Strawberry Shortcake Cupcakes | Swanky Recipes (2024)

Strawberry Shortcake Cupcakes

Strawberry shortcake is the classic summertime and springtime dessert. I grew up eating this classic dessert and look forward to baking it when it starts to heat up outside. Every year, our family would get together and strawberry pick in the farm fields of Wisconsin. After our gigantic strawberry haul, mom would make a batch of strawberry shortcake and homemade strawberry jam.

This recipe is actually adapted from my Strawberry Shortcake recipe I made last year. Because that recipe is such a hit, I wanted to extend it to cupcakes. Because it gets so hot out in the summer, I wanted to make a frosting that would withstand the summer heat of New Orleans. Even with the air at 66 degrees in the house, traditional whipped cream frosting melts into a big hot mess.

Therefore, this recipe uses an American Buttercream recipe which withstands the heat. In fact, after frosting the cupcakes, just pop them into the refrigerator for a little bit to allow that all that butter the chance to harden again.

To make this recipe, start by mixing the flour, salt, baking soda and baking powder in a separate bowl then set aside. Cream the shortening and sugar together in a large bowl fit with a mixer. **Room temperature butter may be uses as an alternative. Just be sure to use equal amounts of butter in place of the shortening. Next, add the eggs and vanilla extract to the batter.

Slowly add the dry ingredients to the wet ingredients, 1 cup at a time. Alternate adding the milk and flour mixture until the batter is mixed. Bake in a 350 oven for 30 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.

What makes these cupcakes great is the surprise strawberry hidden inside the cupcake. To do that, simply cut the stems 18 strawberries. Size each strawberry up to the cupcake and using a sharp knife, gently carve a hole for the strawberry to fit. Stuff a strawberry in each hole.

Next is the frosting. This frosting is amazing, by the way! It’s silky, creamy and delicious. Not only that, but it melt on top of the cupcake like whipped cream. This frosting recipe uses a lot of butter, three sticks to be exact! But I promise, the frosting is delicious and there are a lot of cupcakes to frost.

Start by creaming the butter together until light and fluffy. Mix in the powdered sugar, beating until light and fluffy. Add the vanilla extract and salt to the mixture and continue to beat it. Depending on the thickness of the frosting, mix in some heavy cream. This frosting can be refrigerated, however it gets incredibly lumpy and will need to be beat in a stand mixer again, which kind of softens it anyway.

To frost the cupcake, use a spatula and spread a little frosting on each cupcake. Next, using a cookie scoop sprayed with cooking spray, scoop frosting onto each cupcake. Be sure to grease the cookie scoop each time, then just top the cupcake. Next, top each one with a small strawberry. Refrigerate for about 30 minutes or so and the frosting will harden some. Top with strawberries in syrup if desired. I made my own with fresh cut strawberries in a saucepan with a sugar and a little water. However, store bough strawberries in syrup may be used.

What are some of your favorite childhood recipes?