Strawberry Shortcake Cupcakes: A Fresh Twist on a Classic Dessert
Sweet springtime flavors meet easy assembly for a dessert everyone can enjoy.
Strawberry Shortcake Cupcakes: A Modern Classic
Strawberry shortcake has long been a beloved dessert, signifying the arrival of spring and early summer. This recipe transforms the classic dessert into a delightful cupcake form, delivering all the nostalgic flavors you love — soft vanilla cake, juicy strawberry filling, and lightly sweetened whipped cream — conveniently nestled in a cupcake liner. Whether you’re hosting a picnic or craving an elegant treat, these strawberry shortcake cupcakes are sure to please any crowd.
Why Strawberry Shortcake Cupcakes Stand Out
- Portable and Shareable: Everything you love about strawberry shortcake, in an easy-to-serve cupcake.
- Fresh Strawberry Flavor: Homemade strawberry filling intensifies the fruit’s natural sweetness.
- Light Yet Decadent: Tender vanilla cupcakes and airy, berry-laced whipped cream.
- Perfect for Celebrations: Brilliant for birthdays, tea parties, and summer gatherings.
Recipe Overview: Building Blocks of a Great Strawberry Shortcake Cupcake
This dessert comes together in three essential parts:
- Vanilla Cupcakes: Fluffy, moist, and scented with pure vanilla bean.
- Homemade Strawberry Filling: A quick, jammy filling that infuses each bite with fresh flavor.
- Strawberry Whipped Cream: Light whipped cream, gently tinted and flavored with real strawberry purée.
Ingredients You’ll Need
| Component | Key Ingredients |
|---|---|
| Vanilla Cupcakes | All-purpose flour, baking powder, baking soda, salt, unsalted butter (melted), granulated sugar, egg whites, sour cream, whole milk, vanilla bean paste or extract |
| Strawberry Filling | Fresh strawberries, granulated sugar, cornstarch, water, lemon zest |
| Strawberry Whipped Cream | Heavy cream, confectioners’ sugar, reserved strawberry filling |
Step 1: Make the Strawberry Filling
Start by preparing the strawberry filling, as it must cool completely before using.
- In a bowl, dissolve cornstarch in a small amount of water until smooth and thick.
- Combine sliced fresh strawberries and sugar in a saucepan over medium heat.
- Stir frequently, gently mashing the fruit to release juices and soften the berries.
- When the mixture reaches a simmer, add the cornstarch slurry and continue stirring.
- Let it simmer for another 5 minutes, stirring constantly.
- Remove from heat, stir in lemon zest, and transfer to a bowl to cool completely. Refrigerate to speed up cooling if desired.
The filling thickens as it cools and yields about 1 1/4 cups, plenty for filling cupcakes with extra for the whipped topping.
Step 2: Bake the Vanilla Bean Cupcakes
- Preheat your oven to 350°F (177°C). Line a muffin tin with 15 cupcake liners.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, whisk the melted butter with sugar until gritty.
- Whisk in egg whites, sour cream, milk, and vanilla bean paste (or extract) until well combined.
- Pour the wet mixture into the dry, then whisk until the batter is creamy with a few small lumps.
- Spoon the batter into liners, filling each 2/3 full.
- Bake for 20–22 minutes, until a toothpick comes out clean.
- Cool cupcakes in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 3: Assemble the Strawberry Shortcake Cupcakes
- Once cupcakes are completely cooled, use a piping tip, apple corer, or small spoon to scoop out a small center from each cupcake.
- Spoon a generous teaspoon of cooled strawberry filling into the cavity of each cupcake.
- Set aside any remaining filling for making the whipped cream and for optional garnish.
Step 4: Make the Strawberry Whipped Cream
- In a chilled mixing bowl, whip cold heavy cream and confectioners’ sugar until soft peaks form.
- Gently fold in a portion of the reserved strawberry filling until the whipped cream is light pink, speckled with bits of berry, and softly holds peaks.
- Top each filled cupcake with a generous spoonful of strawberry whipped cream. No piping bag needed — rustic swirls fit the style of shortcake.
What others are reading
Finishing Touches and Serving Suggestions
- Optionally, spoon a bit more of the strawberry filling on top or garnish with slices of fresh strawberry for a vibrant finish.
