I bet you think this should be a recipe for strawberry TALLcake based on the height on these guys.
There are a couple things I crave when summer happens:
1. Hot dogs
(It is baseball season after all…I don’t know why it happens. Don’t judge me.)
2. Strawberry shortcake
And it is summer after all…and this recipe is just biscuit-y enough and just sweet enough that you might want to eat 11 out of the 12 it makes.
Strawberry Shortcake Cupcakes (makes 12 cupcakes)
Recipe adapted from Martha Stewart
- 2 (1 lb / 16 oz) containers of strawberries, rinsed, hulled, and quartered
- 3/4 cup sugar
- 3 cups all-purpose flour
- 4 t baking powder
- 3/4 t salt
- 12 T cold (1 1/2 sticks) unsalted butter, cut into Tablespoons
- 1/2 cup milk
- 2 large eggs
- 7 oz whip cream
- Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 1/4 cup sugar; let sit to bring out their juices. Put in the fridge until time to assemble.
- Whisk together flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and using a pastry blender or fork incorporate the butter into the dry ingredients until mixture resembles coarse meal but with some pea-size bits of butter remaining.
- In a small bowl or liquid measuring cup, whisk together 1/2 cup milk and the eggs; pour over flour mixture, and stir until some large clumps begin to form.
- Using a floured 1/4 cup measuring cup, gently pack dough, invert, and then tap out into muffin tin. Repeat to form 12 cupcakes. Bake until lightly golden, about 17 minutes rotating half way through. Remove from oven when tops are golden. Allow to cool in muffin tin for 5 minutes. Transfer to a rack to cool, about 15 minutes.
- Slice cupcakes in half horizontally. Spoon strawberries and their liquid over bottom halves. Swirl whipped cream on strawberries, and replace top halves of biscuits. Top with another swirl of whip cream and a strawberry or 2. Assemble these just before serving. Otherwise the shortcake will get soggy.