Strawberry Shortcake Cupcakes
Strawberry Shortcake Cupcakes are a bright, seasonal treat that bring the sunny flavors of fresh strawberries into a tender, buttery cupcake topped with cloud-like whipped cream. These cupcakes highlight simple ingredients — ripe strawberries, vanilla, and a soft cake crumb — while offering a lovely contrast between the lightly sweet cake and juicy berry topping. If you love baking from scratch and celebrating the flavors of spring and summer, this recipe is worth trying: it’s approachable for weekday baking yet pretty enough for weekend gatherings and potlucks. For another strawberry-forward dessert idea, you might also enjoy a strawberry milkshake pound cake for a different twist on the same fruit-forward notes: strawberry milkshake pound cake recipe.
Ingredients & Equipment
Ingredients
- 1/2 cup salted butter, softened
- 1 cup sugar
- 2 eggs
- 1 1/2 cup all purpose flour
- 1/2 cup milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1 1/2 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 cup chopped strawberries
- 1 tbsp sugar
Notes
- Use room-temperature butter and eggs for the best emulsion and volume in the cupcakes.
- If your strawberries are very sweet, reduce the 1 tbsp sugar for the chopped berries to 1/2 tbsp.
- Powdered sugar in the whipped cream helps stabilize it and adds sweetness without grittiness.
Helpful equipment
- Electric mixer (hand or stand mixer) — for creaming and whipping.
- Muffin tin and 12 cupcake liners.
- Ice cream scoop or large spoon for portioning batter evenly.
- Chilled metal mixing bowl (for whipping cream).
- Spatula and small bowl for macerating strawberries.
- Wire rack to cool cupcakes.
For another strawberry-saturated dessert idea that complements this style, consider trying a denser strawberry loaf for sipping with tea: strawberry milkshake pound cake guide.
Step-by-Step Instructions (with tips)
Preheat the oven.
- Set the oven to 350 degrees Fahrenheit and position a rack in the center.
Cream the butter and sugar.
- In a large mixing bowl add the butter and sugar. Beat with an electric mixer until light and fluffy, about 2–3 minutes. This step creates tiny air pockets that help the cupcakes rise.
Add the eggs.
- Next add the eggs one by one, beating after each egg. Scrape down the bowl as needed to keep everything evenly mixed.
Build the batter.
- Then alternately add the flour and milk into the cupcake batter until all is added. Beat until combined after each addition. Start and end with the flour for the smoothest texture.
Stir in flavoring.
- Stir in the vanilla extract. Avoid overmixing once the flour is fully incorporated to keep cupcakes tender.
Fill the tins.
- Next line a muffin tin with cupcake liners and add about ice cream scoop sized spoonfuls of the batter to each cupcake. You will be able to make 12 cupcakes. An ice cream scoop ensures uniform bake times.
Bake.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Ovens vary; check at 18 minutes the first time you make these.
Macerate the strawberries.
- While the cupcakes are baking combine the chopped strawberries and sugar. Place in the fridge until needed. Macerating draws out juices and softens the fruit, creating natural syrupy pockets.
Whip the cream.
- Then make the whipped cream frosting. Add the heavy whipping cream to a chilled bowl (just place in the freezer 30–60 minutes before needed!). Beat with an electric mixer until soft peaks form. This will take a few minutes.
- Next add in the powdered sugar. Beat again until the frosting forms. Be careful not to over mix — you want soft, stable peaks.
Assemble.
- Once the cupcakes have cooled, add whipped cream frosting to each cupcake and spread with a spoon or use a frosting bag and tip. Add a spoonful of the strawberries on top.
Enjoy!
- These cupcakes are best enjoyed the same day but can be stored (see storage tips below).
Baking tips and variations
- Even-sized cupcakes: Use an ice cream scoop to keep cupcakes uniform so they bake evenly.
- Roasted strawberry option: Instead of macerating, toss sliced strawberries with a touch of sugar and roast at 375°F for 10–15 minutes to deepen flavor and concentrate sweetness. Cool before topping.
- Fresh vs. cooked berry topping: Fresh macerated strawberries keep a bright, juicy flavor; roasted strawberries add caramelized depth. Both are delicious.
- Stabilizing whipped cream longer: Add 1 teaspoon of vanilla and 1 tablespoon of instant vanilla pudding mix to the whipped cream for a firmer frosting that holds up longer at room temperature.
- Dairy-free version: Use a plant-based whipping cream alternative and dairy-free butter substitute; results will vary but remain delicious.
- Gluten-free cupcakes: Substitute a 1:1 gluten-free flour blend for all-purpose flour, and test for doneness as gluten-free batters can behave differently.
For a companion strawberry recipe in your baking rotation, try this nostalgic loaf as a follow-up: strawberry milkshake pound cake.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Short-term (same day): Keep cupcakes covered loosely with plastic wrap or in an airtight container in the refrigerator. The whipped cream topping is best chilled.
- Up to 3 days: Store assembled cupcakes in a single layer in an airtight container in the fridge. The whipped cream will soften over time, so consuming within 24–48 hours is ideal for texture.
Freezing
- Unfrosted cupcakes: Freeze cooled cupcakes in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. Freeze up to 2 months. Thaw overnight in the refrigerator before frosting.
- Frosted cupcakes: Whipped cream is delicate; freezing assembled cupcakes can cause texture changes. If you must freeze assembled cupcakes, flash-freeze on a tray, then wrap individually and freeze up to 1 month. Thaw in the fridge and note the whipped cream may weep slightly.
Make-ahead strategy
- Make the cupcakes and refrigerate unfrosted for up to 2 days; whip the cream and macerate strawberries the morning of serving for the freshest topping.
