All of the flavors of strawberry shortcake in one convenient package—a Strawberry Shortcake Cup!
Strawberry Shortcake Cups
I’m so excited to be sharing a new recipe with you guys today! I have been working so hard to get this one just right! Last summer I made about a million peach/plum/berry cobblers. I love a good berry crisp, but I will choose a cobbler over it almost any day. I love that cake biscuit topping! I experimented and tweaked all summer long, thought for sure that I had posted the recipe, and then sort of forgot about it as soon as the cooler weather blew in.
About a month ago Earth Balance announced a cupcake contest* and I got to thinking about something that I would like to enter. I remembered my delicious cobblers from last summer and went to the blog to see my post…only to find that I had never posted it. Whoops. So I got back to work on the recipe, this time turning the cobbler into a cupcake! A Strawberry Shortcake Cup to be exact!
Strawberries are just coming into season here and I became obsessed with the idea of a strawberry shortcake in cupcake form. Because I didn’t want to mess with the moisture of the cake—it was already perfect from it’s cobbler days—I used freeze dried strawberries in these cupcakes, just like I did in my Chocolate Crunch Granola. They provide perfect sweet-tart bites, and their bright red color looks so pretty dotted throughout the cupcakes.
Don’t forget the sugar topping on the cakes (not that I know from experience). It gives a yummy crunch to the top and it looks so pretty too!
The crowning glory of these cupcakes is their Whipped Coconut Buttercream. Whole Foods makes a cake every summer called Chantilly and it is a soft vanilla cake with berries and the most delicious frosting. Sadly it’s not vegan, so I haven’t had it in a while, but Irving still gets it. This frosting is that! I have no idea how Whole Foods makes theirs, but mine is made by making a coconut whipped cream and a buttercream and folding them together. It makes for a light and fluffy whipped frosting that is subtly sweet and delicious.
I’ll keep you posted on the results of this cupcake competition—I believe you can even vote for your favorite cupcakes soon—I’ll be sure to update with a link! Regardless of the results of this contest these cupcakes are a winner in my book, and they will be in yours too! Make sure you take a picture when you make these cute cupcakes, post it on Instagram, and tag it with #frieddandelions! I love to see what you’re up to in the kitchen!
*This post is not sponsored by Earth Balance. This is my original recipe that I have entered into their cupcake contest.
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