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.
Source: Adapted from 125 Best Cupcake Recipes by Julie Hasson