White Chocolate Strawberry Cupcakes

Delicious REAL STRAWBERRY cupcakes made from reduced strawberry puree. Pure strawberry, no artificial flavors. Topped with white chocolate strawberry frosting made from freeze-dried strawberries! Recipe on sallysbakingaddiction.com

One of the recipes I’m most proud of is homemade strawberry cake.

From-scratch strawberry cake has always left me defeated because (1) the flavor is usually lackluster and (2) the texture is too wet from the strawberries. Strawberry cakes that have a delicious texture typically rely on artificial flavors. My goal was to produce a soft, fluffy, and moist strawberry cake made from real strawberries. Best texture with zero artificial flavor. Was that too much to ask?

Nope. I did it. And you tried it. And you loved it. You told me it’s “unbelievable” and “phenomenal” and “as if someone had taken Breyers strawberry ice cream and put it into a cake.” 🙂 It’s one of the best cakes I’ve ever made. You can watch me make the strawberry cake in episode 1 of Sprinkled, my mini video series!

Delicious REAL STRAWBERRY cupcakes made from reduced strawberry puree. Pure strawberry, no artificial flavors. Topped with white chocolate strawberry frosting made from freeze-dried strawberries! Recipe on sallysbakingaddiction.com

Delicious REAL STRAWBERRY cupcakes made from reduced strawberry puree. Pure strawberry, no artificial flavors. Topped with white chocolate strawberry frosting made from freeze-dried strawberries! Recipe on sallysbakingaddiction.com

The secret to packing real strawberry flavor into cake batter without adding too much liquid is to REDUCE THE STRAWBERRIES DOWN. This little trick is a complete game changer and vastly improves both the flavor and texture of strawberry cake. Today we’re doing the same exact thing, but in cupcake form.

To make the homemade strawberry cupcakes extra special, we’re topping them with white chocolate strawberry frosting made from pure white chocolate and freeze-dried strawberries– yet another trick to fantastic strawberry flavor. I admit that the cupcakes don’t have a super strong strawberry flavor– you’ll taste it, but it’s truly brought out when paired with our strawberry frosting.

Before we get to the frosting, let’s begin with the cupcakes!

Reduced strawberry puree for strawberry cupcakes on sallysbakingaddiction.com

STRAWBERRY CUPCAKES

The first step is to grab fresh strawberries, puree them into a liquid, then reduce the puree down on the stove for about 20 minutes. Do you see the photo above? That is heavily concentrated pure strawberry flavor– about 1/4 cup of reduced strawberry puree. After making the strawberry cake, readers have said it’s helpful to make the reduced strawberry puree the night before so it has time to cool down.

As a refresher: If we added the strawberry puree without reducing it down first, it would completely ruin the texture of the cupcake and the strawberry flavor would be almost absent. Reducing it is the secret.

What are we doing with the reduced strawberry puree? We’re adding it to my homemade vanilla cupcakes. This recipe produces very soft cupcakes, but I found that the reduced strawberry puree weighed it down. To compensate, I made adjustments to the wet ingredients and increased the baking powder for extra lift.

The rest of the cake batter is carefully formulated; each ingredient serves a crucial purpose to the outcome of the cupcakes. Cake flour produces fluffy cupcakes, 3 egg whites provide structure without weighing the crumb down, sour cream for moisture and to lighten the crumb, milk to thin the batter out, creamed butter and sugar for a buttery and cakey base. They’re all powder ingredients, so I don’t recommend straying from the recipe below!

Strawberry cupcake batter on sallysbakingaddiction.com

The cupcake batter is smooth, creamy, and moderately thick. The reduced strawberry puree tints it pale pastel pink. For a more vibrant color, I suggest adding a drop or 2 of pink or red food coloring. I added 1 drop of “dusty rose” gel food coloring.

Tip: Fill the cupcake liners only about 2/3 full to avoid overflowing.

