Strawberry shortcake is a popular dessert often made with a Vanilla pound cake or a biscuit that resembles a shortbread. These are layered with a fresh strawberry filling and Whipped cream.
It makes for a perfect combination and is a great dessert to make, especially during the strawberry season when fresh strawberries are all around.
I love this quicker, easier, cupcake version of the original strawberry shortcake which is just as great and delicious!
We start by making the Vanilla cupcakes and the Strawberry compote. Then you will need to dig hollows into them and generously fill it with the prepared strawberry filling and later frost it with some whipped cream.
After a bite, you’ll find the strawberry oozing out and it tastes wonderful and makes for a pleasant surprise to whoever you serve them too!
One of the best #strawberrydesertwonders, don’t forgot to share your pictures on Facebook or Instagram and use the mentioned hashtag so that we all can admire your re-creations too!
12
cupcakes30
minutes20
minutes1
hour30
minutesIngredients
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 Tsp of orange zest (optional)
2 eggs
1/2 cup milk
2 Tsp vanilla extract
1 Tsp baking powder
1 1/2 cup all-purpose flour
Pinch of salt
- Strawberry Compote Filling
1 and 1/2 cups diced strawberries (around 10 medium-sized)
¼ cup sugar
1 Tsp cornstarch + 3 Tbsp water (mixed)
- Whipped Cream
1 cup heavy Cream
1 Tsp vanilla Extract
3 Tbsp of Icing Sugar
Directions
- Preheat oven to 180°C and grease cupcake pan with non-stick spray. (Alternatively, you can just add cupcake liners too)
- In a bowl using an electric mixer, cream together butter and sugar.
- Add in the orange zest and eggs, mix until well combined followed by milk and Vanilla extract.
- Once the wet ingredients are well incorporated, sift in the dry; flour, baking powder and salt.
- Stir until it’s evenly mixed and divide this batter into 12 cupcake tins.
- Bake for about 20-25 minutes or until a toothpick inserted in the middle of a couple cupcakes comes out clean.
- Strawberry Compote
- In a saucepan, add the strawberries, sugar and cornstarch slurry.
- Let it simmer for 5-10 minutes on medium heat, stirring continuously until you get a thick syrup consistency.
- Remove from heat, cover and let it cool completely.
- Whipped Cream and Assembling
- In a medium-large bowl, add Heavy cream, vanilla and icing sugar. Whip using an electric beater until it becomes thick and firm. Set aside.
- After the cupcake and strawberry filling is rested for about 40minutes and it has cooled completely, dig hollows into the cake and generously fill it with the compote.
- Decorate the top with whipped cream and additional strawberries and serve!
Notes
- You can use a mini ice-cream scooper or a knife and a small spoon to dig the hollows in the cupcake.
