Strawberry Shortcake Cupcakes

Name: Strawberry Shortcake Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup milk; 1 ½ tsp baking powder; 1 tsp vanilla extract; ¼ tsp salt; 2 cups fresh strawberries, hulled and sliced; 1 cup heavy cream; 2 tbsp powdered sugar; 1 tsp vanilla extract

Highlighted under: Gourmet Baking Bliss

Delight in the sweet and fluffy Strawberry Shortcake Cupcakes, perfect for any occasion.

Created by

Emma

Last updated on 2025-12-16T17:51:19.278Z

These Strawberry Shortcake Cupcakes bring together the classic flavors of strawberry shortcake in a delightful cupcake form. Light and fluffy, these cupcakes are topped with fresh strawberries and whipped cream, making them an irresistible treat for any dessert lover.

        Why You'll Love This Recipe
        Light and fluffy texture that's incredibly satisfying
Sweet, fresh strawberries enhance the flavor
Perfectly portioned for individual servings

      

The Perfect Treat for Any Occasion

Strawberry Shortcake Cupcakes are an ideal dessert for a variety of occasions, from birthday parties to summer picnics. Their light and fluffy texture makes them a delightful treat that appeals to both kids and adults. The vibrant colors of fresh strawberries not only enhance their visual appeal but also add a burst of natural sweetness that complements the rich creaminess of the whipped topping.

These cupcakes are also wonderfully versatile. Feel free to customize them with other fruits or flavors, such as blueberries or peaches, to suit your preferences. The base cupcake recipe is simple enough to serve as a canvas for your creativity, ensuring that you can enjoy this delightful dessert year-round.

Tips for Success

To achieve the lightest and fluffiest cupcakes, be sure to cream the butter and sugar thoroughly until the mixture is pale and fluffy. This step is crucial as it incorporates air into the batter, resulting in a tender cupcake. Additionally, avoid overmixing once you combine the dry and wet ingredients; mixing just until combined helps maintain that desired texture.

When preparing the strawberries, opt for ripe, fresh fruit for the best flavor. If you want a little extra sweetness, you can sprinkle the sliced strawberries with a small amount of sugar and let them sit for a few minutes to release their juices. This not only enhances their sweetness but also creates a delicious syrup that can be drizzled over the cupcakes before serving.

Storage and Serving Suggestions

These Strawberry Shortcake Cupcakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to three days. If you plan to make them ahead of time, consider preparing the cupcakes and whipped cream separately, then assembling them just before serving to keep the cupcakes from getting soggy.

For an elegant presentation, consider topping your cupcakes with a mint leaf or a dusting of extra powdered sugar. You can also serve them alongside a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra indulgent treat. No matter how you choose to serve them, these cupcakes are sure to impress your guests.

Ingredients

For the Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup milk
1 ½ tsp baking powder
1 tsp vanilla extract
¼ tsp salt

For the Topping

2 cups fresh strawberries, hulled and sliced
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

Make sure to use fresh strawberries for the best flavor!

Instructions

Prepare the Oven

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

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.

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

Bake the Cupcakes

Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

Prepare the Topping

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble the Cupcakes

Once the cupcakes are cool, top each with whipped cream and a generous amount of sliced strawberries. Serve immediately and enjoy!

These cupcakes are best enjoyed fresh but can be stored in the fridge for a day.

Frequently Asked Questions

Can I make these cupcakes in advance? Absolutely! You can bake the cupcakes a day ahead and store them in an airtight container. The whipped cream topping is best made fresh, so consider whipping it up just before you plan to serve the cupcakes.

What can I substitute for heavy cream? If you're looking for a lighter option, you can use whipped topping or a dairy-free alternative like coconut cream. Just keep in mind that the flavor and texture may vary slightly.

Nutritional Information

Each Strawberry Shortcake Cupcake contains approximately 250 calories, depending on the exact ingredients used. They are a delightful treat that can fit into a balanced diet, especially when enjoyed in moderation. The fresh strawberries provide a great source of vitamin C and dietary fiber, making this dessert a bit healthier.

If you’re looking to reduce sugar, consider using a sugar substitute in the cupcake batter and whipped cream. Just be sure to adjust the quantities according to the product you choose, as some substitutes may have different sweetness levels.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but fresh strawberries will yield the best flavor and texture.

→ How do I store leftover cupcakes?

Store them in an airtight container in the refrigerator for up to 2 days.

→ Can I make the cupcakes ahead of time?

Yes, bake the cupcakes a day in advance and frost them just before serving.

→ What can I use instead of heavy cream?

You can substitute with whipped coconut cream for a dairy-free option.