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Strawberry Shortcake Cupcakes

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Strawberry Shortcake Cupcakes

Ingredients

  • non-stick baking spray
  • 1 1/4 cups (about 11 1/4 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (about 5 1/4 ounces) granulated sugar
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 2 large eggs, separated and at room temperature
  • 1 pound fresh strawberries, hulled and sliced from pole to pole
  • 1 tablespoon granulated sugar
  • 2 teaspoons fresh juice from 1 lemon
  • 1/8 teaspoon salt
  • 2 ounces cream cheese, softened
  • 1 1/2 cups heavy or whipping cream, chilled
  • 3/4 cup confectioners’ sugar
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