- Serve cupcakes immediately for the freshest flavor and texture.
- If made ahead, store un-topped cupcakes and fillings separately, and whip the cream before serving to maintain the best texture.
Tips for Success
- Use Room Temperature Ingredients: Helps the batter mix evenly for tender, moist cupcakes.
- Don’t Overfill Cupcake Liners: Filling beyond 2/3 full may cause overflow.
- Cool Cupcakes Completely: Warm cupcakes will melt the whipped cream and filling, leading to a messy result.
- Handle Whipped Cream Gently: Over-whipping will make it grainy and hard to spread. Soft, pillowy peaks are best.
- Refrigerate if Needed: Completed cupcakes with whipped cream topping should be chilled if not eaten within 1-2 hours.
Variations and Substitutions
- Gluten-Free: Swap in a 1:1 gluten-free baking flour for the regular flour.
- Dairy-Free: Use full-fat coconut milk in place of milk and coconut-based whipped topping as a substitute for cream.
- Other Berries: Substitute raspberries or blueberries for strawberries in both the filling and topping for a twist.
- Extra Richness: Swirl a little mascarpone cheese into the cream for tangy richness.
How to Store Strawberry Shortcake Cupcakes
- Refrigeration: Whipped cream and fruit filling both require refrigeration; assembled cupcakes keep up to 2 days, but are best the day they’re made.
- Make-Ahead: Bake cupcakes and prep filling a day in advance, assemble with whipped cream just before serving.
- Freezing: Unfilled, unfrosted cupcakes freeze well in an airtight container for up to 2 months.
Recommended Equipment
- 12- or 24-cup muffin tin
- Cupcake liners
- Mixing bowls (including one chilled for whipping cream)
- Electric mixer or whisk
- Small saucepan
- Piping tip, apple corer, or small spoon (for filling cupcakes)
Nutritional Information (Approximate, per cupcake)
| Calories | Fat | Carbohydrates | Protein | Sugar |
|---|---|---|---|---|
| 210 | 10g | 29g | 3g | 19g |
(*Exact values may vary depending on specific ingredients and portions.)
Why This Recipe Works
- Layered Flavors: The technique of filling the cupcakes ensures each bite is both moist and vibrant with strawberry.
- Balanced Sweetness: The combination of a light cupcake and naturally tangy berry filling keeps the dessert from being overly rich.
- Fresh Ingredients: Real strawberries in both the filling and topping yield the best flavor and texture.
- Simple Assembly: Minimal equipment and approachable techniques make this great for novice bakers, while flavor delivers for baking pros.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work well for the filling. Thaw them first and drain excess liquid to avoid a watery filling.
Can I prepare these cupcakes in advance for a party?
Absolutely. Cupcakes and filling may be made one day ahead. Assemble with the fresh whipped cream just before serving for optimal texture and appearance.
Is it possible to use store-bought strawberry jam instead of the homemade filling?
Store-bought jam can be substituted for convenience, but homemade filling delivers the freshest, brightest flavor.
Can I double the recipe?
Yes, simply double all ingredients and bake in batches. There is enough whipped cream and filling as long as you scale up accordingly.
My whipped cream is runny. What went wrong?
Ensure that the cream and bowl are thoroughly chilled before whipping. If runny, whip a bit longer until soft peaks form. Avoid over-beating, which can cause graininess.
Expert Tips for Making Perfect Strawberry Shortcake Cupcakes
- Let the strawberry filling cool completely before using, or it may melt the whipped cream and sink into cupcakes.
- Vanilla bean paste provides flecks and deeper flavor, but pure vanilla extract works effectively too.
- If piping in the filling, a medium round piping tip makes neat work.
Serving Ideas & Pairings
- Serve cupcakes with fresh mint sprigs for a burst of green and aroma.
- Accompany with iced tea or sparkling wine for a summer celebration.
- Add a few blueberries for a beautiful red-white-and-blue dessert at picnics.
More Strawberry Desserts to Try
- Classic Strawberry Shortcakes with Buttermilk Biscuits
- Strawberry Icebox Cake
- Chocolate-Covered Strawberry Cupcakes
- Strawberry Vanilla Crisp
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Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.
Read full bio of Sneha Tete
Read full bio of Sneha Tete
