Strawberry Shortcake Cupcakes Recipe
Get ready to fall in love with a dessert that’s as charming as it is delicious—Strawberry Shortcake Cupcakes. These little beauties have all the magic of the classic strawberry shortcake, but in tender, handheld form! They’re packed with juicy strawberries, topped with clouds of whipped cream, and finished with a sweet strawberry crown. Whether you’re hosting a spring picnic, celebrating a birthday, or just treating yourself, these cupcakes bring sunshine to any occasion. What’s not to adore about a treat that captures the very essence of summer’s favorite berry?
Ingredients You’ll Need
These Strawberry Shortcake Cupcakes rely on a handful of everyday ingredients, each one playing a starring role in building flavor, tenderness, and that signature strawberry sparkle. Let’s break down exactly what you’ll need and why it matters.
- All-purpose flour: The sturdy base for a light, moist cupcake crumb.
- Baking powder: Ensures the cupcakes rise beautifully for that classic shortcake fluffiness.
- Baking soda: Works alongside the baking powder and sour cream for extra lift.
- Salt: Just a pinch is all it takes to balance sweetness and bring out the flavors.
- Unsalted butter (softened): Adds rich, creamy flavor and keeps the cupcakes tender.
- Granulated sugar: Sweetens the cupcake without overpowering the natural strawberry taste.
- Eggs: Help the cupcakes hold together and give them their soft texture.
- Vanilla extract: Infuses subtle warmth that beautifully complements the strawberries.
- Sour cream: Secret weapon for extra moistness, and just a hint of tang.
- Milk: Creates a silky, smooth batter so every bite is delicate and dreamy.
- Fresh strawberries (diced): The heart of the cupcake—juicy bursts of real berry flavor in every bite!
- Heavy whipping cream: Turns into a luscious whipped topping, lighter than any bakery frosting.
- Powdered sugar: Sweetens the whipped cream without grittiness.
- Extra vanilla extract: Gives the whipped cream a fragrant twist.
- Whole strawberries (halved for topping): The prettiest and freshest finishing touch.
How to Make Strawberry Shortcake Cupcakes
Step 1: Prep Your Cupcake Pan
Heat your oven to 350°F (175°C) and grab a 12-cup muffin tin. Line each cup with a pretty cupcake liner—it’s the first little detail that makes these feel festive! Not only does this keep the cupcakes from sticking, but it also makes cleanup a breeze.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This quick step is key for even rising and a perfectly tender bite. Make sure everything is well combined, so bits of baking powder or salt don’t surprise you later!
Step 3: Cream the Butter and Sugar
Using a large bowl and an electric mixer (or a hefty whisk and some elbow grease), beat the softened butter and granulated sugar until the mixture is light and fluffy. This is where air gets whipped in, giving your Strawberry Shortcake Cupcakes that signature bakery softness.
Step 4: Add Eggs and Flavor
Crack the eggs in one at a time, mixing well after each addition. Pour in the vanilla extract and continue mixing until everything is creamy, silky, and smells like a dream.
Step 5: Stir in Dairy
Mix in the sour cream and milk until smooth. This trio—eggs, sour cream, and milk—creates a decadent batter that’s almost custardy.
Step 6: Combine Wet and Dry Ingredients
Gently sprinkle the dry ingredients into the wet mixture, stirring just until combined. Don’t overmix; we want soft, tender cupcakes, not tough ones!
Step 7: Fold in Strawberries
Carefully fold the diced fresh strawberries into your batter. Every swirl means more juicy berries in every bite, making each cupcake feel like a little celebration.
Step 8: Bake
Evenly divide the luscious, strawberry-speckled batter among the cupcake liners, filling each about two-thirds full. Pop the tins in the oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.
Step 9: Cool
Once the cupcakes are done, let them cool in the pan for 5 minutes, then transfer them to a wire rack. Letting them cool completely ensures the whipped cream won’t melt when you’re ready to frost.
Step 10: Whip the Cream
In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. This homemade whipped cream is light, fluffy, and gives your Strawberry Shortcake Cupcakes that luscious finishing touch.
Step 11: Decorate
Once the cupcakes are cool, generously dollop or swirl the whipped cream on top. Finish each cupcake with a halved strawberry—it’s that classic strawberry shortcake look, but so much more portable.
