Classic Strawberry Shortcake Cupcakes

Name: Classic 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; 1 1/2 teaspoons baking powder; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 2 cups fresh strawberries, hulled and sliced; 2 tablespoons granulated sugar (for strawberries); 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Pastry Dreams

I can't help but smile every time I bite into these Classic Strawberry Shortcake Cupcakes. They remind me of sunny afternoons spent in the garden, enjoying fresh strawberries picked right off the vine. The fluffy vanilla cupcakes are adorned with sweet whipped cream and topped with juicy strawberries, making them the perfect treat for any occasion. With a simple yet delightful preparation, these cupcakes have become one of my family's favorite desserts. It's hard to resist their charm and delightful taste!

Created by

Olivia Barrett

Last updated on 2026-02-23T20:05:39.199Z

Creating these strawberry shortcake cupcakes was a delightful adventure in my kitchen. I wanted to capture the essence of a traditional shortcake but in a fun, portable format. After several tests with different cupcake batters, I found that a light vanilla base perfectly complements the fresh strawberries. The balance of flavors is spot on, and they never fail to impress!

One key detail I discovered is to macerate the strawberries in a bit of sugar before using them. This draws out their natural juices, enhancing their flavor and creating a delightful syrup that drenches the cupcakes. Trust me, this little step makes a big difference!

Why You Will Love This Recipe
Fluffy cupcakes filled with fresh strawberries
Delightfully sweet and creamy whipped cream topping
Perfectly portable for picnics or gatherings

Mastering Cupcake Consistency

Achieving the perfect texture in your cupcakes is crucial for a delightful bite. Start with room temperature ingredients, especially the butter and eggs, which aids in creating a fluffy consistency. I recommend creaming the butter and sugar together for at least 3-5 minutes until the mixture is light in color and fluffy, as this incorporates air and sets the stage for tender cupcakes. Be careful not to overmix once you add the dry ingredients; a few lumps are okay.

To ensure even baking, fill each muffin cup about two-thirds full. This helps the cupcakes rise without overflowing. Watch for telltale signs that they’re done baking—golden edges and a springy surface when lightly pressed. If a toothpick inserted into the center comes out with a few moist crumbs, that’s just right. Remember, cupcakes will continue to bake slightly after being removed from the oven due to residual heat.

Perfecting Your Strawberry Filling

Choosing the right strawberries can dramatically impact the flavor of your filling. Fresh, ripe strawberries will yield the best taste; look for bright red fruits with a sweet fragrance. To enhance their natural sweetness, allow the strawberries to macerate with sugar for at least 15-30 minutes. This not only draws out their juices but also transforms them into a syrupy delight that complements the vanilla of the cupcakes beautifully.

When cutting the holes in your cupcakes for filling, use a small paring knife or a cupcake corer to keep a nice, uniform cavity. This not only makes filling easier but also ensures even distribution of strawberries throughout each cupcake. After you scoop out the centers, feel free to use the scraps to create a mini trifle or garnish your serving plate for a beautiful presentation.

Ingredients

To make these delectable cupcakes, you will need the following ingredients:

Cupcake 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
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt

Filling and Topping Ingredients

2 cups fresh strawberries, hulled and sliced
2 tablespoons granulated sugar (for strawberries)
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Be sure to prepare your strawberries ahead of time to allow them to soak in the sugar!

Instructions

Now, let's get started on these delicious cupcakes:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Prepare the Strawberries

In a bowl, combine the sliced strawberries with 2 tablespoons of sugar. Set aside to macerate while you prepare the cupcakes.

Make the Cupcake Batter

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.

Combine Dry Ingredients

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

Fill the Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 15 minutes or until a toothpick inserted into the center comes out clean.

Whip the Cream

While the cupcakes cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Cupcakes

Once the cupcakes are cool, cut a small hole in the center of each cupcake and spoon in some of the macerated strawberries. Top with whipped cream and garnish with additional strawberries.

These cupcakes are best served fresh, but you can store leftovers in the refrigerator for a day.

Pro Tips

For an extra touch, consider adding a dash of lemon zest to the whipped cream for a refreshing citrus flavor!

Whipped Cream Tips

For the smoothest whipped cream, make sure both your mixing bowl and beaters are cold. This helps the cream whip up faster and hold its shape more effectively. Start whipping on low speed to avoid splatters, gradually increasing to medium-high until soft peaks form. If you find your cream isn’t thickening as desired, ensure your heavy cream is at least 36% fat, as anything lower may not whip properly, resulting in a soupy texture.

Adding the powdered sugar gradually while whipping can help achieve the desired sweetness without clumping. If you're looking to add a twist, consider infusing the cream with flavors like almond extract or citrus zest for a unique take that complements the strawberries.

Serving and Storage Suggestions

These cupcakes are best served the same day they’re made, as the whipped cream may start to deflate after a few hours. If you’re making them ahead of time, consider storing the whipped cream separately and topping the cupcakes just before serving. They can be stored in the refrigerator for up to 2 days, but the texture is best on day one. To re-serve them, bring them out of the fridge about 20 minutes before serving to allow the flavors to mellow and the cupcakes to soften a bit.

For any leftovers, consider making a strawberry shortcake parfait by layering cupcake pieces with whipped cream and additional strawberries in a glass. This can also be a fun way to serve at gatherings while showcasing the delightful components of your Classic Strawberry Shortcake Cupcakes.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture in the cupcakes.

→ How can I make these gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend to make these cupcakes gluten-free.

→ Can I make the cupcakes ahead of time?

Yes, the cupcakes can be baked a day in advance. Just add the strawberries and whipped cream right before serving.

→ What can I use instead of heavy cream?

If you prefer a lighter option, you can substitute heavy cream with whipped topping or a dairy-free alternative.