*Disclosure: I only recommend products I would use myself and all opinions expressed here are our own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read full privacy policy here.
June is the month of strawberries! I feel like strawberries are the first official in season fruit of the summer and they really thrive in June. I started my own strawberry plants in my raised garden bed a few years ago and now they have taken over the whole bed! I’m hoping we are able to harvest tons of them this year.
There are so many delicious things you can make with strawberries, some of the common ones are strawberry shortcake, strawberry pound cake, strawberry pie, scones and you can even make salad and dressings with them.
There were a few requests for a strawberry shortcake recipe and at first, I wasn’t sure how well it would work based on the fact that shortcake is normally more of a biscuit texture. I was a little worried they would get a little too dense in a cupcake form. Luckily, the recipe turned out way better than I thought it would. So I am happy to share it with you all today.
I would recommend that if you are going to make your own strawberry filling to do it a day or two ahead because it will need to chill for some time. You could also just buy strawberry jam or jelly at the grocery store to make this a quicker recipe. The cupcake is a bit heavier than my other cake recipes, but it is supposed to mimic a more biscuit-like texture and is less sweet than your standard cupcake. Again, a shortcake is typically like that.
I used a stabilized whipped cream for the frosting. It easier to pipe and is able to be left out at room temperature which makes it better and more stable for bringing to events or sharing with others. Here is the recipe here for that frosting.
Please note I did add a little extra vanilla extract to this recipe for these particular cupcakes, but you can add as much as you want depending on how much vanilla flavor you want. I added an additional 1/2 tsp more than what the recipe calls for.
This recipe is perfect for a summer treat or get together.
I hope you make and enjoy this cupcake recipe as much as I do and share it with friends and family. Be sure to share some photos with me on instagram of your creations @emilygetstobaking.
Some of my Favorite Products used:
Strawberry Shortcake Cupcakes
Ingredients
To make the cupcakes:
- ½ cup Butter ( 1 stick)
- ¾ cup Granulated sugar
- 2 Egg whites
- ½ cup Sour cream or plain greek yogurt
- ¼ cup Milk
- 2 tsp Vanilla extract
- 1¼ cup AP flour
- 1 tsp Baking powder
- 1 dash Sea salt
To make the strawberry compote:
- 3 cups Frozen or fresh strawberries
- Juice from ½ of a lemon
- ¾ – 1 cup Granulated sugar
- 1 tsp Cornstarch
- 2 tsp Water
To top:
- 2 cups Whipped cream*
- 4 Fresh strawberries
Instructions
- I recommend making the strawberry compote a couple days ahead of time because it needs a few hours to cool
To make the strawberry compote:
- In a medium sauce pan, add in your strawberries, lemon juice and sugar.
- Cook over medium-high heat until it begins to boil.
- Once it's boiling, reduce heat to medium low and let it simmer for about 20 minutes. Stir occasionally.
- Create a small mixture by combining the water with the cornstarch.
- Remove the strawberries from heat and add the cornstarch to the strawberry mixture and mix until well combined.
- Set aside to cool completely.
- Once cooled completely, I put mine into piping bags and then into a large baggie to cool additionally in the fridge for a day.
To make the cupcakes:
- Preheat your oven to 350℉ and line a cupcake pan with cupcake liners.
- In a mixing bowl, mix the butter and sugar on low-medium speed for a few minutes until the butter and sugar combo are fluffy looking.
- Add in all your additional wet ingredients; egg whites, sour cream, vanilla extract, milk. Mix on low until just combined.
- In a separate bowl, whisk together your AP flour, baking powder and salt.
- With your mixer on low, add the dry ingredients a little at a time to the wet ingredients.
- Mix until combined.
- Scoop out your batter evenly into the cupcake liners. I filled mine about half to a little over half way full.
- Baking for about 20 minutes, or until a cake tester comes out clean (no batter stuck to it).
- Once you pull them from the over, let them cool for 2 minutes in the tray. Then move them to a cooling rack to cool completely.
Assemble:
- Once the cupcakes are completely cooled, I used an apple corer to remove some of the middle of the cupcake so I can filled it with the compote.
- Since my compote is already in a piping bag, I just cut open the end and start filling my cupcakes until the compote is even with the top of the cupcake.
- Pipe or spread on your whipped cream "frosting" – please see the link above for my stabilized whipped cream recipe. I made this recipe for the whipped cream frosting, but I did add an additional ½ tsp of vanilla extract.
- Optional: Top with fresh strawberries. I just washed and sliced mine up.