Strawberry Short(cup)Cake

As a 10-year-old, one of my favorite summer pastimes was watching the Strawberry Shortcake cartoon on hot afternoons, dreaming of eating sweet berries baked into all sorts of desserts. It wasn't until I had stopped watching the show that I realized my beloved cartoon was not just a playful alliterative reference to a berry-loving girl, but also to a popular dessert! I still had a skewed idea of what the dessert actually was, mistakenly thinking it had to involve cake (as the name suggested). I was surprised to learn years later that the traditional European version consists of whipped cream and strawberry filling, sandwiched between a sweet short-crust biscuit. While I've never had the original, this recipe is a take on the classic dessert and a nostalgic nod to my childhood!

Inspired by the light, airy texture of a rough-puff biscuit, the cupcake base in this recipe is slightly dry on its own. However, when paired with the strawberry compote filling and whipped cream topping, it transforms into the perfect balance of moistness and texture.

This recipe is extremely straightforward and easy to follow, with just a few key tips for success. First, using a high-quality vanilla extract is essential to create a rich, aromatic flavor that complements the sweetness of the strawberries. Additionally, as with any cake, be careful not to overmix the batter—doing so will result in a dense, rubbery texture, instead of a fine crumb.

Ingredients for Strawberry compote

400g fresh hulled chopped strawberries, cut into small ½-inch pieces

50g granulated sugar

1 tbsp cornstarch

1 tsp lemon juice

Ingredients for cupcakes

180g all-purpose flour

1 tablespoon cornstarch

1 ¼ teaspoon baking powder

¼ teaspoon salt

84g unsalted butter, softened

150g granulated sugar

1 ½ teaspoon vanilla extract

2 large eggs

95ml milk

1 tbsp sunflower oil

Ingredients for frosting

200ml non dairy whipping cream
1 tsp vanilla extract
2-3 tbsp icing sugar

Method to prepare Strawberry compote

Clean your strawberries and hull them (remove the green leafy part as well as the tough bit in the center) using a sharp paring knife.
Dice your strawberries into ½-inch pieces.
In a small saucepan, combine the diced strawberries, sugar, cornstarch, and lemon juice, mixing well to coat evenly.
Place the pan over medium heat and cook for 5-8 minutes, stirring gently at regular intervals until the mixture thickens.
The mixture should change from cloudy to translucent and glossy.
Once the mixture starts to bubble, allow it to cook for another 15 seconds, then transfer it to a clean glass bowl to cool completely.
Once cooled to room temperature, place the compote in the fridge for 1 hour.
Note: This can be made up to 3 days ahead and stored in a jar in the fridge.

Method to prepare cupcakes

Preheat the oven to 180C.
Line a cupcake tin with cupcake liners and set aside.
In a medium bowl, sift the flour, corn starch, baking powder and salt.
Using a large whisk, mix the dry ingredients to combine evenly. Set the bowl aside.
In a separate large bowl, add the softened butter, sugar and vanilla.
Cream the butter and sugar together until pale, light and fluffy.
Next add the eggs, one at a time, and beat well after each addition.
In a separate small jug or bowl, add and whisk together the milk and oil.
Into the creamed butter and sugar bowl, add one-third of the flour mixture and fold.
Next, add half of the milk mixture and fold until no streaks of flour remain.
Add another third of the flour mixture and mix. Then, add the remaining milk mixture and fold to combine. Finally, add the remaining flour mixture and mix until the batter is smooth, but ensure that you do not overmix.
Divide the batter among prepared muffin cups, filling them about two-thirds full, and bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
Transfer the pan to a wire rack and let the cupcakes cool for 5 minutes in the pan before transferring them individually to the rack to cool completely.

Assembly

To make the frosting, whip your cream until soft peaks have formed. Add the icing sugar and vanilla essence and whip at a low speed for another two minutes until they are well incorporated. Transfer the prepared frosting into a large piping bag fitted with a large round tip.
For assembly, first use a sharp paring knife to cut out a small cone in the center of each cooled cupcake, being careful not to cut too deep (cut just to the center of the cupcake).
Add around ½ tbsp of strawberry compote to each cupcake.
Add a thin layer of the removed cupcake back on and then frost with the prepared whipped cream.
Decorate with sliced strawberries or spoon a small amount of the compote on top.
Store the cupcakes in an airtight container under refrigeration.
These cupcakes stay fresh for 4-5 days.

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