A delightful twist on classic strawberry shortcake, these light and fluffy vanilla cupcakes are filled with juicy strawberries and topped with a swirl of fresh whipped cream. The perfect balance of sweet cake, tart berries, and creamy topping makes these cupcakes an irresistible treat for any occasion.
Why You’ll Love This Recipe
These Strawberry Shortcake Cupcakes capture all the flavors of the beloved classic dessert in a convenient, portable form. The soft vanilla cupcake provides the perfect “shortcake” base, while the fresh strawberry filling adds a burst of fruity flavor in every bite. Topped with pillowy homemade whipped cream, these cupcakes are not only delicious but also visually stunning. They’re ideal for spring and summer gatherings, birthday celebrations, or anytime you want to impress guests with a dessert that’s both elegant and nostalgic.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour forms the foundation of these cupcakes, providing structure while maintaining a tender crumb. For best results, measure your flour correctly by spooning it into measuring cups and leveling off with a knife to avoid dense cupcakes.
Baking powder and baking soda work together as leavening agents to give these cupcakes their perfect rise and light texture. The combination of both creates the ideal lift and tenderness.
Salt enhances all the flavors in the cupcakes and balances the sweetness. Even this small amount makes a significant difference in the final taste.
Unsalted butter adds richness and moisture to the cupcakes. Using melted butter instead of creamed butter gives these cupcakes a unique texture that’s somewhere between a traditional cupcake and a dense pound cake.
Granulated sugar sweetens the cupcake batter and also helps to tenderize the crumb. It’s also used to macerate the strawberries, drawing out their natural juices and creating a more flavorful filling.
Eggs provide structure, moisture, and richness to the cupcakes. They help bind all the ingredients together while contributing to the tender texture.
Sour cream adds moisture and tanginess that complements the sweet strawberries. It also helps to activate the baking soda for a better rise.
Whole milk contributes additional moisture and richness. The fat content in whole milk yields a more tender cupcake than lower-fat alternatives.
Vanilla extract enhances the flavor profile of both the cupcakes and the whipped cream topping. Its warm, sweet notes complement the strawberries beautifully.
Fresh strawberries are the star of this dessert, providing bright flavor and juicy texture. Choose ripe, fragrant berries for the best results.
Heavy whipping cream transforms into a fluffy, cloud-like topping that perfectly mimics traditional strawberry shortcake. It provides a rich but light contrast to the cake and fruit.
Confectioners’ sugar sweetens the whipped cream while also helping to stabilize it, ensuring your topping holds its shape longer.
Directions
- Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- In a large bowl, whisk the melted butter and sugar together until combined. Add the egg, sour cream, milk, and vanilla extract, whisking until smooth.
- Add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- In a small bowl, toss the diced strawberries with the sugar. Set aside.
- Once the cupcakes are cooled, use a small knife to cut a hole into the center of each cupcake and fill with a spoonful of the sugared strawberries.
- In a large bowl, beat the heavy cream, confectioners’ sugar, and vanilla extract together on high speed until stiff peaks form.
- Pipe or dollop the whipped cream onto the filled cupcakes and garnish with additional strawberries if desired.
Servings and Timing
This recipe yields 12 delicious strawberry shortcake cupcakes. They take approximately 25 minutes to prep and 20 minutes to bake, for a total time of about 45 minutes. Each cupcake contains approximately 280 calories, making them a reasonable indulgence for dessert or a special occasion treat.
Variations
Chocolate Strawberry Shortcake Cupcakes: Substitute 1/4 cup of the flour with cocoa powder for a chocolate version that pairs beautifully with the strawberries.
Berry Medley Cupcakes: Replace half of the strawberries with a mix of blueberries, raspberries, and blackberries for a colorful berry medley filling.
Lemon Strawberry Shortcake Cupcakes: Add 1 tablespoon of lemon zest to the batter and a squeeze of lemon juice to the strawberry filling for a bright citrus twist.
Strawberry Shortcake Mini Cupcakes: Make bite-sized versions using a mini muffin pan, reducing the baking time to about 10-12 minutes.
Strawberry Cream Cheese Frosting: Substitute the whipped cream with a cream cheese frosting for a more stable topping that can withstand warmer temperatures.
Gluten-Free Option: Use a one-to-one gluten-free flour blend in place of the all-purpose flour for a gluten-free version.
Storage/Reheating
These cupcakes are best enjoyed the day they are made, particularly because of the fresh whipped cream topping. However, you can store them in an airtight container in the refrigerator for up to 2 days.
For best results, you can prepare the components separately ahead of time:
- Bake the cupcakes and store at room temperature for up to 1 day.
