These charming, petite, portable shortcakes are an ideal treat for family get-togethers, parties, BBQs, bridal showers or even an afternoon tea. They are very easy to put together and the secret is to place fresh sliced berries in between the frosting—the sweetness from the frosting serves as the sugar for these luscious cakes so no macerating needed! Don’t allow their delicacy to full you—they’re one formidable delight

*Note: In a pinch? Yellow boxed cake works well in this recipe, but you didn’t hear it from me 😉

Ingredients:

Batter:

1 ½ cups cake flour

1 cup granulated sugar

1½ teaspoons baking powder

½ teaspoon table salt

8 tablespoons unsalted butter (1 stick), room temperature

½ cup Greek yogurt, or sour cream

3 large eggs, room temperature

1 teaspoon vanilla extract

Butter Cream Frosting:

1 cup (8 ounces) unsalted butter, at room temperature

2½ cups powdered sugar

2 tablespoons heavy cream or whole milk

Directions:

Heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.

Batter:

Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, yogurt or sour cream, eggs, and vanilla; beat at medium speed until smooth. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

Divide batter evenly among cups of prepared tins. Bake until cupcake tops are lightly golden and toothpick in center comes out clean, 20 to 24 minutes. Remove cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

Filling:

1 cup sliced strawberries

Frosting:

Using the wire whisk attachment of your mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

Reduce speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. Peel liners from cupcakes, cut in half. Pipe a small amount of frosting on bottom, top each with sliced berries, pipe a little more frosting on the berries to secure tops, top with cupcake tops and frost tops as desired. Top with additional sliced berries. They will keep for up to 2 days in the refrigerator, but be sure to bring to room temperature before serving. Makes 12 standard and 6 large cupcakes.

Store any unused buttercream in the refrigerator in an airtight container.