Strawberry cupcakes made from real strawberries on sallysbakingaddiction.com

Strawberry cupcakes made from real strawberries on sallysbakingaddiction.com

WHITE CHOCOLATE STRAWBERRY FROSTING

The best strawberry cupcakes require the best frosting!! And if that frosting is as bubble gum pink as Barbie’s corvette, well, that’s even better! This white chocolate strawberry frosting is creamy, lush, and completely PACKED with real strawberry flavor. We’re using two secret ingredients:

  1. Freeze-Dried Strawberries
  2. Pure White Chocolate

Freeze-dried strawberries: Like strawberry cake, strawberry frosting has always left me disappointed. What’s the issue? Two things, actually. (1) The strawberry frosting would curdle from the added moisture and (2) no amount of fresh strawberries could get me the strawberry flavor I craved. The solution is freeze-dried strawberries. Grind them into a powder and use in place of some of the confectioners’ sugar.

Where to buy freeze-dried strawberries? In the dried fruit aisle. Wegmans, Giant, Trader Joe’s, Target, and many other major grocery stores carry them. Keep your eyes peeled– they’re more commonly found that you think!

Freeze-dried strawberries for strawberry white chocolate frosting on sallysbakingaddiction.com

Freeze-dried strawberries for strawberry white chocolate frosting on sallysbakingaddiction.com

Strawberry dust for our white chocolate frosting! ↑

White chocolate: For an indulgently creamy and velvety strawberry buttercream, let’s add pure white chocolate. Grab a white chocolate baking bar from the baking aisle. Two, actually. Most are sold as 4 ounce bars and you’ll need 6 ounces for the frosting. (Hold onto the extra 2 ounces for garnish.) Chop up and melt down. Let it cool for a few minutes, then mix directly into the strawberry frosting.

You’re in for a real treat. ↓

Chopped white chocolate for strawberry white chocolate frosting on sallysbakingaddiction.com

Melted white chocolate for strawberry white chocolate frosting on sallysbakingaddiction.com

Creamy strawberry white chocolate frosting on sallysbakingaddiction.com

Remember the extra 2 ounces of white chocolate? Melt it down and coat some fresh strawberries for the perfect finishing touch to our white chocolate strawberry cupcakes. So beautiful, so simple, so strawberry!

White chocolate covered strawberries on sallysbakingaddiction.com

Delicious REAL STRAWBERRY cupcakes made from reduced strawberry puree. Pure strawberry, no artificial flavors. Topped with white chocolate strawberry frosting made from freeze-dried strawberries! Recipe on sallysbakingaddiction.com

I used piping tip Wilton 8B for the frosting. Start in the center of the cupcake and swirl upward. Love this piping tip, definitely a fave!!

Do you follow the Canadian bakery Jenna Rae Cakes on Instagram? I looooove their gorgeous creations. I got the cupcake decoration inspiration from them!

Delicious REAL STRAWBERRY cupcakes made from reduced strawberry puree. Pure strawberry, no artificial flavors. Topped with white chocolate strawberry frosting made from freeze-dried strawberries! Recipe on sallysbakingaddiction.com

Delicious REAL STRAWBERRY cupcakes made from reduced strawberry puree. Pure strawberry, no artificial flavors. Topped with white chocolate strawberry frosting made from freeze-dried strawberries! Recipe on sallysbakingaddiction.com

Between the reduced strawberry puree, white chocolate, and strawberry powder– it seems like a lot of finicky steps. And you’re right… these white chocolate strawberry cupcakes definitely require some effort. The good news is that you can get started on almost everything ahead of time (see my make ahead instructions) and the great news is that the result of your hard work is PINK CUPCAKES.

