While we enjoy the fall harvest, we really miss the ripe fruits of summer.
Strawberries are our last link to that sweet summer bounty. Strawberries are grown year-round in California, where numerous varieties have been bred to accommodate the different soils and climates.*
So while we’re making seasonal pumpkin desserts, carrot cakes and apple pies, we just had to make these summery strawberry shortcake cupcakes:
Here’s a recipe for yellow cupcakes.
Here’s a video recipe for whipped cream, loaded with important professional tips.
You don’t have to use as much whipped cream frosting as shown in the photo—although it is a lovely excuse to eat whipped cream!
You can make the whipped cream a few hours in advance and cover it with plastic wrap in the fridge; if it has begun to separate, put it in a bowl and mix it back together with a wire whisk.
Strawberry shortcake cupcakes can be made year-round. Photo courtesy YummyCupcakes.com
Frost the cupcakes right before serving. Use a piping bag for the effect shown in the photo, or a spatula for a simpler effect.
Before frosting, we used a melon baller to scoop a well in the top of the plain baked cupcakes and inserted a “surprise” whole strawberry. You can also use lemon curd or other fruit curd, but you’ll have a lemon curd cupcake instead of a strawberry shortcake cupcake.
Or, split the batch and make both!
Enjoy this last breath of summer.
Find more of our favorite cake and cupcake recipes.
WHIPPED CREAM TIPS
*The California Strawberry Commission explains that strawberry production shifts between north and south with the changing seasons. Fall and winter production starts in October in Ventura County and reaches south into Orange and San Diego Counties in late December or early January. Production in the south generally extends into April or May. Staggered planting schedules in the Santa Maria area bridges the seasons, with the harvest beginning in March, and continues into the late fall.