Strawberry Shortcake Surprise is made with light fluffy shortcake cupcakes covered in thick syrupy strawberry compote, fresh strawberries, and whipped cream.
Strawberry Compote | Yield: 1 Cup | Time: 15 Minutes
1pintfresh strawberriessliced
¼cupsugar
1tablespooncornstarch mixed with 1 tablespoon cold water
The Strawberry Surprise | Yield: 1 | Time: 2 Minutes
1shortcake cupcake
2tablespoonsmacerated strawberries
1tablespoonstrawberry compote
1tablespoonsweetened whipped cream
fresh basiljulienned 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!
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