There’s a certain kind of joy that only comes from baking with fresh strawberries, the kind that makes your kitchen smell like summer and your heart feel a little lighter.
These Strawberry Shortcake Cupcakes were inspired by those slow, sunny afternoons I used to spend helping my mom in the kitchen, well, “helping” mostly meant sneaking berries when she wasn’t looking.
Light, fluffy vanilla cupcakes, filled with real diced strawberries and a touch of jam, yes, we’re talking Strawberry Filled Cupcakes that actually burst with flavor.
Topped with whipped cream that’s soft but holds its shape, they’re the kind of treat that feels simple, nostalgic, and honestly… a little magical.
Why You’ll Love These Strawberry Shortcake Cupcakes
Impress Without the Stress: Sure, they might look fancy, but these cupcakes are simple to make. No complicated steps, just pure, delicious fun. Perfect for when you want to impress your friends, family, or yourself.
Perfect for Any Occasion: Whether it’s a sunny picnic, a special birthday, or just a cozy weekend treat, these cupcakes fit the bill. Trust me, they’ll become your go-to dessert whenever you want to feel like you’re doing life right.
A Burst of Freshness in Every Bite: Forget store-bought stuff, these cupcakes are loaded with real, juicy strawberries. Each bite is like biting into summer itself. Sweet, tangy, and 100% natural goodness.
The Main Ingredients
Cake Flour: The key to soft, fluffy cupcakes that practically melt in your mouth. It keeps things light and airy, just how we like it!
Granulated Sugar: Sweetness and structure all in one. It helps your cupcakes rise beautifully while adding that perfect touch of sweetness.
Buttermilk: The secret to that subtle tang and super tender texture. It works its magic with the baking soda to give your cupcakes the perfect lift.
Fresh Strawberries: The star of the show! These juicy, ripe strawberries bring all the sweetness and summer vibes right into your cupcakes.
Heavy Whipping Cream: For that dreamy, fluffy topping! It’s rich and smooth, making the perfect finish to these little bites of heaven.
Note: This is just a quick rundown of the ingredients I used and why, to find all the details and measurements, simply scroll down to my recipe card!
How to Make Strawberry Shortcake Cupcakes
Get the Oven Going
Let’s get started by setting your oven to 350°F (175°C) so it’s ready to go. Then, line a muffin pan with cupcake liners to make cleanup a breeze. You’ve got this!
Whisking Up the Dry Ingredients
Add the cake flour, granulated sugar, leavening agents, and salt to a medium-sized bowl and stir to combine.
Whisk it all together until it’s light and fluffy, this is the backbone of your cupcake batter. Set it aside and take a minute to breathe before the magic starts.
Mixing the Wet Ingredients
Pour the buttermilk, milk, vanilla, oil, egg, and extra egg white into a bigger bowl and mix well.
Whisk them together like you’re making a cozy, comforting drink. Get it nice and smooth, this will keep your cupcakes soft and tender, just like the homemade goodness you’re going for.
Bringing It All Together
Now, add your dry ingredients to the wet mix. Don’t overdo it! Gently fold it together with a whisk until everything’s just combined.
You want it smooth, but with a bit of fluff, no need to overmix, or your cupcakes will be sad and heavy. You want them light, not dense.
Filling the Cupcake Liners
Scoop about 2/3 of the way full into each cupcake liner using a medium scoop (or just a spoon, no big deal!).
Aim for even amounts so your cupcakes bake up all uniform and pretty. Pop them into the oven for 20–22 minutes, or until a toothpick comes out clean.
Let’s Prepare the Filling
Let the cupcakes rest while you get started on the strawberry filling. In a small bowl, mix your diced strawberries with strawberry jam.
Here’s where it all comes together, oozing with sweetness, juiciness, and irresistible stickiness. The jam helps hold the strawberries in place, making sure every bite is full of flavor.
Core the Cupcakes Like a Pro
Once your cupcakes have cooled completely (patience, I know!), grab a small paring knife.
Cut a little well in the center of each cupcake, making sure you don’t cut all the way through, just enough to make room for that sweet strawberry filling.
Take the top off and set it aside for later, we’re not wasting any cupcakes here!
Stuff with That Delicious Strawberry Filling
Spoon about a tablespoon of the sweet strawberry filling into the hole.
Don’t be shy with the filling, it’s the good stuff! Place the cupcake top back on gently, like you’re putting the lid back on a treasure chest.
You want that juicy center hidden, but still there for the lucky bite.
Whip Up the Dreamy Frosting
Now it’s time for that luscious whipped cream topping. Place your heavy whipping cream into a bowl to get it ready for whipping. Sprinkle in your vanilla pudding powder (trust me, it adds the perfect texture).
Beat with a stand mixer until the texture is soft and cloud-like, with gentle peaks.
You’re looking for something fluffy but still firm enough to hold its shape. You’re making clouds, not liquid, so give it some time!
