Strawberry Shortcake Cupcakes

These Strawberry Shortcake Cupcakes bring together everything you love about classic strawberry shortcake in a beautiful handheld dessert. Soft vanilla cupcakes are filled with a sweet homemade strawberry filling and topped with fluffy strawberry whipped cream, creating a bakery-style treat that’s perfect for spring, summer, birthdays, and special occasions.

Why You’ll Love This Recipe

• Filled with fresh homemade strawberry filling
• Light, fluffy, and moist vanilla cupcakes
• Creamy strawberry whipped cream frosting
• Perfect for parties, picnics, and celebrations
• Made with real strawberries for authentic flavor
• Beautiful presentation with simple ingredients
• A fun twist on traditional strawberry shortcake

Ingredients

Strawberry Filling

• 1½ tablespoons cornstarch
• 1½ tablespoons warm water
• 2 cups diced strawberries
• 6 tablespoons granulated sugar
• 1 teaspoon lemon zest

Cupcakes

• 1⅔ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter, melted and cooled
• 2 egg whites
• ¼ cup sour cream or plain yogurt
• ¾ cup whole milk
• 2 teaspoons vanilla bean paste or vanilla extract

Strawberry Whipped Cream

• 1½ cups cold heavy whipping cream
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla bean paste or extract
• ½ cup reserved strawberry filling

Optional Garnish

• Fresh strawberry slices
• Fresh mint leaves

Instructions

Make the Strawberry Filling

1. In a small bowl, mix cornstarch and warm water until smooth.
2. Add strawberries and sugar to a saucepan over medium heat.
3. Cook while stirring and gently crushing some strawberries.
4. Bring to a simmer.
5. Stir in the cornstarch mixture.
6. Continue simmering for 5 minutes, stirring constantly.
7. Remove from heat and stir in lemon zest.
8. Transfer to a bowl and cool completely.

Make the Cupcakes

1. Preheat oven to 350°F (177°C).
2. Line a 12-cup muffin pan plus 3 additional liners.
3. In a large bowl, whisk flour, baking powder, baking soda, and salt.
4. In another bowl, whisk melted butter and sugar together.
5. Add egg whites, sour cream, milk, and vanilla.
6. Mix until fully combined.
7. Pour wet ingredients into dry ingredients.
8. Whisk until smooth and creamy.
9. Fill cupcake liners about two-thirds full.
10. Bake for 20–22 minutes or until a toothpick comes out clean.
11. Cool in the pan for 10 minutes.
12. Transfer to a wire rack and cool completely.

Fill the Cupcakes

1. Reserve ½ cup of strawberry filling for the whipped cream.
2. Cut a small circle in the center of each cooled cupcake.
3. Remove the center piece carefully.
4. Spoon 1–2 teaspoons of strawberry filling into each cupcake.
5. Trim the pointed end from the removed cupcake piece.
6. Place the top piece back over the filling.

Make the Strawberry Whipped Cream

1. Using a mixer, whip heavy cream, sugar, and vanilla until medium peaks form.
2. Gently fold in the reserved strawberry filling.
3. Use immediately or refrigerate for up to 24 hours.

Decorate

1. Frost each cupcake generously with strawberry whipped cream.
2. Garnish with fresh strawberry slices and mint leaves.
3. Serve immediately or refrigerate until ready to serve.

Tips & Tricks

• Fresh strawberries provide the best flavor and texture.
• Chill the mixing bowl before whipping cream for better results.
• Don’t overfill the cupcake centers to avoid leaks.
• Allow cupcakes to cool completely before filling and frosting.
• For extra strawberry flavor, add finely diced fresh strawberries on top.
• Use a piping bag for a bakery-style presentation.

Details

• Prep Time: 35 minutes
• Cook Time: 22 minutes
• Cooling Time: 1 hour
• Total Time: 1 hour 57 minutes
• Yield: 15 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Difficulty: Intermediate

Notes

• Vanilla bean paste creates a richer flavor and beautiful specks throughout the cupcakes.
• Strawberry filling can be prepared a day ahead.
• These cupcakes are best enjoyed chilled.
• Fresh mint adds a beautiful finishing touch for serving.

Nutrition (Approximate Per Cupcake)

• Calories: 290
• Protein: 3g
• Carbohydrates: 32g
• Fat: 17g
• Saturated Fat: 10g
• Sugar: 22g

FAQ

Can I make Strawberry Shortcake Cupcakes ahead of time?
Yes. Bake the cupcakes a day ahead and frost them before serving.

Can I use frozen strawberries?
Yes. Thaw and drain them before making the filling.

How do I prevent whipped cream from deflating?
Use cold cream and avoid overmixing after adding the strawberry filling.

Can these cupcakes be frozen?
The unfrosted cupcakes freeze well for up to 3 months.

Can I use store-bought strawberry jam instead?
Yes, but homemade filling offers a fresher flavor and better texture.

Why are my cupcakes dense?
Overmixing the batter can create dense cupcakes. Mix only until combined.

Storage

Refrigerator:
Store frosted cupcakes in an airtight container for up to 5 days.

Freezer:
Freeze unfrosted cupcakes for up to 3 months.

Serving:
For the best texture and flavor, serve slightly chilled.

Similar Recipes

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• Fruit Salsa with Cinnamon Chips

Conclusion

These Strawberry Shortcake Cupcakes combine tender vanilla cupcakes, juicy strawberry filling, and fluffy strawberry whipped cream into one irresistible dessert. Perfect for celebrations, summer gatherings, or whenever you’re craving a fresh strawberry treat, these cupcakes deliver the nostalgic flavor of strawberry shortcake in every bite.