How to Serve Strawberry Shortcake Cupcakes
Garnishes
A fresh strawberry half on each cupcake is the perfect signature touch, but you can add a dusting of powdered sugar or even a few mint leaves for a pop of color. If you want to dress them up, try a quick zigzag of strawberry syrup or a sprinkle of crushed shortbread cookies for extra crunch.
Side Dishes
Pair these Strawberry Shortcake Cupcakes with a simple fruit salad, some chilled lemonade, or even a scoop of vanilla bean ice cream if you’re feeling extra indulgent. They also shine alongside a cheese board at summer gatherings, adding a sweet contrast to savory bites.
Creative Ways to Present
Display your Strawberry Shortcake Cupcakes on a tiered dessert stand for a show-stopping centerpiece, or arrange them in a circle on a rustic wooden board surrounded by fresh berries. For parties, pop each cupcake into a clear plastic cup and let guests add their own toppings like sprinkles or extra whipped cream!
Make Ahead and Storage
Storing Leftovers
Any leftover Strawberry Shortcake Cupcakes should be stored in the refrigerator, especially once they’re frosted with whipped cream. Place them in an airtight container, and they’ll stay fresh for about 2 days without losing their delightful texture.
Freezing
To freeze, hold off on topping with whipped cream. Wrap the unfrosted cupcakes tightly in plastic wrap and pop them in an airtight freezer bag. They’ll keep well for up to 2 months. When you’re ready to serve, thaw them overnight in the fridge, then frost and garnish with strawberries just before enjoying.
Reheating
If you prefer your cupcakes slightly warm, gently microwave an unfrosted cupcake for 10–15 seconds before adding the fresh whipped cream and strawberry topping. Never reheat frosted cupcakes, as the whipped cream won’t hold up—think of it as a last-minute, made-fresh treat!
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but fresh strawberries provide the best texture and flavor! If you opt for frozen, thaw and thoroughly drain them first to prevent excess moisture from making the batter soggy.
How do I make my whipped cream extra sturdy for piping?
For firmer whipped cream, chill your bowl and beaters, and whisk until just past soft peaks. You can also add a tablespoon of instant vanilla pudding mix or a bit of mascarpone for extra stability if you plan to pipe tall swirls.
Can these cupcakes be made gluten-free?
Absolutely! Swap the all-purpose flour for a good-quality 1:1 gluten-free blend. Check that your baking powder and other ingredients are gluten-free, and you’ll have delicious Strawberry Shortcake Cupcakes for everyone to enjoy.
Is there a way to make these cupcakes dairy-free?
Yes! Use dairy-free butter, a plant-based sour cream or yogurt, and your favorite non-dairy milk. For the topping, whip coconut cream with powdered sugar and vanilla for a luscious, dairy-free finish.
My cupcakes came out dense. What happened?
Overmixing the batter or letting it sit too long before baking can lead to dense cupcakes. For the softest crumb, mix just until everything is combined and get those Strawberry Shortcake Cupcakes into the oven quickly!
Final Thoughts
If you’re searching for a dessert that’s every bit as joyful as it is homemade, look no further than Strawberry Shortcake Cupcakes. Simple, nostalgic, and bursting with berry flavor, they’re a real treat for special gatherings or just because. Give them a try—you’ll instantly see why they’re a favorite time after time!
Print
Strawberry Shortcake Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the deliciousness of these Strawberry Shortcake Cupcakes, a perfect blend of sweet strawberries, fluffy cake, and creamy whipped topping. These delightful treats are sure to be a hit at any gathering or as a special dessert for yourself.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- ¼ cup milk
- 1 cup diced fresh strawberries
Whipped Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 6 whole strawberries (halved for topping)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare Batter: Whisk together dry ingredients. Cream butter and sugar, then add eggs, vanilla, sour cream, and milk. Mix in dry ingredients and fold in diced strawberries.
- Bake: Divide batter into liners and bake for 18–20 minutes until a toothpick comes out clean. Cool on a wire rack.
- Whipped Topping: Whip cream, powdered sugar, and vanilla until soft peaks form. Top cooled cupcakes with whipped cream and strawberry halves.
Notes
- Keep cupcakes refrigerated after frosting.
- For a richer flavor, macerate the diced strawberries with a teaspoon of sugar before adding them to the batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 245
- Sugar: 18g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
