Strawberry Shortcake Ice Cream Cupcakes

About

Brenda Gantt

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.

This is a fun treat for adults and children alike. The addition of macerated strawberries makes this a decadent and drool-worthy dessert.

SERVES 24

INGREDIENTS

  • 1 quart fresh strawberries, hulled and quartered
  • 1 teaspoon orange zest
  • Juice of ½ orange
  • ¼ cup sugar
  • 1 recipe Vanilla Bean Butter Cake batter (see recipe in this chapter)
  • 2 quarts Simple Strawberry Ice Cream (see Chapter 2)
  • Fresh strawberries for garnish

PREPARATION

  1. In a medium bowl, mix strawberries, orange zest, orange juice, and sugar. Allow to rest 1 hour to meld flavors.
  2. Preheat the oven to 350°F.
  3. Line two 12-cup cupcake tins with paper liners. Pour batter into liners, filling only one-quarter of each cup. Bake until golden and a toothpick inserted into the cakes comes out clean. Cool completely.
  4. Place one 3-ounce scoop of ice cream on each cupcake. Cover and freeze until ready to serve.
  5. When ready to serve, top with macerated strawberries and a fresh berry for garnish.
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