Indulge in the delightful fusion of classic strawberry shortcake and cupcakes with this irresistible recipe. Perfect for any occasion, these cupcakes capture the essence of summer with their light, fluffy texture and sweet, juicy strawberries. Topped with a luscious whipped cream frosting, each bite offers a burst of freshness and creaminess that is sure to satisfy your sweet tooth. Whether you're hosting a party or simply treating yourself, these strawberry shortcake cupcakes are a must-try.
While most of the ingredients in this recipe are common pantry staples, you might need to make a special trip to the store for fresh strawberries and heavy whipping cream. Ensure the strawberries are ripe and juicy for the best flavor. The heavy whipping cream is essential for creating the perfect whipped cream topping, so be sure not to substitute it with lighter creams or milk.

Strawberry Shortcake Cupcake Ingredients
All-purpose flour: A versatile flour that forms the base of the cupcake batter.
Baking powder: A leavening agent that helps the cupcakes rise and become fluffy.
Salt: Enhances the flavors in the cupcake batter.
Unsalted butter: Adds richness and moisture to the cupcakes.
Granulated sugar: Sweetens the cupcakes and helps create a tender crumb.
Eggs: Provide structure and stability to the cupcake batter.
Vanilla extract: Adds a warm, sweet aroma and flavor to the cupcakes and whipped cream.
Whole milk: Adds moisture and richness to the cupcake batter.
Fresh strawberries: Provide a juicy, sweet filling for the cupcakes.
Powdered sugar: Sweetens the whipped cream topping.
Heavy whipping cream: Whips into a light, fluffy topping for the cupcakes.
Technique Tip for This Recipe
When preparing the whipped cream topping, ensure that your heavy whipping cream is very cold. This helps in achieving those perfect stiff peaks. You can even chill your mixing bowl and beaters in the freezer for about 10 minutes before whipping. This little trick can make a big difference in the texture and stability of your whipped cream.
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Alternative Ingredients
all-purpose flour - Substitute with cake flour: Cake flour will give the cupcakes a lighter, more tender crumb, which is ideal for strawberry shortcake.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar to mimic the leavening effect of baking powder.
salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile but will still enhance the sweetness of the cupcakes.
unsalted butter - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is a good dairy-free alternative.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.
eggs - Substitute with flax eggs: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg. This is a suitable vegan alternative.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the strawberries.
whole milk - Substitute with almond milk: Almond milk is a good non-dairy alternative that will still provide moisture to the cupcakes.
fresh strawberries - Substitute with frozen strawberries: Thaw and drain them well to avoid excess moisture in the batter.
granulated sugar (for strawberries) - Substitute with honey: Honey can add a natural sweetness and pairs well with strawberries.
heavy whipping cream - Substitute with coconut cream: Chill a can of coconut milk and use the thickened cream on top for a dairy-free whipped topping.
powdered sugar - Substitute with maple syrup: Use a small amount to sweeten the coconut cream for a natural sweetener option.
vanilla extract (for whipped cream) - Substitute with vanilla bean paste: This will add a more intense vanilla flavor and visual appeal with vanilla specks.
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How to Store or Freeze These Cupcakes
To keep your strawberry shortcake cupcakes fresh and delightful, store them in an airtight container at room temperature for up to two days. This will ensure that the cupcakes remain moist and the whipped cream topping stays luscious.
If you need to store them for a longer period, place the cupcakes in the refrigerator. This will extend their freshness for up to four days. However, remember that refrigeration might slightly alter the texture of the cake.
For those who wish to savor these cupcakes at a later date, freezing is an excellent option. First, freeze the cupcakes without the whipped cream topping. Wrap each cupcake individually in plastic wrap to protect them from freezer burn.
Once wrapped, place the cupcakes in a freezer-safe bag or container. They can be frozen for up to three months. When you're ready to enjoy them, thaw the cupcakes at room temperature for a couple of hours.
For the whipped cream topping, it's best to prepare it fresh when you're ready to serve. If you must freeze it, whip the cream and pipe it onto a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe container.
