Classic Strawberry Shortcake Cupcakes

Name: Classic Strawberry Shortcake Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 1 ½ teaspoons baking powder; ½ teaspoon salt; ½ cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; ½ cup milk; 2 cups fresh strawberries, hulled and sliced; 2 tablespoons sugar; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Sweet Sensations

I adore making Classic Strawberry Shortcake Cupcakes, especially when strawberries are at their peak. The combination of fluffy vanilla cupcakes, fresh strawberries, and whipped cream creates a delightful treat that is perfect for any occasion. Each bite brings a burst of fruity sweetness and a hint of nostalgia. These cupcakes are not only simple to prepare but also incredibly rewarding and always a crowd-pleaser. Whether it’s a picnic, birthday party, or just a sweet craving, these little beauties never fail to impress!

Created by

Ivy Richardson

Last updated on 2026-02-23T23:17:37.048Z

When I first made these Classic Strawberry Shortcake Cupcakes, I was amazed by how easy it was to achieve such delicious results. The secret lies in using high-quality ingredients, especially those sweet, ripe strawberries. I learned that letting the strawberries macerate in sugar enhances their flavor, allowing the juices to develop beautifully. This simple step elevates the overall taste and creates a delicious topping.

Another tip I discovered was to whip the cream just until soft peaks form to ensure it's airy and fluffy. Over-whipping can lead to a grainy texture, which I wanted to avoid. The airy whipped cream complements the density of the cupcake perfectly, creating a wonderful lightness. Trust me, once you try these, you'll be making them over and over!

Why You Will Love This Recipe
Light and fluffy cupcakes that are easy to make
Fresh strawberries add a burst of flavor and color
Whipped cream adds a delightful creamy texture

The Role of Fresh Strawberries

Using fresh strawberries in this Classic Strawberry Shortcake Cupcakes recipe is crucial for achieving the vibrant flavor profile. The strawberries not only provide sweetness but also a natural juiciness that enhances the overall texture of the cupcake. Opt for strawberries that are bright red and firm to the touch. Don’t hesitate to taste one from your batch; if they are sweet, they’ll elevate your cupcakes even more. If fresh strawberries aren't available, frozen options can work in a pinch, though they might be slightly less vibrant in flavor and texture.

To maximize the freshness and flavor of your strawberries, consider macerating them with sugar, as suggested in the recipe. This process draws out the fruit's natural juices, allowing the sugar to dissolve and create a syrup that coats the strawberries. Aim to let them sit for at least 15–30 minutes after mixing with sugar; this will intensify their sweetness and provide a moist topping for your cupcakes.

Creating the Perfect Whipped Cream

Whipping cream to the right consistency is key for your shortcake cupcakes. Start by chilling your mixing bowl and beaters for at least 10 minutes in the freezer; this helps the cream whip faster and achieve stability. When combining heavy cream with powdered sugar and vanilla extract, watch for soft peaks to form—this indicates the cream is airy but still hold its shape. Overwhipping can lead to grainy butter, so stop right when you see those soft peaks! The perfect whipped cream adds a light, creamy layer that contrasts beautifully with the sweet strawberries.

If you're looking for alternatives or need to adjust for dietary restrictions, consider using coconut cream instead of heavy cream. Chill a can of coconut milk overnight, then scoop out the solidified cream and whip it just like you would with heavy cream. The flavor will be slightly different but remains deliciously satisfying, creating a dairy-free option that pairs well with the brightness of the strawberries.

Tips for Baking Success

When making the cupcake batter, be mindful of the mixing process. Mixing too long after adding the wet ingredients can lead to dense cupcakes. Aim for just combined, allowing for small lumps—a sign that your cupcakes will be light and fluffy. Also, ensure your butter is at room temperature for easy incorporation, as this makes it easier to cream with sugar, creating a light texture. If your butter is too cold, it won't mix well, leading to uneven batter and varying textures in your finished cupcakes.

For even baking, always fill your cupcake liners about two-thirds full to ensure they rise without overflowing. If you're not sure of the right amount, using a scoop or a measuring cup can help maintain uniform size. Also, rotating your pan halfway through the baking time can promote even cooking, especially if your oven has hot spots. Look for a delightful golden edge and a toothpick test timing of 15-18 minutes; these signals will indicate when your cupcakes are perfectly baked.

Ingredients

Gather all your ingredients before starting to make the process smoother and more efficient.

For the Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup milk

For the Topping

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

Make sure to handle the fresh strawberries with care to maintain their firmness.

Instructions

Follow each step closely for the best results and make sure to enjoy the process!

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.

Prepare the Strawberries

In a bowl, combine the sliced strawberries with 2 tablespoons of sugar and set aside to macerate.

Make the Cupcake Batter

In a mixing bowl, combine flour, sugar, baking powder, and salt. Add the softened butter and mix until crumbly. Then, add eggs, vanilla, and milk, and beat until well combined.

Bake the Cupcakes

Spoon the batter into the prepared cupcake liners, filling them about two-thirds full. Bake for 15-18 minutes, or until a toothpick inserted comes out clean.

Prepare the Whipped Cream

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

Assemble the Cupcakes

Once the cupcakes are cooled, top each with macerated strawberries and a generous dollop of whipped cream.

Once assembled, these cupcakes taste best when served immediately, but they can also be stored in the fridge if needed.

Pro Tips

For a deeper flavor, consider adding a tablespoon of lemon juice to the strawberries while they macerate.

Serving Suggestions

These Classic Strawberry Shortcake Cupcakes are delightful when served fresh but are also a versatile dessert. For added elegance, consider drizzling a light strawberry sauce made from simmering down additional strawberries and sugar until thickened. This sauce can be served on the side for dipping or drizzled over the cupcakes for a lovely presentation.

To make the cupcakes more visually exciting, consider garnishing with whole strawberries on top of the whipped cream. Not only does this add color to your dessert table, but it also provides a delicious burst of flavor with every bite.

Storage and Make-Ahead Tips

If you're preparing these cupcakes in advance, store the unassembled components separately. The cupcakes can be made a day ahead and stored in an airtight container at room temperature to maintain their softness. The whipped cream can also be prepared a few hours prior—just give it a quick whip before serving to restore its fluffiness.

The macerated strawberries can be prepared about an hour ahead of serving to allow for maximum flavor. However, be cautious about making them too far in advance, as they can release excess liquid that may make your cupcakes soggy. If any leftovers persist, store them in the refrigerator for up to 3 days.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but fresh strawberries yield the best flavor and texture. If using frozen, make sure to thaw and drain excess moisture.

→ How do I store the leftovers?

Store the cupcakes in an airtight container in the fridge for up to 2 days. Add whipped cream just before serving.

→ Can I substitute the all-purpose flour?

You can use cake flour for a lighter texture or a gluten-free flour blend suitable for baking.

→ What other fruits can I use?

You can try using blueberries, raspberries, or even peaches for a variation on the classic recipe.