Strawberry Shortcake Cupcakes with Balsamic Whipped Cream
A fun personal version of strawberry shortcakes.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 12 cupcakes
- 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 large 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.
Calories: 325kcal | Carbohydrates: 39g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 79mg | Potassium: 235mg | Fiber: 1g | Sugar: 19g | Vitamin A: 575IU | Vitamin C: 22.4mg | Calcium: 82mg | Iron: 1.7mg