Strawberry Shortcake Cupcakes
Is there anything more lovely than strawberry shortcake cupcakes with real whipped cream, fresh strawberries and a hint of lemon?
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.
Really, I could have just picked up a spoon and hoovered the whole thing in about 60 seconds flat.
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.
Plus, who doesn’t love cupcakes? And homemade whipped cream?
So, there’s that.
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
- 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
For the vanilla whipped cream frosting:
- 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.
- 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.
- 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.
Wow! This sounds yummy and not too hard 🙂
No, not hard at all! Let me know if you try it!
Beautiful pictures Liza! Isn’t it amazing how macerating strawberries can really enhance and intensify their flavour? Like yourself, I could probably as easily wolf down the plate of strawberries and be happy!
My whipping cream is still very runny. I havr been whisking away for about 5 minutes.
How can I make it stiff and firm? Please help!!
Liza | @aMusingFoodie
Lucia – you have to make sure you’re using a really cold bowl & beaters. I usually put both in the freezer for at least an hour before making whipped cream!
How much of the cake mix is that?
No, I do not think there is anything better! These look fabulous. My daughter would love these especially. xo, Catherine