This post may contain affiliate links. For more information, read my disclosure policy.

Strawberry Shortcake Cupcakes are my favorite vanilla cupcake recipe filled with fresh strawberries and a whipped cream frosting! These are soft and tender cupcakes perfect for filling with berries and sturdy enough to hold a pipe-able frosting while being so tender! Skip making layer cake or biscuits and make strawberry shortcake cupcakes instead – these are so easy and delicious.

Vanilla cupcake with white frosting topped with a fresh strawberry, surrounded by more cupcakes.

Strawberry Shortcake Cupcakes combine my love of vanilla cupcakes and strawberries and whipped cream into one delicious handheld dessert! Skip those store bought shortcakes and make these cupcakes instead – soft, moist, sweet, and full of fresh strawberries, they’re sure to be a hit.

My dad’s birthday is in August and I remember always getting him a strawberry shortcake cake for him. We usually bought it from a local grocery store and it was layers of yellow cake with fresh whipped cream and strawberries. Now, whenever I see strawberry shortcake, I think of my dad.

Top view of baking ingredients on a white surface: three plain cupcakes, a bowl of sliced strawberries, a bowl of sugar, and a piping bag filled with frosting. Each item is labeled.

Ingredient Notes

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

SAVE THIS RECIPE

We'll email this post to you, so you can come back to it later!

Vanilla cupcake with white frosting topped with a fresh strawberry, surrounded by more cupcakes.

Expert Tips

  • Start with a COLD mixing bowl and cold beaters/whisk when making whipped cream. The colder the utensils you start with, the faster the cream will whip. Don’t over mix the cream or you’ll end up with butter!
  • Be sure to cut the berries small so they’ll fit inside the cupcake.
  • Before filling the cupcake, macerate the berries with a bit of sugar to sweeten them.
SUBSTITUTIONS
OTHER RECIPES
Vanilla cupcake with white frosting topped with a fresh strawberry, surrounded by more cupcakes.

Strawberry Shortcake Cupcakes Recipe

5 from 3 votes
Strawberry Shortcake Cupcakes start with a vanilla cupcake and are filled with fresh strawberries and topped with whipped cream. These are a fun cupcake version of the traditional strawberry shortcake recipe and everyone loves them!
Prep Time 30 minutes
Total Time 30 minutes
Yield 24 cupcakes
Serving Size 1 cupcake
Save RecipeRate RecipePrint Recipe

Ingredients
 

Vanilla Cupcakes:

  • 1½ cups (186g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter (113g), melted
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup (178ml) milk (any kind of milk works)

Strawberry Filling:

  • 1 pound strawberries
  • 1 tablespoon (13g) granulated sugar

Whipped Cream Frosting:

  • 2 cups (474ml) heavy whipping cream
  • ¼ cup (28g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Make the Cupcakes:

  • You can use my vanilla cupcake recipe or use a cake mix, or buy plain cupcakes from the store.
  • Preheat oven to 350°. Line cupcake tins with liners (makes 12-15).
  • Whisk flour, baking powder, and salt in a medium bowl.
  • Add melted butter to a large bowl and mix in sugar with a hand mixer for 30 seconds until thick and yellow. Add eggs one at at time, beating after each addition. Beat in vanilla.
  • Add the flour mixture and milk alternately, starting and ending with the flour. Don’t over mix!
  • Divide batter among liners, filling 2/3 full. Bake for 15-20 minutes until a toothpick comes out clean. (Mine took less than 20, so check at 15!) Cool completely before frosting!

Filling and Frosting:

  • Remove tops and hull strawberries. Dice strawberries finely. Toss with about 1 tablespoon sugar (optional).
  • Place heavy whipping cream, powdered sugar, and vanilla in a large mixing bowl or bowl of a stand mixer. Beat at high speed until stiff peaks form.
  • Hollow out a portion of the center of each cupcake. Fill with berries. Top with whipped cream.
  • Frost these right before serving for best results.
Save this recipe!
Get this recipe emailed to you – plus get all recipes sent straight to your email!

Recipe Notes

Because the whipped cream frosting isn’t stable, you’ll want to be sure and fill and frost these the day you want to serve them. You can make the cupcakes ahead of time and freeze, but assemble them day of. Berries don’t last long once washed and cut and whipped cream tends to weep after a day. Or use whipped cream frosting for a more stable topping.

Recipe Nutrition

Serving: 1cupcake | Calories: 235kcal | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 148mg | Potassium: 85mg | Fiber: 1g | Sugar: 18g | Vitamin A: 315IU | Vitamin C: 11.3mg | Calcium: 72mg | Iron: 0.7mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Variations

vanilla cupcake with center removed from it and filled with chopped strawberries. Next to it is a bowl of chopped strawberries.

How to make Strawberry Shortcake Cupcakes

  1. You’ll need to make sure your cupcakes are cooled, then you have to cut out a bit of the center. I usually use a small sharp knife and cut a circle deep into the cupcake, then pull out the center.
  2. Fill the cupcake with diced strawberries that have been macerated with granulated sugar.
  3. Frost the cupcake with frosting and top with a fresh strawberry half for garnish.

Storing Cupcakes

  • While usually cupcakes can be made ahead and frozen, this recipe is not like the others. Strawberries, once washed and cut, only last a day or so before getting weepy, so it’s best to assemble these the day they’re being served.
  • However, you can make the cupcakes themselves ahead of time and store in an airtight container for up to 24 hours before assembling. Plain unfilled and unfrosted cupcakes can be frozen as well.
  • Whipped cream frosting can be made several hours in advance and stored in the fridge.

Favorite Strawberry Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn More About Me
5 from 3 votes (2 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. These cupcakes were delicious and such a hit. I brought them to work as well as a Canada celebration and everyone loved them.

    Reply