A couple years ago I made a Red Velvet Strawberry Shortcake Cake. Little did I know (as is most often the case when I am creating recipes!) that it was an original recipe. Whoopee!
These cupcakes today are the babies to that original cake. With a special twist of course!
I can’t think of any better time to enjoy a strawberry shortcake than the long, golden and warm days of summer. So adding this cupcake to my summertime baking was a really natural progression! I love the light whipped cream and the fresh tart strawberry in combination with the dreamy red velvet cake. It’s win, win, WIN.
However… I made one very tiny teensy weensy addition.
Grenadine! I drizzled a bit (maybe 1/2 teaspoon) over the top and let it soak into those glorious strawberries. Then, realizing just how amazing that tasted, I got the idea to drizzle some more on the cupcake prior to assembling them. Do it. Just do it.
Assembling these cupcakes it really easy:
Prepare red velvet cupcakes. (recipe below)
Drizzle grenadine. (optional) Cut up strawberry into flat slices. Place on cupcake. Drop a dollop of whipped cream on top. Cover with more strawberries.
Drizzle with more grenadine. (optional)
Then eat seven because it’s fruit and good for you.*
*It’s not good for you. Don’t listen to me, I write a blog about sugar and cake.
I used Cool Whip because I love it, but you can certainly use a homemade whipped cream. (this recipe is great, simply swap out the peppermint for vanilla)
That extra layer of strawberries under the whipped cream makes such a difference. Then when you bite into the red velvet… it’s so unexpected! But amazing.
Recipe adapted from Redbook Magazine.
If you like this recipe, be sure to check out my new book, Surprise-Inside Cakes!