Light vanilla cupcakes topped with a swirl of whipped cream, strawberry sauce, and a fresh strawberry, a strawberry shortcake in cupcake form!
Jump to:
What is a strawberry shortcake?
A Strawberry shortcake can refer to two things, a sweet cake in most parts of the world or a crumbly biscuit in America. The one we are referencing today is the cake!
Strawberry shortcakes are typically a crumblier cake, however, the Japanese version uses also uses a soft and fluffy cake too. In general, it is some sort of sponge cake topped with whipped cream and strawberries. Sometimes there is strawberry jam or strawberry filling layered in between the cake layers too, but this depends on the recipe.
These cupcakes are inspired by the components of a strawberry shortcake, a fluffy sponge cake, light vanilla whipped cream, and a strawberry sauce. The result is a light cupcake with a fresh flavor perfect for any occasion.
The secret to moist cupcakes
If you are after moist cupcakes I've all the tips and tricks for you. No more dry and crumbly cupcakes!
Use a combination of butter and oil
Butter in cupcakes gives them flavor, however, it has the tendency to dry the sponge cake out. On the other hand, the oil adds moisture to the cake without imparting any flavor. Oil also allows the cupcakes to last longer without becoming stale. By using a combination of oil and butter you get the best of both worlds.
Use buttermilk or soured milk
Using buttermilk, or milk mixed with vinegar adds extra moisture to the cupcake base and creates that plush texture.
Don't overbake
The biggest moist cupcake killer is overbaking your cupcakes. Make sure you check your cupcakes at 10 minutes and check every 3-5 minutes afterward until they are done.
A toothpick inserted in the center should come out clean with a few moist crumbs.
The secret to fluffy cupcakes
Once you have moist cupcakes down pact, it's time to nail the texture. Light and fluffy cupcakes are perfect for any kind of frosting.
Creaming the butter, oil, and sugar together
Beating the fats and sugar together with a handheld electric mixer or the whisk attachment of a stand mixer gives the cupcakes a little more air and volume, increasing their fluffy texture.
Beating the egg until lightened in color
If you want to make your cupcakes even fluffier, beat your eggs until they have paled in color and almost doubled in volume. This gives the cupcakes an extra lift when baked.
Don't overmix
Overmixing the batter not only deflates the air that has been incorporated during the creaming of the butter and the beating of the eggs but also increases the gluten development.
Gluten development is what causes cakes to become dense and rubbery. Only mix the dry ingredients until just combined.
Cupcake Ingredients
The ingredients needed to make these cupcakes are pretty typical, there isn't anything out of the ordinary and you'll be able to find most of these ingredients in your pantry.
- Whole milk: Make sure you use whole milk, the fat content of the milk helps create a moister, fluffier cupcake.
- White vinegar: The vinegar is needed to react with the milk and curdle it. This helps with moisture and rise as it reacts with the baking soda.
- Vegetable oil: Vegetable oil adds fat while keeping the cupcakes light!
- Unsalted butter: Butter adds fat while giving the cupcakes a more fragrant flavour
- Granulated sugar: Sugar is needed for sweetness, as well as an extra lightness to the cupcakes
- Eggs: Binds everything together
- Plain flour: Plain flour or all-purpose flour forms the structure of the cupcakes
- Baking powder: Gives the cupcakes rise, but is less potent than baking soda
- Baking soda: Reacts with the curdled milk for an extra rise
- Pinch of salt: Balances out the flavors in the cupcake
How to make the best whipped cream frosting
The swirl of whipped cream that sits on top of these cupcakes brings the whole dessert together. While whipped cream is very easy to make there are a lot of small things that can go wrong in the process.
Keep everything cold
The colder everything is the easier the cream will whip up. Make sure your cream comes straight from the fridge, and keep your utensils cold if possible too.
Whip until stiff peaks
Make sure you whip your cream until stiff peaks form. When you lift your whisk up the cream should stand tall.
Once it has reached stiff peaks stop immediately. If you keep whipping you run the risk of your cream splitting and becoming butter.
More Cupcake Recipes
There are a couple of different cupcakes on this blog, all with different kinds of frostings, if you're looking for a couple of different cupcake recipes check these ones out:
- Black forest cupcakes with whipped cream
- Matcha cupcakes with whipped white chcolate ganache
- Pineapple and coconut cupcakes with coconut swiss meringue buttercream
- Lychee and rose cupcakes with lychee italian merignnue buttercream
- Chiffon cupcakes with mandarin whipped cream
Frequently Asked Questions
How long does this last?
