Strawberry Shortcake Surprise

Strawberry Shortcake Surprise

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Strawberry Shortcake Surprise is made with light fluffy shortcake cupcakes covered in thick syrupy strawberry compote, fresh strawberries and whipped cream.

IT’S STRAWBERRY SEASON!! Even if you don’t go out and stoop over a bunch of strawberry plants in the middle of a field, at least to support your local farmers’ market and buy some fresh and ripe. Then you can make this dessert I’m about to share with you called Strawberry Shortcake Surprise.

You may think this is just your average Strawberry Shortcake recipe, but it is not!

This is a STRAWBERRY SURPRISE!

Pronounced: STRAW-BERRY (pause) SIR-PRIZEEEEE! 

Light fluffy shortcake cupcakes covered with a thick syrupy strawberry compote, topped high, with fresh sliced strawberries, whipped cream.

sliced strawberries

How To Make Strawberry Surprise

The Strawberries:

Slice up one pint of fresh strawberries. Sprinkle with sugar (or vanilla sugar) to desired sweetness and let them macerate in the
refrigerator while the cupcakes are baking and cooling.

sugar coated strawberries in a bowl
Strawberry Shortcake Surprise is made with light fluffy shortcake cupcakes covered in thick syrupy strawberry compote, fresh strawberries and whipped cream. | TheMountainKitchen.com

The Shortcake:

Preheat the oven to 350 degrees F. Prepare a cupcake pan for 6 cupcakes.

In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the sugar, butter, egg, and vanilla until smooth.

a mixing bowl with sugar and egg

Alternately whisk in the flour mixture and milk, making three additions of flour and two additions of milk.

Beat until smooth. Scoop batter into prepared pan.

scooping the batter into the muffin tin

Bake for 20 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan for 10 minutes before removing. Cool completely.

strawberry compote

The Strawberry Shortcake Surprise Compote:

Slice up the fresh strawberries and place them in a small pot. Sprinkle with sugar; cook the strawberries, stirring occasionally, for about 10 minutes. Stir in the cornstarch mixture and continue to stir until the mixture thickens slightly. Turn off heat and allow it to cool. Refrigerate before serving.

Strawberry Shortcake Surprise is made with light fluffy shortcake cupcakes covered in thick syrupy strawberry compote, fresh strawberries and whipped cream. | TheMountainKitchen.com

Assemble the Strawberry Shortcake Surprise:

Once everything is cooled and chilled, take one of the cupcakes to cut it in half horizontally.

Strawberry Shortcake Surprise is made with light fluffy shortcake cupcakes covered in thick syrupy strawberry compote, fresh strawberries and whipped cream. | TheMountainKitchen.com

Place the cupcake slices cut side up onto a dessert plate. Using a spoon, pour some fresh macerated strawberries and juice on one side of the sliced cupcake.

Spread the strawberry compote on one side of the sliced cupcake.

Strawberry Shortcake Surprise is made with light fluffy shortcake cupcakes covered in thick syrupy strawberry compote, fresh strawberries and whipped cream. | TheMountainKitchen.com

Spread over a little of the whipped cream on top of each half with the compote.

Strawberry Shortcake Surprise is made with light fluffy shortcake cupcakes covered in thick syrupy strawberry compote, fresh strawberries and whipped cream. | TheMountainKitchen.com

Sandwich the two cupcake slices back together. Basically, you end up with a sandwiched upside down cupcake.

Strawberry Shortcake Surprise is made with light fluffy shortcake cupcakes covered in thick syrupy strawberry compote, fresh strawberries and whipped cream. | TheMountainKitchen.com

Add macerated strawberries and sweetened whipped cream on top of the cupcake. Garnish with fresh julienned basil.

Note: If you are trying to impress with the presentation, toothpicks will help stabilize the cupcake, but warn your guests!!

Strawberry Shortcake Surprise is made with light fluffy shortcake cupcakes covered in thick syrupy strawberry compote, fresh strawberries and whipped cream. | TheMountainKitchen.com

I do have one requirement of you if you make this dessert…

I insist you that you pronounce it STRAW-BERRY (pause) SIR-PRIZEEEEE!

Strawberry Shortcake Surprise

Strawberry Shortcake Surprise is made with light fluffy shortcake cupcakes covered in thick syrupy strawberry compote, fresh strawberries, and whipped cream.
Course Dessert
Cuisine American
Keyword cupcake, Shortcake, Strawberry, Strawberry Compote, Surprise
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 326kcal

Ingredients

The Strawberries

  • 1 pint fresh strawberries sliced
  • ¼ cup sugar or vanilla sugar

Shortcake Cupcakes | Yield: 6 cupcakes | Time: 45 Minutes

  • ¾ cup all-purpose flour
  • ¾ teaspoon baking powder
  • teaspoon Kosher salt
  • ½ cup granulated sugar
  • ¼ cup unsalted butter melted and cooled slightly
  • 1 egg
  • ¼ teaspoon vanilla
  • ¼ cup milk

Strawberry Compote | Yield: 1 Cup | Time: 15 Minutes

  • 1 pint fresh strawberries sliced
  • ¼ cup sugar
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water

The Strawberry Surprise | Yield: 1 | Time: 2 Minutes

  • 1 shortcake cupcake
  • 2 tablespoons macerated strawberries
  • 1 tablespoon strawberry compote
  • 1 tablespoon sweetened whipped cream
  • fresh basil julienned for garnish (optional)

Instructions

The Strawberries

  • Slice up one pint of fresh strawberries.
  • Sprinkle with sugar to desired sweetness and let them macerate in the refrigerator while the cupcakes are baking and cooling.

Shortcake Cupcakes

  • Preheat the oven to 350 degrees F. Prepare a cupcake pan for 6 cupcakes.
  • In a small bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, whisk together the sugar, butter, egg, and vanilla until smooth.
  • Alternately whisk in the flour mixture and milk, making three additions of flour and two additions of milk. Beat until smooth.
  • Scoop batter into prepared pan.
  • Bake for 20 minutes or until golden brown and tops of cupcakes spring back when lightly touched.
  • Let cool in pan for 10 minutes before removing. Cool completely.

Strawberry Compote

  • Slice up the fresh strawberries and place them in a small pot.
  • Sprinkle with sugar (approximately ¼ cup)
  • Cook the strawberries, stirring occasionally, for about 10 minutes.
  • Stir in the cornstarch mixture and continue to stir until the mixture thickens slightly.
  • Turn off heat and allow it to cool. Refrigerate before serving.

Make the Strawberry Surprise

  • Once everything is cooled and chilled, take one of the cupcakes to cut it in half horizontally.
  • Place the cupcake slices cut side up onto a dessert plate.
  • Using a spoon, pour some fresh macerated strawberries and juice on one side of the sliced cupcake.
  • Spread the strawberry compote on the other side of the sliced cupcake.
  • Spread over a little of the whipped cream on top of each half with the compote.
  • Sandwich the two cupcake slices back together. 
    (Basically, you end up with a sandwiched upside down cupcake)
  • Add macerated strawberries and sweetened whipped cream on top of the cupcake.
  • Garnish with fresh julienned basil.

Notes

If you are trying to impress with the presentation, toothpicks will help stabilize the cupcake, but warn your guests!! Talking about a surprise… That ain’t it!

Nutrition

Calories: 326kcal | Carbohydrates: 59g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 67mg | Potassium: 332mg | Fiber: 3g | Sugar: 41g | Vitamin A: 310IU | Vitamin C: 92.7mg | Calcium: 67mg | Iron: 1.5mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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