Strawberry Shortcake Cupcakes

There’s something magical about the combination of soft, fluffy cake, whipped cream, and juicy strawberries—just pure comfort and joy in every bite! Strawberry Shortcake Cupcakes bring that classic dessert into an easy, handheld treat. Picture this: light vanilla cupcakes topped with sweetened strawberries, and crowned with a dollop of whipped cream. Trust me, these little cupcakes are perfect for spring, summer, or whenever you need a little sunshine on your plate. They’re sweet, fresh, and oh-so-delicious—ready to make your day a little bit sweeter!

Why You’ll Love Strawberry Shortcake Cupcakes

Simple Yet Elegant

These cupcakes are as beautiful as they are delicious. The sweet, plump strawberries paired with the fluffy whipped cream make them look like they came straight from a bakery. And yet, they’re simple enough to make at home with just a few basic ingredients.

Fluffy & Moist

The cupcakes themselves are light, moist, and tender. They have just the right texture to soak up the juices from the strawberries without getting soggy. It’s the perfect base for the fresh fruit and cream!

A Refreshing Twist on the Classic

Love traditional strawberry shortcake but want something more portable? These cupcakes give you all the flavors you adore, but in a cute, individual serving. No forks required!

Versatile

Serve these cupcakes at a summer BBQ, a birthday party, or even just as a sweet afternoon snack. They’re a crowd-pleaser no matter the occasion. And if you happen to have leftover strawberries? Just use them up in more cupcakes!

Ingredients

Cupcake Ingredients

Flour
The base for the cupcakes, providing structure and a light crumb.

Baking Powder
Helps the cupcakes rise and gives them that light, airy texture.

Sugar
Adds sweetness to the cupcakes, balancing out the other flavors.

Butter
Provides richness and flavor, making the cupcakes soft and tender.

Eggs
Bind everything together and add moisture to the cupcake batter.

Milk
For that perfect consistency, giving the batter just the right amount of moisture.

Vanilla Extract
A little vanilla brings a warm, fragrant note to the cupcakes.

Strawberry Topping Ingredients

Fresh Strawberries
The star of the show! Sweet and juicy, they’re sliced and tossed with a bit of sugar to create a delicious topping.

Sugar
Helps draw out the juice from the strawberries, making them a bit syrupy and even more flavorful.

Whipped Cream Ingredients

Heavy Whipping Cream
The key to making light, fluffy whipped cream that holds its shape.

Powdered Sugar
Sweetens the whipped cream without making it grainy.

Vanilla Extract
Adds a hint of flavor to the whipped cream, complementing the sweetness of the cupcakes.

(Note: Full ingredient measurements are provided in the recipe card directly below.)

Instructions

Now let’s bring these cupcakes to life, shall we?

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners to make clean-up a breeze.

Step 2: Make the Cupcake Batter

In a medium bowl, whisk together the flour, baking powder, and a pinch of salt. Set aside.

In a separate large bowl, cream together the softened butter and sugar until light and fluffy—about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and finish with the dry ingredients. Mix until just combined—be careful not to overmix, as that could make the cupcakes dense.

Step 3: Fill the Cupcake Liners

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 4: Prepare the Strawberries

While the cupcakes are cooling, slice the fresh strawberries and toss them with a tablespoon of sugar. Let them sit for about 10-15 minutes to release their juices and become syrupy.

Step 5: Whip the Cream

In a chilled mixing bowl, beat the heavy cream and powdered sugar on medium-high speed until soft peaks form. Add the vanilla extract and continue to beat until stiff peaks form. Be careful not to overwhip—otherwise, you might end up with butter!

Step 6: Assemble the Cupcakes

Once the cupcakes have cooled, use a spoon or a piping bag to top each one with a generous swirl of whipped cream. Spoon a few spoonfuls of the macerated strawberries on top of the whipped cream. You can drizzle a little of the strawberry syrup over the cupcakes for extra flavor and sweetness.