To assemble after freezing, simply top the thawed cupcakes with the frozen whipped cream dollops. Allow them to sit at room temperature for a few minutes to soften before serving.
Always remember, the strawberry mixture is best prepared fresh. If you have leftover strawberries, store them separately in the refrigerator and use them within a day or two for the best flavor and texture.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the strawberry shortcake cupcakes on a baking sheet and cover them loosely with aluminum foil to prevent the whipped cream from melting too quickly. Heat for about 10 minutes or until the cupcakes are warmed through. This method helps maintain the cupcake's moist texture without drying it out.
If you're in a hurry, use a microwave. Place a cupcake on a microwave-safe plate and cover it with a damp paper towel to keep it from drying out. Heat on medium power for 15-20 seconds. Be cautious, as the whipped cream may melt slightly, but the strawberry filling will be deliciously warm.
For a slightly crisp exterior, use a toaster oven. Set it to a low temperature, around 275°F (135°C), and place the cupcakes inside for about 5-7 minutes. Keep an eye on them to ensure the whipped cream doesn't melt too much.
If you have a steam oven, it's a fantastic option to keep the cupcakes moist. Set the steam oven to a low setting and heat the cupcakes for about 5 minutes. The steam will help preserve the strawberry filling's freshness and the cupcake's soft texture.
For a creative twist, consider deconstructing the cupcake. Remove the whipped cream and strawberry filling, then heat the cake portion in the oven or microwave. Once warmed, reassemble with fresh whipped cream and strawberries for a freshly made feel.
Essential Tools for This Recipe
Oven: Used to bake the cupcakes at a consistent temperature of 350°F (175°C).
Muffin tin: Holds the cupcake liners and batter while baking to give the cupcakes their shape.
Cupcake liners: Placed in the muffin tin to prevent the cupcakes from sticking and to make them easy to remove.
Mixing bowl: Used to combine ingredients, both dry and wet, separately before mixing them together.
Whisk: Helps to evenly mix the dry ingredients like flour, baking powder, and salt.
Electric mixer: Used to beat the butter and sugar until light and fluffy, and to mix in the eggs and vanilla extract.
Spatula: Useful for folding in ingredients and scraping down the sides of the mixing bowl.
Measuring cups: Ensures accurate measurement of dry and liquid ingredients like flour, sugar, and milk.
Measuring spoons: Used for precise measurement of smaller quantities like baking powder, salt, and vanilla extract.
Knife: Used to dice the fresh strawberries for the filling.
Small bowl: Holds the diced strawberries and sugar for the filling.
Spoon: Used to mix the strawberries and sugar, and to fill the cupcakes with the strawberry mixture.
Hand mixer: Used to whip the cream, powdered sugar, and vanilla extract to stiff peaks for the topping.
Piping bag: Helps to neatly apply the whipped cream topping onto the cupcakes.
Cooling rack: Allows the cupcakes to cool completely after baking, ensuring they are ready for filling and topping.
How to Save Time on Making This Recipe
Prepare ingredients in advance: Dice the strawberries and measure out the flour, sugar, and butter the night before to streamline the process.
Use a stand mixer: Save time by using a stand mixer to quickly beat the butter and sugar until fluffy, and to whip the cream to stiff peaks.
Batch baking: Double the cupcake recipe and freeze half for future use, cutting down on prep time for your next batch.
Pre-chill utensils: Chill your mixing bowl and beaters before whipping the cream to speed up the process.
Strawberry Shortcake Cupcake Recipe
Ingredients
Cupcake Batter
- 1.5 cups all-purpose flour
- 1.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 0.5 cup whole milk room temperature
Strawberry Filling
- 1 cup fresh strawberries, diced
- 2 tablespoon granulated sugar
Whipped Cream Topping
- 1 cup heavy whipping cream cold
- 2 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- Fill cupcake liners ⅔ full and bake for 18-20 minutes. Let cool completely.
- For the filling, mix strawberries and sugar. Let sit for 10 minutes.
- For the topping, whip the cream, powdered sugar, and vanilla until stiff peaks form.
- Cut a small hole in the center of each cupcake and fill with strawberry mixture. Top with whipped cream.
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