Name: Strawberry Shortcake Cupcakes with Lemon Whipped Cream
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 50 min
Yield: 17
Ingredients: 1 1/2 cups all-purpose flour, plus 2 tablespoons; 1 1/2 teaspoons baking powder; 1 teaspoon coarse salt; 1 cup (2 sticks) unsalted butter, room temperature; 1 cup plus 2 tablespoons granulated sugar; 4 large eggs, room temperature; 1/2 teaspoon pure vanilla extract; 6 tablespoons sour cream, room temperature; 2 tablespoons good-quality strawberry jam; 12 ounces strawberries, finely chopped, plus more thinly sliced, for topping; Whipped Lemon Cream; 4 ounces of cream cheese; 1 tablespoon lemon juice + 1-2 teaspoons lemon zest; 1/3 cup whipping cream; 1-2 tablespoons honey; 1/2 cup confectioners sugar

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Celebrate the sweetness of summer with these tasty strawberry shortcake cupcakes with a tangy lemon whipped cream. So easy to make and even easier to devour!

You know it’s officially summer when you see the strawberries start to ripen. And my whole family loves to eat fresh strawberries. So I love when I can treat them with a new recipe like these strawberry shortcake cupcakes!

As a little girl, strawberry shortcake was one of my favorite desserts! The pound cake was great, always a fan of the whipped cream. But the sweet juice from the fresh berries was the absolute best part!

Strawberry Shortcake with a Twist

So this fun twist on the traditional strawberry shortcake recipe is sooooo good! The cupcake is made with sour cream so it has a nice contrast to the sweetness of the strawberries and jam.

And once the cupcake is made then comes the fun part – scooping out a little hole in the center of the cupcake. Why is that so fun you ask?

Cause then you can load those delicious cupcakes up with the sweet strawberry jam filling! Then top with a light and lemony whipped cream cheese.

Stop At One? Can’t Be Done!

One bite and you’ll be thinking one cupcake ain’t gonna be enough! The tang of the lemon goes so perfectly with the strawberries and the cupcake.

Now I will tell you, Sebastian did not like the whipped lemon cream. But he doesn’t like cream cheese much at all. I know – who does that?! 😉

So if you’re not a fan of cream cheese as well – a simple whipped topping would work too. I replaced his with some Redi-Whip and then he was a huge fan of my strawberry shortcake cupcakes. It’s the little things, right?! 🙂

So if you are a fan of strawberry shortcake, definitely give these cupcakes a try. And if you give this recipe a try, I’d love for you to come back and comment. Happy strawberry eatin’! 🙂

MORE STRAWBERRY RECIPES

If you are looking for even more yummy strawberry recipes, be sure to check out these posts as well:

Strawberry Shortcake Cupcakes with Lemon Whipped Cream

Yield: 17-18 Cupcakes

Prep Time: 50 minutes

Cook Time: 30 minutes

Additional Time: 30 minutes

Total Time: 1 hour 50 minutes

Celebrate the sweetness of summer with these tasty strawberry shortcake cupcakes with a tangy lemon whipped cream. So easy to make and even easier to devour!

Ingredients

1 1/2 cups all-purpose flour, plus 2 tablespoons
1 1/2 teaspoons baking powder
1 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup plus 2 tablespoons granulated sugar
4 large eggs, room temperature
1/2 teaspoon pure vanilla extract
6 tablespoons sour cream, room temperature
2 tablespoons good-quality strawberry jam
12 ounces strawberries, finely chopped, plus more thinly sliced, for topping
Whipped Lemon Cream
4 ounces of cream cheese
1 tablespoon lemon juice + 1-2 teaspoons lemon zest
1/3 cup whipping cream
1-2 tablespoons honey
1/2 cup confectioners sugar

Instructions

Preheat the oven to 325 degrees. Line two 12-cup muffin tins with cupcake liners. In a large bowl, whisk together the dry ingredients: flour, baking powder and salt. Cream butter and sugar on medium speed until pale and fluffy, about 8 minutes.

Add eggs, one at a time, beating thoroughly between each addition, scraping down sides of bowl as needed. Beat in vanilla.

Reduce speed to low; add flour mixture in 2 batches, alternating with sour cream and beating until just incorporated.

Divide batter evenly among the tins using a 1/4 cup measure. Tap pans and smooth tops with an offset spatula or the back of a spoon.

Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Let cool on a wire rack for about 30 minutes.

Using an electric mixer, whip the cream cheese and lemon juice together until smooth. Add the cream and whip until stiff peaks form.

Add the honey, lemon zest and confectioners sugar. Whip once more until completely combined. Set aside in the fridge.

Whisk the jam in a small bowl until smooth. Fold in chopped strawberries. Using a melon baller, scoop out a hole in the center of each cupcake.

Fill with 1 to 2 teaspoons strawberry filling. Top with whipped lemon cream and a slice of strawberry. Serve immediately.