Classic Strawberry Shortcake Cupcakes

Name: Classic Strawberry Shortcake Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 2 teaspoons baking powder; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 2 cups fresh strawberries, hulled and sliced; 2 tablespoons granulated sugar; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Artisan Bakes

I absolutely love making Classic Strawberry Shortcake Cupcakes! These delightful treats combine the lightness of a cupcake with the freshness of strawberries, creating a perfect dessert for any occasion. The fluffy vanilla cupcakes serve as a canvas for juicy strawberries and whipped cream, making them a hit at gatherings. What I enjoy most is how simple yet impressive they are to prepare, and how they capture the essence of summer in every bite. Believe me, your friends and family will be asking for seconds!

Created by

Lucy Price

Last updated on 2026-02-24T05:32:50.897Z

In my kitchen, the journey to creating these cupcakes starts with sourcing the freshest strawberries I can find. There's something magical about biting into a ripe strawberry that shines with sweetness! During testing, I learned that macerating the strawberries with a bit of sugar enhances their flavor while keeping the texture intact. Another important tip: using room temperature ingredients for the batter makes a noticeable difference in fluffiness.

When assembling these cupcakes, I enjoy piping the whipped cream generously on top to create a beautiful presentation. I found that a simple star tip gives the icing a lovely finish that elevates the overall look. These cupcakes never fail to impress and are perfect for birthdays or casual summer parties!

Why You Will Love This Recipe
Light and fluffy cupcakes that melt in your mouth
Juicy strawberries bursting with flavor
Perfect balance of sweetness and creaminess

Choosing the Right Strawberries

Selecting ripe strawberries is crucial for the success of these cupcakes. Look for berries that are bright red with a natural sheen, avoiding those with green or yellow spots. Fresh strawberries should feel firm yet yield slightly to pressure. If you can't find fresh strawberries, consider using frozen ones. However, be sure to thaw and drain them thoroughly to prevent excess moisture that could make your cupcakes soggy.

Once you have your strawberries, hulled and sliced pieces are key to even distribution within the cupcake. Cutting them into uniform slices allows for balanced sweetness in each bite. Additionally, if you'd like an enhanced strawberry flavor, consider adding a splash of lemon juice or a teaspoon of balsamic vinegar to the maceration process; this will deepen the overall taste and create a lovely contrast with the sweetness.

Perfecting the Cupcake Texture

The texture of the cupcakes depends significantly on the creaming of the butter and sugar. Aim to cream them together until the mixture is pale and fluffy, which usually takes about 3-5 minutes at medium speed. This step incorporates air, leading to a lighter cupcake. Over-mixing the batter once you add the dry ingredients can cause dense cupcakes; mix just until combined to preserve that airy quality.

When filling your cupcake liners, be cautious not to overfill. Filling them about two-thirds full allows room for the batter to rise without overflowing. To check doneness, look for a golden color around the edges and gently press the tops for a springy feel. If they sink after baking, they may have been underbaked or the oven temperature was too low, so keep an eye on them as they bake.

Ingredients

For the Cupcakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt

For the Strawberries

2 cups fresh strawberries, hulled and sliced
2 tablespoons granulated sugar

For the Whipped Cream

1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Enjoy your delicious cupcakes!

Instructions

Directions

Prepare the Strawberries

In a medium bowl, combine the sliced strawberries with 2 tablespoons of sugar. Let them sit for about 15 minutes to macerate.

Make the Cupcake Batter

Preheat the oven to 350°F (175°C) and line a cupcake tray with liners. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Bake the Cupcakes

Spoon the batter into the prepared cupcake liners, filling them about 2/3 full. Bake in the preheated oven for 15 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool completely.

Prepare the Whipped Cream

In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Cupcakes

Once the cupcakes have cooled, cut a small circle out of the top of each cupcake. Fill the hole with macerated strawberries, top with whipped cream, and add more strawberries if desired.

Indulge and Share!

Pro Tips

For added flavor, consider adding a splash of lemon juice to the strawberries while they macerate. This enhances the freshness and adds a zesty kick that complements the sweetness beautifully.

Make-Ahead Tips

These strawberry shortcake cupcakes can be prepared in advance, making them ideal for entertaining. Bake the cupcakes a day ahead and store them in an airtight container at room temperature. To keep them fresh, you can also refrigerate them if you're not planning to serve them immediately, but be sure to bring them to room temperature before serving for best flavor and texture.

You can prep the macerated strawberries a few hours ahead of time as well. After 15 minutes of resting to allow the juices to form, store them in a sealed container in the refrigerator. Just remember to give them a gentle stir before using to redistribute the juices that collect at the bottom.

Serving Suggestions

For an elegant presentation, serve these cupcakes on a tiered cake stand, and garnish each with a whole strawberry on top. You can also drizzle a bit of chocolate syrup over the whipped cream for a richer flavor profile. Pairing these cupcakes with a scoop of vanilla ice cream or a dollop of additional whipped cream can elevate the experience further, especially in warm weather when a refreshing dessert hits the spot.

If you're feeling adventurous, try adding different flavorings to the whipped cream. A tablespoon of citrus zest or a dash of almond extract can create a delightful twist. Additionally, consider using other berries like raspberries or blueberries if strawberries are out of season; these variations will keep the recipe exciting and allow for seasonal adaptability.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries. Thaw them and ensure to drain excess liquid before using.

→ How do I store leftover cupcakes?

Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.

→ Can I make the cupcakes ahead of time?

Absolutely! You can make the cupcakes a day in advance and assemble them just before serving.

→ What can I substitute for heavy cream?

You can substitute heavy cream with coconut cream or a non-dairy whipping cream alternative.