We’re celebrating strawberry season with Strawberry Shortcake Cupcakes with a whole strawberry inside!
Strawberry Shortcake Cupcakes with Strawberry inside
These cupcakes are so fun to wow people with! Top them with stabilized sweetened whipped cream, and it’s like pure heaven in every bite! As a child of the 1980s, I grew up loving Strawberry Shortcake everything, so it’s so fun to make real life Strawberry Shortcake Cupcakes! My kids sure loved them too!
Filling these Strawberry Shortcake Cupcakes with a whole strawberry is easy! With a pairing knife, cut a small hole in the center, making it more wide at the top than in the center. Gently press the strawberry into the hallowed out cupcake to fill the space. It’s okay if it sticks out the top a bit, because you will be topping it with lots of sweet whipped cream…yum!
My butter is always hard and cold from the fridge, or frozen in the freezer. I love this tip to soften butter. This method only works with butter from the fridge (not frozen butter). Fill a wide mouth mason jar with very hot water and let it sit and warm up the jar. After a few minutes, dump out the water and place the hot jar over the top of your butter sitting vertical on a plate. Let the heat from the jar soften the butter. Let the jar sit like this for 5 minutes or so, and Voila…softened butter!
You can make these Strawberry Shortcake Cupcakes with a cake mix, or you can make them from scratch. We’re making them from scratch, because it’s easy enough, but do what works for you! If you choose to go the cake mix route, a white, yellow or angel food cake mix would be best.
Strawberry Shortcake Cupcakes
- 1 cup butter 2 sticks, unsalted, room temp
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1 3/4 cups flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 small package strawberries
- FOR THE STABILIZED WHIPPED CREAM
- 1 pint heavy cream 2 cups
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoon unflavored gelatin from the packet
- 8 teaspoons cold water
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with paper cupcake liners.
In a large bowl whisk together the dry ingredients: flour, baking powder and salt.
In a stand mixer with the paddle attachment (or hand mixer…whatever you have) cream together the butter and sugar on medium-high speed until light pale and fluffy, about 5 minutes or so.
Add in the eggs, one at a time, beating well between each one,
Add in the vanilla and the sour cream.
Add in the flour mixture mixing slowly until just combined. Divide batter between the cupcake papers using a 1/4 measuring cup or an ice cream scoop.
Bake for 25 minutes or until a toothpick inserted into the middle comes out clean.
Let the cupcakes cool completely for about 30 minutes. Prepare the strawberries: rinse and pat dry. Cut off the top stem of a few to start.
For the Stabilized Whipped Cream
In a small bowl, add the cold water and sprinkle the unflavored gelatin over the top. Let this bloom for a few minutes.
In a large bowl of a stand mixer with a whisk attachment, or with a hand mixer, start whipping the heavy cream, powdered sugar and vanilla together on high speed for a few minutes.
Place the bowl with the gelatin water mixture in the microwave for just a few seconds. The mixture will liquify in the heat. Slowly drizzle this mixture into the heavy cream mixture and continue mixing until you reach stiff peaks. The stabilized whipped cream can be stored in the fridge for a couple days.
Assemble the Strawberry Shortcake Cupcakes
With a small pairing knife cut out a small hole in the center of each cupcake.
Gently press a full strawberry into the hole of the cupcake Top with whipped cream and a slice of strawberry. Serve immediately.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
How to make Stabilized Whipped Cream
Have you guys ever made stabilized whipped cream? It’s so easy! You can find the full how to in the printable recipe, but it’s just basically adding a unflavored gelatin to the heavy cream as you whip it. This method is great for frosting cupcakes…like these!