Description
Strawberry Shortcake Cupcake Sandwiches are delightful treats that combine the classic flavors of strawberry shortcake in a fun cupcake format, perfect for any occasion.
Ingredients
Scale
- 1½ cups (190 g) all-purpose flour
- ¾ cup (150 g) sugar
- 1½ tsp baking powder
- ¼ tsp fine salt
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs
- ½ cup (120 ml) milk
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
- 2–3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1–1½ cups fresh strawberries, thinly sliced
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- Add butter, eggs, milk, and vanilla extract. Beat until smooth and well combined.
- Divide batter evenly into cupcake liners, filling each about ⅔ full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely on a wire rack.
- In a large mixing bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Slice each cupcake horizontally into two layers.
- Spread or pipe whipped cream onto the bottom half.
- Add a layer of sliced strawberries, then top with more whipped cream.
- Place the top half of the cupcake back on.
- Lightly dust the tops with powdered sugar.
- Serve immediately or chill for up to 2 hours before serving.
Notes
- For best results, use fresh strawberries.
- These cupcakes can be made a day in advance; just assemble them before serving.
- Feel free to adjust the sweetness of the whipped cream to your taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake sandwich
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg