There is beauty in the rain.
Or in fallen cupcakes. Gravity laughed as my Strawberry Shortcake Cupcake toppled over. Ok only one fell over and I still got my pictures of the finished product, but I thought it was beautiful the way it fell. Kinda like all the layers slid apart so you could see the individual components. Sometimes you just need to take a step back and appreciate that everything doesn’t go as planned. And sometimes, the outcome is better than what you could imagine.
The only adjusting I did was moved it from where it fell to the little plate for pictures, but I was careful not to mess up the placement. But seriously, after I added the strawberry on top, it toppled over just like that.
Of course with fresh strawberries, you just have to make a shortcake. Biscuits or sponge cake? Personally, I’m a cake girl (shocker). I thought about those little round sponge cakes you always see in the produce aisle. And of course I couldn’t go through strawberry season without making a cupcake.
These are sponge cakes layered with strawberry curd and whipped cream. Feel free to use strawberry jam instead. If you have neither, it’s easy to make your own (strawberry curd recipe and strawberry jam recipe), or just load the layers with sliced strawberries.
Since you’ll be removing the cupcake wrappers, either use cheap white ones or a silicone pan. If you use a silicone pan, let it cool completely in the pan before removing because I broke a few for being too warm.
- 3/4 cup flour
- 3/4 tsp baking powder
- 1/8 tsp salt
- 1/2 cup sugar
- 1/4 cup butter, melted and cooled slightly
- 1 egg
- 1/4 tsp vanilla
- 1/4 cup milk
- 1/3 cup strawberry curd or jam
- 1/3 cup heavy whipping cream
- 2 Tbsp powdered sugar
- 1/2 tsp vanilla
- 6 small strawberries, for garnish
- For the cupcakes: Preheat the oven to 350F. Prepare a cupcake pan for 6 cupcakes. In a small bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk together the sugar, butter, egg and vanilla until smooth. Alternately whisk in the flour mixture and milk, making three additions of flour and two additions of milk. Beat until smooth.
- Scoop batter into prepared pan and bake for 20 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan for 10 minutes before removing. Let cool completely.
- For the whipped cream: in a medium bowl, beat the heavy cream, sugar, and vanilla until stiff peaks form.
- To assemble: Cut each cupcake in half horizontally. For each cupcake, spoon and spread some of the curd/jam onto one half. Spoon and spread some of the whipped cream. Top with the remaining cupcake half. Spoon and spread some more curd/jam on the top half then top with some more whipped cream. Repeat with the remaining cupcakes. Garnish with a strawberry. Chill until ready to serve.
Source: 125 Best Cupcake Recipes by Julie Hasson