Step 7: Serve and Enjoy

Serve these cupcakes right away, or refrigerate them for a short while before serving to keep everything nice and cool. They’re best enjoyed the same day for maximum freshness!

Nutrition Facts

Servings: 12
Calories per serving: 230
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
Sodium: 50mg
Carbohydrates: 30g
Fiber: 1g
Sugars: 21g
Protein: 2g

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 18-20 minutes
• Total Time: 45-50 minutes (including cooling)

How to Serve Strawberry Shortcake Cupcakes

These cupcakes are great on their own, but they pair wonderfully with a few things:

Fresh Mint

A sprig of fresh mint on top of each cupcake makes for a pretty, refreshing garnish that complements the strawberry and cream.

Ice Cream

If you’re feeling extra indulgent, serve these cupcakes with a scoop of vanilla ice cream on the side. The combination of cupcake, cream, and ice cream is heaven!

Tea or Lemonade

These cupcakes are perfect with a nice cup of tea or a chilled glass of lemonade. It’s the kind of treat that pairs perfectly with a sunny afternoon.

Additional Tips

Make It Ahead

You can bake the cupcakes a day ahead and store them in an airtight container. Keep the whipped cream and strawberries separate until just before serving, so they stay fresh and fluffy.

Don’t Skip the Sugar on the Strawberries

Letting the strawberries macerate in sugar is key to drawing out their juice and creating that sweet syrupy goodness. It makes the topping more flavorful!

Customize the Whipped Cream

For a fun twist, add a bit of lemon zest or a splash of vanilla bean paste to the whipped cream for added depth of flavor.

Use Other Berries

If you’re not into strawberries or want to mix things up, feel free to use other berries like raspberries, blueberries, or blackberries.

FAQ Section

Q1: Can I make these cupcakes gluten-free?

A1: Yes, you can! Just substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that the other ingredients, like the baking powder, are gluten-free as well.

Q2: How long can I store these cupcakes?

A2: Store the cupcakes in an airtight container for up to 2 days at room temperature. They are best when fresh, but they will still be delicious for a couple of days.

Q3: Can I use frozen strawberries?

A3: Fresh strawberries are ideal for the topping, but you can use frozen strawberries if that’s what you have. Just thaw them and drain the excess liquid before using them.

Q4: Can I make the cupcakes without eggs?

A4: Yes, you can use an egg substitute like a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water) or a store-bought egg replacer for a vegan option.

Q5: How do I make the whipped cream hold up longer?

A5: If you need the whipped cream to hold up for a longer period of time, you can add a bit of cornstarch to stabilize it. Just mix 1 teaspoon of cornstarch into the sugar before whipping.

Q6: Can I freeze these cupcakes?

A6: Yes! Freeze the cupcakes without the whipped cream and strawberries. When you’re ready to serve, let them thaw and top with fresh whipped cream and strawberries.

Q7: How can I make these cupcakes dairy-free?

A7: Use dairy-free butter and substitute the heavy cream with a plant-based whipping cream. You can also use almond milk or oat milk instead of regular milk.

Q8: Can I use store-bought whipped cream?

A8: Absolutely! If you’re short on time, store-bought whipped cream will work just fine. Just be sure to use a high-quality brand for the best results.

Q9: How can I make these cupcakes more festive?

A9: Add some colored sprinkles on top of the whipped cream or serve them with a drizzle of chocolate or caramel sauce for a fun, festive touch.

Q10: How do I prevent the cupcakes from getting soggy?

A10: Wait until just before serving to top the cupcakes with the strawberries and whipped cream. If you assemble them too far in advance, the strawberries will release their juice and the cupcakes could get soggy.

Conclusion

These Strawberry Shortcake Cupcakes are the perfect combination of light, fluffy cake, sweet strawberries, and rich whipped cream. Whether you’re serving them at a party or just enjoying a treat with your loved ones, these cupcakes are sure to impress. Fresh, flavorful, and downright delicious—what’s not to love? Happy baking!

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