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Home » Type » Desserts » Cakes and Cupcakes » Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes

June 13, 2010 by Faith 53 Comments

Independence Day (July 4th) is almost upon us, and along with it comes a host of outdoor picnics and parties.  My family celebrates this day with a casual feast – fresh, local fruits and veggies, potato and pasta salads, and grilled meats.  And always strawberry shortcake for dessert.  I’m not a huge fan of strawberry shortcake in general (shocking, I know :) ), mostly because I don’t like how soggy the shortcake gets once the strawberries are scooped on top.  These cute little cupcakes completely eliminate the soggy shortcake problem.  And better yet, they can be made in advance.

I’ve noticed that buttercream is a particularly opinionated topic for many people.  A lot of times to make a quick buttercream (also called a “Simple Buttercream” or “American Buttercream”), I beat together butter and powdered sugar with a little milk and add vanilla or some other extract for flavor.  This Simple Buttercream is fairly thick and holds up very nicely.  It’s tasty enough (although usually very sweet) for a quick frosting; however, many people say that a true buttercream must contain eggs. 

For these cupcakes I wanted something special, so I decided to make a Swiss buttercream.  There are several different types of buttercream (such as Italian, French, and Swiss) that differ in the way they are prepared.  To make Swiss buttercream, egg whites and sugar are heated over a double boiler to dissolve the sugar and pasteurize the egg.  Then the egg white/sugar mixture is whipped until thick and glossy and butter is whipped in to stabilize the cream.  The end result is a smooth, light, and creamy frosting that is not overly sweet.*

Brandy and I announced our Fourth of July event on All Through the Year Cheer!  To participate all you have to do is make a recipe that represents this holiday to you; remember, there is a fantastic prize for the winner.  See here for info on how to enter (you don’t need to have a blog to be able to enter!). 

To Make Ahead:  Buttercream:  You can make the buttercream up to 5 days ahead and store it in the fridge in an airtight container.  To use it, bring frosting to room temperature, then stir it until smooth.  Pipe it onto the cupcakes as normal.  Cupcakes:  You can make them up to 3 days ahead and store them at room temperature in an airtight container.  Frost the cupcakes the same day you’re going to be serving them.

Strawberry Shortcake Cupcakes

(Yield:  20 cupcakes)

Strawberry Jelly Filling (Makes a little over 1 c):

2 c (about 10 oz) sliced strawberries

1/4 c water

3 TB sugar

2 tsp cornstarch mixed with 1 TB cold water

Yellow Cupcakes:

1 1/2 c white sugar

3/4 c canola oil

3 eggs

3/4 c milk

2 tsp vanilla bean paste or pure vanilla extract

2 c all-purpose flour

2 tsp baking powder

1/4 tsp salt

Swiss Buttercream (Makes about 3 c):

3 large egg whites

1 c sugar

Pinch salt

3 sticks unsalted butter, at room temperature, cut into pieces

1 tsp pure vanilla or almond extract

Additional:

Strawberries (optional, for garnish)

Edible pearl dust (optional, for garnish)

Cupcake liners

Cupcake baking pan

For the filling:  In a small saucepan over medium heat, cook the berries, water, and sugar (uncovered) for about 10 minutes or until the berries are softened, stirring occasionally.  Add the cornstarch slurry and cook another minute, stirring constantly (the mixture will thicken).  Cool to room temperature, then chill in the fridge while you make the cupcakes (the jelly filling will thicken more as it cools). 

For the cupcakes:  Preheat the oven to 350F; line the cupcake baking pan with cupcake liners.  Beat together the sugar and oil, then cream in the eggs until light and fluffy, and then stir in the milk and vanilla.  In a separate bowl mix together the flour, baking powder, and salt.  Gradually beat the dry ingredients into the wet; stir until just combined, making sure not to over-mix.  Fill each cupcake liner about half full of batter.  Add a scant tablespoon of jelly filling to each, then add more batter to cover the jelly.  Bake for 20-22 minutes, or until light golden around the edges and a toothpick inserted into a cupcake comes out clean.  Cool for 5-10 minutes in the cupcake baking pan and then remove to a wire rack to finish cooling.  Cool completely before icing.

For the buttercream:  In a double boiler, whisk together the egg whites and sugar.  Heat until the sugar is dissolved and the mixture is warm (about 140F), whisking frequently (about 3-5 minutes).  Transfer the egg white/sugar mixture to the bowl of a stand mixer fitted with the whisk attachment.  Add the salt and beat on high speed until the mixture is thick and glossy (about 5-7 minutes).  Gradually add the butter piece by piece while beating, then beat in the extract; stop beating when the buttercream is thick and smooth.

Once the cupcakes are cooled, pipe the buttercream on top.  If desired, decorate the tops with a strawberry and a sprinkle of pearl dust.

