Strawberry Shortcake Chiffon Cupcakes

strawberry shortcake cupcakes on marble surface with strawberries and white flowers around, with three cupcakes on white cake stand behind with empty glasses beside.

Strawberry Shortcake Chiffon Cupcakes

Putting a fun twist on a classic recipe with these Strawberry Shortcake Cupcakes! Sweet chiffon cupcakes, filled with in-season strawberries, and topped with creamy Chantilly cream. Every bite is sweet, tender, fluffy, and SO. DELICIOUS.

Course: Desserts

Cuisine: American

Prep Time: 45

Cook Time: 25

Total Time: 1 10

Servings:

Calories: 224kcal

Ingredients

Cupcakes

⅞ cup cake flour
6 Tablespoons granulated sugar
1 teaspoon baking powder
⅛ teaspoon salt
4 large egg yolks
¼ cup vegetable oil
⅓ cup water
½ teaspoon vanilla extract
3 large egg whites room temperature
3/16 teaspoon cream of tartar
¼ cup granulated sugar

Filling

2½ cups chopped strawberries
2½ Tablespoons granulated sugar
1¼ Tablespoons cornstarch
1¼ Tablespoons water

Topping

2 cups heavy cream cold
1 teaspoon vanilla extract
2 Tablespoons powdered sugar

Instructions

Cupcakes

Heat oven to 350 °F.
Line cupcake tins with paper liners, or spray with baking spray. Set aside.
Sift flour, 6 Tablespoons sugar, baking powder, and salt into a large bowl. Set aside.
In a small bowl, whisk together egg yolks, oil, water, and vanilla. Set aside.
With an electric mixer fitted with a whisk attachment, whip egg whites and cream of tartar until foamy.
Stream in ¼ cup sugar while continuing to whip.
Whip to stiff peaks. Set aside.
Pour wet ingredients over dry ingredients.
Whisk until smooth.
Fold in meringue.
Use a 3 Tablespoon cookie scoop to portion batter into prepared tins.
Bake for 18-20 minutes, until light golden brown.
Set aside to cool.

Filling

Combine all ingredients in a medium saucepan.
Cook and stir over medium low heat until sugar is dissolved and mixture is thick, about 2-3 minutes.
Set aside to cool.

Chantilly Cream

Combine all ingredients in a medium bowl.
Whip with an electric mixer fitted with a whisk attachment to medium stiff peaks.

Assembly

Core cupcakes.
Fill each cupcake with 1 Tablespoon filling.
Replace tops of cupcakes.
Pipe or spread Chantilly cream on top

Notes

Substitutions:

This recipe can be made dairy-free if a non-dairy whipping cream is used in the Chantilly cream.
If you don't have cake flour, you can make your own! Measure out 2 cups of all purpose flour and place in a glass bowl. Remove 4 Tablespoons and then add 4 Tablespoons of cornstarch. Whisk until well combined.

Expert Tips:

It's easiest to separate the eggs when they are room temperature.
Do not skip sifting the dry ingredients!
Be careful to not over-whip or under-whip the egg whites.
Carefully fold the egg whites into the batter. Do not stir them in! You do not want to deflate the batter.
Let the cupcakes cool completely before coring, filling, and frosting them
When you core cupcakes, remember to trim off the bottom of the middles for it to fit.
When making the filling, do not over-cook it! Once it thickens (about 2-3 minutes), take it off the heat and let it cool before filling the cupcakes.
Be careful to not over whip the heavy cream for the Chantilly cream!

Nutrition