Food52 contributor Jenny Steinhauer can't resist a batch of pillowy cupcakes filled with strawberries and cream.
I came to this recipe for Strawberry Shortcake Cupcakes because of the bounty of strawberries in the markets, and because I was long on eggs. This is an angel cake recipe, more or less, stuffed with some fun berries and then frosted with irresistible whipped cream.
I am sure you are wondering what could go wrong. Well, your cakes could fall. First, if you put too little batter in the cups, they will shrink like wool sweaters in the dryer. Put too much, and you risk overflow, and they still will fall in a little bit, but my advice is to pop more batter into your cupcake papers than usual.
The strawberry middles are such a great surprise, and the frosting will hide any dimples in the cupcakes' faces. They are honestly a little irresistible once you get them to the table, and so much more charming than standard strawberry shortcake.
1 cup cake flour
1/4 teaspoon salt
12 large egg whites, room temperature
4 teaspoons lemon juice
Zest from 1 lemon
2 teaspoons pure vanilla extract
3/4 of a quart container of strawberries, hulled and chopped
2 tablespoons sugar
1 (8-ounce) container of cream cheese
3/4 cup sugar
1 1/2 teaspoon pure vanilla extract
2 cups heavy cream
4-5 strawberries, stems removed and finely chopped
Photos by James Ransom
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