*For more information on buttercream, see Wikipedia. 

Thick & Glossy Meringue

Finished Buttercream

Filed Under: Cakes and Cupcakes Tagged: 4th of July, All Through the Year Cheer, Cupcakes, Independence Day, Recipes, Strawberries, Swiss Buttercream

Comments

  1. Jeni says

    June 25, 2012 at 7:21 pm

    Can u explain how u did the piping on the top of the cupcakes? What tip etc could help…..I really want to try it. Thanks!!!!

    Reply
    • Faith says

      June 26, 2012 at 8:02 am

      Jeni, The tip I used was a Wilton #199. When I was piping the frosting on top, I held the bag almost straight above the cupcakes, then instead of squeezing the frosting out evenly, I piped it out in bursts. I would squeeze and then release, so you get the wavy effect that you see. Good luck, I hope your cupcakes turn out gorgeous!

      Reply
  2. Meghan Oxenbury says

    January 8, 2012 at 5:19 am

    I just made these cupcakes and they were absolutely amazing!! My boyfriend loved them! Thank you so much for the recipe!

    Reply
  3. Sheryl says

    December 24, 2011 at 10:51 am

    Thank you soo much!!

    Reply
  4. Sheryl says

    December 23, 2011 at 4:17 pm

    These were super good! Loved the yellow cake and the filling, it was great together. Me and my friend had a wonderful time pipping the top (we failed XD) It might be me but I feel the buttercream was too… buttery, any suggestions for other toppings? If not then I might just make some whipped cream.

    Reply
    • admin says

      December 23, 2011 at 5:14 pm

      Sheryl, I’m glad you liked the cupcakes! The Swiss meringue buttercream is definitely very buttery — instead, you could try my recipe for Vegan Buttercream Frosting (just omit the cocoa powder if you want it all vanilla), and you can use butter instead of the margarine if you prefer. Or I think whipped cream would also be delicious!

      Faith

      Reply
  5. Jennifer says

    May 9, 2011 at 1:24 pm

    Thank you! Just what I was looking for! My family LOVED them, I made them for Mother’s Day!
    http://www.facebook.com/photo.php?fbid=2088859299679&set=a.1538870510303.2070808.1191101064&type=1&ref=notif&notif_t=like&theater

    Reply
    • admin says

      May 9, 2011 at 1:47 pm

      Jennifer, That’s awesome, I’m so happy your family enjoyed them!!

      Reply
  6. Ali says

    March 26, 2011 at 4:07 pm

    I just made these and I dyed the batter pink and used a strawberry whipped cream topping instead (just to lighten them up a bit) GREAT recipe :) Thanks for sharing

    Reply
  7. Leticia says

    March 4, 2011 at 7:44 pm

    Okay, good advice. Let me retry again now that the strawberries are in season again. Yey! I will come back and post my findings. (I don’t think I put my filling in the frig. :( )

    Will come back soon.

    Reply
  8. Leticia says

    January 6, 2011 at 3:51 pm

    My cupcakes did not cook properly. At 16 mins, they were browning on top, so I took them out. As they cooled down, a hole started forming in the center. Upon slicing one of the cupcakes, I observerd the strawberry jelly has floated to the bottom into a gooey mess. Although still edible, it was not the best presentation for my friend’s bday party! :( Any ideas or tips for success next time? Thanks. BTW, frosting was awesome. This recipe mentions it is not too sweet, but it’s not anymore sweet than other desserts.

    My possible reasons for disaster: I put the cupcake pan on the top rack? Does this matter?

    Possible that I mixed the batter too much before adding the dry ingredients?

    Was the jelly filling too watery? Some of the cupcakes did not develop a hole.

    Thanks

    Reply
    • admin says

      January 6, 2011 at 4:06 pm

      Leticia, I’m sorry to hear that your cupcakes didn’t turn out. Without being right there in the kitchen with you to see exactly what you did, it’s hard to know what went wrong along the way. Right off the bat from reading what you said, it sounds like there may have been a couple mistakes:

      1) The cupcakes weren’t cooked long enough (16 minutes at 350F isn’t enough time), which is probably why a “hole” formed in the center…basically, they weren’t done in the middle so they sank.
      2) The cupcakes were baked on the top rack — unless I specifically say otherwise in a recipe, I always bake mine in the middle so neither the tops nor the bottoms brown too quickly.
      3) The batter may have been over-mixed, but this would likely lead to tough cupcakes more than anything else. (Like I state in the recipe, be careful not to over-mix this batter.)

      As far as the filling goes, I’m not sure if yours was too watery or not. Did you follow the directions and let it chill in the fridge to finish thickening before using it? You can see the consistency of my filling…did yours look similar? Again, without being there with you, it’s hard to know where you went wrong.

