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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.
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.
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.
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.
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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
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.
Notes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
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.
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.
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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