Strawberry Shortcake Cupcakes are the perfect combination of soft vanilla cupcakes, fresh strawberry filling, and light whipped cream. This easy dessert brings classic strawberry shortcake flavors into a fun, handheld treat that’s ideal for any occasion.
Why You’ll Love This Recipe
These Strawberry Shortcake Cupcakes are bursting with fresh strawberry flavor and have a light, fluffy texture that melts in your mouth. They are simple to prepare, family-friendly, and perfect for gatherings, birthdays, or summer desserts. The homemade strawberry filling and whipped cream make them taste bakery-quality without complicated steps.
Ingredients
Strawberry Filling
- 1 and 1/2 Tablespoons cornstarch
- 1 and 1/2 Tablespoons warm water
- 2 cups diced strawberries
- 6 Tablespoons granulated sugar
- 1 teaspoon lemon zest
Cupcakes
- 1 and 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 extract
Strawberry Whipped Cream
- 1 and 1/2 cups cold heavy cream
- 3 Tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup strawberry filling (reserved)
Optional Garnish
- Strawberry slices
- Fresh mint
Instructions
- Prepare the strawberry filling by mixing cornstarch and water until smooth.
- In a saucepan, heat strawberries and sugar over medium heat, stirring and mashing slightly.
- Bring to a simmer, then stir in the cornstarch mixture and cook for 5 minutes until thickened.
- Remove from heat, add lemon zest, and let cool completely.
- Preheat oven to 350°F (177°C) and line muffin tins.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, mix melted butter and sugar, then add egg whites, sour cream, milk, and vanilla.
- Combine wet and dry ingredients until smooth.
- Fill liners 2/3 full and bake for 20–22 minutes.
- Cool completely before filling.
- Cut a small center hole in each cupcake and fill with strawberry mixture.
- Replace the top portion gently.
- Whip cream, sugar, and vanilla until medium peaks form.
- Fold in reserved strawberry filling.
- Frost cupcakes generously with whipped cream.
- Garnish and serve.
These Strawberry Shortcake Cupcakes are best enjoyed fresh for maximum flavor.
Tips & Tricks
- Use fresh, ripe strawberries for the best flavor
- Do not overmix the batter to keep cupcakes soft
- Chill the filling completely before using
- Use a piping bag for a more professional finish
- Substitute yogurt for sour cream if needed
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: Vegetarian
Notes
- You can use frozen strawberries if fresh are unavailable
- Add a touch of lemon juice for extra brightness
- Serve chilled for best texture and taste
Nutrition (Approximate per cupcake)
- Calories: 280
- Protein: 4g
- Carbs: 34g
- Fat: 14g
FAQ
Can I make Strawberry Shortcake Cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and assemble before serving.
Can I use frozen strawberries?
Yes, just thaw and drain excess liquid before cooking.
How do I keep whipped cream stable?
Chill your bowl and cream before whipping for best results.
Can I turn this into a cake instead?
Yes, this recipe works well as a layered cake.
Why are my cupcakes dense?
Overmixing the batter can cause dense cupcakes.
Storage
- Refrigerator: Store in an airtight container for up to 5 days
- Freezer: Freeze unfrosted cupcakes for up to 2 months
- Reheating: Thaw overnight and top with fresh cream before serving
Similar Recipes
Strawberry Shortcake Cupcakes
Ingredients
Strawberry Filling
- 1 and 1/2 Tablespoons cornstarch
- 1 and 1/2 Tablespoons warm water
- 2 cups diced strawberries
- 6 Tablespoons granulated sugar
- 1 teaspoon lemon zest
Cupcakes
- 1 and 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 extract
Strawberry Whipped Cream
- 1 and 1/2 cups cold heavy cream
- 3 Tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup strawberry filling reserved
Optional Garnish
- Strawberry slices
- Fresh mint
Instructions
- Prepare the strawberry filling by mixing cornstarch and water until smooth.
- In a saucepan, heat strawberries and sugar over medium heat, stirring and mashing slightly.
- Bring to a simmer, then stir in the cornstarch mixture and cook for 5 minutes until thickened.
- Remove from heat, add lemon zest, and let cool completely.
- Preheat oven to 350°F (177°C) and line muffin tins.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, mix melted butter and sugar, then add egg whites, sour cream, milk, and vanilla.
- Combine wet and dry ingredients until smooth.
- Fill liners 2/3 full and bake for 20–22 minutes.
- Cool completely before filling.
- Cut a small center hole in each cupcake and fill with strawberry mixture.
- Replace the top portion gently.
- Whip cream, sugar, and vanilla until medium peaks form.
- Fold in reserved strawberry filling.
- Frost cupcakes generously with whipped cream.
- Garnish and serve.
- These Strawberry Shortcake Cupcakes are best enjoyed fresh for maximum flavor.
Notes
- You can use frozen strawberries if fresh are unavailable
Conclusion
These Strawberry Shortcake Cupcakes are a delightful twist on a classic dessert, combining fresh fruit, fluffy cake, and creamy topping in every bite. Easy to make and incredibly satisfying, they’re sure to become a favorite in your kitchen.