Description

Don't wait for warm weather to make this twist on the classic strawberry shortcakes. The cake batter turns out fairly dense and much like a shortcake. The buttercream frosting and strawberry filling on top is to die for.

Ingredients

• Cupcakes:
• 1 c. butter, softened
• 2 c. granulated sugar
• 4 eggs, at room temperature
• 1 t. vanilla
• 2 3/4 c. all-purpose flour
• 2 t. baking powder
• 1 c. milk, at room temperature
• Buttercream Frosting:
• 1 c. (2 sticks) butter, softened
• 3 1/2 c. powdered sugar
• 2-4 T. heavy cream or milk
• 1 t. vanilla
• pinch salt
• Strawberry Filling:
• 3-4 c. finely diced fresh strawberries
• 1 T. granulated sugar

Steps

1. Preheat the oven to 350 degrees F. Line 2 cupcakes pans with 24 cupcake papers.
2. In a stand mixer, cream the butter and sugar on high for 2-3 minutes or until light colored and fluffy. Beat in the eggs, 1 at a time. Beat in the vanilla.
3. In another bowl, whisk together the flour and baking powder. Alternately, add the dry ingredients to the wet ingredients with the milk in 3 parts, alternating with dry ingredients, dry, milk, dry, milk, dry, milk. Stir just until combined, scraping down the sides, as necessary.