Strawberry Shortcake Cupcake Recipe
Get ready to satisfy your sweet tooth with these delicious Strawberry Shortcake Cupcakes that combine the classic flavors of strawberry shortcake in a convenient cupcake recipe.
With tender vanilla cupcakes, a fresh strawberry filling, and fluffy whipped cream frosting, these cupcakes are sure to be a hit at any gathering or as a special treat for yourself.
Not only does this recipe look great on any dessert table, their sweet-tart flavor combination is sure to put smiles on everyone’s faces.
They’re ideal for making during the spring and summer months during strawberry season and you’re craving a light and refreshing dessert to enjoy at picnics, parties, or any special occasion like Mother’s Day or a birthday celebration.
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What are the ingredients in strawberry shortcake cupcakes?
You’ll start with a soft vanilla cupcake recipe made from all-purpose flour, sugar, butter, milk, vanilla, and an egg, then get layered with fresh strawberries and topped with light, fluffy homemade whipped cream.
Most of the ingredients are simple pantry staples like flour, baking powder, sugar, salt, vanilla extract, and butter, with fresh strawberries and heavy whipping cream added in to give these cupcakes their classic strawberry shortcake flavor.
How to make Strawberry Shortcake Cupcakes
- Macerated diced strawberries with sugar and then chill them so they become juicy and flavorful.
- While they rest, mix and bake a soft vanilla cupcake base, being careful not to overmix, mix just until combined to keep the cupcakes light and tender.
- Let the cupcakes cool completely.
- Once cooled, hollow out the centers, whip cold heavy cream until stiff peaks form, and pipe it into each cupcake.
- Finish by spooning the strawberries on top, adding a swirl of whipped cream, and garnishing with a sliced strawberry and a dusting of powdered sugar.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
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Store assembled cupcakes in an airtight container in the refrigerator for up to 24 hours.
Fresh strawberries work best, but frozen strawberries can be used if thawed and well-drained.
Yes, but homemade whipped cream gives the best flavor and texture.
KitchenAid 9-Speed Hand Mixer – KHM926USA Pan Bakeware Muffin Pan, 12-Well, Set of 2, Aluminized Steel
Bake Choice Non-stick 200pcs Standard Cupcake Liners for Baking, Natural, Food-grade Cupcake Wrapper, Greaseproof Parchment Muffin Liners
Solula 18/8 Stainless Steel Ice Cream Cupcake Muffin Scoop, 3.4 Tablespoon Cupcake Muffin Batter Dispenser
If you’re craving even more sweet inspiration, be sure to check out these great dessert ideas that highlight classic flavors, easy bakes, and simple tips every home baker will love.
- Strawberry Desserts are perfect when you want something fresh, fruity, and crowd-pleasing, from no-bake treats to classic baked favorites.
- Strawberry Shortcakes made with biscuits will put a cozy twist on the traditional dessert, layering tender biscuits with juicy strawberries and whipped cream.
- Vanilla Cupcake Recipes are a baking staple, offering a soft, versatile base that pairs beautifully with fruit, frosting, or fillings.
- You’ll want to know how to keep cupcakes moist, especially when baking ahead or storing cupcakes for later.
Strawberry Shortcake Cupcake Recipe
Ingredients
- 1 cup All-purpose flour
- 1 ½ tsp Baking powder
- ⅔ cup Granulated Sugar
- ¼ th tsp salt
- ⅓ cup Unsalted Butter room temp
- ½ cup Milk
- 1 tsp Vanilla extract
- 1 Egg
- ¾ cup Heavy whipping cream
- 2 cups cleaned and diced Fresh Strawberries
- 3 tbsp Granulated sugar
- 5-6 fresh strawberries and powdered sugar Optional for garnish
Instructions
- Begin the preparation by soaking diced strawberries in a medium bowl combined with 3 tbsp sugar, cover, and store it in the refrigerator for a minimum of 2 hours. To enhance the flavor, stir the mixture every 30 minutes.
- Preheat the oven to 350 F and line your baking tray with cupcake liners and keep aside.
- In a large mixing bowl, combine flour, baking powder, sugar, and salt and mix until the dry ingredients are well incorporated.
- Add the butter, milk, vanilla extract, and egg to the bowl and beat using a stand mixer or hand mixer for approximately 1-2 minutes.
- When baking the cupcakes, be careful not to overmix the batter as this can cause the cupcakes to become tough and dense.
- Scoop out the cake batter using an ice cream scoop, and fill your liners till 3/4 full.
- Bake in a preheated oven for baking time of 20-22 minutes or till a toothpick inserted in the center of the cupcake comes out clean.
- Let the buttery vanilla cupcakes cool for 5 minutes in the baking tray before transferring them to a wire rack to cool completely to room temperature.
- Using a small scoop or knife, remove a portion of the cupcake from the center to create a well.
- In a large bowl, whip the heavy cream with a handheld electric mixer until you see stiff peaks. If the heavy cream is unsweetened, add sugar to taste. Transfer the whipped cream to a pastry bag fitted with a large piping tip.
- Fill the well in the center of each cupcake with whipped cream. Top with the macerated strawberries and create decorative swirls of whipped cream on top using the piping bag.
- Garnish the top of the cupcakes with a whole strawberry that has been sliced and dust some powdered sugar on top to complete the presentation.
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