Kelsey Hilts decides to jump-start summer and make strawberry shortcake in the form of cupcakes.
Text And Photo By Kelsey Hilts
Strawberry season is one of my favorite times of the year. We have to wait a bit longer here in the Pacific Northwest but I am so ready, as the arrival of the strawberry marks the beginning of summer in my book.
To help me get through all of the rain that we’ve been having, I decided to jump-start summer and make strawberry shortcake in the form of cupcakes. I had a jar of my mom’s strawberry freezer jam that I swirled into the pound cake batter and buttercream frosting but you could also use chopped strawberries. I made an assortment of cupcakes with the strawberry shortcake theme and you can mix and match the basic ingredients to come up with your own variations, too.
PrintStrawberry Shortcake Cupcakes
- Total Time: 1 hour 15 minutes
- Yield: 24 1x
Description
Jump-start summer with an assortment of strawberry shortcake cupcakes.
Ingredients
Pound cake
- 2 ¼ cups (223,6g) flour
- 2 cups (383g) sugar
- 1/2 tsp (2,5g) salt
- 1/2 tsp (2g)baking soda
- 1 tsp (4,9mL) vanilla
- 1 cup (229,5g) shortening or butter
- 1 cup (120,7g) sour cream
- 3 eggs
- 1 – 1 1/2 cups (355mL) strawberry jam, to taste
Buttercream frosting
- 3 ¾ cup (488g) powdered sugar
- cup (114,7g) butter, softened
- 1 tsp (4,9mL) vanilla
- 3 Tbsp (44,4mL) milk
Homemade whipped cream
- 1 cup (236,6mL) whipping cream
- 1/2 – 1 tsp (2,5 – 4,9mL) vanilla, to taste
- 1/2 Tbsp (6g) sugar, to taste
- Sliced strawberries, sugared to taste
Instructions
Pound Cake
- Cream the sugar and the shortening (or butter).
- Add the sour cream, eggs, vanilla and dry ingredients.
- For strawberry pound cake, stir roughly 1 1/2 cups (355mL) of strawberry jam (or chopped strawberries) into the batter and mix until just swirled together.
- Spoon the smooth batter into lined cupcake pans.
- If you want to keep some of the cupcakes plain you can individually swirl a spoonful of jam into some of the cupcakes once you pour the plain batter into the cupcake liners.
- Bake the cupcakes for 10-15 minutes at 325 degrees or until a toothpick comes out clean.
- Let them cool in the pan for a few minutes and then place them on a wire rack to cool completely.
Buttercream frosting
- Blend the butter, powdered sugar, vanilla and milk until the frosting is smooth and creamy.
- Keep a portion of the frosting plain.
- Blend 1 tablespoon or more of strawberry jam, to taste, into the remaining half of the frosting.
Homemade Whipped Cream
- Mix the whipping cream, sugar and vanilla together, beating them together on high using a hand-held mixer or a stand-up mixer with the whisk attachment. It will take several minutes for the liquid cream to transform into stiff peaks.
- If you beat the whipping cream until it is too stiff you can add more cream and continue beating it. This is also a good trick if you are using leftovers the next day. Leftover whipped cream often starts to separate and lose its form. Simply add more cream (if need be) and whip it again.
Assembling the Strawberry Shortcake Cupcakes
- Cut vanilla pound cake cupcakes in half.
- Spoon sugared, sliced strawberries in the middle of the cupcake.
- Top the cupcakes with homemade whipped cream and more strawberries if desired.
Assembling the Vanilla Pound Cake Cupcakes with Strawberry Buttercream Frosting
- Swirl strawberry jam into some of the buttercream frosting.
- Then pipe strawberry buttercream frosting onto vanilla pound cake cupcakes.
- For another version, remove the liners from some of the cupcakes and cut them in half.
- Spread strawberry buttercream frosting in the middle of the cakes and pipe some more on top.
Assembling the Strawberry Pound Cake Cupcakes with Vanilla Buttercream Frosting
- Swirl strawberry jam into some of the vanilla pound cake batter and bake the cupcakes.
- Once the cupcakes have cooled, pipe vanilla buttercream frosting on top.
- Prep Time: 1 hour
- Cook Time: 15 mins
Jade, I am surprised because this is my family’s favorite and “no-fail” pound cake recipe that we have had on so many different occasions ever since I can remember. At any rate, I’m sorry the recipe didn’t turn out for you.
this recipe sucks big time…i made it twice and both times the cupcakes didn’t bake. they stayed gooey and baked outward instead of upward….sorry but this one is a dud.
Thank you so much!! Im going to make these right away! XD
thanks for the cupcakes!!!!!!!!!!!!!!!!
i loved it!!!!!!!!
I love this recipe it looks great but I am confused about this part:
tsp (2,5g) salt
tsp (2g)baking soda
what are the tsp measurements for the salt and baking soda. its not listed.
Jenara,
Thanks for catching that and sorry for the confusion. The recipe calls for 1/2 tsp salt and 1/2 tsp baking soda. I hope that you enjoy the cupcakes!