These delicious strawberry shortcake cupcakes are perfect for any occasion! Beautiful cupcakes that are easy to make and everyone will love them.
If you’re in the mood for a classic treat with a new twist, then these strawberry shortcake cupcakes are just what you need.
Traditional Strawberry Shortcakes are an American dessert that’s been around for centuries. The classic version is made up of three layers – a sweet biscuit base, fresh strawberries and topped with whipped cream.
Our strawberry shortcake cupcake recipe is a fun twist that is guaranteed to satisfy your sweet tooth. Fluffy cupcakes are topped with fresh berries and homemade whipped cream frosting that will definitely have everyone asking for seconds.
Not only does this strawberry shortcake cupcakes recipe look great on any dessert table, their sweet-tart flavor combination is sure to put smiles on everyone’s faces.
This recipe for strawberry shortcake cupcakes is perfect for an after-dinner treat or special occasions like a birthday celebration or Mother’s Day.
How to Make Easy Strawberry Shortcake Cupcakes
INGREDIENTS:
- 1 cup All-purpose flour
- 1 1/2 tsp Baking powder
- 2/3 cup Granulated Sugar
- 1/4th tsp salt
- 1/3 cup Unsalted Butter, room temp
- 1/2 cup Milk
- 1 tsp Vanilla extract
- 1 Egg
- 3/4 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.
See Also: Cupcake Recipes | Cream Cheese Frosting | Classic Vanilla Cupcakes | Fresh Whipped Cream | Vanilla Buttercream Frosting
How to Store Strawberry Shortcake Cupcakes
These cupcakes taste best when served fresh but, if making the cupcakes ahead of time, store this sweet treat in an airtight container in the refrigerator for a few hours to keep the whipped cream or frosting fresh.
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Recipe for Strawberry Shortcake Cupcakes
Ingredients
- 1 cup All-purpose flour
- 1 1/2 tsp Baking powder
- 2/3 cup Granulated Sugar
- 1/4th tsp salt
- 1/3 cup Unsalted Butter, room temp
- 1/2 cup Milk
- 1 tsp Vanilla extract
- 1 Egg
- 3/4 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.
Notes
These cupcakes taste best when served fresh but, if making the cupcakes ahead of time, store this sweet treat in an airtight container in the refrigerator for a few hours to keep the whipped cream or frosting fresh
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