If you adore the classic charm of strawberry shortcake but want a handheld, party-ready dessert, this Strawberry Shortcake Cupcakes Recipe is an absolute game-changer. Imagine soft, tender cupcakes bursting with fresh strawberry flavor, topped with luscious whipped cream and juicy strawberry slices, creating the perfect blend of creamy, fruity, and fluffy in every bite. Whether you’re baking for a casual afternoon treat or an elegant gathering, this recipe brings the nostalgic joy of strawberry shortcake into a delightful cupcake form that’s as beautiful as it is scrumptious.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role, from the sturdy yet soft structure given by the flour to the fresh sweetness of the strawberries. With a balance between richness and fluff, these components come together simply but perfectly to deliver that iconic strawberry shortcake flavor and texture.
- All-purpose flour: Provides the perfect base for a tender, cakey texture.
- Baking powder: Helps the cupcakes rise beautifully and become airy.
- Salt: Enhances all the flavors and balances the sweetness.
- Unsalted butter, softened: Adds moisture and richness for that melt-in-your-mouth feel.
- Granulated sugar: Sweetens the cake and the macerated strawberries for extra juiciness.
- Large eggs: Bind the ingredients together while contributing to the cupcake’s structure.
- Vanilla extract: Infuses a warm, fragrant hint that complements strawberries perfectly.
- Milk: Keeps the batter moist and smooth.
- Fresh strawberries, hulled and sliced: The star of the show, bringing fresh, natural sweetness and vibrant color.
- Heavy cream: Whipped into fluffy, sweet cream to top the cupcakes just like traditional strawberry shortcake.
- Powdered sugar: Sweetens and stabilizes the whipped cream topping.
How to Make Strawberry Shortcake Cupcakes Recipe
Step 1: Prepare your oven and dry ingredients
Start by preheating your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, baking powder, and salt—this ensures everything is evenly distributed and your cupcakes will rise evenly without any clumps.
Step 2: Cream butter and sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This step is key because creating air pockets here helps give your cupcakes that soft crumb and lovely rise.
Step 3: Add eggs and vanilla
Mix in the eggs one at a time, blending well after each addition to keep the batter smooth and well-incorporated. Then, stir in the vanilla extract for that warm, inviting aroma that’s signature to strawberry shortcake desserts.
Step 4: Combine wet and dry ingredients
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix carefully so your batter stays light and doesn’t overwork the gluten, which could make cupcakes tough.
Step 5: Fold in fresh strawberries
Gently fold in the sliced strawberries for little bursts of fresh fruit flavor throughout each cupcake. Be gentle to avoid turning the batter pink and watery, but enough to have those delightful strawberry bits in every bite.
Step 6: Bake the cupcakes
Divide the batter evenly into cupcake liners placed in a muffin tin, filling each about two-thirds full. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean, then cool completely on a wire rack.
Step 7: Prepare the whipped cream topping
While cupcakes cool, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. This whipped cream topping is fresh, fluffy, and perfectly sweet—like the cloud that sits atop each cupcake.
Step 8: Assemble your strawberry shortcake cupcakes
Once cooled, pipe or spoon the whipped cream generously onto each cupcake and top with additional fresh strawberry slices for an irresistible finish that screams summer sweetness and delight.
How to Serve Strawberry Shortcake Cupcakes Recipe
Garnishes
The beauty of these cupcakes is in the simple garnishes that elevate them further—try fresh mint leaves for a burst of green color and aroma, a light dusting of powdered sugar, or even a drizzle of strawberry sauce for a touch of extra indulgence. These little accents make each cupcake stylish and add layers of complementary flavors.
Side Dishes
Pair these cupcakes with a light, fruity beverage like lemonade or a refreshing iced tea to balance the sweetness. Fresh fruit salads or a small bowl of mixed berries can enhance the strawberry theme and offer a natural textural contrast while keeping the experience bright and fresh.
Creative Ways to Present
Serve the cupcakes on a charming vintage cake stand or a rustic wooden board to add character and charm to your presentation. For parties, individually wrap them in clear cellophane with colorful ribbons or place them in decorative cupcake boxes for a homemade gift that dazzles.
Make Ahead and Storage
Storing Leftovers
Strawberry Shortcake Cupcakes are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the whipped cream topping separate if possible to maintain its softness and texture.
Freezing
To freeze, place un-iced cupcakes on a baking sheet, freeze until solid, then transfer to a freezer-safe container. Thaw overnight in the refrigerator and add fresh whipped cream and strawberries before serving for a near-fresh experience.
Reheating
Warm cupcakes gently at room temperature; avoid using the microwave with the whipped cream topping already applied. Instead, reheat plain cupcakes slightly if you like warm cake, then add fresh whipped topping just before eating.
FAQs
Can I use frozen strawberries in the Strawberry Shortcake Cupcakes Recipe?
Yes, but it’s best to thaw and drain frozen strawberries well before folding them into the batter to avoid excess moisture making the cupcakes soggy.
How long do these cupcakes stay fresh?
When properly stored in the refrigerator, they remain fresh for about 2 to 3 days. For best taste and texture, consume within this timeframe.
Can I make these cupcakes vegan or dairy-free?
You can substitute butter with plant-based margarine, use a flaxseed egg replacement, and opt for coconut cream whipped topping to create a vegan version, although the texture may vary slightly.
What’s the best way to get fluffy whipped cream?
Use cold heavy cream and a chilled bowl, whipping on medium-high speed until soft peaks form, then slowly add powdered sugar and vanilla to balance sweetness and maintain fluffiness.
Can this recipe be doubled?
Absolutely! Just make sure you have enough cupcake liners and space in your oven, and bake in batches if needed to avoid overcrowding.
Final Thoughts
This Strawberry Shortcake Cupcakes Recipe is a cherished treat that perfectly blends nostalgic flavors with easy, modern convenience. Sharing these cupcakes feels like passing along a warm hug, and I promise once you try them, they’ll become a staple in your baking repertoire. So preheat that oven, gather your ingredients, and treat yourself and your loved ones to these delightful bites of strawberry bliss!
Print
Strawberry Shortcake Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These delightful Strawberry Shortcake Cupcakes combine the classic flavors of strawberry shortcake in an easy-to-make cupcake form. Moist vanilla-based cupcakes are filled and topped with fresh strawberries and fluffy whipped cream for an irresistible dessert perfect for any occasion.
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Strawberry Filling
- 1 ½ cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar
Whipped Cream Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease the cups lightly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake Cupcakes: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Prepare Strawberry Filling: In a bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar. Toss gently and let sit for 10-15 minutes to macerate.
- Make Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract using a mixer until soft peaks form.
- Assemble Cupcakes: Once cooled, hollow out a small center in each cupcake and fill with the macerated strawberries. Top with a generous dollop of whipped cream and a strawberry slice for garnish if desired.
Notes
- For best results, use fresh, ripe strawberries to ensure sweetness and juiciness.
- You can substitute milk with buttermilk for a tangier flavor and more tender crumb.
- Whipped cream is best served fresh; for longer hold, stabilize with a small amount of cream cheese or commercial stabilizer.
- Store assembled cupcakes in the refrigerator and consume within 2 days for optimal freshness.
