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Strawberry Shortcake Cupcakes

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Strawberry Shortcake Cupcakes
  • Prep 20 min
  • Total 1 hr 25 min
  • Servings 18
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Add a twist of shortcake to your cupcake that are filled with strawberries and whipped cream – a wonderful dessert treat.
Updated Aug 10, 2012

Ingredients

  • 2 1/2 cups sliced fresh strawberries
  • 1/3 cup sugar
  • 3 cups Gold Medal™ all-purpose flour
  • 1/2 cup sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 3/4 cup whipping cream
  • 1 teaspoon almond extract
  • 2 eggs, beaten
  • 1 cup whipping cream, whipped, sweetened
  • 18 fresh small whole strawberries
Make With
Make With
Gold Medal Flour

Steps

  • 1
    In medium bowl, mix sliced strawberries and 1/3 cup sugar; let stand at least 30 minutes.
  • 2
    Heat oven to 425°F. Spray 18 regular-size muffin cups with cooking spray. In large bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in 3/4 cup whipping cream, the almond extract and eggs with fork until soft dough forms.
  • 3
    On lightly floured surface, knead dough lightly 3 or 4 times. Divide dough evenly among muffin cups, filling each about three-fourths full.
  • 4
    Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool 2 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
  • 5
    Split cupcakes; fill with strawberries and sweetened whipped cream. Place in paper baking cups. Using toothpick, garnish each shortcake with whole strawberry.

Nutrition

250 Calories, 14g Total Fat, 3g Protein, 28g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Total Fat
14g
0%
Saturated Fat
9g
0%
Sodium
311mg
0%
Total Carbohydrate
28g
0%
Dietary Fiber
1g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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