Strawberry Shortcake Cupcakes

If you love strawberry shortcake but do not love slicing biscuits and building individual servings, you are going to love these strawberry shortcake cupcakes.

I make these every spring when strawberries start looking extra red and juicy at the store. They taste like summer. Like backyard BBQs. Like birthday parties where someone always sneaks an extra cupcake when no one is looking.

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These strawberry shortcake cupcakes are soft vanilla cupcakes filled with fresh strawberry filling and topped with fluffy strawberry whipped cream. They are light, not too sweet, and honestly kind of dangerous because you will want more than one.

Let me show you exactly how I make them.

Why I Love These Strawberry Shortcake Cupcakes

Here is what makes these a regular in my kitchen:

• Real fresh strawberries. No boxed gelatin stuff.
• Soft vanilla cupcakes that stay moist.
• Light whipped cream instead of heavy frosting.
• Easy steps. Nothing fancy. No stress.

If you are baking for a party, a birthday, or just a random Tuesday when you need something cheerful, these work every single time.

Step 1: Make the Strawberry Filling First

If there is one thing I always tell people, it is this. Make the filling first so it has time to cool. Warm filling and whipped cream do not get along. Trust me.

You will need:

• 2 cups diced fresh strawberries
• 6 tablespoons sugar
• 1 and ½ tablespoons cornstarch
• 1 and ½ tablespoons warm water
• 1 teaspoon lemon zest

I cook the strawberries and sugar together in a small saucepan over medium heat. Once they start bubbling, I stir in the cornstarch mixed with water. It thickens into this jammy, glossy mixture that smells amazing.

Then I stir in the lemon zest. That little bit of lemon wakes everything up. Do not skip it.

Let it cool completely. You can pop it in the fridge to speed things up.

Step 2: Make the Vanilla Cupcakes

These cupcakes are soft and buttery, but I keep the method simple because I know most of us are not trying to wash five extra bowls.

Ingredients:

• 1 and ⅔ cups all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup sugar
• ½ cup melted butter
• 2 egg whites
• ¼ cup sour cream
• ¾ cup whole milk
• 2 teaspoons vanilla bean paste or vanilla extract

I whisk the dry ingredients in one bowl. In another bowl, I whisk melted butter and sugar, then add egg whites, sour cream, milk, and vanilla.

Then I combine everything until smooth. That is it.

Fill cupcake liners about two thirds full. Do not overfill. I have done that before and it turns into cupcake lava in the oven.

Bake at 350 degrees Fahrenheit for about 20 to 22 minutes. Let them cool completely.

And I mean completely. Go fold laundry. Go scroll your phone. Just let them cool.

Step 3: Fill the Cupcakes

This part is easier than it sounds.

I take a small knife and cut a circle in the center of each cupcake. Pull out the little cone of cake. Spoon in about 1 to 2 teaspoons of cooled strawberry filling.

Then I trim the pointed end off the cake piece and place the flat top back on.

No one will see it. The whipped cream hides everything.

Step 4: Make the Strawberry Whipped Cream

This is my favorite part.

You will need:

• 1 and ½ cups cold heavy cream
• 3 tablespoons sugar
• 1 teaspoon vanilla
• ½ cup of your strawberry filling

I whip the cream, sugar, and vanilla until medium peaks form. Then I gently fold in the strawberry filling.

The cream turns this soft pink color with little strawberry bits throughout. It looks fancy but takes like five minutes.

I pile it high on each cupcake. I do not pipe it perfectly. I just swirl it on with a spoon. We are going for charming, not bakery competition.

Sometimes I top with fresh strawberry slices if I am feeling extra.

Tips From My Kitchen

Here are a few things I have learned the hard way.

• Use fresh strawberries if possible. Frozen can work, but they are more watery.
• Make sure your cream is cold before whipping.
• Store finished cupcakes in the fridge.
• Let refrigerated cupcakes sit out for about 20 minutes before serving. They taste better closer to room temperature.

If the whipped cream ever looks slightly overmixed, just stir in a splash of cold cream and gently fold it. It usually fixes itself.

Can I Make These Ahead?

Yes, and I often do.

You can:

• Bake cupcakes one day ahead.
• Make the filling two to three days ahead.
• Whip the cream the day you serve.

I would not freeze them once assembled. The whipped cream will not love that.

When I Make These

I bring these strawberry shortcake cupcakes to:

• Spring birthdays
• Mother's Day brunch
• Summer cookouts
• Baby showers
• Or honestly just when strawberries are on sale

They feel special without being complicated. That is my favorite kind of dessert.

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