White Chocolate Strawberry Cupcakes

Ingredients:

  • 1 and 3/4 cups (200g) cake flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 egg whites, at room temperature
  • 1/4 cup (60g) sour cream or plain yogurt, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/3 cup (80ml) whole milk, at room temperature
  • 1/4 cup reduced strawberry puree (see note)*

White Chocolate Strawberry Frosting

  • 1 cup (10-12g) freeze-dried strawberries*
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners’ sugar
  • 6 ounces (170g) white chocolate, melted and slightly cooled (see note)*
  • 1/4 cup (60ml) heavy cream, half-and-half, or milk
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • optional: fresh strawberries coated with 2 ounces melted white chocolate

Directions:

  1. Make the reduced strawberry puree and allow it to cool completely. See note for instruction.
  2. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners - this recipe makes 14-15 cupcakes. Set aside.
  3. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  4. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour and mix in the milk *just* until combined. Do not overmix. Whisk in 1/4 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. Batter will be slightly thick.
  5. Pour/spoon the batter into the liners. Fill only 2/3 full to avoid baking over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For around 35 mini cupcakes, bake for about 11-13 minutes, same oven temperature.
  6. Allow the cupcakes to cool completely before frosting. Time saving tip: When the cupcakes are almost finished cooling, melt the white chocolate used for the frosting. You can melt it in a double boiler or use the microwave. I melt it in the microwave in 20 second increments, stopping and stirring after each. Let it cool down for 15 minutes before using in the frosting in the next step.
  7. Make the frosting: Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the butter for 1 minute on high speed until completely smooth and creamy. Add the confectioners' sugar, strawberry powder, melted and cooled white chocolate, 2 Tablespoons heavy cream, vanilla extract, and salt and beat on medium-high speed until combined and creamy. Add 2 more Tablespoons of heavy cream to slightly thin out, if desired. Taste, then add another pinch of salt if desired.
  8. Frost cooled cupcakes and serve. I used Wilton 8B piping tip and nestled a white chocolate covered strawberry in the center.
  9. Cover and store leftovers in the refrigerator for up to 5 days.

Make ahead tip: I recommend making the reduced strawberry puree, as directed in the recipe note, 1 day ahead of time so it can cool down. Cupcakes can be made ahead 1 day in advance, covered, and stored in the refrigerator. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.

Recipe Notes:

  1. Cake flour: If you cannot get your hands on cake flour, you can make a DIY version from all-purpose flour and cornstarch. Measure 1 cup of all-purpose flour. Remove 2 Tablespoons. Mix in 2 Tablespoons of cornstarch. This equals 1 cup of cake flour. I suggest doing this twice, mixing it all up in 1 bowl then removing 1/4 cup since you need 1 and 3/4 cups in this recipe.
  2. To make the reduced strawberry puree: puree 1/2 lb of strawberries. You should have a little over 1/2 cup. Stirring occasionally, simmer the puree over low-medium heat for 20 minutes OR until you're left with 1/4 cup or a little over 1/4 cup. Allow to cool completely before using in cake batter. I recommend making the reduced puree the day before so it has plenty of time to cool down. I cover and place in the refrigerator overnight. Use 1/4 cup in the cupcake. Discard any leftovers or spoon on ice cream/yogurt/add to smoothie. Readers have used thawed frozen strawberries with luck, but I personally have not tried it. I always use fresh. Report back if you try it!
  3. White chocolate: For best taste and texture, I strongly recommend using pure white chocolate. It's usually sold in 4 ounce bars in the baking aisle. I love Ghirardelli, Bakers, or Nestle brands. You only need 6 ounces for the frosting, but save the extra 2 ounces for coating fresh strawberries as garnish!
  4. Where to buy freeze-dried strawberries? I always find them in my regular grocery store in the dried fruit aisle. Wegmans, Giant, Trader Joe's and Target carries them. Keep your eyes peeled– they’re more commonly found that you think! Do not use the chewy/gummy dried strawberries. You need FREEZE-dried strawberries which grind into a powder. If you can't find them anywhere, just leave them out of the frosting and add another 1/2 cup of confectioners' sugar.
  5. If desired, add a drop or 2 of pink or red food coloring to brighten the color of the cupcakes and/or frosting. I added 1 drop of "dusty rose" gel food coloring to the cupcake batter and to the frosting.
  6. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
  7. What to do with leftover egg yolks? Here are recipes using egg yolks.
  8. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

