Strawberry shortcake – a popular and beloved by many American crumbly biscuit cake with butter cream and slices strawberries. Bake Strawberry Cupcake Shortcakes – Cupcakes covered with a thick layer of cream, decorated with fresh strawberries. These cakes will be a real hit for your guests, because the classic the combination of strawberries with cream never loses its relevance and gives desserts a fresh summer look and taste. A feed in the form cupcakes allows you to eat cake without using canteens appliances – this is a definite plus for holiday receptions. с друзьями: 
Time: 20 мин. Complexity: easy Quantity: 12 cakes The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Шорткейки
- 0.5 tbsp. butter at room temperature
- 2/3 Art. Sahara
- 3 eggs at room temperature
- 1.5 tsp vanilla extract
- 1.5 tbsp. premium flour
- 1 tbsp. l corn starch
- 1.5 tsp baking powder
- 1/4 tsp salt
- 1/3 Art. sour cream
Curd cream
- 1 tbsp. whipping cream
- 120 gr. curd cheese
- 1/4 Art. butter, room temperature
- 2/3 Art. powdered sugar
- 1 tsp vanilla extract
- 2 tbsp. chopped fresh strawberries
Recipes with similar ingredients: premium flour, cheese curd, sour cream, eggs, cream, strawberries
Recipe preparation:
- Preheat oven to 180 ° C and insert large paper tins into a metal mold for 12 muffins.
- By hand or stationary mixer with spatula nozzle beat butter and sugar at high speed for 1 minutes. Add eggs one at a time, whisking and scraping the mixture well. from the walls of the bowl after each addition, then mix in vanilla.
- Sift flour, corn starch into a separate bowl, baking powder and salt. Add the flour mixture to the liquid in 3 runs, alternating with sour cream, starting and ending with flour. Lay out the dough spoon in the prepared form for cupcakes.
- Bake cupcakes for approximately 18 minutes while the tester is inserted to the center of the cupcake won’t come out clean. Cool the cupcakes for 15 minutes, then remove from the mold and cool completely before applying cream. Cupcakes are better to eat on the same day when they collected (you can bake cupcakes a day earlier and store them when room temperature).
- To prepare the curd cream, whip the cream until soft peaks and set aside. Beat cottage cheese together and butter until light and lush. Drive in powdered sugar and vanilla, and then whisk whipped cream in 2 strokes.
- Using a confectionery bag with a nozzle in the form of a big star squeeze cream on each cupcake. Insert strawberry slices into cream so that they look like flower petals. After cream hardens, the berries will hold tight. Refrigerate until readiness for serving.
