Strawberry Shortcake Cupcakes
Make strawberry shortcake cupcakes with soft vanilla cake, fresh strawberry filling, and creamy fresh strawberry buttercream.
🍽 12 servings
⏱ Prep: 30 min
🔥 Cook: 19 min
⏰ Total: 85 min
📊 Medium
Vegetarian
Ingredients
- 12 cupcakes Vanilla Bean Bakery Cupcakes (baked and cooled)
- 2 cups cups Fresh strawberries, finely diced
- 2 tbsp tbsp Granulated sugar
- 1 tsp tsp Fresh lemon juice
- 1 pinch Pinch of salt
- 3 cups cups Fresh Strawberry Buttercream, or Perfect Swiss Meringue Buttercream as alternative
- 6 whole Fresh strawberries, halved
Instructions
- Bake and cool the Vanilla Bean Bakery Cupcakes completely.
- In a bowl, combine the diced strawberries, granulated sugar, lemon juice, and a pinch of salt.
- Let the strawberry mixture stand for 15 minutes to macerate.
- Drain excess liquid if the mixture becomes very watery.
- Using a small paring knife or cupcake corer, remove a small center plug from each cupcake.
- Fill each center with approximately 1 tablespoon of the strawberry mixture.
- Replace a thin portion of the removed cake if desired.
- Pipe Fresh Strawberry Buttercream over each cupcake.
- Finish with half a fresh strawberry on top.
Chef's Notes
Do not overfill cupcakes with wet strawberries. Drain excess liquid so the cake does not become soggy. Fill shortly before serving for best texture. Fresh Strawberry Buttercream is the preferred pairing because it intensifies the strawberry flavor without relying only on garnish. CROSS-LINKS: Vanilla Bean Bakery Cupcakes, Fresh Strawberry Buttercream, Perfect Swiss Meringue Buttercream.