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Vanilla cupcake with white frosting topped with a fresh strawberry, surrounded by more cupcakes.
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5 from 3 votes

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 Time30 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Author: Dorothy Kern
Cost: $5

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

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.

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

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