Berry season in California is my absolute favorite time. There are folks setting up shop on street corners selling the best fruit you can find all over the country. Last Friday I stopped and bought some strawberries and mangoes below my house. As soon as I saw the pallet of berries I knew I had to make a strawberry shortcake. I wanted to mix it up a bit so I made strawberry cupcakes instead.
Using vanilla I bought in Mexico earlier in the month for the whipped cream was a divine experience. I’ve never tasted vanilla flavors so prominent in home baking. I’m not sure I can go back to store bought vanilla. I was able to find the exact vanilla I used on Amazon.
I doubled this batter and made 12 cupcakes and one small bread pan cake for a friend.
Strawberry Cupcakes Process
Cutting strawberries is no joke. For some reason I keep forgetting I bought a food processor because I hate cutting things. So, I ended up cutting 2 cups of strawberries by hand.
I made the batter while the oven preheated and greased my pan and put cupcake liners in the cupcake tin.
The cook time for the cake was about 10 minutes longer than the cupcakes.
I made the whipped cream while the cupcakes were cooling.
They tasted like angels made them.
A reenactment was filmed of me eating the cakes.
Fresh Strawberry Cupcakes
Yield 12 Cupcakes
Cupcake Batter Ingredients
- 2 cups of all purpose flour
- 1 tsp of baking powder
- 1/2 tsp of salt
- 1/2 cup of melted unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 1 1/2 tsp of vanilla extract
- 1 cup of diced fresh strawberries
- 2 cups of heavy cream
- 4 tbsp of powdered sugar
- 1 tsp of vanilla extract
- 12 strawberries cleaned
- Preheat Oven to 350
- Add liners to cupcake pan
- Cream butter and sugar together in stand mixer
- Add dry ingredients one at a time
- Add the eggs
- Add the cup of diced strawberries
- Beat until smooth
- Add to cupcake liners and bake for 15 minutes
- Cool cupcakes and add frosting and strawberry on top
- Add all ingredients to stand mixer and beat until peaks form