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Celebrate National Strawberry Month with These Delicious Strawberry Shortcake Cupcakes

  • Writer: Suzanne Clark
    Suzanne Clark
  • May 5, 2016
  • 1 min read

It is time to celebrate strawberries! Yep, May is the official “National Strawberry” month. When I think of these little beauties, I think of delicious desserts bursting full of summer fresh flavors. My favorite strawberry delight has to be strawberry shortcake. I love this decadent dessert, so why not put a modern twist on this classic!

I created a cupcake, made with a no-fuss batter. This is not your typical cake that is light, airy and fluffy. This is a dense buttery cake, similar to traditional shortcake. The surprise is a fresh whole strawberry that is baked inside to add that unexpected pop of flavor! To add the finishing touch, I created a double strawberry frosting made with freeze dried berries and Challenge Dairy’s Strawberry Cream Cheese Spread.

So come on celebrate the wondrous beautiful strawberry this month. You will love these cupcakes especially with this decadent creamy frosting. Hurray for strawberries!


 
 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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