Strawberry season is in full swing in Buffalo, and I really wanted to take advantage of it in my baking. I’m working on a recipe for a gluten-free strawberry cake, but for now I kept it simple with a sweet strawberry shortcake-like creation. I made gluten-free yellow cake cupcakes, fresh whipped cream, and a compote of fresh local strawberries and fresh rosemary. They were delicious! Sweet, fresh, and a little woodsy.

Here is a simplified recipe:

Strawberry Short-Cupcakes with Rosemary

12 ct. your favorite yellow cake cupcakes*

For the compote:
6-8 large strawberries
1 sprig rosemary
Splash of orange juice

Chop the strawberries into smaller than bite-sized pieces. Chop a small amount of rosemary into tiny pieces. You’ll want about 1/2 teaspoon. Add the strawberries, rosemary, and splash of orange juice to a small sauce pan. Simmer on low for 5-10 minutes.

For the whipped cream:
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners’ sugar

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, or cream will become lumpy.

Using a teaspoon, hollow out a shallow hole in each cupcake. Drop a dollop of whipped cream in the center, and a small spoonful of compote on top. Enjoy!

*I used a basic gluten-free recipe and reduced the sugar and the vanilla to give the cakes a heartier taste. They’d also be great with traditional shortcakes, or regular sweet cake.