Strawberry Shortcake Cupcakes With Whipped Frosting

Name: Strawberry Shortcake Cupcakes With Whipped Frosting
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 ½ tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ¾ cup buttermilk; 1 tsp vanilla extract; 1 cup fresh strawberries, diced; 1 cup heavy cream; ½ cup powdered sugar; 1 tsp vanilla extract; Fresh strawberries for garnish

Highlighted under: Sweet Sensations

I absolutely adore these Strawberry Shortcake Cupcakes with Whipped Frosting! They combine the fluffy goodness of a traditional shortcake with the bite-sized appeal of cupcakes. The sweetness of the strawberries blends perfectly with the light and airy whipped frosting, making it an irresistible treat for any occasion. These cupcakes are not only delightful to eat, but they're also a joy to make. Whether serving them at a gathering or enjoying them at home, they always bring a smile to my face.

Created by

Ivy Richardson

Last updated on 2026-02-28T10:45:35.355Z

When I first experimented with cupcake versions of the classic strawberry shortcake, I was amazed at how easily the flavors translated into this hand-held delight. I found that using fresh strawberries not only adds sweetness but also gives a wonderful burst of flavor with each bite. After a few trials with the whipped frosting, I've discovered that chilling the mixing bowl before whipping the cream makes a significant difference in achieving the perfect fluffy consistency.

Each time I serve these cupcakes, I watch family and friends light up. The blend of rich vanilla cake loaded with ripe strawberries and topped with airy whipped frosting truly encapsulates what dessert should be—light, flavorful, and satisfying! Plus, they're surprisingly quick to make, allowing me to whip them up on a whim for any celebration!

Why You Will Love This Recipe
Deliciously fresh strawberries complement the soft cupcake base.
Light and fluffy whipped frosting that feels heavenly.
Perfect for parties, picnics, or simply indulging at home.

Choosing the Right Strawberries

The quality of the strawberries is crucial for these cupcakes. Opt for fresh, ripe strawberries that are bright red and fragrant, as they significantly enhance the flavor of the cupcakes. Avoid those that are overly soft or have blemishes, as they may compromise the taste and texture. When dicing, try to keep them uniform in size to ensure even distribution in the batter, which results in a consistent strawberry flavor in every bite.

If you're making these cupcakes outside of strawberry season or want to experiment, you can substitute fresh strawberries with other berries like raspberries or blueberries for a delightful twist. Just keep in mind that the sweetness and juiciness may vary, so adjust the sugar in the batter accordingly if you choose a tart berry like raspberries.

Mastering Whipped Frosting

Whipping the frosting can be a delicate process. Ensure your heavy cream and mixing bowl are chilled beforehand; this helps the cream to whip up more quickly and achieve that desired airy texture. Whip on medium speed until soft peaks form, which usually takes 2-4 minutes. Be careful not to over-whip, as this can lead to a grainy consistency and turn your frosting into butter. If this happens, add a little more cream and gently fold to bring it back to a smooth texture.

For added flavor in the whipped frosting, consider folding in a splash of pure vanilla extract or even a tablespoon of freshly squeezed lemon juice. This not only enhances the flavor but also provides a refreshing contrast to the sweetness of the cupcakes, balancing all the flavors harmoniously.

Ingredients

For the Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup buttermilk
1 tsp vanilla extract
1 cup fresh strawberries, diced

For the Whipped Frosting

1 cup heavy cream
½ cup powdered sugar
1 tsp vanilla extract
Fresh strawberries for garnish

Instructions

Preheat and Prepare

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

Make the Cupcake Batter

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, beginning and ending with flour mixture. Fold in the diced strawberries gently.

Bake

Spoon the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 15-18 minutes or until a toothpick inserted comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack.

Whip the Frosting

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

Frost the Cupcakes

Once cupcakes are completely cool, pipe or spread whipped frosting over the top. Garnish with fresh strawberries.

Pro Tips

Chill your mixing bowl and beaters for whipping the cream
it helps achieve a better texture. Additionally, for extra flavor, you can macerate the strawberries with a bit of sugar before adding them to the batter.

Storage and Make-Ahead Tips

These Strawberry Shortcake Cupcakes can be prepared ahead of time, making them ideal for gatherings. You can bake the cupcakes a day in advance; store them uncovered at room temperature for up to 24 hours. If you need to keep them longer, wrap them tightly in plastic wrap and refrigerate for up to three days to maintain freshness. Just ensure they're completely cool before wrapping to prevent condensation from forming.

If you're prepping in advance, consider frosting the cupcakes just before serving. This keeps the whipped frosting at its best, preventing it from becoming too soft or losing its airy texture. As a personal tip, I find that assembling them just before serving makes for a beautiful presentation and ensures that each bite has that light, fluffy frosting.

Troubleshooting Common Issues

If your cupcakes come out flat rather than fluffy, double-check that your baking powder and baking soda are fresh. These leavening agents lose potency over time, so replacing them can make a significant difference. Also, be cautious not to overmix the batter once you've added the dry ingredients, as this can lead to denser cupcakes due to overdeveloped gluten.

For those who may find leftover whipped frosting, it can be stored in the refrigerator for up to 48 hours. Just remember to re-whip it gently before using it again, as it might lose some volume. Alternatively, try using the leftover frosting on pancakes or fruit for a sweet breakfast treat — a delicious way to avoid waste and enjoy your whipped goodness.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but be sure to thaw and drain them well to avoid excess moisture in the cupcakes.

→ How should I store the leftover cupcakes?

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

→ Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance, but frost them just before serving to maintain the airy texture of the whipped frosting.

→ What can I substitute for buttermilk?

You can create a substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for about 5 minutes.