Strawberry Shortcake Cupcakes Recipe

What better what to celebrate the Memorial Day Weekend and (unofficially) kick off summer than with a fruity & festive treat? This recipe puts a twist on classic strawberry shortcake -- a childhood/summertime favorite. The fluffy, moist cupcakes are infused with vanilla extract and vanilla bean (You can leave out the fresh vanilla bean but I highly recommend using it!), filled with sweet, homemade strawberry filling and topped with fresh, homemade strawberry whipped cream.

Ingredients:

Cupcakes

• 1 2/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup unsalted butter, melted
• 2 egg whites
• 1/4 cup plain yogurt
• 3/4 cup almond milk
• 2 teaspoons vanilla extract
• seeds scraped from 1/2 split vanilla bean (optional)

Strawberry Filling

• 2 cups diced strawberries (about 10 medium strawberries)
• 1/2 cup sugar
• 2 Tablespoons cornstarch mixed

Strawberry Whipped Cream

• 1 1/2 cups heavy whipping cream
• 3 Tablespoons sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 cup strawberry filling
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Directions:

Strawberry Filling

Make the strawberry filling first. Place the strawberries in a small saucepan over medium heat. Stir constantly for about 4 full minutes until the strawberry juices have been released. Add the sugar and cornstarch/water liquid and continue to stir for another 2 minutes. The mixture will be much thicker. Remove from heat and allow to cool as you prepare the cupcakes.

Cupcakes

Preheat oven to 350F degrees. Line muffin pan with 12 cupcake liners. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar - mixture will be gritty. Stir in egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into the batter.

Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.

Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before filling and frosting.

Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 1/2 inch deep. Place 1 teaspoon of strawberry filling inside and top with the piece of cupcake you removed to seal. See photos above. Repeat with all 12 cupcakes. You will have leftover filling (about 1/2 cup) to use in the whipped cream.

Whipped Cream

In a large bowl, whip the cream, sugar, and vanilla extract together on high speed until stiff peaks begin to form, about 4-5 full minutes. Add the remaining strawberry filling and continue to beat for another 30 seconds.

Frost the cupcakes with the strawberry whipped cream. Top with fresh strawberry slices and served chilled. Enjoy!

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