Irresistible Strawberry Shortcake Cupcakes

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Soft, buttery vanilla cupcakes, fluffy whipped cream, juicy strawberries, and a drizzle of sweet strawberry glaze—these Strawberry Shortcake Cupcakes are everything you love about the classic dessert, perfectly portioned and handheld. Each bite delivers a burst of flavor and texture, from the light and airy sponge to the creamy topping and the fresh fruit’s natural sweetness.

Ideal for birthdays, spring brunches, Valentine’s Day, or just a casual weekend treat, these cupcakes look as gorgeous as they taste. They’re the kind of dessert that makes people pause mid-bite and say, “Wow.” Whether you’re a baking novice or a seasoned pro, this recipe gives you the results of a bakery masterpiece with easy-to-follow steps.

Why You’ll Love This Strawberry Shortcake Cupcake Recipe

• Beautiful, elegant presentation perfect for celebrations
• Made with fresh strawberries and real whipped cream
• Soft vanilla base that stays moist
• Easy to make and even easier to customize
• No fancy decorating skills required

Preparation Phase & Tools to Use

Before diving into the ingredients, it’s essential to prepare your kitchen with the right tools. Here’s what you’ll need:

• Muffin Tin & Cupcake Liners: These help maintain the shape and provide easy removal and serving.
• Electric Mixer or Stand Mixer: Vital for whipping the batter and cream to the right texture without overmixing.
• Mixing Bowls (at least 2): One for the dry ingredients, one for wet.
• Spatula and Whisk: For folding and mixing.
• Piping Bag (optional): For neat, swirled whipped cream topping. A zip-top bag can also work.
• Paring Knife: To hull and dice the strawberries cleanly.
• Cooling Rack: Ensures your cupcakes cool evenly and prevents sogginess.

Each tool helps maintain the consistency and quality of the final result, especially when balancing the light cupcake with delicate toppings.

Preparation Tips

Start by using room temperature ingredients—this makes your batter smooth and evenly mixed. Sift the dry ingredients to avoid lumps, and don’t overmix the batter to keep the cupcakes tender. Chill your mixing bowl and beaters before whipping the cream—it will hold peaks better and stay stable longer. For the strawberries, use ripe but firm berries so they hold their shape and don’t release too much juice into the cupcake. Lastly, make sure the cupcakes are completely cooled before topping with whipped cream and strawberries to prevent melting or sogginess.

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Ingredients for this Strawberry Shortcake Cupcake Recipe

For the Vanilla Cupcakes:

• 1 and 1/2 cups (190g) all-purpose flour
• 1 and 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (115g) unsalted butter, room temperature
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 1/2 cup (120ml) whole milk, room temperature

For the Strawberry Filling:

• 1 and 1/2 cups (225g) fresh strawberries, hulled and chopped
• 2 tbsp granulated sugar
• 1 tsp lemon juice (optional, to enhance flavor)

For the Whipped Cream Frosting:

• 1 and 1/4 cups (300ml) heavy whipping cream, cold
• 1/4 cup (30g) powdered sugar
• 1/2 tsp vanilla extract

For Garnish:

• Whole fresh strawberries (with stems)
• Extra strawberry sauce or jam (optional, for drizzling)

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Step 1: Make the Strawberry Filling

In a small saucepan over medium heat, combine the chopped strawberries, sugar, and lemon juice. Cook until the berries break down and the mixture becomes slightly thick and jammy—about 8-10 minutes. Stir frequently. Once done, let it cool completely. This will be used as a filling and drizzle.

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Step 2: Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar together until light and fluffy (about 2-3 minutes). Beat in the eggs one at a time, then stir in the vanilla.

Gradually add the dry ingredients into the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.

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Step 3: Bake the Cupcakes

Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely before filling or decorating.

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Step 4: Whip the Cream

Using a chilled bowl and beaters, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This will take about 3–4 minutes on high speed. Don’t overbeat or it will turn grainy.

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Step 5: Core and Fill the Cupcakes

Once cupcakes are completely cooled, use a cupcake corer or paring knife to remove a small section from the center of each cupcake. Fill the hole with about 1 teaspoon of the cooled strawberry filling.

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Step 6: Decorate with Whipped Cream and Strawberries

Pipe or spoon the whipped cream over each cupcake. Top with a dollop of strawberry filling or drizzle strawberry jam on top. Garnish with a whole strawberry for a beautiful finishing touch.

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Notes

These Strawberry Shortcake Cupcakes are best served the same day they’re assembled, especially if topped with whipped cream. However, you can bake the cupcakes and prepare the strawberry filling a day ahead to save time. For a bakery-style swirl, use a star piping tip when applying the whipped cream. If you want a more intense strawberry flavor, add a spoonful of strawberry jam underneath the whipped topping.

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Watch Out for These Mistakes While Cooking

• Using Warm Ingredients: Always use room-temperature eggs, butter, and milk to ensure even mixing.
• Overmixing the Batter: This can make the cupcakes dense rather than light and fluffy.
• Filling While Warm: Let cupcakes cool completely before coring and filling to avoid melting the whipped cream.
• Whipping Cream Too Long: Overwhipped cream becomes grainy or turns into butter. Stop when stiff peaks form.
• Skimping on Strawberries: Use ripe, flavorful berries for the best results.

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Storage Instructions

If you’re storing leftovers, keep the cupcakes in an airtight container in the refrigerator for up to 2 days. The whipped cream may start to lose its structure after 24 hours. To prepare in advance, store unfrosted cupcakes at room temperature (in an airtight container) for up to 2 days, and whip the cream fresh before serving. Avoid freezing assembled cupcakes.

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Estimated Nutrition (Per Cupcake)

• Calories: ~280 kcal
• Carbohydrates: 30g
• Protein: 3g
• Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 90mg
• Sugar: 20g
• Fiber: 1g

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Frequently Asked Questions

Can I use store-bought whipped cream?

Yes, but it won’t hold up as well or taste as fresh as homemade whipped cream.

How can I make this recipe dairy-free?

Use dairy-free milk (like almond or oat), plant-based butter, and coconut cream whipped topping.

Can I substitute frozen strawberries?

Yes, but thaw and drain them first, and expect a slightly softer texture.

What’s the best way to core a cupcake without a corer?

Use a small paring knife or the end of a piping tip to carefully remove the center.

Can I make mini versions of these?

Absolutely! Just adjust the baking time to 10–12 minutes for mini cupcakes.

Why did my whipped cream collapse?

It may not have been whipped enough, or the cupcakes were still too warm when topped.

Can I use a different fruit?

Yes! Blueberries, raspberries, or peaches work beautifully with the same method.

Are these cupcakes freezer-friendly?

The cupcakes (without filling or topping) can be frozen up to 2 months. Thaw and decorate before serving.

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Conclusion

Strawberry Shortcake Cupcakes bring a nostalgic dessert into a modern, portable form that’s easy to share and even easier to enjoy. With tender vanilla cake, juicy strawberries, and soft clouds of whipped cream, each bite feels like a celebration. Whether you’re baking for a crowd or indulging in a sweet craving, these cupcakes never disappoint. Try them once, and they’ll be a staple in your dessert rotation.

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