My Dad’s birthday was a few weeks ago, and he asked me to make something light and with strawberries. I was totally on board with that, and so was he. Growing up with a summer birthday, my dad classically got ice cream cakes instead of birthday cakes because that’s what the weather tends to call for. Who wants to bake with no central air in the middle of July?
Well. I do now. But I have central air (yessss) and I’ll basically do anything for my Dad.
Strawberry Shortcake Cupcakes via B. Britnell
Yield: 24 cupcakes
Light fluffy cupcakes for summer. Duh.
What You’ll Need:
- (For the Cupcakes) 6 large eggs, separated
- 1 cup cake flour, sifted
- 1 cup granulated sugar
- ¼ tsp salt
- ¼ tsp baking powder
- 1 teaspoon vanilla extract
- 2 tablespoons water
- ½ tsp cream of tartar
(For the Whipped Cream)
- 3 Cups Heavy Cream
- 5 tbsp granulated sugar
- 1 ½ tsp vanilla
(For The Whipped Cream)
- 3 cups heavy whipping cream
- 5 tbsp white sugar
- 1 ½ tsp vanilla extract
- Preheat the oven to 350 ° F
- Whisk together the flour, salt & baking powder in a small bowl, set aside
- Using a mixer, beat the egg yolks and 2/3rds of the sugar together until fluffy
- Whisk in the vanilla & water. Original recipe calls for lemon zest,but I wasn’t zesty enough.
- In another bowl (I held a metal bowl under my mixer so I didn’t have to wash anything) whip up the egg whites until foamy
- While mixing, sprinkle cream of tartar over egg whites, and gradually add the rest of the sugar until the mixture holds stiff peaks
- Fold the flour mixture into the egg yolk mixture – don’t mix hard, just fold. Gently.
- After that’s fully mixed, slowly fold in the egg white mixture, being careful to not lose the fluffiness overall – this will help your cupcakes rise!
- Bake for 15 minutes & let cool
Make the whipped cream!
- Whip the cream until it’s fluffier. Add the sugar & vanilla. Ya done.
These were super fun to make –
BONUS – if you add crushed graham cracker crumbs & strawberries to the top it’s a nice little added crunch to the otherwise very light and airy cakes. Props to my 11 year old cousin who thought of that.
Until next recipe!