These strawberry shortcake cupcakes are light, fresh and the perfect summer treat! With a light and airy angel food cake base, topped with fresh whipped cream, homemade strawberry sauce and fresh strawberries, these sweet little desserts are sure to please.
Author:The Simple, Sweet Life
Prep Time:45 minutes
Cook Time:18 minutes
Total Time:1 hour 3 minutes
For the angel food cupcakes:
1/2 cup caster sugar
1/4 cup cake flour
3 egg whites
2 tsp warm water
1/2 tsp cream of tartar
1/2 tsp vanilla extract
For the strawberry sauce:
1 lb strawberries, cut into quarters + more for garnishing
6 tbsp granulated sugar
For the whipped cream topping:
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 tsp vanilla extract
In a bowl, stir together 1/4 cup caster sugar and all of the cake flour.
In the bowl of a stand mixer, combine the egg whites, water and cream of tartar. Whip on medium until frothy.
Add the remaining caster sugar (1/4 cup) to the egg whites. Whip on medium-high until soft peaks form. Do not over mix.
Add the vanilla extract and whip on low until just incorporated.
Pour half of the dry ingredients into a fine-mesh sieve and sift over the egg mixture. Gently fold the dry ingredients into the batter.
Repeat with the other half of the dry ingredients.
Spoon the mixture into a lined cupcake pan until the liners are 2/3 of the way full.
Bake at 325F for 16-18 minutes until the tops of the cupcakes are very lightly browned.
To make the strawberry sauce, place your hulled and quartered strawberries into a food processor and puree.
Pour the strawberries through a fine mesh sieve to remove seeds and pulp and into a medium saucepan.
Add the sugar and bring to a boil over medium-high heat.
Cook the strawberries over low-medium heat until the mixture thickens and reduces by about half (about 10 minutes).
In a large bowl, combine the whipping cream and powdered sugar for the topping.
Beat on high until stiff peaks form (about 5-7 minutes).
Add the vanilla extract and beat on low until just combined.
Spoon the whipped cream onto the cooled cupcakes and spread it across the top. Top with cooled strawberry sauce and freshly sliced strawberries.
Caster sugar substitution: Don’t have caster sugar on hand? You can make your own by placing the same amount of granulated sugar in a food processor and pulsing until finely ground.
Don’t over mix your egg whites: The consistency of the egg whites can make or break this recipe so be careful not to over mix. The ideal texture is a really soft peak that folds over on itself.
Egg white substitution: You can substitute egg whites from a carton for egg whites from eggs. The substitution is approximately 3 tablespoon for every white, so this recipe would require 9 tablespoons of whites from a carton.
Folding in the dry ingredients: The best way to fold in your ingredients (without deflating your egg whites) is to pull your spatula down the middle of the batter and then turn it up around the edge of the bowl, the same way you would if you were making macarons.
Making the cupcakes ahead: These cupcakes can be made up to 1 day in advance. To store, cover the unfrosted cupcakes and keep at room temperature. Once the cupcakes are topped with whipped cream, they should be served immediately.
Making the strawberry sauce ahead: The strawberry sauce can be kept in an airtight container in the refrigerator for up to 1 week.