Glass Mixing Bowls | Ninja Food Processor | Pyrex 2-cup Glass Measuring Cup | Americolor Pastel Gel Food Coloring | Cupcake Liners | Cupcake Pan | Wilton 8B Icing Tip | Icing Bags | Cooling Rack | Wooden Cake Stand

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

53 Comments

Comments

  1. Alison on August 9, 2018 at 3:25 am

    Oh my goodness strawberry cupcakes with natural flavor!? Yes please can we sit down and devour them girl? 🙂 Sally where can I send you a picture of my finished recipes of yours? Could you give me a link? thank you

    • Sally on August 9, 2018 at 1:52 pm

      Hi Alison! You can email it to me – happy baking!

  2. Alison on August 9, 2018 at 3:32 am

    I love your pink checkered apron, simple cuteness .

    • Sally on August 9, 2018 at 1:49 pm

      Thank you so much!

  3. Wendy on August 9, 2018 at 5:01 am

    I was at Walmart yesterday and they are the only local store I know of that sells freeze-dried strawberries so I grabbed some to make your strawberry cake and today you posted this recipe ( winning!!!!). ☺ Can’t wait to make these beauties!! Thank you for the recipe.

    • Sally on August 9, 2018 at 1:49 pm

      What perfect timing! I hope you love these 🙂

  4. Natalie on August 9, 2018 at 5:37 am

    These cupcakes look so delicious! I love strawberry desserts!

    • Sally on August 9, 2018 at 1:49 pm

      Me too! They’re so fresh and perfect for summer!

  5. Debbie Elder on August 9, 2018 at 9:17 am

    These cupcakes are absolutely gorgeous Sally! Can’t wait to make them.

    • Sally on August 9, 2018 at 1:50 pm

      Thank you so much, Debbie!

  6. Charlotte Moore on August 9, 2018 at 9:52 am

    Not only are these a pretty color(PINK) is my fave. They look so delicious.

    • Sally on August 9, 2018 at 1:52 pm

      Thank you so much Charlotte! Can’t go wrong with pink!!

  7. Sammi Harasymchuk on August 9, 2018 at 9:53 am

    Hi Sally, do you think this recipe would work if you subbed blueberries or raspberries instead? I have a package of each of the freeze dried stuff but no more strawberries. In unrelated cupcake news, I’m making your flatbread tonight for the first time!

    • Sally on August 9, 2018 at 11:14 am

      Yes yes yes! Any freeze-dried fruit will work for this frosting and the reduced puree method should be great for most berries.
      Let me know how you like the flatbread!

      • Sammi Harasymchuk on August 10, 2018 at 9:41 am

        Perfect! I’m looking forward to trying the cupcakes out! The flatbread was a success! I used it as a flatter pizza crust than a regular crust on the veggie pizzas I made last night! It was fantastic! Thanks for the great recipe!



  8. Stephanie on August 9, 2018 at 10:18 am

    Sally! Jenna Rae cakes is in my home city! Their macarons are amazing, especially the sour cherry blaster kind! I literally live like 20 mins away from their bakery 🙂
    Also, it’s my birthday next Friday and I was gonna do the August baking challenge for my birthday cake but I’m kind of thinking these need to happen instead! What a fabulous combo! Maybe I’ll do both 😉
    Ps. For anybody else that lives in Winnipeg, freeze dried strawberries are available at scoop n weigh!

    • Sally on August 9, 2018 at 1:53 pm

      What a small world! Happy early birthday – I hope you are able to decide between two delicious options, or have both 😉 Happy baking!

    • Sharla on August 9, 2018 at 2:59 pm

      Thanks Stephanie! I’m in Winnipeg too! 🙂

  9. Hayley on August 9, 2018 at 10:31 am

    These are the most gorgeous cupcakes you’ve ever made. I’m in love with them! I’m unfortunately lactose intolerant so can’t make that enticing looking icing but I definitely want to try the cupcakes out since strawberries are so in season here 🙂

    • Sally on August 9, 2018 at 1:53 pm

      Thank you so much, Hayley! Let me know what you think after you try them!

