Strawberry Shortcake Cupcakes With Whipped Frosting

Name: Strawberry Shortcake Cupcakes With Whipped Frosting
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12.0
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1/2 cup sour cream; 1/2 cup milk; 1 cup fresh strawberries, diced; 1 cup heavy cream; 3 tbsp powdered sugar; 1 tsp vanilla extract

Highlighted under: Pastry Dreams

I absolutely love making Strawberry Shortcake Cupcakes With Whipped Frosting! These delightful treats are the perfect combination of sweet vanilla cupcakes and fresh strawberries. Each bite is bursting with flavor and evokes memories of summer picnics. The fluffy whipped frosting adds a lightness that complements the strawberries beautifully, making them not just delicious, but also visually stunning. Whether you're hosting a gathering or simply indulging on a quiet day, these cupcakes are a must-try that will surely impress everyone!

Created by

Olivia Barrett

Last updated on 2026-02-28T10:33:34.467Z

When I first decided to create these cupcakes, I wanted to find a way to incorporate the classic strawberry shortcake flavors I adored. After experimenting with recipes, I discovered that a light vanilla cupcake base worked wonders when paired with fresh strawberries. The key was to ensure the cupcakes had enough moisture, so I included sour cream, which made all the difference in achieving that perfect texture.

During my testing phase, I learned that the frosting is just as crucial. I opted for whipped cream frosting instead of traditional buttercream for a fresher taste. Whipping the cream to just the right consistency takes practice, but it’s well worth the effort. The combination of textures and flavors in these Strawberry Shortcake Cupcakes is like a taste of summer in every bite!

Why You'll Love This Recipe
Decadent vanilla cupcake base filled with fresh strawberries
Light and airy whipped frosting that balances sweetness
Perfect for summertime gatherings and celebrations

Baking Technique Tips

For perfectly risen and tender cupcakes, it's important to measure your flour accurately. Spoon the flour into your measuring cup rather than scooping it directly from the bag, which can lead to excess flour and dry cupcakes. Additionally, be sure to cream the butter and sugar well; this process incorporates air, contributing to the light texture. If you're unsure, beat until the mixture turns pale in color and fluffy in consistency.

Keep an eye on your baking time. Ovens can vary widely, so start checking for doneness a few minutes before the suggested time. Insert a toothpick in the center of a cupcake—if it comes out clean or with a few moist crumbs, they’re done. If the toothpick is wet with batter, continue baking in 1-2 minute increments until they pass the toothpick test.

Ingredient Roles and Substitutions

Each ingredient in these cupcakes plays a crucial role in achieving the right texture and flavor. For instance, sour cream not only adds moisture but also a slight tang that balances the sweetness of the sugar. If you don't have sour cream on hand, plain yogurt can be a good substitute, providing a similar moisture level and acidity.

Regarding the strawberries, fresh is best for flavor, but if they're out of season, you can use frozen strawberries. Just thaw them before adding to the batter, and make sure to drain any excess moisture. This will prevent excess liquid from throwing off the cupcake batter's consistency and ensure your cupcakes are perfectly tender.

Storage and Serving Suggestions

These Strawberry Shortcake Cupcakes are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to three days. When ready to serve, allow them to come to room temperature for the best flavor and texture. If you've made the whipped frosting ahead of time, it can be refrigerated but may need a quick rewhip before topping the cupcakes.

For an elegant presentation, consider adding a balsamic glaze drizzle over the whipped frosting or garnishing with mint leaves. These additions can elevate the visual appeal and enhance the flavor profile, making your cupcakes not just a treat to eat but also a feast for the eyes.

Ingredients

For the Cupcakes

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

For the Whipped Frosting

1 cup heavy cream
3 tbsp powdered sugar
1 tsp vanilla extract

Instructions

Prepare the Cupcakes

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a bowl, combine flour, baking powder, baking soda, and salt. In another mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, adding the vanilla extract. Mix in the sour cream and milk. Gradually add the dry ingredients and blend until smooth. Gently fold in the diced strawberries.

Bake

Divide the batter equally among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for about 15 minutes or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely on a wire rack.

Make the Whipped Frosting

In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the mixture until it forms soft peaks. Be careful not to over-whip as it can turn buttery.

Assemble the Cupcakes

Once the cupcakes are cool, top each with a generous dollop of whipped frosting. Optionally, garnish with additional slices of fresh strawberries.

Pro Tips

To achieve the best whipped frosting, make sure your mixing bowl and beaters are chilled. This helps the cream whip up light and fluffy. Also, use fresh strawberries for an intense flavour, and for a twist, you can add a splash of lemon juice to the cupcake batter for a refreshing zing.

Variations

If you're looking for a twist on the traditional strawberry shortcake, consider swapping the fresh strawberries for other fruits. Raspberries or blueberries can also work well, providing a different flavor and color. Each fruit has a different moisture content, so make sure to adjust the sugar slightly based on the sweetness of the substitute fruit you choose.

For a special occasion, you can also incorporate lemon zest into the cupcake batter for a bright citrus note that complements the strawberries beautifully. Just a teaspoon will make a delightful difference without overpowering the other flavors.

Troubleshooting Common Issues

If your cupcakes sink in the middle after baking, this could be due to overmixing the batter or not adding enough flour. Mixing too aggressively can incorporate too much air, causing them to rise and then collapse. When combining wet and dry ingredients, fold gently until just combined for best results.

Another common issue is dry cupcakes. To ensure they are moist, avoid overbaking. Keep an eye on them as they approach the minimum bake time. If you tend to bake in an older oven, using an oven thermometer can help verify accurate temperature settings and improve baking outcomes.

Questions About Recipes

→ Can I use frozen strawberries instead of fresh?

While fresh strawberries are preferred for their texture and flavor, you can use frozen strawberries if necessary. Just ensure to thaw and drain them to prevent excess moisture.

→ How should I store the cupcakes?

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. They are best enjoyed fresh but can last a bit longer with proper storage.

→ Can these cupcakes be made ahead of time?

Yes! You can bake the cupcakes a day in advance and whip the frosting on the day you plan to serve them. This keeps the frosting from softening too much.

→ What can I substitute for sour cream?

You can substitute sour cream with plain yogurt or buttermilk, which will also add moisture and richness to the cupcakes.