As a child, I loved Strawberry Shortcake
and I loved jump roping and singing about strawberry shortcake.
But, I never actually ate strawberry shortcake because I didn’t like whipped cream. This was due to the fact that I never had fresh whipped cream. Fresh whipped cream = WOW! Whipped cream in the can = Eww. No thanks! Call me a whipped cream snob – I don’t care!
When I made my olive oil cupcakes with balsamic whipped cream, Katy of Sugarlaws said that she used the balsamic whipped cream in a strawberry shortcake. I filed the idea away until now! No one could tell what the secret ingredient was in the whipped cream (especially because I used white balsamic) – they just knew that they LOVED it!
The Strawberry Shortcake Cupcake Recipe
If you've tried this recipe, please RATE THE RECIPE and leave a comment below!
Strawberry Shortcake Cupcakes with Balsamic Whipped Cream
A fun personal version of strawberry shortcakes.
- 1 pound fresh strawberries roughly chopped
- 1/4 cup sugar
- 2 1/4 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter unlike most cupcake recipes, the butter should be straight out of the refrigerator, not room temperature
- 1 egg beaten
- 2/3 cup milk
- 1 cup heavy cream
- 1/4 cup sugar or more, your preference
- 2 cup balsamic vinegar It will look prettier if you use white balsamic vinegar.
Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
In a medium mixing bowl (don't use your electric mixer, make this recipe by hand to avoid over mixing) combine the flour, baking powder, 2 tablespoons white sugar, and the salt.
Cut in the butter and mix by hand until the mixture resembles coarse crumbs.
Make a well in the center and add the beaten egg and milk.
Stir until just combined.
Divide the batter evenly among the cupcake wrappers.
Bake at 425 F for 15 minutes or until golden brown.
Let cool partially in pan on wire rack.
While the cupcakes are cooling, whip heavy whipping cream until it looks like whipped cream.
Mix in 1/4 cup sugar and balsamic vinegar until just combined.
Slice partially cooled cupcakes in half, making two layers.
Place half of the strawberries on one layer and top with some whipped cream.
Replace the top halves of the cupcakes.
Top with remaining strawberries and cover with the whipped cream.