  10. Brittany on August 9, 2018 at 10:54 am

    These cupcakes look delicious! Do you have a baklava recipe? I would love to see a video tutorial on homemade baklava.

    • Sally on August 9, 2018 at 11:04 am

      Planning to post my recipe for it later this year, so stay tuned!

  11. Sharla on August 9, 2018 at 12:44 pm

    As a Winnipegger I was pleasantly surprised to see the shout-out to one of our local bakeries – Jenna-Rae Cakes! These cupcakes look equally delicious and I can hardly wait to try them!

    • Sally on August 9, 2018 at 1:54 pm

      Thank you so much, Sharla!! Hope you love them!

      • Sharla on August 9, 2018 at 3:01 pm

        Pssst – any recipe I have made of yours has rivalled anything from a Bakery! Now to work up the courage to try croissants!



  12. Deb on August 9, 2018 at 1:26 pm

    Sally,
    May I assume that I can use frozen strawberries to make the puree’?

    • Sally on August 9, 2018 at 2:17 pm

      Hi Deb! See my recipe note about the reduction/frozen strawberries. I personally haven’t tried it.

  13. Paige Cassandra Flamm on August 9, 2018 at 3:03 pm

    I’ve been dying to make your strawberry cake since your sprinkled episode about it! These cupcakes look amazing!

    Paige
    http://thehappyflammily.com

  14. Stephanie on August 9, 2018 at 7:40 pm

    Have you thought about using the freeze dried strawberries in the cake as well?
    What about adding some strawberry preserves to the cake or frosting?
    Also, have you thought about doing similar recipes with other berries like blueberries or raspberries? I love anything blueberry and a raspberry/chocolate combo could be good too!

    • Sally on August 10, 2018 at 5:35 am

      Hey Stephanie! These are awesome questions, thank you for asking!

      1) I tested it with my strawberry cake earlier this year and the freeze-dried strawberries gave the cake a very off-putting texture, so I decided to try something else with the reduced puree.
      2) You can try it! Sometimes I find it’s difficult to get a lot of concentrated flavor with jam without ruining the buttercream’s texture. It can end up tasting a little greasy and curdled if you add too much.
      3) I have! I haven’t published any though as freeze-dried strawberries are the most commonly found. Let me know if you try other freeze-dried fruits.

  15. Brittany Audra @ Audra's Appetite on August 9, 2018 at 9:23 pm

    Love adding freeze-dried strawberries to recipes for a strong, natural strawberry flavor! I sometimes add a handful to add an extra punch of flavor to this recipe 🙂

    https://audrasappetite.com/strawberry-pbj-butter/

  16. Lisa keys on August 9, 2018 at 10:14 pm

    Made these today and while I loved the fluffy texture of the cupcake it had very little strawberry flavor. Mostly tasted like a vanilla cupcake with super sweet frosting.

  17. Courtney on August 10, 2018 at 10:26 am

    I cannot wait to try this frosting. I love your strawberry frosting already, it could only get better with white chocolate in my opinion. I wish this had been posted earlier in the week, I would have made it for part of my birthday cake probably on either your strawberry or vanilla cake, Because I am in the “make your own birthday cake” club, but alas I already started my ice cream cake, Kevin’s birthday is around now too right? Wishing you a great weekend.

    • Sally on August 11, 2018 at 1:49 pm

      Ice cream cake is the best birthday cake this time of year! Yes his birthday was on the day I posted this recipe, Aug 9! Good memory.

  18. Sheenam on August 10, 2018 at 11:15 am

    Sally, these look like the perfect cupcakes <3

  19. dea on August 10, 2018 at 7:10 pm

    Ohhh these look so good and I can’t even imagine how they taste as I usually can :O gotta make them someday soon I guess :). Loving the videos on youtube btw! Can I ask which recipe card plugin you use? It looks amazing and I want to add one to my blog 🙂 Thanks!

