There are few desserts that scream “summer” quite like a classic strawberry shortcake. The combination of sweet, juicy strawberries, a light, fluffy cake, and a cloud of whipped cream is pure perfection. But what if you could take all that deliciousness and package it into a handheld, individual serving? Enter: the Strawberry Shortcake Cupcake. This recipe is my go-to for capturing all the magic of the traditional dessert in a fun, portable form.
I’ve made my share of cupcakes, and many of them can be overly dense or dry. The secret to these cupcakes is a light and tender base that’s moist enough to soak up a little bit of that delicious strawberry syrup without getting soggy. Then, a surprise strawberry filling in the center and a generous swirl of fluffy cream topping makes every bite a true delight. It’s a dessert that’s elegant enough for a special event but simple enough for a backyard barbecue.
Why I Love This Recipe
I love this recipe because it takes a beloved classic and makes it even more enjoyable. The individual servings are perfect for parties and gatherings, and the layered flavors and textures—from the soft cake to the juicy strawberries and the airy cream—are a joy to eat. It’s a recipe that feels nostalgic and fresh at the same time. Plus, using fresh, ripe strawberries makes all the difference, and it’s a wonderful way to celebrate the bounty of the season.
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk, at room temperature
For the Strawberry Filling & Topping:
- 2 cups fresh strawberries, hulled and diced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
For the Cream Topping:
- 2 cups heavy cream, very cold
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Swaps and Notes
- Buttermilk: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of fresh lemon juice or white vinegar to a measuring cup and filling it with enough regular milk to equal 1 cup. Let it sit for 5-10 minutes until it curdles slightly.
- Berries: Fresh, ripe strawberries are best for this recipe, but you can use frozen if you must. Just be sure to thaw them and drain off the excess liquid before dicing. You can also experiment with other berries like raspberries or blueberries.
- Cream Topping: For the best results, make sure your heavy cream is very cold before whipping. You can even chill your mixing bowl and whisk attachment in the freezer for a few minutes to help it whip up faster and hold its shape.
Step-by-Step Instructions
- Prepare the Strawberries: In a bowl, combine the diced strawberries, 1/4 cup of granulated sugar, and lemon juice. Gently toss to combine and set aside for at least 30 minutes to allow the strawberries to macerate and release their juices.
- Make the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, using a stand mixer or hand mixer, cream the softened butter and 1 cup of sugar together until light and fluffy.
- Add Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- Combine Wet and Dry Ingredients: With the mixer on low speed, alternately add the dry ingredients and the buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Cupcakes: Fill the cupcake liners about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Whip the Cream: Once the cupcakes are cool, make the cream topping. In a large, chilled bowl, beat the heavy cream with a hand mixer or stand mixer on high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract and continue to beat until stiff peaks form.
- Assemble the Cupcakes: Use a small knife to carefully cut a cone shape out of the center of each cupcake. Spoon a small amount of the macerated strawberry mixture into the hole. Frost each cupcake with a generous swirl of the whipped cream, then top with a few more of the diced strawberries.
Tips for Success
- Room Temperature Ingredients: As with all baking, using room temperature butter, eggs, and buttermilk will give you a smoother batter and a more consistent, tender cupcake.
- Don’t Overmix: Overmixing the batter can lead to tough, dense cupcakes. Mix until the ingredients are just combined.
- Chill Your Cream: A cold bowl and cold cream are essential for whipping up a stable, fluffy cream topping.
Serving Suggestions and Pairings
These cupcakes are a dessert all on their own! They’re perfect for any summer gathering. For a refreshing drink to serve alongside them, my blueberry lemonade is a perfect, fruity complement.
Nutritional Information Per Serving
- Calories: 350-400
- Fat: 20-25g
- Carbohydrates: 40-45g
- Protein: 5-7g
Please note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.
Storage and Leftover Tips
Because of the whipped cream topping and fresh strawberries, these cupcakes are best enjoyed the same day they are made. If you must store them, keep them in an airtight container in the refrigerator for up to 24 hours. The whipped cream may lose some of its stiffness, but the flavor will still be delicious.
More Recipes You Will Love
If you love sweet treats, here are a few more of my favorites that I know you’ll enjoy:
- For a fun, colorful, and surprising dessert, my Unicorn Poke Cake is always a conversation starter.
- My Chocolate Chip Banana Bread is a delicious way to use up overripe bananas and it always turns out perfectly moist.
- If you need a big dessert to feed a crowd, my Big Family Banana Pudding is a classic that never fails.
- For a festive and delicious cookie recipe, check out my Easter Cookies that are perfect for any holiday or gathering.
Final Thoughts
These Strawberry Shortcake Cupcakes are a little taste of summer in every bite. They’re a joy to make and an even bigger joy to eat. I hope you give this recipe a try and find that they become a staple in your summer baking rotation.
What’s your favorite part of a strawberry shortcake? Let me know in the comments below!
My Favorite Strawberry Shortcake Cupcakes: A Delicious Summer Treat
Ingredients
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups unsalted butter, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup buttermilk
- 4 cups all-purpose flour
- 1 tbsp lemon juice
- 2 cups powdered sugar
- 1 tsp vanilla extract for frosting
- 1 tablespoon of fresh lemon juice or white vinegar to a measuring cup and filling it with enough regular milk to equal 1 cup
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk until just combined.
- Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack.
- While the cupcakes are cooling, prepare the frosting by whipping the heavy cream until soft peaks form, then gradually add powdered sugar and vanilla extract.
- Once the cupcakes are cool, slice them in half, top with sliced strawberries and whipped cream, then replace the top.
- Serve immediately and enjoy your delicious strawberry shortcake cupcakes!
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