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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?
Strawberry Shortcake Cupcakes with Vanilla Whipped Cream Frosting
These strawberry shortcake cupcakes feature French vanilla cake infused with macerated strawberries and a hint of lemon. Topped with homemade vanilla whipped cream frosting and fresh diced strawberries, they offer a delightful twist on a classic dessert.
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)
For the vanilla whipped cream frosting:
- 2 pints whipping cream
- 1/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
Instructions
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.
