Made with my favorite vanilla cupcake recipe. Both have sparkling cream that is packed with chopped strawberries and also the best strawberry garnish!

I always hope strawberries are in season. I like their aroma, I like their taste and I like baking with them. They are very well dipped in whipped cream too. A big bowl of strawberries and some whipped cream and I'm ready to go! And these cupcakes are very similar to eating alone - in the form of cupcakes.


  • 6 tbsp (84g), unsalted butter, room temperature
  • 3/4 cup of sugar (155g)
  • 6 tbsp (86g) sour cream
  • 2 teaspoons vanilla extract
  • 3 large egg whites, room temperature
  • 1 1/4 cup all-purpose flour (163g)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tbsp (90ml) milk
  • 2 tbsp (30ml) of water


  • 1 cup of freeze-dried strawberries
  • 1 cup (224g) unsalted butter, room temperature
  • 4 cups of powdered sugar (460g)
  • 3-4 tablespoons (45-60ml) water or milk
  • A little salt
  • Fresh berries, for toppings


  • 1/2 cup (120ml) heavy, cold whipping cream
  • 1/4 cup (29g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 3 ounces of cream cheese, room temperature
  • 1/2 cup chopped strawberries

1. Preheat the oven to 350 ° F (176 ° C) and prepare the cupcake pan with a cupcake liner.
2. In a large bowl, cream the butter and sugar together until they are bright and fluffy, about 3-4 minutes. Don't skimp on the amount of creaming time.
3. Add sour cream and vanilla extract and stir until evenly mixed.
4. Add egg whites in two groups, stir until they are evenly mixed after each. Scrape the sides of the bowl as needed to ensure all ingredients are evenly mixed.
5. Mix the dry ingredients in a separate bowl, then mix milk and water in a small measuring cup.
6. Add half of the dry ingredients to the mixture and stir until evenly mixed. Add milk mixture and stir until evenly mixed. Add the last dry components and stir until frivolously combined. Scrape the edges of the bowl as had to make sure all components are evenly blended.
7. Fill the cupcake liner around half. Bake for 15-17 minutes, or until a toothpick is put out with a few crumbs.
8. Remove the cupcake from the oven and let it cool for 2-3 minutes, then release it to the cooling rack to finish cooling.
9. When the cupcakes are cold, make them freeze. Add the freeze-dried berries to the food processor and ground them into powder. Put aside.
10. Add butter to a large mixer bowl and stir until smooth.
11. Add about half of the refined sugar and stir until smooth
12. Add up to 3 tablespoons of water or milk and salt and stir until blended.
13. Add the powdered sugar and add the remaining powder and stir until evenly mixed and smooth. Add additional water or milk, as needed. Set aside frosting.
14. To fill, add whipping cream, powdered sugar and vanilla extract to a large bowl. 15. Shake it high speed with the shaker attachment until a soft peak is formed.
15. Add cream cheese and continue to whip until a stiff peak is formed. It will happen quickly.
16. Stir the chopped strawberries.
17. When the cupcake is cold, use a cupcake corer or a small knife to lift the center of the cupcake.
18. Fill the center with cream filling.
19. Insert frosting into cupcakes. I use Ateco tip 844. 
20. Cover the cupcake with strawberries, then chill until ready to serve. Cupcake is best served at room temperature.

 This recipe is inspired by lifeloveandsugar


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