Who doesn’t like Strawberry Shortcake?? OMG, it’s so delicious….and you can almost tell yourself that you are being healthy because you are eating fresh fruit!! Yes! strawberries are good for us, right? Yay!! I feel better already.
I had a couple friends over the other night for dinner. This is what I served for dessert. I kinda think they liked it, since we all had 2 servings each. Sh-h-h-h-h-h. Don’t worry ladies. I’m not mentioning names. I made a vanilla cupcake that turned out a bit dense and dry, which made for a perfect shortcake. I simply topped it with whipping cream and some fresh strawberries macerated with some sugar. Just a wee bit of sugar…….seriously…I swear. I even cut down on the sugar in the cupcake. It was super yumm-O. Go get some berries and make this NOW. You will love it.
1 1/2 cups cake flour
1 1/2 tsp baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) butter, room temperature, cut into 8 tablespoons
1 cup sugar (I use 1/2 cup)
2 eggs, room temperature
1 teaspoon vanilla
1/2 cup milk, room temperature
Preheat oven to 350 degrees. Prepare a cupcake pan with paper liners.
In a stand mixer, mix together flour, baking powder and salt. With mixer on medium, beat in butter, a tablespoon at a time, until butter is blended with flour mixture.
Beat until the flour-butter mixture pulls together into a soft ball. Beat in sugar until well-blended. With mixer on low, add eggs, vanilla and milk. Beat until just combined.
Fill cupcake liners, distributing mixture evenly. Bake for 17 to 20 minutes (I start checking after about 15 minutes), or until toothpick comes out with a few crumbs attached. Makes about 12-14 cupcakes.
Let cool. Top with macerated strawberries (strawberries semi-mashed with sugar). Top with whip cream.