Description
Delicious summer dessert in cupcake form, featuring a soft vanilla cake filled with strawberry compote and topped with stabilized whipped cream frosting.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups fresh strawberries, chopped
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon gelatin
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- Beat the butter and sugar in a separate bowl until light and fluffy.
- Add the eggs and vanilla extract, mixing well.
- Alternately mix in the flour mixture and buttermilk until just combined.
- Fill cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let cool completely before filling.
- Prepare the strawberry compote by cooking the strawberries in a saucepan over medium heat until they break down.
- Make the whipped cream by beating heavy cream and powdered sugar until stiff peaks form, adding gelatin for stabilization.
- Fill the cooled cupcakes with strawberry compote and top with whipped cream.
Notes
For best results, chill the whipped cream before using. Store cupcakes in the refrigerator if not serving immediately.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: strawberry shortcake, cupcakes, summer dessert, baking