Strawberry Shortcake Cupcakes

Vegetarian
Health score
1%
Strawberry Shortcake Cupcakes
85 min.
18
252kcal

Suggestions


Indulge in the delightful taste of summer with these Strawberry Shortcake Cupcakes! Perfectly light and fluffy, these cupcakes are a twist on the classic dessert, combining the sweetness of fresh strawberries with a rich, buttery cake. Each bite is a celebration of flavors, making them an ideal treat for any occasion, from birthday parties to casual gatherings.

What sets these cupcakes apart is the vibrant filling of macerated strawberries, which adds a juicy burst of flavor that complements the soft, tender cake. Topped with a generous dollop of sweetened whipped cream and garnished with a whole strawberry, these cupcakes are not only delicious but also visually stunning, sure to impress your guests.

As a vegetarian-friendly dessert, they cater to a variety of dietary preferences, making them a versatile choice for your dessert table. With a preparation time of just 85 minutes and yielding 18 servings, they are perfect for sharing with family and friends. Each cupcake is a mere 252 calories, allowing you to enjoy a sweet treat without the guilt.

So, gather your ingredients and get ready to whip up a batch of these Strawberry Shortcake Cupcakes. They are sure to become a favorite in your dessert repertoire, bringing smiles and satisfaction with every bite!

Ingredients

  • 2.5 cups strawberries fresh sliced
  • 0.3 cup sugar 
  • cups flour all-purpose
  • 0.5 cup sugar 
  • tablespoons double-acting baking powder 
  • 0.5 teaspoon salt 
  • 0.5 cup butter cold
  • 0.8 cup whipping cream 
  • teaspoon almond extract 
  •  eggs beaten
  • cup whipping cream sweetened
  • 18 small strawberries fresh whole

Equipment

  • bowl
  • oven
  • blender
  • toothpicks
  • muffin liners

Directions

  1. In medium bowl, mix sliced strawberries and 1/3 cup sugar; let stand at least 30 minutes.
  2. Heat oven to 425°F. Spray 18 regular-size muffin cups with cooking spray. In large bowl, mix flour, 1/2 cup sugar, the baking powder and salt.
  3. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in 3/4 cup whipping cream, the almond extract and eggs with fork until soft dough forms.
  4. On lightly floured surface, knead dough lightly 3 or 4 times. Divide dough evenly among muffin cups, filling each about three-fourths full.
  5. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool 2 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
  6. Split cupcakes; fill with strawberries and sweetened whipped cream.
  7. Place in paper baking cups. Using toothpick, garnish each shortcake with whole strawberry.

Nutrition Facts

Calories252kcal
Protein5.72%
Fat50.08%
Carbs44.2%

Properties

Glycemic Index
24.29
Glycemic Load
18.92
Inflammation Score
-5
Nutrition Score
6.6104348172312%

Flavonoids

Cyanidin
0.45mg
Petunidin
0.03mg
Delphinidin
0.08mg
Pelargonidin
6.71mg
Peonidin
0.01mg
Catechin
0.84mg
Epigallocatechin
0.21mg
Epicatechin
0.11mg
Epicatechin 3-gallate
0.04mg
Epigallocatechin 3-gallate
0.03mg
Naringenin
0.07mg
Kaempferol
0.14mg
Myricetin
0.01mg
Quercetin
0.3mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:252.34kcal
12.62%
Fat:14.25g
21.92%
Saturated Fat:8.75g
54.7%
Carbohydrates:28.29g
9.43%
Net Carbohydrates:27.18g
9.88%
Sugar:11.34g
12.6%
Cholesterol:57.89mg
19.3%
Sodium:260.46mg
11.32%
Alcohol:0.08g
100%
Alcohol %:0.1%
100%
Protein:3.66g
7.32%
Vitamin C:16.01mg
19.41%
Selenium:9.49µg
13.55%
Manganese:0.25mg
12.45%
Folate:48.02µg
12%
Vitamin B1:0.18mg
11.8%
Calcium:105.47mg
10.55%
Vitamin A:527.36IU
10.55%
Vitamin B2:0.18mg
10.52%
Phosphorus:82.82mg
8.28%
Iron:1.34mg
7.44%
Vitamin B3:1.36mg
6.78%
Fiber:1.11g
4.42%
Vitamin E:0.5mg
3.34%
Vitamin D:0.47µg
3.12%
Potassium:94.64mg
2.7%
Magnesium:10.81mg
2.7%
Vitamin B5:0.27mg
2.66%
Copper:0.05mg
2.5%
Zinc:0.31mg
2.06%
Vitamin B6:0.04mg
1.93%
Vitamin K:1.85µg
1.76%
Vitamin B12:0.09µg
1.52%