If you have a sweet tooth and a soft spot for classic desserts, then this Strawberry Shortcake Cupcakes Recipe is exactly the treat you need to make your day brighter. Imagine the tender crumb of a cupcake bursting with juicy, fresh strawberries and topped with fluffy homemade whipped cream—it’s like all the charm of traditional strawberry shortcake wrapped up in a convenient, delightful little package. These cupcakes are wonderfully light, packed with flavor, and irresistibly fresh, making them perfect for any occasion, from casual get-togethers to special celebrations.
Ingredients You’ll Need
Bringing this delightful dessert to life is surprisingly simple thanks to a handful of carefully chosen ingredients. Each one plays a unique role: the flour and baking powder create that perfect fluffy texture, the butter and sugar add sweetness and richness, and the fresh strawberries bring that juicy burst of flavor and vibrant color that makes these cupcakes so special.
- 1 ½ cups all-purpose flour: Provides the soft, tender structure of the cupcakes without weighing them down.
- 1 ½ tsp baking powder: Adds just the right amount of lift for a light and airy cake.
- ¼ tsp salt: Enhances all the sweetness and balances the flavors.
- ½ cup unsalted butter, softened: Offers a rich, creamy texture and moist crumb.
- ¾ cup granulated sugar: Sweetens the cupcakes perfectly without overpowering.
- 2 large eggs: Bind everything together for a sturdy yet tender cupcake.
- 1 tsp vanilla extract: Infuses a delicate vanilla aroma that complements the strawberries.
- ½ cup milk: Keeps the batter smooth and moist for the perfect bake.
- 1 ½ cups fresh strawberries, hulled and sliced: The star ingredient that adds juicy bursts of natural sweetness throughout.
- 2 tbsp granulated sugar: Tossed with strawberries to macerate and intensify their flavor.
- 1 cup heavy cream: Whipped up for a luscious, airy topping.
- 2 tbsp powdered sugar: Sweetens the whipped cream just right.
- 1 tsp vanilla extract: Enhances the whipped cream with a smooth, fragrant note.
How to Make Strawberry Shortcake Cupcakes Recipe
Step 1: Prepare the Strawberries
Start by hulling and slicing your fresh strawberries, then sprinkle them with 2 tablespoons of granulated sugar. Let them sit for about 15 minutes to macerate. This not only sweetens the berries but also helps release their natural juices, making every bite juicy and flavorful.
Step 2: Make the Cupcake Batter
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate large bowl, cream the softened butter and ¾ cup sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Gradually add the dry ingredients alternated with the milk, mixing until just combined — overmixing could toughen the cupcakes, so be gentle here!
Step 3: Add the Strawberries to the Batter
Gently fold in the macerated strawberries and their juices into the cupcake batter. This little step ensures that juicy strawberry bits are evenly distributed, giving bursts of fruity sweetness inside every cupcake.
Step 4: Bake the Cupcakes
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Spoon the batter evenly into the cups, filling about two-thirds full to leave room for rising. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool completely before moving on to frosting.
Step 5: Whip the Cream
While the cupcakes cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. The result will be a fluffy, sweet topping that’s the perfect balance to the lightly sweet strawberry-infused cake.
Step 6: Assemble Your Strawberry Shortcake Cupcakes Recipe
Once cupcakes are fully cooled, generously pipe or spread the whipped cream over each one. You can add a few extra strawberry slices on top if you want to make things look as gorgeous as they taste. And voila—your delightful Strawberry Shortcake Cupcakes Recipe is ready to enjoy!
How to Serve Strawberry Shortcake Cupcakes Recipe
Garnishes
A sprinkle of fresh mint leaves or a dusting of powdered sugar can add an elegant touch to these cupcakes. If you want to amp up their strawberry appeal, try a drizzle of strawberry glaze or a few finely chopped nuts for a slight crunch that contrasts beautifully with the softness.
Side Dishes
These cupcakes shine on their own but pairing them with a light fruit salad or a scoop of vanilla bean ice cream makes for an irresistible dessert spread. A chilled glass of sparkling rosé or a fruity tea also complements the fresh flavors wonderfully.
