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Strawberry Shortcake Cupcakes are my favorite vanilla cupcake recipe filled with fresh strawberries and a whipped cream frosting! These moist cupcakes are the perfect way to enjoy strawberries all season long!
Strawberry Shortcake Cupcakes combine my love of vanilla cupcakes and strawberries and whipped cream into one delicious handheld dessert!
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.
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.
Ingredient Notes
- Cupcakes: Make my yellow cupcakes from scratch, from a box, or buy them from the store.
- Frosting: You can use either whipped cream or my favorite, whipped cream frosting.
- Strawberries: Use fresh strawberries that have been washed, hulled and diced.
How to make Strawberry Shortcake Cupcakes
- 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.
- Fill the cupcake with diced strawberries that have been macerated with granulated sugar.
- Frost the cupcake with frosting and top with a fresh strawberry half for garnish.
Variations
- Traditionally, strawberry shortcake is a vanilla cake. But you could also make chocolate strawberry shortcake cupcakes or even red velvet!
- You could also use vanilla buttercream or cream cheese frosting.
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.
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.
Strawberry Shortcake Cupcakes Recipe
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
Ingredients
- 24 vanilla cupcakes baked and cooled
- 1 pound strawberries
- 1 tablespoon (13g) granulated sugar
- 2 cups (474ml) heavy whipping cream
- ¼ cup (28g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- You can use my vanilla cupcake recipe or use a cake mix, or buy plain cupcakes from the store.
- 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.
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
These cupcakes were delicious and such a hit. I brought them to work as well as a Canada celebration and everyone loved them.
I haven’t used yet but what i need information on how to keep frosting from melting?
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