Strawberry Shortcake Cupcakes with Vanilla Whipped Cream Frosting
Cakes & Cupcakes,  Dessert,  Food,  Holidays

Strawberry Shortcake Cupcakes

Is there anything more lovely than strawberry shortcake cupcakes with real whipped cream, fresh strawberries and a hint of lemon?

Strawberry Shortcake Cupcakes

Yesterday I shared a bowl of lovely macerating strawberries: sugar, chopped strawberries and some lemon zest all melded together to create a sweet, fruity yummy-ness complete with a berry-infused syrup.

Macerating Strawberries for Strawberry Shortcake Cupcakes

Really, I could have just picked up a spoon and hoovered the whole thing in about 60 seconds flat.

Strawberry Shortcake Cupcakes

But instead I saved them for this recipe as intended. Probably a good idea; my family appreciated that.

Being Father’s Day focused on a dessert that my husband would love and strawberry shortcake happens to be one of them. A BIG one.

Strawberry Shortcake Cupcakes with Vanilla Whipped Cream Frosting

Plus, who doesn’t love cupcakes? And homemade whipped cream?

Strawberry Shortcake Cupcakes with Vanilla Whipped Cream Frosting

So, there’s that.

Strawberry Shortcake Cupcakes with Vanilla Whipped Cream Frosting

Strawberry Shortcake Cupcakes with Vanilla Whipped Cream Frosting

Strawberry Shortcake Cupcakes with Vanilla Whipped Cream Frosting

Yield: 36 cupcakes
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes

Ingredients

  • 1 pint fresh strawberries, diced
  • 1/2 cup granulated sugar
  • 1 lemon, zested and juiced
  • 1 1/2 boxes French vanilla cake mix
  • 3 large eggs
  • 3/4 cup water
  • 1/2 cup canola oil
  • 1 6-ounce container of strawberry yogurt (the blended kind)

[i]For the vanilla whipped cream frosting:[/i]

  • 2 pints whipping cream
  • 1/4 cup granulated sugar
  • 2 teaspoons pure vanilla extract

Instructions

  • Stir the strawberries, sugar, lemon juice and zest together in a medium bowl. Cover the bowl and set it aside for 30 to 45 minutes, or until you can see that the strawberries have macerated and look syrupy.
  • Combine the cake mix, eggs, water, oil and strawberry yogurt in a large mixing bowl and beat the mixture on low for about 30 seconds, then increase the speed to medium-high and continue beating the batter for another 2 minutes.
  • Fold in the macerated strawberries and their juices until they’re just combined, but be careful not to over-stir.
  • Fill cupcake papers about 3/4 full with the strawberry batter and bake for 20-25 minutes, or until the tops are golden and bounce back when they’re lightly pressed.
  • Let the cupcakes cool completely before frosting them with the vanilla whipped cream. Sprinkle the tops with freshly diced strawberries, and then keep the cupcakes refrigerated until you’re ready to eat them.
  • For the vanilla whipped cream frosting:

    1. Chill a large glass or metal bowl and mixer beaters in the freezer for at least 15 minutes before you’re ready to make the frosting.
    2. Add the whipping cream, sugar and vanilla into the chilled mixing bowl and beat on high until the cream thickens and makes stiff, firm peaks – about 4 to 5 minutes.
    3. Refrigerate the whipped cream until you’re ready to use it, and then pipe the cream onto the cupcakes using a gallon size zip-top bag with a corner snipped off.

    Did you make this recipe?

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    Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) I'm always on the hunt for the perfect mojito, inspiration for another tattoo and time to finish my novel.

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