Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to ensure easy removal of the cupcakes after baking.
- In a medium bowl, whisk together the flour, baking powder, and salt. This dry mixture will form the base of your cupcake batter, ensuring a light and fluffy texture.
- In a separate large bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. This step is crucial for incorporating air into the batter, which contributes to the cupcakes' rise.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can lead to dense cupcakes.
- Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, prepare the whipped cream topping. In a chilled bowl, whip the heavy cream and confectioners' sugar until stiff peaks form. This will be used to top the cupcakes, giving them that classic shortcake finish.
- Once the cupcakes are completely cooled, use a piping bag or a spoon to top each cupcake with a generous amount of whipped cream. Arrange sliced strawberries on top of the whipped cream. Serve immediately or refrigerate until ready to serve.
Notes
Chef's Tips:
• For best results, use fresh strawberries. Frozen strawberries can be used but should be thawed and drained well.
• Avoid overmixing the batter to prevent tough cupcakes.
• These cupcakes are best enjoyed the day they are made, but can be refrigerated for up to 2 days.
Food Safety:
• Ensure eggs are fully cooked to avoid foodborne illness
• Store cupcakes in the refrigerator if not consumed within a few hours