Description
Handheld Strawberry Shortcake bliss: buttery vanilla cupcakes with a jammy strawberry compote center and a cloud of real whipped cream (with a rosy swirl). Cozy, reliable, and party-ready—tender crumb, bright berry zing, and classic strawberries-and-cream nostalgia in every bite.
Ingredients
Strawberry Compote
– 2 cups diced strawberries
– 1/3 cup granulated sugar
– 1 tbsp cornstarch, whisked with 1 tbsp water (slurry)
– 1 tsp lemon zest
Vanilla Cupcakes
– 1 1/2 cups all-purpose flour
– 1 1/2 tsp baking powder
– 1/4 tsp baking soda
– 1/2 tsp fine salt
– 3/4 cup sugar
– 1/2 cup unsalted butter, melted and slightly cooled
– 3 large egg whites
– 1/3 cup sour cream or plain yogurt
– 1/2 cup whole milk
– 2 tsp vanilla bean paste or vanilla extract
Whipped Cream
– 1 1/4 cups heavy cream
– 2–3 tbsp sugar
– 1 tsp vanilla
– 1–2 tbsp cooled strawberry compote (for color + flavor)
Instructions
1) Make the strawberry compote (5–8 min)
– In a small saucepan, simmer diced strawberries + sugar until juicy.
– Stir in cornstarch slurry; cook until glossy and thick (chunky-jam texture).
– Stir in lemon zest. Cool completely (this is key for clean filling).
2) Prep + bake cupcakes
– Heat oven to 350°F (175°C). Line 15 cups with liners.
– Whisk dry: flour, baking powder, baking soda, salt.
– Whisk wet: sugar into melted butter, then egg whites, sour cream/yogurt, milk, vanilla.
– Fold wet into dry just until mostly smooth (don’t overmix).
– Fill liners 2/3 full. Bake 20–22 min (start checking at 19).
– Cool 10 min in pan, then fully on a rack.
3) Core + fill
– Cut a small circle from each cupcake top and lift out a plug.
– Spoon 1–2 tsp cooled compote into the cavity.
– Trim the plug and cap the hole.
4) Whip the cream
– Beat heavy cream + sugar + vanilla to medium peaks.
– Gently fold in 1–2 tbsp cooled compote for a pale pink swirl.
5) Finish + serve
– Spoon/swoop whipped cream on each cupcake.
– Optional: top with a strawberry slice or a micro-grating of lemon zest.
Notes
– Cool everything: warm compote or warm cupcakes = soggy centers.
– Doneness cues: tops spring back, edges pale golden, centers set (no wobble).
– Make-ahead: bake cupcakes 1 day ahead (covered, room temp); compote 2–3 days ahead (chill).
– Storage: filled + topped cupcakes keep 1–2 days refrigerated (cream softens but stays tasty).
– Freezer: unfrosted/unfilled cupcakes freeze up to 3 months; thaw, then fill + finish fresh.
– Swaps: raspberries or mixed berries work great; orange zest swaps for lemon.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: One-bowl batter + stovetop compote + baking
- Cuisine: American