Turn your favorite strawberry shortcake into cupcakes with this easy recipe. An all-time favorite with fluffy cupcakes, luscious strawberry filling, all topped with a silky, creamy whipped cream. Who can resist this sweet, fruity charm?!
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I made this recipe back in 2017, and it needed a revisit with more pro tips and images. These were made to celebrate my vanilla-strawberry combo-loving kid's birthday.
We've enjoyed these cupcakes on so many occasions, parties, get-togethers, and anniversaries. We never get bored, they are the perfect touch of sweetness for special days.
Ingredients:
A cupcake that is light and fluffy, made from ingredients such as flour, sugar, butter or oil, eggs, baking powder, vanilla, and sour cream to achieve a tangy taste.
I like to use Chantilly cream (whipped cream) for this recipe instead of buttercream. It’s light, fluffy, and adds a touch of deliciousness to the strawberries and light vanilla cupcakes.
Strawberry Shortcake Cupcakes
Ingredients
For the strawberry filling:
- 1 ½ cups chopped strawberries
- 4 oz strawberry preserves
- ½ teaspoon lemon juice
For the cupcakes:
- 2 ¼ cups all-purpose flour
- 2 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ¼ granulated sugar
- ¾ cup canola or vegetable oil
- 3 large eggs room temperature
- 1 Tablespoon vanilla extract
- ½ cup sour cream room temperature
- ¾ cup milk room temperature
For the whipped cream:
- 2 cups heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 9 strawberries cut in half for garnish optional
Instructions
Strawberry Filling:
- In a bowl mix together chopped strawberries, jelly and lemon juice. Set aside on your counter top or in your refrigerator until cupcakes are ready to be filled.
Cupcakes:
- Preheat your oven to 375°F. Coat a muffin pan with non-stick spray or butter. Put muffin papers in each one.
- In a large bowl, add the dry ingredients; flour, baking powder, baking soda and sugar. Use your whisk to combine ingredients.
- In a medium size bowl pour in oil. Then add in the eggs, sour cream, milk, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry mixture. Using a wooden spoon, mix until all the flour is mixed well. Avoid overmixing and refrain from not using a whisk.
- Using a scoop or large spoon to fill each paper liner until they are ⅔rds full with cupcake batter.
- Place the cupcake pan in the middle of your oven for 15 to 20 minutes. Check the cupcakes about 15 minutes in. Cupcakes should start to look golden around the edges of the cupcake as well as the center set, and if you insert a toothpick in the center, it comes out clean.
- Cool completely before adding strawberries and whipped cream.
Whipped Cream:
- Using a stand mixer, pour in cold heavy cream.
- Add in powdered sugar and vanilla extract.
- Whip until stiff peaks form.
- If using a pastry bag, fill the bag up with whipped cream.
Assembling Strawberry Shortcake Cupcakes:
- Take out the center of each cupcake either by using a small kitchen paring knife or a cupcake corer.
- Using a small teaspoon, fill each center with the strawberry mixture.
- Top each cupcake with whipped cream and garnish with a half of a fresh strawberry.
Nutrition
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My notes and tips
- I like to cook these with a higher oven temperature so that they rise up and then it’s easier to take out a hole in the middle of the cupcake later to fill with strawberries. If you prefer flatter cupcakes, you can reduce the temperature to 350°F.
- Strawberry shortcake cupcakes can be made a day ahead of time as well as the filling and whipped cream. Keep all in your refrigerator and fill and frost on the day you will be serving.
- To achieve the same whipped look as I did, I used a Wilton 6B piping tip. However, you can also use your favorite tip or even just a spoon and dollop it on top.
Variations and substitutions
- Sprinkle crushed up vanilla Oreos or graham cracker crumbs on top for added texture and crunch.
- Whipped mascarpone or simple cream cheese frosting can be used in place of the whipped cream.
- Use another berry like blueberries, blackberries, or raspberries.
- You can use sugar-free jelly for the filling if you prefer.
- Swap out the sour cream for greek yogurt.
Your questions answered: FAQs
The classic strawberry shortcake dessert can be recreated in a cupcake form with a vanilla cupcake, a sweet strawberry filling and a light and fluffy topping.
Yes, however it’s important to note that the texture may vary slightly if you substitute the milk, which adds moisture and a delicious rich taste.
Storage
Refrigerate - Strawberry shortcake cupcakes should be stored in an airtight container in your refrigerator for up to 3 days.
Freeze - It is hard to freeze frosted cupcakes unless you have sturdy individual airtight containers. If you do, then I recommend freezing for no more than 3 weeks to a month; longer than that, they will catch freezer smell. Freeze without the strawberry on top.
For unfrosted cupcakes, place a piece of parchment paper at the bottom of an airtight container, then place cupcakes over and cover with another sheet, then double wrap the whole thing with plastic wrap. Freeze for up to 2-3 months. Defrost before frosting and serving.
You'll also like
If you are like my kid and obsess over anything strawberry, you need to try these easy no-bake strawberry cheesecake cups. They are easy to make and a crowd-pleasing dessert.
But if you really need to wow your family and guests, I highly recommend this strawberry shortcake bundt cake, and for a sweet and salty strawberry treat, try this old fashioned strawberry pretzel salad.
More cakes and cupcakes
If you've been looking for the perfect handheld vanilla and strawberry dessert for your family, I highly recommend this recipe. I hope you try, love, and treasure this recipe as much as we do.
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Agness of Run Agness Run
I love these cupcakes, especially because you added strawberries, Amira! Can't wait to prepare it and indulge in this treat!