With my college best friend and Matron of Honor coming over to celebrate “all the things,” including her birthday, I had to make her cupcakes! As a half joke she sent the idea of a strawberry shortcake cake. Always being up for a challenge, I decided I was going to make the requested cake but as cupcakes since all the cake recipes I found were cheesecakes and I figured an actual cake would be better. Surfing through Pinterest I found the perfect recipe and went off to the store to get the ingredients I was missing – with the exception of the neon pink food coloring gel since I couldn’t find that anywhere (but that’s okay, it just meant my cookie crumble colors weren’t quite as bright).
I started by gathering my ingredients and preheating the oven to 350 degrees Fahrenheit. I lined my cupcake pan with some brightly colored Easter themed muffin liners to add a happy pop of color to help welcome spring. Then I went about making the cake batter. I mixed the flour, baking soda, and salt in a large bowl that can be used with a stand mixer. Unlike the recipe called for, I just used a fork to mix the dry ingredients. In a separate, smaller bowl, mix the eggs until they are a light yellow color (I used a fork again). Once the eggs are throughly beat, add them to the flour mixture and then add the sugar, melted butter, vanilla extract, and half and half and mix on low until all the ingredients are blended together. ** Pro Tip: I love the flavor vanilla extract adds, so I always add extra. If you’re feeling adventurous, give it a shot!
Fill the cupcake liners 3/4 of the way full and then bang the pan gently on the counter to help get rid of any lingering bubbles in the mixture. Bake for 18-22 minutes, or until a toothpick inserted into the cupcakes comes out clean. Remove the cupcakes to a wire rack and allow them to cool completely. Now is when you get to do the fun part and make the strawberry shortcake cookie crumble!
Making the crumble was much easier than I thought it would be and was actually pretty satisfying. I added the golden Oreos to my food processor and blended until I got my desired consistency. Next I added the strawberry jello powder and blended again briefly to mix it all together. If you’re using the neon pink food color gel, this is when you add it in and stir with a spoon. You can set your cookie crumble mixture to the side and wash your strawberries, cut off the stem, and pat them dry.
Once your cupcakes have completely cooled, fill your piping bag with some strawberry icing and get to piping those bad boys! ** Note: I personally found the strawberry icing to be way too sweet for me, so if you’re like me maybe try some vanilla icing. Now you’re ready for the finishing touches – the cookie crumble and strawberry “hat” as I like to call it. Depending on how heavily you want your cupcakes topped with the cookie crumble, either sprinkle it on top of your iced cupcake or roll it in the cookie crumbs. Once thoroughly topped with crumbles, place your dry strawberry on top and voila! You’ve got some delicious and pretty strawberry shortcake cupcakes!
Did you wind up with extra cookie crumble like me? Try adding it as a deliciously refreshing topping to a bowl of ice cream!
L & R
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon of salt
4 large eggs
1 1/3 cup of sugar
3 sticks of butter – melted
1 Tablespoon of Vanilla
1 cup of half n half
2 cans of Strawberry frosting
1 package of Golden Oreo cookies
1 package of Strawberry Jello (3.4 ounces)
1 teaspoon of Neon Pink Food coloring gel
2 Pints of fresh Strawberries
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