Creative Ways to Present
Transform these cupcakes into mini parfaits by layering pieces of cupcake, whipped cream, and strawberry slices in clear glasses. Or arrange them on a colorful platter with matching strawberry jam or coulis for a stunning presentation that draws guests right in.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Strawberry Shortcake Cupcakes Recipe treats, store them in an airtight container in the refrigerator. This keeps the whipped cream fresh and the cupcakes moist for up to 2 days. Just be sure to bring them to room temperature before serving so the flavors can bloom again.
Freezing
You can freeze these cupcakes without the whipped cream. Wrap the cooled cupcakes tightly in plastic wrap and place them in a freezer bag or container for up to 3 months. When you’re ready to enjoy, thaw them overnight in the fridge and whip up fresh cream to add on top.
Reheating
To bring your cupcakes back to that freshly-baked softness, warm them gently in the microwave for 10-15 seconds. Avoid reheating the whipped cream; instead, prepare a fresh batch for the best flavor and texture.
FAQs
Can I use frozen strawberries for this Strawberry Shortcake Cupcakes Recipe?
While fresh strawberries provide the best texture and flavor, you can use frozen strawberries if fresh ones aren’t available. Just be sure to thaw and drain them well to avoid extra moisture in the batter.
Can I substitute the heavy cream in the whipped topping?
Heavy cream is really key to achieving that lovely, stable whipped texture. However, you can try coconut cream as a dairy-free alternative, but it will slightly change the flavor and consistency.
How long do these cupcakes stay fresh?
When stored properly in the fridge, these Strawberry Shortcake Cupcakes Recipe cupcakes are best enjoyed within 2 days to keep the whipped cream tasting fresh and the cake moist.
Is there a way to make these cupcakes vegan?
You can experiment with plant-based milk, vegan butter, and egg substitutes to make a version of this recipe suitable for a vegan diet. Just keep in mind that the texture might be a bit different from the original.
Can I double the recipe for a larger batch?
Absolutely! This Strawberry Shortcake Cupcakes Recipe is easy to double or even triple—just make sure you have enough muffin tins and adjust baking time slightly if needed.
Final Thoughts
This Strawberry Shortcake Cupcakes Recipe is a lovely way to bring joy with every bite. Whether you’re baking for friends, family, or just treating yourself, these cupcakes offer a beautiful combination of fresh fruit, light cake, and silky cream that’s hard to resist. Give them a try—once you do, these cupcakes are sure to become one of your go-to favorites for dessert.
Print
Strawberry Shortcake Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Shortcake Cupcakes are a delightful twist on the classic dessert, featuring tender, buttery cupcakes filled and topped with fresh strawberries and fluffy whipped cream. Perfect for spring and summer gatherings, each cupcake bursts with sweet, juicy strawberry flavor and a light vanilla cream topping.
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Strawberry Filling
- 1 ½ cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar
Whipped Cream Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Strawberries: In a medium bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar. Stir gently and set aside to macerate for at least 10 minutes, allowing the strawberries to release their juices and become sweetened.
- Preheat the Oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents and salt.
- Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter with ¾ cup granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Then mix in 1 teaspoon of vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture alternating with the milk, starting and ending with the flour. Mix until just combined—be careful not to overmix to keep the cupcakes tender.
- Fill Cupcake Liners: Spoon the batter evenly into the 12 cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool completely on a wire rack.
- Prepare Whipped Cream: In a chilled bowl, whip the heavy cream, powdered sugar, and 1 teaspoon of vanilla extract until soft peaks form.
- Assemble the Cupcakes: Once cool, use a small knife to cut a circle out of the top of each cupcake. Fill the cavity with the macerated strawberries. Pipe or spoon the whipped cream on top of each cupcake, then garnish with a strawberry slice if desired.
Notes
- Use fresh, ripe strawberries for the best flavor and sweetness.
- Macerating strawberries enhances their natural juices and sweetness.
- Do not overmix the batter to keep cupcakes light and fluffy.
- For a dairy-free version, substitute milk and heavy cream with appropriate non-dairy alternatives.
- Cupcakes are best served the same day for fresh whipped cream, but can be stored covered in the refrigerator for up to 2 days.
