Strawberry Slumpcakes

July 19th, 2011  |  Cakes & Cupcakes, Fruit, Sweets  |  0 Comments


When My Sharona called and asked me if I would be up for making a pretty pink dessert in honor of her precious grandma and Del Webb's Cook for the Cure, I said "FO SHO!"... and then said a silent prayer of thanks that she asked me to "bake" for the cure and not "race" for the cure.  There's not much in the world I wouldn't do for her and it's because of all the good things she does in the world for other people (including me!).  She's holding a fabulous little contest on her site and she'll be giving away a pretty little pink hand mixer, so go and check it out.  She says she won't let me win cuz she's fair like that.    But back to these slumpcakes, when I told her I would make something pink and pretty, these cupcakes weren't exactly what I was envisioning.  I can't tell you how many times I've stood in line at a cupcake bakery where they have strawberry cupcakes on the menu and I get SOOO excited, I mean what flavor sounds better than strawberry??  If only someone could get it right... every single time my enthusiasm is shattered the moment I bite into one.  The bakery around the corner from my house says Miss Martha Stewart's "favorite" cupcake is their strawberry version.  Not an ounce of the cupcake has any strawberry flavor... the only glimpse of anything strawberry are a few scattered flecks of pink and I'm just so tired of the disappointment that I decided to take matters into my own hands.  These little cakes are not the same consistency of a traditional cupcake.  Because of the moisture and the generous amount of strawberries, they are very moist with a light and crunchy top and are delicious even without the frosting.  They are just one more reminder that it's not what's on the outside that matters, its what's on the inside that counts


2 cups strawberries, stems removed and chopped
2 tablespoons sugar
2 cups flour, all purpose
1 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
1 stick unsalted butter, room temperature
1 ½ cups sugar
2 egg whites, room temperature
1 teaspoon vanilla
1 cup milk
1/3 cup sour cream


In a medium bowl, add chopped strawberries and sprinkle with about 2 tablespoons sugar.  Let macerate for several hours or overnight in the refrigerator until ready to use.

Preheat oven to 350.  In a medium bowl, sift together flour, baking powder, baking soda and salt.  Set a aside.  In a large bowl, beat butter on medium speed for about one minute.  Add sugar and vanilla and continue beating until light and creamy.  Add egg whites, one at a time beating until each is well incorporated.  Add one cup of the flour mixture until combined, then add ½ cup of the milk and alternate until all is mixed in.  Add sour cream and about 1 1/3 cup of the macerated strawberries and blend until batter is all combined.  Be sure to scrape down the sides of the bowl as you are mixing.  Grease cupcake pan and add liners.  Fill ¾ full.  Bake for about 30 minutes.  Cupcakes will appear to “fall” when removed from the oven.  Allow to cool before frosting with Strawberry Cream Cheese Frosting below.



1 stick unsalted butter, room temperature
4 oz cream cheese, room temperature
2 ½-4 cups powdered sugar, sifted
2/3 cup macerated strawberries


In a large bowl, whip together butter and cream cheese until light and fluffy, about 3-4 minutes on medium-high speed.  Add ½ cup of powdered sugar at a time and mix until each addition is well incorporated until 2 ½ cups have been added.  Add strawberries and blend for another 30 seconds.  If necessary, add additional sugar to thicken frosting.   Frost slumpcakes and enjoy!

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