Strawberry Shortcake Cupcakes: A Fresh Twist on a Classic Dessert

If you’re craving a dessert that’s light, fruity, and irresistibly cute, Strawberry Shortcake Cupcakes are your answer. Combining the nostalgic charm of strawberry shortcake with the ease of cupcakes, this recipe delivers the best of both worlds.

Perfect for spring and summer gatherings, birthdays, baby showers, or even a cozy afternoon treat, these cupcakes are as beautiful as they are delicious. They’re made with moist vanilla bean cupcakes, a fresh strawberry filling, and topped with homemade strawberry whipped cream.

Why You’ll Love Strawberry Shortcake Cupcakes

• Made with real strawberries – nothing artificial

• Soft vanilla base with a melt-in-your-mouth texture

• Jam-like filling that adds a burst of fruity flavor

• Whipped topping that’s airy, lightly sweet, and berry-licious

• Easy to customize for dietary needs or festive occasions

If you’re wondering when strawberries are in season, check out the USDA Seasonal Produce Guide to get the freshest, juiciest berries for your filling.

And for picture-perfect whipped cream every time, this King Arthur Baking guide will teach you how to whip cream with just the right consistency for frosting.

🧁 Ingredients Breakdown

Here’s what you’ll need to create these show-stopping cupcakes:

🥣 For the Cupcake Base

• All-purpose flour

• Baking powder & baking soda

• Melted unsalted butter

• Egg whites only (makes cupcakes extra fluffy)

• Sour cream (or plain Greek yogurt)

• Whole milk (buttermilk also works)

• Vanilla bean paste or pure extract

🍓 For the Strawberry Filling

• Fresh strawberries (diced)

• Granulated sugar

• Cornstarch + water (to thicken)

• Lemon zest (brightens the flavor)

🍦 For the Whipped Topping

• Cold heavy whipping cream

• Sugar

• Vanilla bean paste

• Reserved strawberry filling

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👩‍🍳 Step-by-Step Instructions

Follow these steps for bakery-style results at home:

1. Make the Strawberry Filling

• Simmer diced strawberries and sugar on the stove

• Mix cornstarch and water into a slurry and stir into the strawberries

• Add lemon zest

• Let it cool until thickened (refrigeration speeds this up)

2. Bake the Vanilla Cupcakes

• Preheat oven to 350°F (177°C)

• Line a muffin pan with 15 cupcake liners

• Combine dry ingredients

• In a separate bowl, whisk together butter, sugar, egg whites, milk, sour cream, and vanilla bean paste

• Mix wet and dry until smooth, fill liners 2/3 full

• Bake for 20–22 minutes, cool completely

3. Fill the Cupcakes

• Core each cupcake with a knife

• Spoon in cooled strawberry filling (1–2 tsp per cupcake)

• Replace the top piece without the pointy core

4. Whip the Strawberry Cream

• Beat cold cream, sugar, and vanilla to medium peaks

• Gently fold in reserved strawberry filling

• Spread or pipe generously over cupcakes

• Garnish with sliced strawberries or mint

💡 Pro Tips for Perfect Cupcakes

• Use room-temperature ingredients for even mixing

• Don’t overfill liners (2/3 is perfect)

• Use fresh strawberries for best texture

• Chill cupcakes before serving to firm up whipped cream

• Avoid swirling the filling into the batter – it adds too much moisture

Need more insight on choosing the right flour? Here’s a great resource from Serious Eats explaining the difference between cake flour and all-purpose flour.

🍰 Customizations and Variations

Want to make them your own? Try these variations:

• Mini cupcakes – Bake 11–13 minutes

• Gluten-free – Use a 1:1 GF flour blend

• Eggless – Try aquafaba or commercial egg replacers (results may vary)

• Dairy-free – Use plant-based milk, yogurt, and coconut cream

❄️ Storage and Make-Ahead Tips

• Store in the fridge for up to 5 days

• Fill and frost cupcakes within 24 hours for freshest texture

• Whipped cream and filling can be made 1 day in advance

• Freeze unfrosted cupcakes for up to 3 months

🎂 Can I Make This Into a Cake?

Yes! You can convert this into a Strawberry Shortcake Layer Cake.

• Use a white cake recipe as the base

• Spread most of the strawberry filling between layers

• Top with the whipped cream

• Decorate with fresh berries

🎉 When to Serve These Cupcakes

These are ideal for:

• Spring and summer celebrations

• Birthday parties

• Mother’s Day brunch

• Picnics or potlucks

• Afternoon tea

❓ FAQs About Strawberry Shortcake Cupcakes

Can I use frozen strawberries?
Yes, but thaw and dry them well to avoid watery filling.

Can I double the recipe?
It’s best to make two separate batches for consistent texture.

My whipped cream is too soft. What can I do?
Re-whip it or add a bit more cold cream and mix again.

Can I assemble them a day ahead?
Yes! Just refrigerate until ready to serve.

Can I swirl the filling into the batter?
No. It changes the batter’s moisture balance and results in soggy cupcakes.

🥄 Final Thoughts

Strawberry Shortcake Cupcakes are a fresh, vibrant, and visually stunning dessert that combines flavor, texture, and fun. Whether you’re hosting a celebration or just treating yourself, these cupcakes offer the perfect bite of summer sweetness. Garnish them with fresh strawberries and mint for that Instagram-worthy finish, and watch them disappear fast!