- Prepare the strawberry filling and store in the refrigerator for up to 1 day.
- Whip the cream just before assembling and serving for the freshest presentation.
If you need to store assembled cupcakes, be aware that the whipped cream may lose some of its volume and the cupcakes will absorb moisture from the filling and become softer over time.
These cupcakes are not suitable for freezing once assembled, though you can freeze the unfilled cupcakes for up to 2 months. Thaw at room temperature before filling and frosting.
FAQs
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries for the filling. Thaw them completely and drain excess liquid before tossing with sugar. Keep in mind that frozen strawberries may release more liquid than fresh ones, so you might want to add a teaspoon of cornstarch to thicken the filling.
How do I keep my whipped cream from deflating?
For more stable whipped cream, make sure your heavy cream is very cold before whipping. Adding the confectioners’ sugar helps stabilize it, but for even more stability, you can add 1/2 teaspoon of unflavored gelatin that has been dissolved in 1 tablespoon of water and cooled slightly.
Can I make these cupcakes ahead of time for a party?
Yes, but for best results, prepare the components separately. Bake the cupcakes and prepare the strawberry filling a day ahead, store properly, and assemble with freshly whipped cream just before serving.
Why did my cupcakes sink in the middle?
Cupcakes typically sink when they’re underbaked or when the oven door is opened during baking, causing a temperature fluctuation. Make sure your oven is properly preheated and avoid opening the door until the cupcakes are nearly done.
Is it necessary to use whole milk in this recipe?
Whole milk provides the best texture due to its fat content, but you can substitute 2% milk if necessary. Using lower-fat milk may result in slightly less tender cupcakes.
Can I use a stand mixer instead of whisking by hand?
Absolutely! A stand mixer or hand mixer can be used for both the cupcake batter and the whipped cream. Just be careful not to overmix the batter, which can lead to tough cupcakes.
How do I know when the whipped cream has reached stiff peaks?
When you lift your beater or whisk, the cream should form a peak that stands straight up without falling over. If it starts to look grainy or curdled, you’ve gone too far and the cream is beginning to turn into butter.
Can I add food coloring to the whipped cream?
Yes, you can add a few drops of food coloring to the whipped cream for a festive touch. Add it at the beginning of the whipping process for even distribution.
What’s the best way to cut holes in the cupcakes for filling?
A small paring knife works well. You can also use an apple corer or a specialized cupcake corer. Cut a cylinder about 1 inch deep, being careful not to go all the way to the bottom of the cupcake.
Can I make a layer cake version of this recipe?
Yes! Double the recipe and bake in two 8-inch round cake pans for about 25-30 minutes. Once cooled, spread the strawberry filling between the layers and frost the outside with whipped cream for a beautiful strawberry shortcake layer cake.
Conclusion
These Strawberry Shortcake Cupcakes beautifully transform a classic dessert into an elegant hand-held treat. The combination of tender vanilla cupcakes, juicy strawberry filling, and cloud-like whipped cream creates a dessert that’s both nostalgic and sophisticated. Perfect for spring and summer gatherings, these cupcakes are sure to delight anyone who tries them. The individual portions make them ideal for serving at parties, and their impressive presentation belies how straightforward they are to make. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, these Strawberry Shortcake Cupcakes are a delicious way to showcase the timeless pairing of cake, berries, and cream.
Print
Strawberry Shortcake Cupcakes
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Light and fluffy vanilla cupcakes filled with juicy strawberries and topped with a swirl of fresh whipped cream — a delightful twist on classic strawberry shortcake!
Ingredients
- 1 and 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup sour cream
- 3/4 cup whole milk
- 2 teaspoons vanilla extract
- For the Filling:
- 1 and 1/2 cups diced fresh strawberries
- 1 tablespoon granulated sugar
- For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 3 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- In a large bowl, whisk the melted butter and sugar together until combined. Add the egg, sour cream, milk, and vanilla extract, whisking until smooth.
- Add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- In a small bowl, toss the diced strawberries with the sugar. Set aside.
- Once the cupcakes are cooled, use a small knife to cut a hole into the center of each cupcake and fill with a spoonful of the sugared strawberries.
- In a large bowl, beat the heavy cream, confectioners’ sugar, and vanilla extract together on high speed until stiff peaks form.
- Pipe or dollop the whipped cream onto the filled cupcakes and garnish with additional strawberries if desired.
Notes
- Ensure the cupcakes are thoroughly cooled before adding the filling and whipped cream to avoid melting.
- You can garnish with additional fresh strawberries for an elegant look.
- Store in the refrigerator if not serving immediately.
- Use full-fat heavy whipping cream for best results.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 115mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