      Hope this info helps!

      Reply
  9. Eail says

    October 10, 2010 at 1:07 pm

    I loveeeee your strawberry shortcake cupcakes recipe! i mead it last nite and it’s totally awosome and cute, thanks!

    Reply
  10. Betty says

    July 2, 2010 at 11:41 am

    These are absolutely beautiful cupcakes! I love the strawberry jelly in the middle- your version looks much more portable than regular strawberry shortcake. Your Swiss meringue piping is gorgeous too. Thanks for sharing!

    Reply
  11. Barbara Bakes says

    June 17, 2010 at 6:12 am

    The frosting looks amazing. I love how you’ve piped it. What a fun alternative to strawberry shortcake.

    Reply
  12. Mimi says

    June 16, 2010 at 3:31 pm

    I love strawberry shortcake, but I think I could love these cupcakes too.
    Mimi

    Reply
  13. Blond Duck says

    June 16, 2010 at 11:39 am

    Happy Wednesday!

    Reply
  14. [email protected] says

    June 16, 2010 at 8:40 am

    faithhh.. i misseedd ye yummmyyy recipesss… these cup cakes look sooo pretty.. my daughters favourite one :)

    Reply
  15. Amanda says

    June 16, 2010 at 4:51 am

    How absolutely stunning! Is it possible to eat such a beautiful cupcake? I suppose it is, because they look delicious too! Fabulous photos!

    I stumbled upon your blog @ A Duck In Her Pond, & I’m so glad! Definitely following ♥

    * http://donandamanda.blogspot.com *
    Great Dane Wednesdays: Layla & Lucius!

    Reply
  16. Sylvia says

    June 16, 2010 at 3:09 am

    What beautiful cupcakes and frosting.

    Reply
  17. theUngourmet says

    June 15, 2010 at 8:22 pm

    Beautiful! In the first shot your frosting looks like a basket weave. Yum!

    Reply
  18. Joanne says

    June 15, 2010 at 8:17 pm

    These babies are just filled with spring goodness! I am so impressed with your swiss buttercream…I’ve been too intimidated to go there yet…but one of these days. I love that you stuffed these with strawberry filling. Bites of heaven.

    I’ve never really been a fan of shortcake before either, but these didn’t last long enough to get soggy. :P

    Reply
  19. Emily says

    June 15, 2010 at 2:54 pm

    OMG… these look so good… I have yet to even attempt to make cupcakes. One of these days I will finally get around to it, and when I do I want to try to make these!!!

    Reply
  20. Ameena says

    June 15, 2010 at 12:41 pm

    These are the most beautiful cupcakes I’ve seen in a while! I love the way you frosted them so perfectly.

    I am bookmarking this recipe so I can try it for my friend’s baby shower next week. I really think they’ll be a hit! Hopefully I can find the time to make it happen. :)

    Reply
  21. tasteofbeirut says

    June 15, 2010 at 12:11 pm

    These cupcakes look really wonderful Faith and perfect for a Fourth of July celebration! I love the touch of the strawberry surprise in the middle and the lovely buttercream: great choice too with the egg whites one, it looks more like a meringue and very dainty and elegant.

    Reply
  22. Barbara says

    June 15, 2010 at 8:13 am

    What a cute idea for the 4th, Faith! They look delicious and I love how you frosted them!

    Reply
  23. Reeni says

    June 15, 2010 at 7:34 am

    These are really special Faith! I can imagine biting into them and finding that delicious surprise in the middle. Perfect.

    Reply
  24. Katerina says

    June 15, 2010 at 6:50 am

    These cupcakes look so good and the decoration so professional.

    Reply
  25. 5 Star Foodie says

    June 15, 2010 at 8:45 am

    Mmmm.. those are the most scrumptious cupcakes ever! So wonderful with jelly filling and Swiss buttercream!

    Reply
  26. Memoria says

    June 15, 2010 at 2:57 am

    I’m not crazy about shortcakes with biscuits, but I would love these cupcakes!! They look fantastic.

    Reply
  27. [email protected] says

    June 14, 2010 at 6:44 pm

    I just love the way you do that frosting… it looks like little ropes of sugary goodness. Great idea for a cupcake too… really gets me in the mood for the holiday! Great pictures too, Faith!

    Reply
  28. Bridgett says

    June 14, 2010 at 3:52 pm

    These are simply gorgeous! I love how you piped the buttercream and the filling would be heavenly. You are so talented.

    Reply
  29. grace says

    June 14, 2010 at 1:38 pm

    i made my first batch of swiss buttercream the other day and incorporated some pureed strawberries–it was INCREDIBLE. the cake was completely unnecessary. :)
    these cupcakes rock, faith–i love the idea and i love the decorous frosting application!

