.
  5. Serve and Enjoy: Arrange the cupcakes on a serving platter and serve immediately or chill briefly before serving. Enjoy the delicious combination of moist cake, sweet strawberries, glaze, and cream.

Notes

  • For best flavor and texture, use fresh, ripe strawberries.
  • The strawberry soaking time of at least 3 hours can be done overnight for convenience.
  • If preferred, use homemade whipped cream instead of Cool Whip for a fresher taste.
  • Ensure cupcakes are completely cooled before glazing and topping to prevent melting the whipped cream.
  • Leftover cupcakes can be refrigerated in an airtight container for up to 2 days.

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Find it online: https://fastkitchenrecipes.com/strawberry-shortcake-cupcakes-recipe/