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.
- 2 ¼ cups (223,6g) flour
- 2 cups (383g) sugar
- ½ tsp (2,5g) salt
- ½ 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 - 1½ cups (355mL) strawberry jam, to taste
- 3 ¾ cup (488g) powdered sugar
- cup (114,7g) butter, softened
- 1 tsp (4,9mL) vanilla
- 3 Tbsp (44,4mL) milk
- 1 cup (236,6mL) whipping cream
- ½ – 1 tsp (2,5 - 4,9mL) vanilla, to taste
- ½ Tbsp (6g) sugar, to taste
- Sliced strawberries, sugared to taste
- Cream the sugar and the shortening (or butter).
- Add the sour cream, eggs, vanilla and dry ingredients.
- For strawberry pound cake, stir roughly 1½ 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Kelsey Hilts is the founder of Itsy Bitsy Foodies, an online resource for families looking for ways to spend more time together enjoying food and exploring the world beyond the children’s menu.