    • Sally on August 11, 2018 at 1:48 pm

      Hi Dea! It’s a custom recipe card that a developer designed for me. I used Purr Design for the recipe card 🙂

      • Dea on August 11, 2018 at 1:54 pm

        Ohh of course 🙂 It looks amazing! Thanks



  20. Nicole on August 10, 2018 at 8:53 pm

    Is whole milk a must? Or can I use regular 2%?

    • Sally on August 11, 2018 at 1:46 pm

      2% would be ok!

  21. Jennifer Bradley on August 10, 2018 at 10:20 pm

    This cake is a hit for so many friends of mine. I make it gluten-free with my flour blend and just made 2 dozen for a wedding last weekend! Now, white chocolate?! Oh, I can’t wait! 🙂

    • Sally on August 11, 2018 at 1:46 pm

      I’m so glad the recipe works with your GF flour blend! So good to know!

  22. Olga on August 11, 2018 at 1:16 am

    With my daughter’s 5-yr-birthday coming up next month, I’m already planning a menu with pink desserts without using food coloring. When I saw these cupcakes on your insta-stories, I added your recipe to the menu. The natural coloring is what I need. My daughter keeps asking me when I’ll make pink cupcakes? Is it my birthday yet..I keep telling her one more month 🙂 Thanks Sally for such great recipe. You’re the best!!!

    • Sally on August 11, 2018 at 1:47 pm

      I hope the strawberry cupcakes live up to the birthday girl’s standards 🙂

  23. Amy on August 11, 2018 at 1:28 pm

    Sally-I know that white chocolate will be an excellent addition to a VERY tasty buttercream!!

  24. Cherry on August 11, 2018 at 8:17 pm

    Hi!
    These are gorgeous! I wou)d like to make them but freeze dried and fresh strawberries aren’t available in the Philippines.

    I am concerned that if I use jam or jelly as a substirute it would be too liquid and sweet.

    Is there a way around this conundrum?

    Thanks.

    • Sally on August 13, 2018 at 10:06 am

      Hi Cherry! I suggest using a different berry for the cupcake base. Freeze-dried fruit powder is the secret to the frosting’s taste and texture, so how about a completely different frosting like cream cheese frosting or vanilla buttercream?

      Regarding the jam/jelly– Sometimes I find it’s difficult to get a lot of concentrated flavor with either without ruining the buttercream’s texture. It can end up tasting a little greasy and curdled if you add too much.

      • Cherry on August 13, 2018 at 11:36 pm

        Thank you for the tip. Going to try it. ❤



  25. Meghan C. on August 13, 2018 at 4:14 pm

    Hi Sally!

    I’m so excited to try this recipe for my bf’s bday on Satuday. If I’m making the [strawberry] cake version instead, do you know how much frosting I’ll need? Should I double the recipe?

    He loves white chocolate so I definitely want to make sure I can incorporate that as well. Thank you! You’re my go-to for recipes! I also love seeing pictures of your pups.

    • Sally on August 15, 2018 at 10:08 am

      Hi Meghan! Thank you so much! I would 1.5x the frosting recipe to yield enough for the cake 🙂

  26. Ashley B. on August 14, 2018 at 10:57 am

    I will have to make these for my husband! He’s the strawberry cake lover in the family. We all love your cake pops and he’s asked if I could make them strawberry flavored. I told him I would have to wait on Sally to create them and guide me. Sad that he knows you by name? Hahaha he will love these as an alternative.

    • Sally on August 14, 2018 at 1:18 pm

      Haha – I love this! I hope he enjoys them – and you can totally take this cake recipe and make pops with it!

  27. Atowle on August 14, 2018 at 11:54 am

    These look delectable! Perfect for the end of strawberry season. Great recipe! Atowle|https://formationvacations.com/

Reviews

  1. Lisa keys on August 9, 2018 at 10:14 pm

    Made these today and while I loved the fluffy texture of the cupcake it had very little strawberry flavor. Mostly tasted like a vanilla cupcake with super sweet frosting.

