Strawberry Shortcake Cupcakes

Light and fluffy vanilla cupcakes filled with fresh strawberries and topped with a swirl of homemade whipped cream—these delightful treats capture the essence of classic strawberry shortcake in cupcake form. Perfect for springtime, Easter, summer celebrations, or any occasion that calls for a fresh and fruity dessert.

Why You’ll Love This Recipe

• Light and Airy Texture – These cupcakes have a soft, fluffy crumb that pairs beautifully with the fresh strawberry filling.
• Fresh and Fruity Flavor – The combination of sweet strawberries, vanilla cake, and whipped cream creates a refreshing and delicious dessert.
• Perfect for Special Occasions – Ideal for Easter, Mother’s Day, summer picnics, or birthday parties.
• Simple and Elegant – Easy to make, yet they look stunning and taste like a bakery-quality treat.
• Less Sweet Option – The whipped cream topping keeps these cupcakes light and not overly sugary.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

For the Strawberry Filling:

• 1 cup fresh strawberries, diced
• 2 tablespoons sugar
• 1 teaspoon lemon juice

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Directions

Prepare the Cupcakes:

1. Preheat oven to 350°F (175°C). Line a cupcake tin with paper liners.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a separate bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
6. Divide batter evenly among cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.

Prepare the Strawberry Filling:

1. In a small bowl, combine diced strawberries, sugar, and lemon juice.
2. Let sit for 10 minutes to allow the flavors to meld.

Make the Whipped Cream:

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

Assemble the Cupcakes:

1. Use a spoon or cupcake corer to create a small well in each cupcake.
2. Fill the center with the fresh strawberry mixture.
3. Pipe a swirl of whipped cream on top and garnish with a fresh strawberry slice.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Calories: 275 kcal per serving

Variations

• Chocolate Drizzle: Add a drizzle of melted chocolate over the whipped cream for extra indulgence.
• Lemon Zest Twist: Add a teaspoon of lemon zest to the cupcake batter for a citrusy touch.
• Cream Cheese Frosting: Substitute the whipped cream with a light cream cheese frosting for a richer flavor.
• Berry Mix: Combine strawberries with blueberries or raspberries for a mixed berry filling.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend for a gluten-free version.

Storage/Reheating

• Refrigeration: Store cupcakes in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw and assemble before serving.
• Best Served Fresh: Due to the whipped cream topping and fresh strawberries, these cupcakes are best enjoyed the same day.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them well before using to avoid excess moisture.

How do I keep the whipped cream from deflating?

Use cold heavy cream and whip it just until soft peaks form to maintain its structure.

Can I use store-bought whipped topping?

Yes, but homemade whipped cream provides a fresher, lighter taste.

Can I prepare these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance, but assemble them just before serving for the freshest taste.

How do I prevent my cupcakes from being too dry?

Do not overbake them, and measure ingredients accurately to maintain moisture.

Can I add more strawberries to the batter?

Yes, but finely chop them and fold them in gently to avoid excess moisture.

What’s the best way to fill cupcakes without making a mess?

Use a cupcake corer or small spoon to remove the center, and spoon in the filling carefully.

Can I use a different type of frosting?

Yes, vanilla buttercream or cream cheese frosting would also work well.

How can I make the whipped cream more stable?

Add a teaspoon of cornstarch or unflavored gelatin to help it hold its shape longer.

Can I use cake flour instead of all-purpose flour?

Yes, substitute with 1 3/4 cups cake flour for an even lighter texture.

Conclusion

Strawberry Shortcake Cupcakes are the perfect combination of soft vanilla cake, juicy strawberry filling, and fluffy whipped cream. Whether for a spring picnic, Easter celebration, or summer gathering, these cupcakes are a fresh and delightful treat that will impress your guests.