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Strawberry Shortcake Cupcakes

These cupcakes feature a vanilla base infused with shortcake flavors, layered with fresh strawberries and whipped cream. The crumble topping adds a crunchy texture, making for a light, fruity dessert with a tender crumb and juicy berry accents.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 1 cup unsalted butter cold and cubed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 pound fresh strawberries hulled and sliced
  • 1 cup heavy cream chilled
  • 2 tablespoons powdered sugar
  • ½ cup all-purpose flour for crumble topping
  • ¼ cup granulated sugar for crumble topping
  • ¼ cup unsalted butter cold, cubed for crumble topping

Equipment

  • Mixing bowls
  • Cupcake tin
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Food processor or fork for crumble

Method
 

  1. Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners. In a large mixing bowl, whisk together the sifted flour and half of the sugar until combined.
  2. Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or fork to cut the butter in until the mixture resembles coarse crumbs. This creates a tender, flaky base.
  3. In a separate bowl, whisk the eggs, vanilla extract, and milk until smooth and combined. Pour this mixture into the dry ingredients, folding gently with a spatula until just combined—aim for a smooth, thick batter.
  4. Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let them cool completely.
  5. While the cupcakes cool, prepare the crumble topping. In a bowl, combine flour and powdered sugar. Add the cold, cubed butter and use a fork or your fingers to blend until the mixture forms coarse crumbs. Set aside.
  6. Sprinkle the crumble evenly over the cupcakes and bake for an additional 10 minutes until golden and crisp. Let cool slightly before decorating.
  7. Whip the chilled heavy cream with powdered sugar until soft peaks form—that’s when it’s thick and holds its shape but is still light. Chill until ready to serve.
  8. Gently fold the sliced strawberries into the whipped cream to create a fresh strawberry filling or topping. Use a spatula to fold carefully, keeping the mixture airy.
  9. Decorate each cupcake with a generous dollop of the strawberry whipped cream and a few fresh strawberry slices on top. Serve immediately to enjoy the contrast of warm crumble, tender cake, and juicy berries.

Notes

For best flavor, assemble the cupcakes just before serving to keep the crumble crisp and the whipped cream fresh.