Questions

  1. Sammi Harasymchuk on August 9, 2018 at 9:53 am

    Hi Sally, do you think this recipe would work if you subbed blueberries or raspberries instead? I have a package of each of the freeze dried stuff but no more strawberries. In unrelated cupcake news, I’m making your flatbread tonight for the first time!

    • Sally on August 9, 2018 at 11:14 am

      Yes yes yes! Any freeze-dried fruit will work for this frosting and the reduced puree method should be great for most berries.
      Let me know how you like the flatbread!

      • Sammi Harasymchuk on August 10, 2018 at 9:41 am

        Perfect! I’m looking forward to trying the cupcakes out! The flatbread was a success! I used it as a flatter pizza crust than a regular crust on the veggie pizzas I made last night! It was fantastic! Thanks for the great recipe!



  2. Brittany on August 9, 2018 at 10:54 am

    These cupcakes look delicious! Do you have a baklava recipe? I would love to see a video tutorial on homemade baklava.

    • Sally on August 9, 2018 at 11:04 am

      Planning to post my recipe for it later this year, so stay tuned!

  3. Deb on August 9, 2018 at 1:26 pm

    Sally,
    May I assume that I can use frozen strawberries to make the puree’?

    • Sally on August 9, 2018 at 2:17 pm

      Hi Deb! See my recipe note about the reduction/frozen strawberries. I personally haven’t tried it.

  4. Stephanie on August 9, 2018 at 7:40 pm

    Have you thought about using the freeze dried strawberries in the cake as well?
    What about adding some strawberry preserves to the cake or frosting?
    Also, have you thought about doing similar recipes with other berries like blueberries or raspberries? I love anything blueberry and a raspberry/chocolate combo could be good too!

    • Sally on August 10, 2018 at 5:35 am

      Hey Stephanie! These are awesome questions, thank you for asking!

      1) I tested it with my strawberry cake earlier this year and the freeze-dried strawberries gave the cake a very off-putting texture, so I decided to try something else with the reduced puree.
      2) You can try it! Sometimes I find it’s difficult to get a lot of concentrated flavor with jam without ruining the buttercream’s texture. It can end up tasting a little greasy and curdled if you add too much.
      3) I have! I haven’t published any though as freeze-dried strawberries are the most commonly found. Let me know if you try other freeze-dried fruits.

  5. Nicole on August 10, 2018 at 8:53 pm

    Is whole milk a must? Or can I use regular 2%?

    • Sally on August 11, 2018 at 1:46 pm

      2% would be ok!

  6. Cherry on August 11, 2018 at 8:17 pm

    Hi!
    These are gorgeous! I wou)d like to make them but freeze dried and fresh strawberries aren’t available in the Philippines.

    I am concerned that if I use jam or jelly as a substirute it would be too liquid and sweet.

    Is there a way around this conundrum?

    Thanks.

    • Sally on August 13, 2018 at 10:06 am

      Hi Cherry! I suggest using a different berry for the cupcake base. Freeze-dried fruit powder is the secret to the frosting’s taste and texture, so how about a completely different frosting like cream cheese frosting or vanilla buttercream?

      Regarding the jam/jelly– Sometimes I find it’s difficult to get a lot of concentrated flavor with either without ruining the buttercream’s texture. It can end up tasting a little greasy and curdled if you add too much.

      • Cherry on August 13, 2018 at 11:36 pm

        Thank you for the tip. Going to try it. ❤



  7. Meghan C. on August 13, 2018 at 4:14 pm

    Hi Sally!

    I’m so excited to try this recipe for my bf’s bday on Satuday. If I’m making the [strawberry] cake version instead, do you know how much frosting I’ll need? Should I double the recipe?

    He loves white chocolate so I definitely want to make sure I can incorporate that as well. Thank you! You’re my go-to for recipes! I also love seeing pictures of your pups.

    • Sally on August 15, 2018 at 10:08 am

      Hi Meghan! Thank you so much! I would 1.5x the frosting recipe to yield enough for the cake 🙂

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