It’s strawberry season!! Do you know what that means? Besides the fact that we can make a lot of desserts with them, it also means that summer is almost here!! And you know me…I love summer and I can’t wait until it’s in full swing! 🙂
We took advantage of a strawberry sale and bought a whole bunch of strawberries.
I think they’re one of my favorite fruits!
Many hands make work light, even little hands! 🙂
Now you ask, what does one do with so many strawberries? 😉 Well for one, we are a large family who loves strawberries and besides preserving them, we also freeze them with sugar!
And that’s exactly what we did this time! Talk about pulling one of these out of the freezer on a hot summer day? I know, delicious!
Yes, I also made these strawberry shortcakes (cupcakes)
For half of the shortcakes, I added some strawberries inside also
(sometimes you have to satisfy everyone’s preferences 😉 )
Now the reason I called these strawberry shortcakes and not strawberry cupcakes, is because instead of using frosting, I used whipping cream mixed with strawberry puree, plus I forgot to add milk to the batter and they came out a little dry (which is exactly how strawberry shortcakes are). They taste exactly like strawberry shortcakes, and almost the same as these cupcakes.
Make sure you sweeten both the strawberry puree and the whipping cream before mixing them together
Oh, and if you have any whipping cream left over just put it in the freezer overnight and you made Ice cream without an ice cream maker! Or at least what tastes like it 🙂
It’s time to put the whipping cream on!
I used a zip lock bag as I didn’t have a piping bag
I love frosting, but it can be challenging at times
Especially when I’m using whipping cream that tends to be runny 🙂
I know, the lighting is not very good because when I finished these, it was already dark outside so we couldn’t have natural light
They really do taste like strawberry shortcakes!
- 1 cup granulated sugar
- 1 stick (1/2 cup) unsalted butter, softened
- 2 eggs
- 2 tsp. vanilla extract
- 2 tsp. baking powder
- 1/8 tsp. salt
- 1 1/3 cups AP flour
note: If you are expecting a more moist shortcake/cupcake, than I suggest adding 1/3 cup of milk
For the strawberry whipping cream:
1 pint heavy whipping cream
about 1 cup chopped strawberries (pureed)
Preheat you oven to 350 degrees. Line your cupcake tin with liners and set aside.
In a large bowl cream together the sugar and butter. Add the eggs and vanilla and cream together until you get a smooth mixture. Add the dry ingredients and mix on low speed just until everything is combined. DO NOT OVERMIX! If you decide to add the milk, add it slowly after the dry ingredients. Scoop the batter into your lined cupcake tin, about 3/4 of the way. Bake for 20 min. and let them cool before frosting.
Beat the heavy whipping cream until stiff (sweeten according to taste) and then fold in the sweetened strawberry puree. Add the whipping cream in a piping bag fitted with a large star tip and pipe onto the shortcakes.