Pipe on the Frosting and Add the Finishing Touch
Time to make these cupcakes look fancy! Load up your piping bag with the whipped cream and pipe a swirl on top of each cupcake.
You want it tall and pretty, don’t hold back! Add the final flourish by topping each cupcake with a few juicy strawberry slices.
They’re the finishing touch that says “I made these with love.
Loved this? There’s so much more to explore! Follow me on Pinterest for tasty recipes and baking inspiration and be sure to pin this one for later!
3 Mistakes to Avoid
Making cupcakes is a breeze, but here are a few common slip-ups to steer clear of.
Overmixing the Batter:
It’s tempting to mix everything until it’s perfectly smooth, but overmixing the batter can lead to dense cupcakes. Gently mix until everything is just combined. The less you stir, the fluffier your cupcakes will be!
Not Letting the Cupcakes Cool Completely:
I get it, waiting is tough! But if you try to fill or frost the cupcakes before they’re completely cool, the frosting might melt, and the filling can make the cupcakes soggy.
Overfilling the Cupcake Liners:
You might be eager to make big cupcakes, but if you fill the liners too much, they’ll spill over and bake unevenly. Stick to filling each liner about 2/3 full for a perfect rise and pretty, dome-shaped tops.
How to Store Your Strawberry Shortcake Cupcakes
Refrigerate for up to 3 days:
Since they’re topped with whipped cream, they need to be kept cool. Refrigerate them for up to 3 days. Give them a few minutes at room temp before serving for that perfectly tender bite.
Freeze for long-term storage:
If you want to keep them longer, freeze the cupcakes (without the frosting) for up to 2 months. Just wrap each cupcake tightly in plastic wrap, and then in foil. Once ready to indulge, thaw at room temp and garnish with whipped cream and juicy strawberries.
More Strawberry Recipes to try
Did you try making this recipe? It will make me so HAPPY if you rate it⭐ and share your thoughts in the comments section below!
The Best Strawberry Shortcake Cupcakes: Light, Fluffy
There’s a certain kind of joy that only comes from baking with fresh strawberries, the kind that makes your kitchen smell like summer and your heart feel a little lighter.
Ingredients
Cupcake Ingredients
- 1 ¼ cups cake flour
- ¼ teaspoon baking soda
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons milk
- ½ cup buttermilk
- 1 whole egg
- 1 egg white
- 1 ½ teaspoons vanilla extract
- ¼ cup vegetable oil
Strawberry Filling
- 1 ½ cups fresh strawberries, diced small
- ¼ cup strawberry jam
Whipped Cream Frosting
- 2 cups heavy whipping cream, chilled
- 6 tablespoons instant vanilla pudding mix
- Sliced strawberries, for topping
Instructions
- Set the oven to 350°F (175°C) and line a muffin pan with cupcake liners to make cleaning up a breeze.
- In a medium bowl, whisk together your cake flour, sugar, baking powder, baking soda, and salt until everything is light and airy. Set this aside for now.
- In a larger bowl, mix together your buttermilk, milk, vanilla extract, vegetable oil, egg, and egg white. Whisk it all until smooth, it’ll give your cupcakes that soft, tender texture everyone loves.
- Slowly add the dry ingredients to the wet mix, whisking until everything is just incorporated. Don’t overdo it, your batter should still be a little fluffy, not dense.
- Scoop the batter into your cupcake liners, filling each about two-thirds full. Pop them in the oven for 20-22 minutes, or until a toothpick inserted comes out clean. Give them a gentle press in the center, they should bounce back.
- While the cupcakes cool, prepare the strawberry filling. Combine diced strawberries and strawberry jam in a small bowl. The jam holds everything together while adding extra sweetness.
- Once the cupcakes have cooled, use a small paring knife to cut a hole in the center of each cupcake, being careful not to go all the way through.
- Carefully Take off the top of the cupcake and set it aside for later.
- Spoon about a tablespoon of the strawberry filling into each well.
- Gently place the cupcake tops back on, covering the delicious filling inside.
- To make the frosting, whip the chilled heavy cream and vanilla pudding powder together until it forms soft peaks. It should be airy, soft, and firm enough to maintain its shape.
- Pipe the whipped cream generously on top of each cupcake, creating a beautiful swirl. Finish off with a couple of fresh strawberry slices on top for that perfect touch of sweetness.
Notes
- If you're short on time, you can freeze the cupcakes for a few minutes to help them cool faster.
- For extra flavor, try adding a teaspoon of lemon zest to the batter, it pairs perfectly with the strawberries!
- When you’re cutting the center of the cupcakes, don’t cut all the way through. You just need to create a small well to hold that tasty strawberry filling.
Nutrition Information:
Serving Size: 1 cupcakeAmount Per Serving: Calories: 280Total Fat: 14gSaturated Fat: 7gCholesterol: 60mgSodium: 180mgCarbohydrates: 40gFiber: 2gSugar: 25gProtein: 4g
Nutritional information is provided as a general guideline and is calculated using standard online tools. Variations may occur depending on the specific ingredients and methods used.