- For parties: Bake cupcakes a day ahead, refrigerate in an airtight container, and whip the cream the day of the event. Assemble shortly before guests arrive to keep toppings lively.
Portioning and transport
- For picnics: Place cupcakes in a cupcake carrier or a snug container with a layer of paper towels to absorb any excess moisture. Keep chilled until serving time.
- For sharing: Consider packaging unfrosted cupcakes with a small container of macerated strawberries and whipped cream so recipients assemble fresh at home.
How to Use / Serve This Dish
Serving ideas
- Afternoon tea: Present these cupcakes on a pretty platter with small forks; their delicate flavors pair beautifully with herbal or fruity teas.
- Brunch addition: Offer them as a sweet option alongside fresh fruit salads and light pastries for a seasonal brunch spread.
- Kid-friendly treat: These are easy to assemble with kids — let little hands spoon strawberries on top or pipe simple rosettes of whipped cream.
- Decoration ideas: Add a thin slice of strawberry fan, a small mint leaf, or a sprinkle of finely grated white chocolate for a refined finish.
Creative variations
- Layered mini shortcakes: Spoon a little jam or strawberry compote into the center of each cupcake before topping to create a filled surprise.
- Lemon-berry twist: Add 1 teaspoon of lemon zest to the batter for a bright citrus note that elevates the strawberry flavor.
- Crunchy contrast: Top with chopped toasted almonds or a few crushed graham cracker crumbs for a shortcake-inspired crunch.
Pairing suggestions (non-alcoholic)
- Hot beverages: Earl Grey, chamomile, or green tea complement the sweet tartness of the strawberries.
- Cold beverages: Sparkling water with a squeeze of citrus or chilled iced tea make light, refreshing companions.
FAQ
Q1: Can I use frozen strawberries for the topping?
A1: Yes, you can use frozen strawberries. Thaw them first and drain excess liquid, then gently macerate with the sugar. Keep in mind frozen berries tend to be softer and may be more syrupy than fresh when thawed.
Q2: How long does the whipped cream frosting hold up?
A2: Fresh whipped cream made with powdered sugar holds up well for a few hours at room temperature and up to 24–48 hours in the refrigerator. For longer stability (e.g., for a party), add a small stabilizer like 1 tablespoon of instant pudding mix or use cream stabilizer designed for whipped toppings.
Q3: Can I make mini cupcakes instead of standard size?
A3: Absolutely. Use a mini muffin tin and reduce baking time to about 10–12 minutes; check frequently with a toothpick. Yield will increase and they’re perfect for bite-sized servings at large gatherings.
Q4: What is a good egg substitute if I need to avoid eggs?
A4: For a vegan or egg-free option, try a commercial egg replacer or use flax "eggs" (1 tablespoon ground flaxseed + 3 tablespoons water per egg, mixed and rested). Texture may be slightly denser, so consider adding a touch more leavening (an extra 1/4 tsp baking powder) to compensate.
Conclusion
These Strawberry Shortcake Cupcakes are a simple, satisfying way to celebrate peak strawberry season — tender vanilla cupcakes, soft whipped cream, and sweet, bright strawberries make a comforting dessert that’s easy to share. If you’re inspired to explore more strawberry shortcake variations, Chocolate with Grace offers a lovely take on the classic, and Sally’s Baking Addiction has a tested guide with helpful tips. For science-forward tips on strawberry textures and baking outcomes, check Scientifically Sweet, and Girl Vs Dough shares a beautiful, photo-rich version if you want visual assembly ideas. For more inspiration, see these reliable takes on the strawberry shortcake cupcake: Chocolate with Grace’s Strawberry Shortcake Cupcakes, Sally’s Baking Addiction strawberry shortcake cupcakes, Scientifically Sweet’s strawberry shortcake cupcakes, and Girl Vs Dough’s Strawberry Shortcake Cupcakes Recipe.
I hope you bake a batch and enjoy them with friends or family — if you try this recipe, I’d love to hear how your cupcakes turned out or see a photo of your finished treats. Happy baking!
Strawberry Shortcake Cupcakes
Ingredients
For the Cupcakes
- ½ cup salted butter, softened Use room temperature for best results.
- 1 cup sugar Regular granulated sugar.
- 2 pieces eggs Use room temperature for best emulsion.
- 1 ½ cups all purpose flour Standard flour for cupcakes.
- ½ cup milk Regular milk.
- 1 tsp vanilla extract For flavoring.
- 2 tsp baking powder For leavening.
For the Whipped Cream
- 1 ½ cups heavy whipping cream Chill mixing bowl before use.
- ½ cup powdered sugar To stabilize the cream.
For the Topping
- 1 cup chopped strawberries For macerating.
- 1 tbsp sugar To macerate the strawberries.
Instructions
Preparation
- Preheat the oven to 350°F and position a rack in the center.
- In a large mixing bowl, add the butter and sugar. Beat with an electric mixer until light and fluffy, about 2–3 minutes.
- Add the eggs one by one, beating after each addition and scraping down the bowl as needed.
- Alternately add the flour and milk into the bowl until fully incorporated, starting and ending with flour.
- Stir in the vanilla extract, avoiding overmixing.
- Line a muffin tin with cupcake liners and fill each with an ice cream scoop-sized amount of batter.
Baking
- Bake for 20 minutes, checking at 18 minutes, until a toothpick comes out with a few moist crumbs.
- While the cupcakes bake, combine chopped strawberries and sugar in a bowl and place in the fridge to macerate.
Whipped Cream Frosting
- In a chilled bowl, beat the heavy whipping cream until soft peaks form, then add powdered sugar and beat until stiff peaks form.
Assembling the Cupcakes
- Once cupcakes are cooled, spread whipped cream on top and add a spoonful of macerated strawberries.
