Strawberry Shortcake Cupcakes

Name: Strawberry Shortcake Cupcakes
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Cuisine: American
Ingredients: 1 and 1/2 Tablespoons (11g) cornstarch; 1 and 1/2 Tablespoons (23ml) warm water; 2 cups (about 300g) diced strawberries; 6 Tablespoons (75g) granulated sugar; 1 teaspoon lemon zest; 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled); 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (200g) granulated sugar; 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled; 2 egg whites; 1/4 cup (60g) sour cream or plain yogurt; 3/4 cup (180ml) whole milk; 2 teaspoons vanilla bean paste (or extract); 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream; 3 Tablespoons (38g) granulated sugar; 1 teaspoon vanilla bean paste (or extract); reserved 1/2 cup of strawberry filling; optional for garnish: strawberry slices and fresh mint

By:

Alejandro

Published:

September 19, 2025

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Strawberry Shortcake Cupcakes are a delightful treat that combines the sweetness of strawberries with fluffy cupcakes, making them perfect for any gathering. Imagine sinking your teeth into a soft cupcake filled with luscious strawberry filling and topped with fluffy whipped cream. It’s like enjoying classic strawberry shortcake in a fun-sized, portable dessert! Whether you’re celebrating a birthday, hosting a picnic, or just craving something sweet, these cupcakes are easy to make and even more enjoyable to eat. Let’s explore how to create these delicious bites together, sharing tips and tricks along the way. You’ll wow your friends and family, who might just ask for seconds (or thirds!). So, grab your apron and let’s get baking!

Why This Recipe Works

One reason this recipe shines is its simplicity. Strawberry Shortcake Cupcakes involve straightforward steps and common ingredients, making them accessible for cooks of all skill levels. The fresh strawberries work beautifully in both the filling and as a garnish, enhancing the overall flavor profile.

Also, the blend of moist cupcakes and creamy whipped topping provides the perfect balance of textures. With the right balance of sugar, lemon zest, and strawberry, every bite bursts with flavors of summer. This recipe guarantees a perfect cupcake every time, allowing you to enjoy stress-free baking while phasing in your creative touch.

Why You’ll Love This Strawberry Shortcake Cupcakes

These cupcakes are not only delicious but also versatile. You can make them for various occasions or simply bake them for yourself! This recipe allows for customization with other fruits, ensuring each cupcake can have a unique twist.

Moreover, the visual appeal is stunning! The vibrant strawberries on top create a charming display that’s bound to impress anyone. This beauty, combined with delightful flavors, makes Strawberry Shortcake Cupcakes an ideal dessert option. Plus, they evoke nostalgia, reminiscent of summer picnics and family gatherings, creating not just a treat, but also memories.

Ingredients

To create these scrumptious Strawberry Shortcake Cupcakes, gather the following ingredients:

For the Strawberry Filling

1 and 1/2 Tablespoons (11g) cornstarch
1 and 1/2 Tablespoons (23ml) warm water
2 cups (about 300g) diced strawberries
6 Tablespoons (75g) granulated sugar
1 teaspoon lemon zest

For the Cupcakes

1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (200g) granulated sugar
1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
2 egg whites
1/4 cup (60g) sour cream or plain yogurt
3/4 cup (180ml) whole milk
2 teaspoons vanilla bean paste (or extract)

For the Strawberry Whipped Cream

1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
3 Tablespoons (38g) granulated sugar
1 teaspoon vanilla bean paste (or extract)
reserved 1/2 cup of strawberry filling
optional for garnish: strawberry slices and fresh mint

Preparing the Strawberry Filling

Combine Cornstarch and Water

Start by mixing the cornstarch and warm water in a small bowl. Stir until it’s completely dissolved and thickened.

Cook the Strawberries

Next, place diced strawberries into a saucepan over medium heat. Add the sugar and stir, warming until it begins to simmer.

Thicken the Filling

Now, stir in the cornstarch mixture, continuing to simmer for about 5 minutes. Keep stirring as it thickens. Once done, remove the pan from heat, add the lemon zest, and allow the filling to cool completely.

Making the Cupcakes

Preheat the Oven

Before anything else, set your oven to 350°F (177°C). Line a muffin pan with cupcake liners to prepare for the batter.

Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Ensure everything is well combined.

Combine Wet Ingredients

In a separate medium bowl, combine melted butter and sugar. Whisk until it feels gritty, then add in egg whites, sour cream, milk, and vanilla. Blend until smooth.

Create the Batter

Pour the wet ingredients into the dry mixture. Gently stir until just combined, leaving some small lumps. This helps keep the cupcakes light and fluffy.

Fill with Batter

Spoon the batter into the cupcake liners, filling each about 2/3 full. This will allow space for the cupcakes to rise beautifully.

Bake the Cupcakes

Place the muffin pan in the oven and bake for 20-22 minutes. Check for doneness by inserting a toothpick; it should come out clean. Let them cool in the pan for 10 minutes before transferring them to a wire rack.

Filling the Cupcakes

Carve Out Cupcakes

Once the cupcakes are completely cool, it’s time to give them some character! Take a sharp knife and cut a circle into the center of each cupcake to create a pocket.

Add Strawberry Filling

Spoon the cooled filling into the cavity you just made. Press the top back in place gently to maintain the cupcake’s shape.

Making the Strawberry Whipped Cream

Whip the Cream

Using a mixer, whip the cold heavy cream, sugar, and vanilla on medium-high speed. Continue until medium peaks form, which typically takes around 3-5 minutes.

Fold in Strawberry Filling

Gently fold in the reserved strawberry filling into the whipped cream. Take your time to blend it well without deflating the whipped cream.

Frosting the Cupcakes

Top with Whipped Cream

Now, grab an icing spatula or knife and generously frost each cupcake with the strawberry whipped cream. For added flair, top them with fresh strawberries or a sprig of mint.

Serving Suggestions

To elevate your cupcake experience, consider pairing these tasty treats with a scoop of vanilla ice cream. You could also serve alongside fresh fruit for a delightful dessert spread that guests will adore.

Tips for Success

Make sure the strawberry filling is completely cooled before using it to avoid melting the whipped cream.
Be cautious not to over-whip the cream; aim for medium peaks for the best stability.
If you’re transporting or storing these decorated cupcakes, use a cupcake carrier for safe and easy transport.

Variations

Feel free to experiment with different fruits! Blueberries or raspberries mixed into the cake batter or as filling can add a unique twist to the classic cupcake, giving you flexibility to create new flavors.

FAQs

Can I use frozen strawberries for the filling?
Yes, but make sure to thaw them first and drain any excess moisture for the best results.

How long do these cupcakes last?
They can be stored in the refrigerator for up to 5 days, but they’re best enjoyed fresh!

Can I make the cupcakes ahead of time?
Absolutely! You can bake and cool them up to a day in advance—just add the filling and whipped cream before serving.

What if I don’t have vanilla bean paste?
No worries! Simply substitute it with vanilla extract. About 1 teaspoon will work nicely.

Can I use whipped topping instead of homemade whipped cream?
While you can, homemade whipped cream will give you a superior taste and texture that truly enhances these cupcakes.

Strawberry Shortcake Cupcakes are a treat that brings people together, a delicious bite that embodies joy and celebration. So, whether you’re baking for a gathering or simply indulging yourself, these cupcakes are sure to satisfy your sweet tooth and warm your heart. Enjoy the flavors of summer year-round!