Strawberry Shortcake Cupcakes

A perfect way to serve the classic summer dessert without the mess! All the flavors of strawberry shortcake but in cupcake form.

Course Dessert

Cuisine American

Keyword strawberry desserts, Strawberry Shortcake Cupcakes, strawberry shortcake desserts, summer cupcake recipes, summer desserts

Prep Time 45

Cook Time 28

Assemble 15

Total Time 1 28

Servings cupcakes

Calories 244kcal

In a medium saucepan, whisk together the cornstarch and warm water until there are no clumps. Add the quartered strawberries, lemon juice, and granulated sugar and gently stir to combine.
Bring to a simmer over medium heat, stirring frequently. Frequent stirring will help break down the strawberries.
Once the mixture reaches a simmer, reduce the heat to medium-low and simmer for 5 minutes. Remove from the heat and let cool completely.
Transfer to a piping bag (without a tip or with a large circle tip) or use a spoon to fill the cupcakes.

Preheat oven to 350°F. Fill the cupcake pans with liners.
In the bowl of standing mixer or in a mixing bowl and using a hand mixer, beat the eggs on medium-high speed (#6) for 60 seconds. While the mixer is running, slowly add the sugar over 45 seconds. Increase the speed to high (#8) and beat for 7 minutes.
While the eggs are beating, whisk together the flour and baking powder in a small bowl. Sprinkle the flour mixture over the eggs (with the mixer off). Beat on low speed (#1) for 10 seconds. Repeat 2 more times, scrape down the sides, beater, and bottom of the bowl and beat on low speed for 15 seconds. Do not overmix and loose all the air you just worked so hard to get into your batter.
Melt the butter in a microwave safe bowl. Take 1 cup of the flour and egg mixture and whisk into the melted butter. Do this in the bowl the butter is in or a separate bowl to incorporate the fat of the butter with the eggs.
Add the butter and egg-flour mixture to the batter in the mixing bowl and mix on low for 15 seconds until combined.
Using a large cookie scoop or spoon, fill the cupcake liners ⅔ of the way. Bake in the preheated oven for 15 to 18 minutes or until cupcakes just start to brown and the center springs back when pressed. Allow the cupcakes to cool for 10 to 15 minutes before removing the centers. Be sure to cool completely - or even refrigerate - before frosting.

In a small microwave-safe bowl, whisk the packet of gelatin and 3 tablespoons cold water together and set aside. This will firm up as you prep the whipped cream.
In a mixing bowl or using a stand mixer, combine the 3 cups cold heavy whipping cream, 1 cup confectioners sugar, and 2 teaspoons vanilla. (Chilling the mixing bowl in advance is best, especially if the weather is hot!) Beat the cream mixture with the whisk attachment on medium-high speed (#6) or using a hand mixer, until the mixture starts to thicken but soft peaks have not formed yet.
Check the gelatin, it should be firm at this point. Microwave in 5 second invervals until it is liquid again, but not hot. Use a fork or slotted spoon to gently remove any foam that may have settled on the top.
With your mixer on low speed, slowly drizzle the liquid gelatin into the cream mixture then gradually increase the speed of the mixer to medium-high (#6) until stiff peaks form. Do not walk away from the mixer while doing this, overbeating the mixture will result in clumpy, curdled looking whipped cream.
Transfer the whipped cream to a piping bag fitted with your preferred piping tip and assemble the cupcakes. If there is downtime between making the frosting and piping it, be sure to store it in the fridge.

Once the cupcakes are cool. Remove the centers using a knife, piping tip or cupcake corer. The holes should be about ¾ to 1 inch wide. Leave a layer of cupcake on the bottom.
Pipe or spoon the strawberry filling into the center of each cupcake.
Pipe the top of each of cupcake with whipped cream frosting. Optional: garnish with a whole strawberry, strawberry slice, or white sprinkles.

The strawberry filling can be made a few days in advance. You may need to warm just slightly to get the right gooey texture.
If there is leftover filling, store in an air tight container in the fridge for up to 2 weeks. Use leftover filling on toast, over yogurt, or on top of cheesecake.
Store the finished cupcakes in the fridge until serving. Try to store the cupcakes away from strong-smelling foods like onions, peppers, etc. because the whipped cream may pick up those flavors if being stored next to those items for an extended period of time.