Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes are light, fluffy, and filled with fresh strawberry goodness. With a soft vanilla base, juicy strawberry filling, and airy whipped cream topping, these cupcakes are the perfect spring and summer dessert.

Why You’ll Love This Recipe

These Strawberry Shortcake Cupcakes are bursting with real strawberry flavor and have a bakery-quality texture. They’re soft, moist, and perfectly balanced between sweet and fresh. The homemade strawberry filling and whipped cream make them feel special while still being easy enough to prepare at home.

Ingredients

Strawberry Filling

• 1 1/2 tablespoons cornstarch
• 1 1/2 tablespoons warm water
• 2 cups diced strawberries
• 6 tablespoons granulated sugar
• 1 teaspoon lemon zest

Cupcakes

• 1 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter (melted)
• 2 egg whites
• 1/4 cup sour cream or plain yogurt
• 3/4 cup whole milk
• 2 teaspoons vanilla bean paste

Strawberry Whipped Cream

• 1 1/2 cups cold heavy cream
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla bean paste
• 1/2 cup strawberry filling (reserved)

Optional Garnish

• Fresh strawberry slices
• Fresh mint

Instructions

Make the Strawberry Filling

1. Mix cornstarch and water until smooth.
2. Heat strawberries and sugar in a saucepan over medium heat.
3. Stir and break down strawberries as they cook.
4. Once simmering, add cornstarch mixture and cook for 5 minutes until thick.
5. Remove from heat, stir in lemon zest, and cool completely.

Make the Cupcakes
6. Preheat oven to 350°F (177°C) and line cupcake pans.
7. Whisk flour, baking powder, baking soda, and salt.
8. In another bowl, mix melted butter and sugar.
9. Add egg whites, sour cream, milk, and vanilla.
10. Combine wet and dry ingredients until smooth.
11. Fill liners 2/3 full and bake 20–22 minutes.
12. Cool completely before filling.

Fill the Cupcakes
13. Cut a small center hole in each cupcake.
14. Fill with strawberry filling and replace top piece.

Make the Whipped Cream
15. Whip cream, sugar, and vanilla until medium peaks form.
16. Fold in reserved strawberry filling.

Assemble
17. Frost Strawberry Shortcake Cupcakes generously.
18. Garnish with strawberries and mint.

Tips & Tricks

• Use fresh strawberries for best flavor
• Chill filling before using for better texture
• Do not overmix batter to keep cupcakes soft
• Whip cream just until medium peaks form
• Use a piping bag for a professional finish

Details

• Prep Time: 30 minutes
• Cook Time: 22 minutes
• Total Time: 52 minutes
• Yield: 15 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Difficulty: Easy
• Dietary Notes: Vegetarian

Notes

• Substitute yogurt for sour cream if needed
• Add a strawberry jam layer for extra flavor
• Use stabilized whipped cream for longer storage

Nutrition (Approximate per cupcake)

• Calories: 260
• Protein: 3g
• Carbs: 32g
• Fat: 13g

FAQ

Can I make Strawberry Shortcake Cupcakes ahead of time?
Yes, bake cupcakes and prepare filling ahead, then assemble before serving.

Can I use frozen strawberries?
Yes, but thaw and drain excess liquid first.

How do I keep whipped cream stable?
Use chilled cream and avoid over-whipping.

Why are my cupcakes dense?
Overmixing or incorrect measurements can affect texture.

Can I freeze these cupcakes?
Freeze unfrosted cupcakes only for best results.

Storage

• Store in refrigerator up to 5 days
• Keep covered to maintain freshness
• Serve slightly chilled or at room temperature

Similar Recipes

• Raspberry Vanilla Bean Cupcakes
• Peach Bellini Cupcakes

Conclusion

These Strawberry Shortcake Cupcakes are the perfect combination of soft cake, fresh fruit, and creamy topping. Whether for a celebration or a simple treat, they bring a light, refreshing sweetness that everyone will love.