Strawberry Shortcake Cupcakes

Moist vanilla cupcakes filled with fresh strawberries and topped with light, fluffy whipped cream—these cupcakes bring the classic flavors of strawberry shortcake into a perfect handheld treat. Perfect for spring and summer gatherings, these cupcakes are fresh, airy, and irresistibly delicious.

Why You’ll Love This Recipe

• Classic Strawberry Shortcake in Cupcake Form – The combination of vanilla cake, fresh strawberries, and whipped cream gives the perfect balance of flavors.
• Light and Refreshing – Unlike heavy buttercream frostings, the whipped cream topping keeps these cupcakes airy and delightful.
• Easy to Make – Simple ingredients and straightforward steps make this a beginner-friendly recipe.
• Perfect for Any Occasion – Ideal for summer picnics, birthdays, bridal showers, or afternoon tea.
• Fresh and Fruity – The juicy strawberries inside each cupcake add a natural sweetness and burst of flavor.

Ingredients

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

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk

For the Filling:

• 12 medium strawberries, hulled

For the Whipped Cream Topping:

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

Directions

1. Make the Cupcakes

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

2. Prepare the Batter

In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually alternate adding the dry ingredients and milk to the butter mixture, stirring until just combined. Do not overmix.

3. Bake

Divide the batter evenly among the cupcake liners, filling each about ¾ full.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before filling and frosting.

4. Insert the Strawberries

Once the cupcakes are cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Cut the tops off the strawberries and place one inside each cupcake, flat side down.

5. Make the Whipped Cream

In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overbeat, as the whipped cream should be light and fluffy.

6. Decorate & Serve

Pipe or spread the whipped cream over each cupcake, making sure to cover the strawberry inside. For the best flavor and texture, serve the cupcakes chilled.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 15 minutes
• Baking Time: 20 minutes
• Total Time: 35 minutes
• Calories per Serving: 280 kcal

Variations

• Chocolate Strawberry Cupcakes – Add ¼ cup cocoa powder to the cupcake batter for a chocolate twist.
• Berry Medley Filling – Instead of using just strawberries, try mixing in raspberries or blueberries for added flavor.
• Lemon-Infused Cupcakes – Add 1 teaspoon of lemon zest to the batter for a refreshing citrus touch.
• Vanilla Bean Whipped Cream – Use vanilla bean paste instead of extract for an extra-rich vanilla flavor.
• Gluten-Free Option – Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.

Storage & Reheating

• Refrigeration: Store the cupcakes in an airtight container in the refrigerator for up to 2 days. The whipped cream is best when fresh, so frost them just before serving.
• Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Thaw in the refrigerator before adding the whipped cream and strawberries.
• Room Temperature: These cupcakes should not be left out for more than 2 hours, as the whipped cream is perishable.

FAQs

1. Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance and store them in an airtight container. Fill and frost them just before serving.

2. Can I use store-bought whipped cream?

Homemade whipped cream is recommended for the best flavor and texture, but store-bought whipped cream can be used in a pinch.

3. How do I keep the whipped cream from melting?

Make sure to use cold heavy cream and beat it to soft peaks. Keep the cupcakes refrigerated until ready to serve.

4. Can I use frozen strawberries?

Fresh strawberries work best, but if using frozen strawberries, thaw and pat them dry before placing them inside the cupcakes.

5. What’s the best way to core the cupcakes?

A small paring knife or an apple corer works well to remove the center of the cupcakes.

6. How do I prevent my cupcakes from being too dense?

Make sure to use room-temperature ingredients and avoid overmixing the batter.

7. Can I substitute the heavy cream with a non-dairy option?

Yes, you can use coconut cream as a dairy-free alternative for the whipped topping.

8. How do I add more strawberry flavor?

Try adding ¼ cup of finely chopped strawberries to the batter for extra fruitiness.

9. Can I use a different frosting?

Yes! A cream cheese frosting or vanilla buttercream would also pair well with these cupcakes.

10. How do I make sure my cupcakes stay moist?

Do not overbake, and store them in an airtight container to retain moisture.

Conclusion

Strawberry Shortcake Cupcakes are a delightful combination of moist vanilla cake, fresh strawberries, and fluffy whipped cream. They bring the flavors of a classic strawberry shortcake into a convenient, handheld treat perfect for warm-weather gatherings. Whether you’re making them for a party, picnic, or just because, these cupcakes are sure to be a hit!