Strawberry Shortcake Cupcakes
Ingredients
Cupcakes
Vanilla cupcakes (baked, cooled)
12 piece
Strawberry Jam
Fresh strawberries (fresh)
454 g
Granulated sugar
38 g
Lemon (juiced)
0.5 piece
Stabilized Whipped Cream
Cream cheese (cold)
113 g
Granulated sugar
50 g
Vanilla extract
5 ml
Fine salt
0.5 g
Heavy cream (cold)
600 ml
Instructions
Prepare strawberries
Reserve 6 whole strawberries for garnish. Slice the remaining berries.
Cook strawberry jam
Place sliced strawberries, sugar and lemon juice in a saucepan. Cook over medium-low heat, mashing berries as they soften, until the mixture thickens like honey.
Cool the jam
Transfer the jam to a clean bowl and let it cool completely.
Make stabilized whipped cream
In a mixer bowl fitted with whisk attachment, combine cream cheese, sugar, vanilla and salt. Mix on medium speed until very smooth, scraping bowl as needed. Add heavy cream and continue mixing until medium peaks form.
Prepare piping bag
Transfer the whipped cream to a piping bag fitted with a star tip.
Core the cupcakes
Use a cookie cutter or knife to remove a 1-inch core from the center of each cupcake. Reserve the scraps for garnish.
Fill cupcakes with jam
Spoon cooled strawberry jam into the hollow center of each cupcake.
Pipe whipped cream
Pipe a generous swirl of stabilized whipped cream on top of each cupcake.
Add crumb topping and garnish
Crumble reserved cupcake scraps over the cream. Halve the reserved strawberries and place one half on top of each cupcake.
Serve
Serve immediately for best texture and appearance.
Original recipe
Storage
Store covered in refrigerator. Best consumed within 2 days for optimal texture. Whipped cream may soften after 24 hours.
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