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; 1/2 cup whole milk; 2 large eggs; 2 tsp baking powder; 1 tsp vanilla extract; 1/4 tsp salt; 2 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy cream; 2 tbsp powdered sugar; 1 tsp vanilla extract

Highlighted under: Sweet Sensations

I absolutely adore making Classic Strawberry Shortcake Cupcakes, especially during the strawberry season! The balance of fluffy vanilla cupcakes with the fresh sweetness of strawberries and whipped cream creates a delightful treat that everyone loves. Between the moist cake and the tangy-sweet strawberries, each bite is a burst of summer flavor. I find that using fresh strawberries truly elevates this recipe, making it a perfect choice for gatherings or a special dessert at home. Trust me, these cupcakes are easy to make and deliciously refreshing!

Created by

Ivy Richardson

Last updated on 2026-02-23T23:12:54.820Z

When I first decided to create these Classic Strawberry Shortcake Cupcakes, I wanted something that would bring a smile to everyone’s face. After a few trials, I discovered that letting the strawberries macerate with sugar for a bit really enhances their flavor and juiciness. This small step is key to achieving that perfect bite of freshness.

During my last bake, I served these cupcakes at a family gathering, and they were gone within minutes! The combination of light, airy sponge and rich, creamy whipped topping was a hit. For added texture, I sprinkle some crushed cookies on top before serving. Trust me; they’re a game-changer!

Why You'll Love This Recipe
The perfect balance of sweet and tart flavors with fresh strawberries
Fluffy cupcakes that are light as a feather
A fun, individual dessert that's great for any occasion

Choosing the Right Strawberries

For the best flavor and texture in your Classic Strawberry Shortcake Cupcakes, it's essential to choose the right strawberries. Look for berries that are bright red, firm, and fragrant. Avoid any that are overly soft or have blemishes. Sweetness is crucial; if strawberries aren’t in season, opt for a quality brand of frozen strawberries, but make sure to thaw and drain them to avoid excess moisture that can make the cupcakes soggy.

When preparing the strawberries, the maceration process is key. Tossing the hulled and sliced strawberries with sugar not only enhances their natural sweetness but also draws out their juices. Letting them sit for at least 15 minutes allows the flavors to meld beautifully. This mixture can also be used as a topping for other desserts or even yogurt, making it a versatile addition to your culinary repertoire.

Perfecting the Cupcake Texture

Achieving that light, fluffy cupcake is all about proper mixing techniques. Creaming the butter and sugar until light and fluffy creates tiny air pockets, which help the cupcakes rise during baking. Be careful not to overmix once you add the dry and wet ingredients; this can lead to a dense texture. Mix just until combined, and you'll be rewarded with airy cupcakes that complement the toppings beautifully.

Baking times can vary slightly depending on your oven, so it's wise to start checking your cupcakes at the 18-minute mark. Insert a toothpick into the center; it should come out clean or with a few moist crumbs, but not wet batter. If you find your cupcakes browning too quickly on top, you can tent them loosely with aluminum foil halfway through baking to ensure they cook evenly.

Ingredients

Gather your ingredients to prepare these delightful cupcakes!

For the Cupcakes

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

For the Strawberry Filling

2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar

For the Whipped Cream

1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

Once you have everything ready, you’re all set to start making these heavenly cupcakes!

Instructions

Follow these easy steps to create your Classic Strawberry Shortcake Cupcakes.

Prepare the Strawberries

In a bowl, combine the sliced strawberries and granulated sugar. Toss together and let sit for about 15 minutes to allow the strawberries to release their juices.

Make the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture alternatively with milk, starting and ending with the dry ingredients.

Bake the Cupcakes

Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool on a wire rack.

Whip the Cream

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Assemble the Cupcakes

Once the cupcakes have cooled, remove a small portion of the top of each cupcake to create a little well. Fill each well with the macerated strawberries and top with a generous dollop of whipped cream.

Your Classic Strawberry Shortcake Cupcakes are now ready to impress!

Pro Tips

For an extra touch, sprinkle some crushed shortbread cookies on top of the whipped cream for added crunch.

Storage Tips for Freshness

If you have leftover cupcakes, store them in an airtight container at room temperature for up to two days. The whipped cream, however, is best applied right before serving to maintain its fluffy texture. If you must prepare ahead, consider making the cupcakes and filling them, then topping with cream just before serving. This prevents the cupcakes from becoming soggy and keeps everything fresh for your guests.

For even longer storage, the unfrosted cupcake bases can be frozen for up to three months. To freeze, place them on a baking sheet until solid, then transfer them to a freezer-safe container. When ready to serve, thaw them at room temperature and proceed with filling and frosting. This makes it easy to pull together a dessert for unexpected visitors!

Variations to Try

Experimenting with flavors can make your Classic Strawberry Shortcake Cupcakes even more delightful. Try adding a tablespoon of lemon zest into the batter for a bright citrus note that pairs beautifully with strawberries. You could also substitute part of the all-purpose flour with almond flour for a nutty twist. Just keep in mind that this may change the texture slightly, requiring adjustments in baking time.

For a fun twist, consider flavoring the whipped cream with different extracts. Almond or mint extract can give a unique appeal while still complementing the strawberries. Additionally, you can mix in other fruits like blueberries or raspberries with the strawberries for a mixed berry shortcake cupcake variation that’s just as refreshing!

Questions About Recipes

→ Can I use frozen strawberries instead of fresh?

Yes, but fresh strawberries yield better flavor and texture.

→ How can I store leftover cupcakes?

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

→ Can I make the batter in advance?

It's best to bake the cupcakes fresh, but you can prepare the batter and refrigerate it for up to 24 hours.

→ What can I substitute for heavy cream?

You can use a non-dairy whipped cream alternative or whipped topping.