Individual Strawberry Shortcakes

Ingredients:

Shortcakes

• 0.5 cups of butter at room temperature
• 2/3 cup sugar
• 3 eggs at room temperature
• 1.5 tsp vanilla extract
• 1.5 cups premium flour
• 1 tbsp cornstarch
• 1.5 tsp baking powder
• 1/4 teaspoon salt
• 1/3 cup sour cream

Curd cream

• 1 cup whipping cream
• 120 gr. curd cheese
• 1/4 cup butter, room temperature
• 2/3 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups chopped fresh strawberries

Preparation:

1. Preheat oven to 180°C and line a 12-cup metal muffin tin with large paper cups.
2. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed for 1 minute. Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition, then fold in the vanilla.
3. In a separate bowl, sift together the flour, cornstarch, baking powder, and salt. Add the flour mixture to the wet mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Spoon the batter into the prepared muffin tin.
4. Bake the cupcakes for about 18 minutes, until a tester inserted into the center comes out clean. Cool the cupcakes for 15 minutes, then remove from the pan and cool completely before frosting. Cupcakes are best eaten the same day they are assembled (you can bake cupcakes a day ahead and store them at room temperature)..
5. To prepare the curd creamWhip the cream until soft peaks form and set aside. Beat the cream cheese and butter together until light and fluffy. Beat in the powdered sugar and vanilla, then fold in the whipped cream in 2 additions.
6. Using a pastry bag fitted with a large star tip, pipe frosting onto each cupcake. Insert strawberry pieces into the frosting to resemble flower petals. Once the frosting has set, the berries will hold firmly. Refrigerate until ready to serve.