Strawberry Shortcake Cupcakes
Delicious shortcake filled with strawberry compote and topped with whipped cream
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.
Notes
* Stabilized whipped cream was used for this recipe. Please see the link above for the recipe. Note that for this particular shortcake recipe, I added additional vanilla extract to my whipped cream for a more creamy taste. I added about 1/2 tsp more than what my normal recipe calls for, but you can add to taste.