Strawberry Shortcake?! Say it is so! I don'y know about you, but when I was a kid, every cake I asked for, every celebration was topeed with STRAWBERRY SHORTCAKE, and now, we can make it ourselves! AND in a jar! YES WAY.
Here comes numero 3! I know you have all made the Chocolate Cupcakes with Peanut Butter Buttercream and the Red Velvet with Cream Cheese Frosting, today I bring you Strawberry Shortcake, who doesn't love it! Doesn't Strawberry Shortcake remind you, well, of the character Strawberry Shortcake, and childhood? Fond memories of my dolls and scratch and sniff artificial strawberry scent came to mind.
The instructions below are for a layered LARGE cupcake out of the jar. If you are baking in a mason jar, or any other container, you don't need to cut any layer it (like a cake), just go ahead and top the cake with the strawberries and whipped cream!
RECIPE BELOW - GET BAKING!
Makes 12 Extra-Large Cupcakes / Mason jar amount depends on size of jar
FOR THE BATTER
⅔ cup whole milk
1 cup all purpose flour
1 tsp baking powder
½ teaspoon salt
4 large eggs
1 ½ cups sugar
1 tsp vanilla extract
½ teaspoon almond extract
FOR THE FILLING
8 cups sliced strawberries
⅓ cup granulated sugar
splash of lemon juice
FOR THE TOPPING
3 cups heavy cream
¼ cup powdered sugar
1 ½ tsp vanilla extract
1 / Position rack in the middle of the oven. Preheat oven to 350 degrees. Line 12 extra large muffin cups with large paper liners. Spray the paper liners with non stick cooking spray.
2 / Heat the milk in a medium saucepan over low heat until just hot.
3 / Sift the flour, baking powder, and salt into a medium bowl and set aside.
4 / In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until thickened and lightened to a cream color. Scrape the sides of the bowl as needed during mixing. Add the vanilla and almond extract.
5 / Add the flour mixture to the egg mixture until it s incorporated. Slowly add the hot milk and continue mixing until batter is smooth. This batter will be thin, its ok!
6 / Fill the liners about ¾ full. Bake for about 16 minutes or until a toothpick comes out almost clean. Cool for about 10 minutes in pan on a wire rack, then remove from the pan and place on wire rack until completely cool.
7 / Remove from the paper liners, and slice cupcake into 3 equal parts. Place top of the cupcake on an individual plate, then add a layer of strawberries, a layer of whipped cream and the middle section of the cupcake. Add an additional layer of the strawberries and whipped cream. Top with the bottom of the cupcake, a dollop of fresh whipped cream and a strawberry for garnish. Serve immediately. *
These cupcakes were a bit sticky, and didn't rise much, and I FREAKED OUT. I mean, It was my last batch to complete the 75 different cupcakes I was making... the event was the next day and I still had to make some icings and ALL the decore. YIKES IS RIGHT! I popped one out (came out of the jar so easily because I sprayed SO WELL) and tasted it, and it was DIVINE. I ain't kiddin'. Was sweet and sugary and sticky in all the right ways. It was not as fluffy as a typical Strawberry Shortcake, but I am going to blame that on the jar, but it was fantastic. I would make this cake again and again with other fruit and toppings!
FOR THE STRAWBERRIESIn a large bowl, stir together the sliced strawberries, lemon juice and the granulated sugar. Let sit for 30 minutes. The natural juices of the strawberry will release as they sit, and the amount of strawberries will shrink
FOR THE WHIPPED TOPPING
In a large bowl with an electric mixer on medium-high speed, beat the heavy cream, powdered sugar and vanilla until soft peaks form.
All of the mason jar cupcakes in this series were made for a friend engagement party. To make the decor (step-by-step tutorial coming next week) I used a 1-inch round circle punch and a standard small hold punch, super easy!
* FOR MASON JARS / Spray jars VERY well. Fill jars ¼ way full. Use a batter pen or funnel to ensure no batter gets on sides of jar. If batter gets on the sides of the jar, use a wet paper towel to wipe clean. Baking with batter on interior sides of jar will cause jar to brown. Do not bake with lids on! Jars vary, be sure to check frequently. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 16-18 minutes. Let cakes cool a bit, then add only 1 layer of strawberry and 1 layer of whipped cream directly into jar, no need to take the cake out of the jar!
What are your favorite cake / fruit combos? Maybe should we try Blueberry next?