Few desserts capture the essence of summer and pure nostalgia like strawberry shortcake. Juicy berries, soft sponge cake, and fresh whipped cream have long been a symbol of sunny afternoons and simple pleasures. But in this recipe, we’re taking that timeless combination and transforming it into something even more irresistible — Strawberry Shortcake Cupcakes.
These cupcakes are light, fluffy, and delicately sweet, filled with real strawberries and topped with a silky whipped cream frosting that melts in your mouth. Whether you’re baking for a birthday, bridal shower, picnic, or simply treating yourself on a weekend, this recipe is guaranteed to impress.
In this post, you’ll learn everything from the best ingredients to use, to expert tips for creating bakery-quality cupcakes at home. Let’s dive into how to make these dreamy strawberry shortcake cupcakes from scratch.
1. What Are Strawberry Shortcake Cupcakes?
Strawberry shortcake cupcakes are a modern twist on the traditional shortcake dessert. Instead of layering biscuits or sponge cake with whipped cream and strawberries, this version encapsulates all those elements in one perfectly portioned cupcake.
They feature:
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A soft vanilla or butter cupcake base
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A fresh strawberry filling (often made with diced berries or strawberry compote)
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A light whipped cream or mascarpone frosting
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Optional garnish with sliced strawberries or a drizzle of strawberry sauce
The result is a dessert that’s both elegant and nostalgic — the perfect blend of tender cake, juicy fruit, and creamy topping.
2. Why You’ll Love This Recipe
Here are a few reasons why Strawberry Shortcake Cupcakes have become a staple for home bakers and professional pastry chefs alike:
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Simple yet impressive: They look stunning but require no advanced decorating skills.
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Perfect balance of flavors: Sweet, tart, creamy, and buttery — every bite hits all the right notes.
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Fresh ingredients: Strawberries lend a natural sweetness and color that artificial flavorings can’t match.
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Light and airy: These cupcakes are less dense than traditional shortcake, making them ideal after any meal.
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Crowd-pleaser: Loved by kids and adults alike, these cupcakes are perfect for gatherings, holidays, or summer parties.
3. Ingredients You’ll Need
To make perfect Strawberry Shortcake Cupcakes, you’ll need a few simple, high-quality ingredients. Using fresh and room-temperature ingredients is key to achieving the right texture and flavor.
For the Cupcakes:
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1 ½ cups (190 g) all-purpose flour
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1 ½ teaspoons baking powder
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¼ teaspoon salt
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½ cup (115 g) unsalted butter, softened
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1 cup (200 g) granulated sugar
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2 large eggs, room temperature
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2 teaspoons pure vanilla extract
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½ cup (120 ml) whole milk, room temperature
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¼ cup (60 ml) sour cream or Greek yogurt (adds moisture)
the Strawberry Filling:
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1 ½ cups fresh strawberries, diced
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2 tablespoons granulated sugar
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1 teaspoon lemon juice
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1 teaspoon cornstarch (optional, for thickening)
the Whipped Cream Frosting:
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1 ½ cups heavy whipping cream (cold)
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4 tablespoons powdered sugar
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1 teaspoon vanilla extract
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Optional: 2 tablespoons mascarpone or cream cheese for stability
Garnish (optional but recommended):
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Fresh strawberry halves or slices
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Crushed shortbread cookies for crunch
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Mint leaves for a fresh touch
4. Step-by-Step Instructions
1: Prepare the Strawberry Filling
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In a small saucepan, combine diced strawberries, sugar, and lemon juice.
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Cook over medium heat for 5–7 minutes, stirring occasionally, until strawberries release their juices.
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If you prefer a thicker filling, dissolve cornstarch in 1 teaspoon of water and stir into the mixture. Cook for an additional 2 minutes until thickened.
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Remove from heat and let it cool completely before filling the cupcakes.
2: Make the Cupcake Batter
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Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
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In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
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In a large mixing bowl, beat the butter and sugar together with an electric mixer until pale and fluffy (about 3 minutes).
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Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
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Alternate adding dry ingredients and milk/sour cream mixture to the butter mixture. Start and end with the dry ingredients. Mix until just combined — do not overmix.
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Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
3: Bake the Cupcakes
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Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
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Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
4: Fill the Cupcakes
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Once the cupcakes are cool, use a small paring knife or cupcake corer to remove the center of each cupcake.
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Fill each hole with about one teaspoon of the cooled strawberry filling.
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Replace the top piece of cupcake (optional) to help hold the filling in place.
5: Make the Whipped Cream Frosting
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Using a chilled mixing bowl and beaters, whip the cold heavy cream with powdered sugar and vanilla until soft peaks form.
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For added stability, you can beat in mascarpone or cream cheese briefly until just combined.
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Be careful not to overwhip, as the cream can become grainy.
6: Frost and Garnish
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Pipe or spread the whipped cream frosting onto each cupcake using a piping bag fitted with a round or star tip.
