Strawberry Shortcake Cupcakes

Name: Strawberry Shortcake Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 2 tsp baking powder; 1 tsp vanilla extract; 1/4 tsp salt; 1 cup fresh strawberries, hulled and sliced; 2 tbsp granulated sugar; 1 cup heavy whipping cream; 2 tbsp powdered sugar; 1 tsp vanilla extract

Highlighted under: Sweet Treat Creations

These delightful Strawberry Shortcake Cupcakes are a perfect blend of light, fluffy cake topped with fresh strawberries and whipped cream, making them an ideal treat for any occasion.

Created by

Olivia

Last updated on 2025-12-16T18:02:19.045Z

Strawberry Shortcake Cupcakes combine the classic flavors of strawberry shortcake into a delightful cupcake form. Perfect for summer parties, birthdays, or just a sweet treat, these cupcakes are sure to impress!

        Why You'll Love This Recipe
        Light and fluffy texture that melts in your mouth
Bursting with fresh strawberry flavor
Perfect for spring and summer celebrations
Easily customizable with your favorite fruits

      

The Perfect Spring Treat

Spring is the season of renewal, and what better way to celebrate than with these Strawberry Shortcake Cupcakes? Their light and airy texture captures the essence of warmer days, making them an ideal dessert for picnics, garden parties, and family gatherings. Fresh strawberries, bursting with flavor, add a vibrant touch that makes these cupcakes irresistible.

These cupcakes are not only a feast for the eyes but also a delight for the taste buds. The combination of fluffy cake, sweet strawberries, and creamy whipped topping creates a harmonious balance that is sure to impress your guests. Whether you're hosting a birthday party or simply enjoying a sunny afternoon, these cupcakes will elevate any occasion.

Customizing Your Cupcakes

One of the best aspects of these Strawberry Shortcake Cupcakes is their versatility. While strawberries are the star of this recipe, you can easily swap them out for other seasonal fruits like blueberries, raspberries, or peaches. This customization allows you to create a unique flavor profile that suits your palate and the season.

For an extra layer of flavor, consider adding a hint of citrus zest, such as lemon or orange, to the cupcake batter. This adds a refreshing twist that complements the sweetness of the fruit. Additionally, you can experiment with flavored whipped creams, such as almond or coconut, for a delightful alternative.

Making Ahead and Storage Tips

If you're planning a special event, you can make these cupcakes ahead of time. Bake and cool the cupcakes a day in advance, and store them in an airtight container at room temperature. Prepare the whipped cream and strawberry topping on the day of serving for the freshest taste and presentation.

To store leftover cupcakes, keep them in the refrigerator due to the whipped cream topping. Simply cover them with plastic wrap to maintain their freshness. However, it’s best to enjoy them within a couple of days for optimal flavor and texture, as the whipped cream may begin to weep over time.

Ingredients

Cupcake Batter

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
2 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt

Strawberry Topping

1 cup fresh strawberries, hulled and sliced
2 tbsp granulated sugar

Whipped Cream

1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract

Ensure to use fresh strawberries for the best flavor!

Instructions

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in milk and vanilla extract.

In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Bake the Cupcakes

Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.

Prepare Strawberry Topping

In a small bowl, combine sliced strawberries with 2 tablespoons of sugar. Allow them to sit for about 10 minutes to release their juices.

Make Whipped Cream

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Cupcakes

Once the cupcakes are cooled, top each with a generous dollop of whipped cream and spoon some of the macerated strawberries on top. Serve immediately and enjoy!

These cupcakes are best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 2 days.

Frequently Asked Questions

Can I use frozen strawberries instead of fresh? Yes, you can use frozen strawberries, but be sure to thaw and drain them before using to avoid excess moisture in your cupcakes. Fresh strawberries will always give the best flavor and texture, but frozen can work in a pinch.

What can I substitute for heavy cream in the whipped topping? If you're looking for a lighter option, you can use coconut cream or a store-bought whipped topping. However, for the best results in taste and texture, heavy cream is recommended.

Serving Suggestions

These Strawberry Shortcake Cupcakes are delightful on their own, but they can be paired with a scoop of vanilla ice cream for an extra indulgence. A drizzle of chocolate sauce or a sprinkle of crushed nuts can also elevate their appearance and flavor.

For a more elegant presentation, consider serving these cupcakes on a tiered cake stand. This adds a touch of sophistication to your dessert table, making them perfect for bridal showers or upscale gatherings.

Questions About Recipes

→ Can I use frozen strawberries instead of fresh?

Yes, but fresh strawberries will give the best flavor and texture.

→ How do I store leftover cupcakes?

Store them in an airtight container in the fridge for up to 2 days.

→ Can I make these cupcakes gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend.

→ What can I use instead of heavy cream?

You can use coconut cream or a dairy-free whipping cream alternative.