These strawberry shortcake cupcakes were a creation due to I had so many strawberries I didn’t know what to do with them. I went to Prellwitz’s Berry Farm near Ripon where I pick every year. They are always friendly, organized and it is weed free. I always pick four flats but this year I just couldn’t get them cleaned, eaten, jarred and made into fruit cups, desserts and breakfast items fast enough. I was very pleased how they turned out. The cupcake is more like shortcake than just a plain vanilla cupcake, which I really like. Because of the whipped topping, they need to be refrigerated. I like them when they sit out at room temp for about twenty minutes to soften up just a bit I promise, these will be a hit for your family, friends and co workers.
Strawberry Shortcake Cupcakes – Serves 15
1 1/2 C flour, 1 C sugar, 1.5 tsp. baking powder, 1/4 tsp. salt, 3 eggs (room temp), 1 C butter (room temp), 1/4 C almond milk(room temp), 1 tsp. vanilla, 15 whole strawberries with tops cut off, whipped cream frosting (recipe below)
Preheat oven to 350 degrees. Line 15 cupcake tins with liners.
Combine flour, sugar, baking powder, and salt. In another bowl blend butter until soft. Add eggs one at a time until combined and then add milk and vanilla. Add the flour mixture and mix until light and fluffy. The batter will be thick though. Fill cupcakes liners 1/2 full (trust me, they will expand). Bake 20 minutes until done. Cool completely! Once cool, hollow out the center of the cupcake so a whole strawberry will fit inside snugly. Cover with With whipped cream frosting and add some colored sugars or sprinkles.
Whipped Cream Frosting
4 oz. cream cheese, 1/4 C sugar, 1/2 tsp. vanilla, 1/4 tsp. almond extract and 1 C heavy cream
Whisk cream cheese, sugar and extracts until combined. While whipping, slowly pour in heavy cream. Whip until soft peaks form.