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strawberry shortcake cupcakes recipe featured
Avatar photoJohnson Maya

Strawberry Shortcake Cupcakes Recipe (Easy!)

Fluffy vanilla cupcakes filled with juicy macerated strawberries and topped with billowy whipped cream—this strawberry shortcake cupcakes recipe captures classic American summer dessert in portable form. Tender cake meets tart berries for an irresistible bite everyone loves.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE CUPCAKES:
  • 1 2/3 cups (200g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 1 large egg + 1 yolk, room temperature
  • 3/4 cup (180ml) buttermilk
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • FOR THE FILLING:
  • 2 cups (300g) fresh strawberries, diced
  • 2 tbsp granulated sugar
  • FOR THE WHIPPED CREAM:
  • 1 1/2 cups (360ml) heavy whipping cream, cold
  • 1/3 cup (40g) powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Muffin tin
  • Paper liners
  • Electric mixer
  • Piping bag or ziplock
  • Apple corer or paring knife

Method
 

  1. strawberry shortcake cupcakes recipe recipeCard1
  2. Step 1: Macerate the strawberries by dicing them and tossing with 2 tbsp sugar; let sit 20-30 minutes until juicy and syrupy, stirring occasionally for even distribution. This draws out natural pectin for a thick filling without cooking, ensuring fresh flavor in every strawberry shortcake cupcakes recipe bite—drain slightly if too liquidy.
  3. Step 2: Whisk flour, baking powder, soda, and salt in a bowl, setting aside; this pre-mix prevents overworking gluten later for tender crumb. Spoon flour lightly to measure accurately, avoiding compaction that leads to dense cupcakes.
  4. Step 3: Cream butter and sugar 3-4 minutes until fluffy and pale, then beat in egg, yolk, and vanilla until smooth and emulsified, scraping bowl for evenness. Visual cues: batter should ribbon off the paddle— this incorporates air critical for rise in the strawberry shortcake cupcakes recipe.
  5. Step 4: Alternate adding dry mix and buttermilk to wet on low speed, starting/ending with dry, mixing just until combined (about 45 seconds); fold last bits by hand. Batter will be thick—overmixing toughens, so stop at faint streaks for moist results.
  6. Step 5: Scoop into lined muffin tin 2/3 full, bake at 350°F for 18-22 minutes until toothpick-clean and springy; cool in tin 5 minutes then rack fully (30+ minutes). Golden domes signal success; underbaking leaves gummy centers.
  7. Step 6: Core cooled cupcakes 1-inch deep, fill with 1-2 tsp strawberries, pressing down; whip cold cream with sugar and vanilla to stiff peaks (3-4 minutes), pipe on top with reserved berries. Chill 15 minutes to set for perfect strawberry shortcake cupcakes recipe presentation.

Nutrition

Calories: 350 | Carbohydrates: 48 | Protein: 4 | Fat: 20 | Fiber: 1 | Sugar: 32

Notes

STORAGE: Refrigerate assembled strawberry shortcake cupcakes recipe up to 2 days; unfrosted up to 3 days. Do not freeze assembled—texture suffers; freeze plain cupcakes 2 months.
MAKE AHEAD: Bake and core cupcakes 1 day ahead, store airtight; macerate berries morning-of.
SUBSTITUTIONS: Dairy-free? Use plant butter, almond milk + vinegar, coconut cream. Gluten-free flour blend 1:1.
PRO TIPS: Room-temp eggs/butter for emulsion; chill mixing bowl for cream; macerate berries ahead for deeper flavor.
SERVING SUGGESTIONS: Plate on stands for parties, dust with powdered sugar; pair with lemonade or fresh mint. Slice in half to show filling.
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