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Top with a fresh strawberry slice and a sprinkle of crushed shortbread cookies for that authentic “shortcake” texture.
5. Tips for Perfect Strawberry Shortcake Cupcakes
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Use room temperature ingredients. Cold eggs or butter can cause curdling and uneven texture.
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Do not overmix the batter. Overmixing can make cupcakes dense instead of fluffy.
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Cool completely before frosting. Whipped cream will melt if placed on warm cupcakes.
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Stabilize whipped cream if you need the frosting to hold longer (use mascarpone, cream cheese, or gelatin).
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Make ahead. You can bake cupcakes a day in advance and store them in an airtight container before filling and frosting.
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Fresh strawberries only. Avoid frozen strawberries for filling; they release too much moisture and can make cupcakes soggy.
6. Variations to Try
Strawberry Shortcake Cupcakes are endlessly customizable. Here are a few ways to change them up:
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Lemon Strawberry Cupcakes: Add 1 tablespoon of lemon zest to the batter for a bright citrus note.
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Chocolate Strawberry Cupcakes: Replace ¼ cup of flour with cocoa powder for a chocolate base.
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Vegan Version: Substitute butter with vegan margarine, milk with almond or oat milk, and use coconut cream for frosting.
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Strawberry Cheesecake Cupcakes: Fill cupcakes with strawberry cream cheese mixture instead of fruit compote.
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Gluten-Free Option: Replace flour with a 1:1 gluten-free baking blend.
7. How to Store Strawberry Shortcake Cupcakes
Because of the whipped cream and fresh fruit, these cupcakes should be stored properly:
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In the refrigerator: Store in an airtight container for up to 3 days.
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Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the fridge before adding filling and frosting.
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Avoid long exposure: Don’t leave them at room temperature for more than 2 hours, as the whipped cream can soften.
8. The Secret to Bakery-Quality Cupcakes at Home
If you’ve ever wondered how professional bakers achieve that perfect light crumb and rich flavor, here are a few insider tricks:
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Beat butter and sugar long enough — about 3 to 5 minutes. This aerates the batter.
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Measure flour correctly — spoon and level it instead of scooping directly from the bag.
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Add sour cream or yogurt. The slight acidity enhances tenderness.
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Bake on the middle rack to ensure even heat distribution.
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Use quality vanilla extract. It makes a noticeable difference in the flavor profile.
9. Perfect Pairings for Strawberry Shortcake Cupcakes
These cupcakes pair beautifully with a variety of beverages and desserts:
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Drinks: Iced tea, rosé wine, or a vanilla latte.
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Sides: Fresh fruit salad or lemon sorbet for a light finish.
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Occasions: Afternoon tea, Easter brunch, Valentine’s Day, or summer parties.
They’re also a great make-ahead dessert for events since the components can be prepared separately and assembled before serving.
10. Common Mistakes to Avoid
Even a simple recipe can go wrong if a few small steps are missed. Avoid these pitfalls:
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Overbaking: Cupcakes dry out quickly if baked too long. Check for doneness early.
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Hot filling: Never fill cupcakes with warm strawberry sauce — it can melt the center.
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Overwhipped cream: Stop mixing as soon as stiff peaks form.
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Too much filling: A small teaspoon is enough; too much can make cupcakes soggy.
11. Nutrition Information (per cupcake, approx.)
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Calories: 285
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Fat: 14 g
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Carbohydrates: 34 g
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Sugar: 22 g
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Protein: 4 g
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Fiber: 1 g
(Values vary depending on portion size and toppings.)
12. Strawberry Shortcake Cupcakes for Every Season
While strawberries are traditionally a spring and summer fruit, you can enjoy these cupcakes all year long with a few adaptations:
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In spring, use fresh strawberries and a light whipped topping.
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In summer, pair with other berries like blueberries or raspberries.
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In autumn, drizzle caramel over the frosting for a warm twist.
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In winter, use frozen strawberries simmered into a compote with cinnamon and vanilla.
This flexibility makes the recipe a timeless dessert for every celebration.
13. Frequently Asked Questions
Q1: Can I make the cupcakes a day before?
Yes, bake and store them unfrosted. Fill and frost on the day of serving.
Q2: Can I use store-bought whipped cream?
You can, but homemade whipped cream tastes fresher and holds up better.
Q3: How can I make them look professional?
Use a large piping tip (like a Wilton 1M or 2A) and add a fresh strawberry slice on top.
Q4: What’s the best way to stabilize the frosting?
Mix in a tablespoon of mascarpone or a pinch of gelatin dissolved in water.
Q5: Can I use other fruits?
Absolutely! Blueberries, raspberries, or peaches work beautifully.
14. Final Thoughts
Strawberry Shortcake Cupcakes combine everything we love about a traditional shortcake — the tender crumb, the sweet fruit, the creamy topping — but in a fun, portable, and elegant form. They’re simple enough for a beginner and impressive enough for a celebration.
