Strawberry Shortcake Cupcake

Vanilla Cake Ingredients

  •  5 large egg whites at room temperature
  • 3/4 cup whole milk at room temperature
  • 2 1/4 teaspoons pure vanilla extract
  • 2 1/2 cups sifted cake flour
  • 1 3/4 cups sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter, at room temperature and cut into cubes


1. Preheat oven to 350°F

2. In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.

4. Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.

5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.

6. Pour batter into cupcake cups and fill half way.

7. Bake 20-25 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not overbake. Check cake at 17 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes before icing.


Strawberry frosting Ingredients

  • 1/2 cup frozen whole strawberries, thawed
  • 1 cup (2 sticks) unsalted butter, firm and slightly cold
  • Pinch coarse salt
  • 3 1/2 cups confectioners’ sugar, sifted
  • 1/2 tsp. pure vanilla extract


1. Place strawberries in the bowl of a small food processor; process until pureed.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.

3. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined.

4. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over mix, or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

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