Description
These Irresistible Strawberry Shortcake Cupcakes combine soft vanilla cake, fresh strawberries, and fluffy whipped cream into a show-stopping treat that’s perfect for birthdays, brunches, or anytime you’re craving something sweet. They offer the flavor of classic strawberry shortcake in a fun, handheld dessert. Whether you’re looking for a quick breakfast idea, easy dinner dessert, healthy snack substitute, or creative food idea for your next event, this easy recipe will wow every time.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter room temperature
1 cup granulated sugar
2 large eggs room temperature
2 teaspoons vanilla extract
1/2 cup whole milk room temperature
1 1/2 cups fresh strawberries hulled and chopped
2 tablespoons granulated sugar
1 teaspoon lemon juice optional
1 1/4 cups heavy whipping cream cold
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
12 whole strawberries for garnish
extra strawberry sauce or jam optional for drizzling
Instructions
1. In a small saucepan over medium heat, cook the chopped strawberries, sugar, and optional lemon juice until thick and jammy (about 8–10 minutes). Stir often and cool completely.
2. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners. Whisk flour, baking powder, and salt in a bowl.
3. In a large bowl, cream butter and sugar until light. Beat in eggs one at a time, then vanilla.
4. Add dry ingredients to wet in batches, alternating with milk. Mix gently until just combined.
5. Divide batter evenly among liners and bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.
6. In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Do not overwhip.
7. Core cooled cupcakes using a paring knife or corer. Fill centers with cooled strawberry filling.
8. Pipe or spoon whipped cream on top. Drizzle with strawberry sauce or jam and garnish with a whole strawberry.
Notes
Use room temperature ingredients for best batter texture and smooth mixing.
Chill the bowl and beaters before whipping cream for stable, fluffy peaks.
Prepare cupcakes a day ahead, but frost just before serving for best freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 20g
- Sodium: 90mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: easy recipe, cupcakes, strawberry shortcake, dessert ideas, spring desserts, party treats