These cupcakes should last up to 3 days when stored in an airtight container in the fridge.
Does the strawberry shortcake have to be refrigerated?
Yes it does! As these are frosted with whipped heavy cream it is important to keep them refrigerated. If these sit at room temperature for too long they will begin to melt!
Why have my cupcakes cracked?
Cupcakes can crack for a couple of reasons. However, the most common reason is when they are baked at too high of a temperature. When the oven is too hot the cupcakes will rise rapidly and cause cracks on the surface. Some ovens run hotter than others, so if you find that your cupcakes are constantly cracking turn down your oven by a couple of degrees.
Why are the tops of my cupcakes sticky?
The tops of your cupcakes can become sticky if your environment is very moist or humid. The cupcakes like to absorb moisture from their surroundings, and the caramelised sugars on the surface of the cupcake are the first to pick it up, becoming sticky. This isn't a problem at all, just frost your cupcakes as normal and you won't even be able to notice it!
Why are my cupcakes dry?
There are a couple of reasons why your cupcakes are dry. The most common reason is if the cupcakes have been overbaked.
Make sure you check your cupcakes at 10 minutes with a skewer and continue to bake, checking every 3-5 minutes until a toothpick inserted in the center emerges clean with a few moist crumbs.
Let's Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!
Print📖 Recipe
Strawberry Shortcake Cupcakes
Light vanilla cupcakes topped with a swirl of whipped cream, strawberry sauce, and a fresh strawberry, a strawberry shortcake in cupcake form!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 Cupcakes 1x
- Category: Cake
- Method: Easy
- Cuisine: British
Ingredients
Vanilla Cupcakes
- 120ml Whole milk (½ cup)
- 1 tsp White vinegar
- 60ml Vegetable oil (¼ cup)
- 30g Unsalted butter (2 tablespoon 1 tsp), room temperature
- 150g White sugar (¾ cup)
- 2 Eggs, room temperature
- 1 tsp Vanilla extract
- 165g Plain flour (1 ⅓ cup)
- 1 tsp Baking powder
- ¼ tsp Baking soda
- Pinch of salt
Vanilla Whipped Cream
- 420ml Heavy cream (1 ¾ cup)
- 65g White sugar (⅓ cup)
- 1 tsp Vanilla extract
Strawberry Sauce
- 100g Fresh strawberries, roughly chopped (3.5oz)
- 37g White sugar (3 tbsp)
- 1 tbsp Lemon juice
Assembly
- 6 fresh strawberries, halved
Instructions
Vanilla Cupcakes
- Preheat the oven to 180C/350F
- Line a muffin tin with 12 paper liners
- Combine the milk and vinegar in a small bowl, set aside
- Add sugar, butter, and oil to the bowl of a stand mixer and beat for 5 minutes on medium-high speed, until light and fluffy
- Add the eggs and vanilla extract to the butter and beat on high for 1 minute, until well combined
- Combine flour, baking powder, baking soda, and salt together in a medium-sized bowl, whisk to combine
- Add half the flour mix to the butter mix and beat until just combined
- Add the milk, followed by the rest of the flour, and beat until just combined
- Divide the batter evenly between the cupcake liners
- Bake for 10-15 minutes, or until a toothpick inserted in the centre comes out clean
- Cool before frosting
Strawberry Sauce
- While the cupcakes are baking make the strawberry sauce
- Combine the strawberries, sugar, and lemon juice together in a small saucepan and heat over medium heat, stirring occasionally, for 10 minutes, or until the strawberries have broken down and the mixture has thickened
- Remove from the heat and pass the mixture through a fine-meshed sieve to remove any clumps
- Place in the fridge to chill completely
Vanilla Whipped Cream
- Combine the cream, sugar, and vanilla in a large bowl, or the bowl of a stand mixer
- Whisk on medium-high until the cream reaches stiff peaks
- Transfer the cream to a piping bag fitted with a large round tip and pipe a dollop on each of the cupcakes
- Use a small spoon to create a deep swirl on top of each cupcake and drizzle with the cooled strawberry sauce
- Top with a fresh strawberry half and enjoy!
Related Recipes
Allison
These came out absolutely perfectly! I followed the recipe to a T and they are beautiful. Checked at 10 minutes like she said to, and they needed 5 minutes more. Thanks so much for my new go-to vanilla cupcake recipe!