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–+ servings
A batch of freshly made strawberry shortcake cupcakes with a golden vanilla base, topped with stabilized whipped cream and fresh strawberry slices, set against a light matte background.

Berry Bliss Cupcakes

Light and fluffy strawberry shortcake cupcakes topped with stabilized whipped cream and fresh strawberries for a perfect summer dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 210 kcal

Equipment

  • 12-cup muffin tin
  • Cupcake liners
  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber Spatula
  • Wire rack
  • Whisk
  • Measuring Cups and Spoons

Ingredients
  

Main Ingredients

  • 1½ cups cake flour or all-purpose flour, if unavailable
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 1 large egg room temperature
  • 1 egg white room temperature
  • ½ cup buttermilk room temperature
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries diced, plus extra for garnish
  • 1 tbsp freeze-dried strawberry powder optional, for extra flavor

For Stabilized Whipped Cream

  • 1 cup heavy whipping cream very cold
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract
  • 1 tsp unflavored gelatin dissolved in 1 tbsp warm water

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. If using strawberry powder, stir it in.
  • Cream butter and sugar in a large bowl until light and fluffy. Add the egg and egg white, mixing well. Stir in vanilla.
  • Alternate adding dry ingredients and buttermilk to the creamed mixture, beginning and ending with dry ingredients. Mix until just combined.
  • Gently fold in diced strawberries. Avoid overmixing.
  • Fill each cupcake liner about ¾ full. Bake for 18–20 minutes or until a toothpick comes out clean.
  • Cool cupcakes completely on a wire rack.
  • To make whipped cream, dissolve gelatin in warm water and cool. Whip cream, powdered sugar, and vanilla until soft peaks form. Add gelatin mixture and whip until stiff peaks form.
  • Top cooled cupcakes with stabilized whipped cream and garnish with fresh strawberries.

Notes

Ensure all cold ingredients are at room temperature for smooth batter. Use fresh, ripe strawberries for the best flavor.

Nutrition

Calories: 210kcalCarbohydrates: 22gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 45mgSodium: 90mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 250IUVitamin C: 10mgCalcium: 50mgIron: 1mg
Keyword Cupcakes, Dessert, Shortcake, Strawberry, Whipped Cream
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