With two American favorites in the title, I had to try this recipe when I spotted it at Food & Wine. Nearly everyone loves cupcakes and these are not as dense as pound cake, often used as a shortcake, but they’re sturdier than ethereal cupcakes. They’re delicately-flavored and not excessively sweet, which is always a plus for me. I’ll make this recipe again and again, even as a layer cake.
The strawberry aspect comes in the buttercream, which I’ve posted separately and link to below. It, too, is good enough to stand on its own with other cupcakes or a layer cake and I’m glad to have a reliable, easy strawberry buttercream now. You’ll notice in the top photo one cupcake is topped with traditional whipped cream instead. I was curious and I must say, I liked it that way too.
Strawberry Shortcake Cupcakes
Adapated from Food & Wine
1 cup plus 2 TB / 150g all-purpose flour
2 TB cornstarch
1 1/4 tsp baking powder
1/8 tsp salt
3/4 cup / 150g sugar
2 large eggs, room temperature
1 1/4 tsp vanilla extract
4 TB / 56g unsalted butter, melted
1/4 cup / 60mL vegetable oil
1/2 cup / 120mL whole milk, room temperature
Frosting: Strawberry Buttercream
Optional garnish: sliced strawberries
Set a rack in the middle of the oven and preheat to 350F/180C/Gas 4.
Line a standard 12-cup muffin tin with cupcake liners and set aside.
In a medium bowl, whisk together the flour, corn starch, baking powder and salt and set aside.
In another bowl, using a hand mixer, beat the sugar, eggs and vanilla at a medium-high speed about 3 minutes, until smooth and thickened slightly.
Add the melted butter and the oil and beat until incorporated. Add the reserved dry ingredients and the milk, alternating in 3 batches and beating well between additions. Fill the lined muffin tins about two-thirds full.
Bake for 20 to 23 minutes, until springy and a toothpick inserted in the center comes out clean. Let cool 5 minutes in the pan, then transfer to a rack to cool completely before frosting. If desired, garnish with sliced berries.
Yield: 12 cupcakes
Unfrosted cupcakes can be wrapped well and frozen for one month.
Ella’s Note: Strawberries and chocolate are terrific together. For a change of pace, check out my chocolate shortcake from 2007.
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