There’s something timeless and joyful about strawberry shortcake. Maybe it’s the pillowy whipped cream, the burst of fresh berry flavor, or the soft, buttery cake base that melts in your mouth. Whatever the reason, this dessert has long been a warm-weather favorite—and now, we’ve reimagined it into a charming, crowd-pleasing format. These Strawberry Shortcake Cupcakes take everything you love about the classic dessert and wrap it up into one beautifully layered, perfectly portioned treat.
Fluffy vanilla cupcakes filled with sweetened strawberries and topped with a swirl of fresh whipped cream—what’s not to love? These cupcakes are elegant enough for a baby or bridal shower but simple enough for a weeknight baking project. They’re light, fruity, and not overly sweet, which makes them a refreshing change from rich, buttercream-heavy desserts. If you’re looking for a treat that delivers on taste, texture, and nostalgic flavor, this recipe absolutely delivers.
Ingredients (Makes 12 cupcakes)
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
For the Strawberry Filling:
- 1 cup fresh strawberries, diced
- 1 tbsp granulated sugar (optional, to macerate)
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Optional Garnishes:
- Extra halved strawberries
- Crushed shortbread or vanilla wafers
- Small mint leaves
Step-by-Step How to Make Strawberry Shortcake Cupcakes
1. Bake the Cupcakes
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream together the butter and sugar until light and fluffy, about 2–3 minutes. Beat in the eggs, one at a time, then add the vanilla.
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry. Mix until just combined—don’t overbeat. Fill the cupcake liners ⅔ full and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
2. Prepare the Strawberry Filling
While the cupcakes cool, dice the strawberries and toss with 1 tablespoon of sugar if desired. Let sit for 10–15 minutes to macerate and release their juices. This helps intensify the flavor and creates a more luscious filling.
3. Make the Whipped Cream
In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Keep the whipped cream chilled until ready to use.
4. Core and Fill the Cupcakes
Once the cupcakes are fully cool, use a small knife or cupcake corer to remove a bit from the center of each cupcake. Fill each cavity with a spoonful of the macerated strawberries, pressing lightly so they nestle into the cake.
5. Frost and Garnish
Pipe or spoon a generous dollop of whipped cream over each cupcake. Top with a fresh strawberry half, sprinkle with crushed cookies for a shortcake-style crunch, and add a mint leaf if you like a pop of green.
Tips for Perfect Strawberry Shortcake Cupcakes
- Use ripe, in-season strawberries for the best flavor and natural sweetness.
- Don’t skip the chill time for your whipped cream tools—cold ingredients whip up faster and hold better.
- Make the cupcakes ahead and store them unfrosted; fill and top just before serving for best texture.
- Adjust sweetness to your liking by adding more or less sugar to the whipped cream or filling.
- Serve the cupcakes soon after topping for the fluffiest whipped cream and freshest flavor.
Customization Ideas
- Chocolate Twist: Drizzle chocolate syrup over the whipped cream or add mini chocolate chips for a fun flavor contrast.
- Zesty Variation: Add lemon zest to the cupcake batter or whipped cream for a citrusy lift.
- Mini Shortcake Bites: Make these in mini cupcake form for bite-sized party treats.
- Jam Center: Mix a little strawberry jam into the fresh berries for a jammy texture and more intense flavor.
- Coconut Cream Topping: Swap whipped cream for whipped coconut cream for a dairy-free twist.
These Strawberry Shortcake Cupcakes are pure joy in every bite. They’re light but satisfying, sweet but not cloying, and oh-so-pretty with their whipped topping and jewel-toned berry filling. Each component—from the soft vanilla cake to the juicy strawberries and airy whipped cream—is lovely on its own, but when combined, the result is irresistible.
They’re a lovely choice for spring and summer entertaining but truly shine year-round whenever you need a little brightness on the dessert table. With no fussy decorating and easy-to-find ingredients, they’re as approachable as they are elegant. So next time strawberries are in season—or even if they’re not—give these cupcakes a try. They’ll transport you to sunnier days with every single bite. Fresh, fun, and full of flavor, these Strawberry Shortcake Cupcakes are simply unforgettable.
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