Strawberry Shortcake Cupcakes – Light, Fruity, and Perfectly Sweet

Strawberry Shortcake Cupcakes are light, fluffy, and bursting with fresh strawberry flavor. Each cupcake features a tender vanilla cake base, sweetened strawberry filling, and a swirl of whipped cream or buttercream frosting. These cupcakes are perfect for birthdays, brunches, or any festive occasion.

Why You’ll Love This Recipe

• Light, airy cupcakes with fresh strawberry flavor
• Easy to make and perfect for parties or gatherings
• Sweet and tender with a moist vanilla cake base
• Layered with strawberry filling and whipped cream topping
• Make-ahead friendly and stores well

Ingredients

Cupcakes

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup buttermilk
• ½ cup milk

Strawberry Filling

• 1 cup fresh strawberries, chopped
• 2 tablespoons granulated sugar

Frosting

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Optional: whole strawberries for garnish

Step-by-Step Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
5. Alternately add flour mixture and buttermilk/milk mixture, beginning and ending with flour. Mix until smooth.
6. Divide batter evenly among cupcake liners, filling each about ⅔ full.
7. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool completely on a wire rack.
8. While cupcakes cool, combine chopped strawberries with sugar in a small bowl; let macerate for 10–15 minutes.
9. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
10. Cut a small hole or slice in the center of each cupcake and fill with macerated strawberries.
11. Top cupcakes with whipped cream and garnish with strawberry slices if desired.

Tips & Variations

• Use ripe strawberries for maximum sweetness
• Chill whipped cream before whipping for better peaks
• Substitute buttercream frosting for a richer option
• Add a teaspoon of lemon zest to strawberries for extra brightness
• Freeze unfrosted cupcakes for later use

Storage & Freezer Instructions

• Store cupcakes in an airtight container in the refrigerator for up to 3 days
• Assemble strawberries and whipped cream just before serving to maintain freshness
• Freeze unfrosted cupcakes for up to 2 months; thaw at room temperature before frosting
• Avoid storing frosted cupcakes at room temperature to preserve whipped cream texture

Serving & Pairing Ideas

• Serve with a glass of milk, iced tea, or lemonade
• Pair with fresh berries or a fruit salad for added freshness
• Garnish with mint leaves for an elegant touch
• Serve chilled for a refreshing dessert
• Perfect for brunch or afternoon tea

Frequently Asked Questions

Can I use frozen strawberries?

Yes, thaw them first and drain excess juice before adding to cupcakes.

Can I make cupcakes ahead of time?

Yes, bake and store unfrosted cupcakes in an airtight container for up to 2 days. Add strawberry filling and whipped cream just before serving.

Can I use store-bought whipped cream?

Yes, store-bought whipped cream works in a pinch, though freshly whipped cream has better texture and flavor.

Can I substitute buttercream frosting?

Absolutely! Buttercream adds richness and holds up longer than whipped cream.

Ready to Make It?

Strawberry Shortcake Cupcakes bring the classic dessert into a fun, handheld treat. Light, fruity, and topped with fluffy whipped cream, these cupcakes are perfect for parties or family gatherings. Save this recipe now for a sweet, easy-to-make crowd-pleaser!

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