Strawberry Cupcakes Sundae Style

Strawberry Cupcakes Sundae Style

Strawberry Cupcakes Sundae Style

Although these Strawberry Cupcakes Sundae Style have nothing to do with ice cream they really reminded me of a double strawberry ice cream sundae!

This new recipe for Strawberry Cake baked into jumbo cupcakes, stuffed with strawberry compote, chocolate ganache dripping everywhere and whipped cream piled high!

Now some of my A+ Students of Gretchen’s Bakery may already be asking, “What about putting these into the refrigerator since they have whipped cream on them? You taught us about butter cakes getting hard in the refrigerator!?”

Excellent questions from excellent students, click here for What is Cake? to get in on that conversation!

But I will tell you my observations with this cake recipe.

It is actually adapted from my Key Lime Cupcakes recipe and it is a velvety smooth, finely textured cake that resembles a pound cake.

I do not feel this cake is offensive if it is eaten straight out of the refrigerator, but this is a personal preference and one you should decide for yourself, do a test with one cupcake out of the refrigerator and see what you think!

If you find it is too cold to serve you can always switch up the whipped cream for buttercream icing instead and this way you can leave them out at room temperature for much longer.

One little trick I will share with you~ the Instant Pudding Variation of my Whipped Cream Recipe is super stable and held up at room temperature for over 2 hours before these little cakes were gobbled up!

That time out of the refrigerator was perfect to get everything back to perfect edible state and wow were they more than edible!

They were gone in less than 5 minutes!

As you may have noticed, I have been obsessing lately with the Jumbo Cupcake Tins to make my specialty cupcakes (like the Bananas Foster) so this ain’t your standard cupcake~ this is a cupcake dessert that requires a fork!

5.0 from 2 reviews
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

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  1. Thank you, thank you, thank you! I cannot wait to try this new strawberry cake recipe and I’ve got some strawberry extract on the way. I have a question about the whipped cream. Is it important to use the sugar free version? I’ve made your stabilized cream using non-flavored gelatin with great results but when I saw this video using pudding I got some wild ideas about using pudding flavors like banana and pistachio. Trouble is, my husband, who works hard and can eat what he wants (lucky), can smell artificial sweeteners a mile away and he loathes them. Do you think I’d have any trouble using the full sugar Jell O pudding? Thanks!

    1. Hi Great! You can use the sugar version but it is going to be heavier (so my weights listed on my recipe is for using sugar free which is really so much LIGHTER) so just use half a package to 2 cups of heavy cream

  2. Hi Gretchen… Have been looking for this cake recipe for sooo long!! I remember u had once mentioned that adding fruit puree to such cakes makes them rubbery and they are best suited for chiffon cakes. Is there anything different with this cake? Just curious!!

    1. the sponge cakes are prone to rubbery texture with an addition of fruit puree, this cake works well though, it has a velvety texture- dense like pound cake

  3. Hey Gretchen thanks a million for this recipe I have always loved making cup cakes but this one to it to a whole new level
    One of my critics stated they were the best cupcake she has ever eaten that’s a big tick for me as she is. Erg careful about carbs and sugar intake
    So once again thank you
    I even tried your Key
    Lime velvet cupcakes and they too were a massive hit
    Love love love you and your recipes

    1. this is a creaming method cake so it is important to get the butter sugar light and fluffy so you can do it by hand of course, but you will get a workout to get it to light & fluffy status

  4. I have to make a 12 X 18 sheet cake and have been looking for a strawberry cake made with puree. Should I do 1/2 butter and half shortening or stick with butter?…Recipe X 6?

    1. I would do the recipe X3 for 1 layer 12″ x 18″ as for the butter or shortening you can use either or a blend no problem

  5. I’m making a test cake…..following your recipe exactly. I was surprised once I made it to realize there is no milk or sour cream in the batter……

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