    Reply
  30. Juliana says

    June 14, 2010 at 1:11 pm

    Faith, your cupcakes are so cute…lovely decorated :-) Love it!

    Reply
  31. Dorothy says

    June 14, 2010 at 11:06 am

    Oh, YUM! Strawberry shortcake is so summery and is perfect for the Fourth of July! LOVE Swiss buttercream…I could eat that by the ladlefull! :)

    Reply
  32. Treat and Trick says

    June 14, 2010 at 7:57 am

    I’m drooling at your beautiful frosting and those are so moist…

    Reply
  33. Nicole, RD says

    June 14, 2010 at 7:06 am

    They are darling! You did a beautiful job on the frosting. I’m not a huge buttercream fan, but if I’m in the mood to go crazy with sweets, it’s definitely the way to go. My dad used to decorate cakes when I was growing up…just for fun. So we ALWAYS had a TON of buttercream in the fridge and I think I just got burnt out on the stuff. :) Eggs though? Huh. Of course I think..food borne illness, but I sure don’t mind when it’s cookie dough ;)

    Reply
    • admin says

      June 14, 2010 at 2:22 pm

      Nicole, I know what you mean, I am usually worried about raw egg too (except of course in cookie dough form ;) ). Luckily, the eggs in this buttercream are cooked to 140F so they’re safe to eat. :)

      Reply
  34. Krista says

    June 14, 2010 at 6:06 am

    Those cupcakes sound and look wonderful! What a treat…

    Reply
  35. Nicole @ Geek Turned Athlete says

    June 14, 2010 at 5:26 am

    All I can say is WOW! These look so amazing and perfect. I love your photos. The meringue totally brought back memories of me helping my mom in the kitchen!

    Reply
  36. Blond Duck says

    June 14, 2010 at 3:55 am

    Those are so cute! I can’t wait to try your oat bread!

    Reply
  37. Jessica says

    June 13, 2010 at 10:11 pm

    These look fabulous! I love the look of your icing! And of course any cupcake, especially a filled one, sounds fabulous!

    Reply
  38. chaya says

    June 13, 2010 at 7:56 pm

    I plan to sit here all night and look at these beautiful creations. They are magnificent. Thanks for the info on the different buttercreams.

    Reply
  39. Lazaro says

    June 13, 2010 at 7:31 pm

    What a gorgeous cupcake. Wonderful job piping the frosting. A+++

    Cheers!

    Reply
  40. [email protected] says

    June 13, 2010 at 7:16 pm

    oh faith i am drooling……seriously this is so not fair to see these beautiful creations and not get to have one. one would taste so great with my tea right now. you have REALLY outdone yourself-YUM!

    Reply
  41. Raina says

    June 13, 2010 at 6:58 pm

    This is a wonderful cupcake recipe. I am a huge fan of strawberry shortcake and I love this because it is a more convenient way to serve it and eat. Yours came out so pretty. Thanks for sharing this:) I have to find out how to bookmark so that I can bookmark this.

    Thanks for stopping by my blog too:)

    Reply
  42. Lorraine @ Not Quite Nigella says

    June 13, 2010 at 6:08 pm

    They look divine Faith! I love the little strawberry surprise in the centre too :) I’ve usually only made the simple buttercream but yours looks very pristinely white so perhaps I should give that a go when I’m going for that really white shade! I’m going to look up Independence Day so that I can see what I can make! :D Thanks for your events, they’re so much fun!

    Reply
  43. Veronica M. says

    June 13, 2010 at 7:59 pm

    I actually don’t mind, maybe even like, the sogginess that the strawberries give the cake when you put them on top. I like that the cake abosrbs the strawberry flavor. But you did a great job solving the problem so you can enjoy it! These are just precious!

    Reply
  44. Erica says

    June 13, 2010 at 5:25 pm

    Wow!Those cupcakes looks absolutely marvelous – and kids would LOVE them.

    Reply
  45. Jen says

    June 13, 2010 at 5:22 pm

    These cupcakes are perfection! I love the piped buttercream and the strawberry jelly filling. You are so talented!

    Reply
  46. Swathi says

    June 13, 2010 at 3:01 pm

    Faith,

    Strawberry cupcake with butter cream frosting looks really cute. I will try this frosting, as it contains cooked egg wwhites i am happy.

    Reply
  47. FOODESSA says

    June 13, 2010 at 12:21 pm

    If these cupcakes are as scrumptious as they are adorable…you’ll have a clear winner in your hand ;o)
    Flavourful wishes, Claudia

    Reply
  48. Heavenly Housewife says

    June 13, 2010 at 2:00 pm

    What beautiful cupcakes these are. I need to try this frosting recipe, it is lovely, I have been avoiding using a thermometer, but these meringue frostings look the best.

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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