Strawberry Cupcakes Sundae Style
For those wanting to make cake layers from this recipe simple double the entire recipe for the cake below and you will get 2- 8" Layers
Serves: 6 jumbo cupcakes or 12 standard cupcakes
  • 2 Cups Heavy Cream
  • 20g Sugar Free Instant Jell-O pudding OR Stabilized Whipped Cream Recipe
  • ¼ Recipe Ganache
  • 1lb Fresh Strawberries
  • For the Cake Batter
  • Unsalted Butter 8 Tablespoons (112g)
  • Granulated Sugar 1 cup (200g)
  • Eggs large 2 (100g)
  • Strawberry Puree ½ cup (120ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Strawberry Flavor Extract 2 teaspoons (10ml)
  • Salt ¼ teaspoon
  • All Purpose Flour 1 cup (125g)
  • Cake Flour ½ cup (65g)
  • Baking Powder 1½ teaspoons (7g)
  1. Separate the best looking strawberries to use for garnish on the finished cupcakes.
  2. Prepare the strawberry compote by chopping up the rest of the strawberries with 1 tablespoon of water in a small sauce pot and cook over low heat just until the strawberries start to break down & you have a sauce-like mixture, it will thicken slightly upon cooling.
  3. Cream the room temperature butter with the granulated sugar until light and fluffy (about 5 minutes)
  4. Sift both flours with the baking powder and salt.
  5. Combine the eggs and vanilla with the strawberry flavor *if using and mix well
  6. Slowly add the egg mixture while mixing on low- medium speed
  7. Scrape the bottom and sides of the bowl as needed.
  8. Add ½ of the flour mixture and blend just until combined
  9. Add the strawberry puree and mix just to combine and then add the remaining flour last.
  10. Add 3-4 drops of red gel paste color and mix well
  11. Portion batter evenly into 6 well greased jumbo cupcake cavities -filling about half way
  12. Bake in preheated 350° F oven for approximately 24 - 30 minutes or until they are done they will be springy to the touch when pressed gently in the center
  13. Cool completely then hollow out the centers and fill with cooled strawberry compote
  14. Spread ganache over the cupcake tops then ice with Pudding thickened Whipped Cream
  15. A ganache dipped strawberry for the garnish and serve immediately
If icing with whipped cream be sure to keep refrigerated at all times.

* See note in main text of the blog post
Recipe by Gretchen's Bakery at