Classic Strawberry Shortcake Cupcakes

Name: Classic Strawberry Shortcake Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 2 cups fresh strawberries, hulled and sliced; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Cakes & Confections

I've always had a soft spot for strawberry shortcake, but when I decided to transform it into cupcakes, I knew I was onto something special. These Classic Strawberry Shortcake Cupcakes are a delightful twist on the traditional dessert. They combine light, fluffy cake with fresh strawberries and whipped cream, creating a sweet treat that’s perfect for any occasion. I love serving these at summer gatherings or family celebrations, bringing a taste of nostalgia with each bite. You truly can’t go wrong with this recipe!

Created by

Jocelyn Parker

Last updated on 2026-02-23T22:56:48.928Z

Making these Classic Strawberry Shortcake Cupcakes was an adventure I didn’t want to end. I love how the light vanilla cake pairs perfectly with fresh strawberries, creating a burst of flavor that transports me back to my childhood. The key is to use ripe, juicy strawberries—never settle for anything less!

I also found that whipping the cream just to soft peaks keeps it light and airy, beautifully complementing the cupcakes without overwhelming them. Trust me, this balanced texture is what makes these cupcakes truly luxurious. Your friends and family will be asking for seconds!

Why You'll Love This Recipe
Moist vanilla cupcakes that melt in your mouth
Fresh strawberries add a burst of flavor in every bite
Light, fluffy whipped cream that balances the sweetness

Baking the Perfect Cupcake

The key to achieving a perfectly moist cupcake lies in balancing the wet and dry ingredients. When creaming the butter and sugar, ensure they become light and fluffy—this process incorporates air, vital for lift during baking. Be cautious not to overmix once you add the flour; overmixing can create gluten, resulting in a denser cupcake. Mix just until everything is combined for best results, allowing the cake to stay soft and airy.

Temperature plays a crucial role in the baking process. Ensure your oven is preheated to 350°F (175°C) before placing the cupcakes inside. An oven thermometer can help you verify accuracy since even slight variances in temperature can impact the rise and texture. When the cupcakes are baking, avoid opening the oven door for the first 15 minutes, as sudden temperature changes can cause them to collapse.

Whipped Cream Perfection

Whipping the cream correctly is essential for a light and airy topping that complements the cupcakes beautifully. Start with chilled heavy cream and a cold mixing bowl to maximize volume and achieve soft peaks. Beat on medium speed to avoid splatters but gradually increase to high as the cream begins to thicken. Be careful not to whisk too long, or you'll risk turning it into butter—stop once it holds its shape and looks glossy.

If you're looking for a sweeter whipped cream, adjusting the sugar content is simple. I usually recommend starting with 2 tablespoons of powdered sugar, but feel free to adjust based on your sweetness preference. Additionally, a splash of almond extract instead of vanilla can provide an interesting flavor contrast that pairs well with the strawberries. Always taste as you go to find your perfect balance.

Ingredients

Gather these fresh ingredients to get started:

For the Cupcakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/4 teaspoon salt

For the Topping

2 cups fresh strawberries, hulled and sliced
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Ensure all ingredients are fresh for the best flavor and texture.

Instructions

Follow these steps to create your cupcakes:

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a mixing bowl, cream the butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk until combined.

Bake the Cupcakes

Scoop the batter into the prepared 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 the oven and let cool completely on a wire rack.

Prepare the Strawberries and Whipped Cream

While the cupcakes are cooling, slice the strawberries and mix them with a tablespoon of sugar to draw out their juices. For the whipped cream, beat the heavy cream with powdered sugar and vanilla extract until it reaches soft peaks.

Assemble the Cupcakes

Once the cupcakes are completely cool, use a knife to cut a small cone out of the top of each cupcake. Fill the center with some of the sweetened strawberries, then replace the top. Top each cupcake with a generous dollop of whipped cream and a few extra strawberry slices.

Enjoy your delicious strawberry shortcake cupcakes!

Pro Tips

For an extra touch, you can drizzle melted chocolate over the whipped cream before serving.

Strawberry Selection and Preparation

Choosing the right strawberries will elevate your cupcakes to the next level. Look for strawberries that are vibrant red, firm, and fragrant, as their sweetness will shine through in the final product. If you can find local, in-season strawberries, don’t hesitate to use them—they often have a superior flavor compared to those shipped long distances.

When preparing the strawberries, hulled and sliced pieces will yield the best results. Tossing them with a tablespoon of sugar not only enhances their sweetness but also allows for a syrupy consistency that adds moisture to the cupcake center. Letting them sit for about 10-15 minutes will help draw out the juices, making them even more delicious when combined with whipped cream.

Storage and Make-Ahead Tips

If you plan to prepare these Classic Strawberry Shortcake Cupcakes ahead of time, store the unfrosted cupcakes in an airtight container at room temperature for up to two days. This helps maintain their moisture and prevents them from drying out. Frosting the cupcakes should be done just before serving to keep the whipped cream fresh and prevent it from wilting.

You can also freeze the cupcakes to extend their shelf life. Place them in a single layer on a baking sheet until firm, then transfer them to an airtight container or freezer bag. They can be frozen for up to three months. When ready to enjoy, let them thaw at room temperature before filling and topping them with whipped cream and strawberries for a delightful treat that tastes freshly made.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make these cupcakes gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free blend for a delicious alternative.

→ What can I substitute for heavy cream?

You can use whipped topping or coconut cream for a dairy-free version.