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Strawberry Shortcake Cupcakes in a Pressure Cooker

Soft and fluffy strawberry shortcake cupcakes made effortlessly in a pressure cooker using fresh strawberries, whipped cream, and easy baking shortcuts.
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Prep Time 40 minutes
Cook Time 22 minutes
Total Time 1 hour 2 minutes
Servings 12 servings
Calories 310 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main Ingredients

  • 1 ½ Tablespoons Cornstarch
  • 1 ½ Tablespoons Warm water
  • 2 cups Diced strawberries
  • 6 Tablespoons Granulated sugar for filling
  • 1 teaspoon Lemon zest
  • 1 ⅔ cups All-purpose flour spooned & leveled
  • 1 teaspoon Baking powder
  • ¼ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 cup Granulated sugar for batter
  • ½ cup Unsalted butter melted and slightly cooled
  • 2 Egg whites
  • ¼ cup Sour cream or plain yogurt
  • ¾ cup Whole milk
  • 2 teaspoons Vanilla bean paste or extract for batter
  • 1 ½ cups Cold heavy cream or heavy whipping cream
  • 3 Tablespoons Granulated sugar for whipped cream
  • 1 teaspoon Vanilla bean paste or extract for whipped cream
  • ½ cup Reserved strawberry filling for topping
  • Strawberry slices and fresh mint optional garnish

Instructions
 

Instructions

  • Preheat oven to 350°F and line a 12-count muffin pan with cupcake liners.
  • Make strawberry filling: combine diced strawberries, 6 tablespoons sugar, and lemon zest in saucepan over medium heat. Cook 5–7 minutes until thick and juicy.
  • Mix cornstarch and warm water in a small bowl. Stir into strawberry mixture and cook 1–2 minutes more. Let cool.
  • Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  • Cream 1 cup sugar with melted butter. Add egg whites one at a time, beating well, then mix in vanilla extract.
  • Add dry mixture to wet in three parts, alternating with milk. Start and end with dry. Do not overmix.
  • Fill cupcake liners ⅔ full. Bake 18–20 minutes until a toothpick comes out clean. Cool completely on wire rack.
  • Cut out small center from each cooled cupcake and fill with 1 teaspoon of strawberry filling.
  • Make whipped cream by whipping cold heavy cream, 3 tablespoons sugar, and 1 teaspoon vanilla extract until fluffy.
  • Top cupcakes with whipped cream and spoon over reserved strawberry filling.
  • Garnish with fresh strawberry slices and mint leaves if desired.

Notes

Store in airtight container in fridge for up to 3–4 days or freeze for longer freshness.