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Strawberry Shortcake Cupcakes

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Strawberry Shortcake Cupcakes: Indulge your taste buds with the perfect combination of sweet and tangy in every bite – the irresistible Strawberry Shortcake Cupcakes. These delectable treats have captured the hearts of dessert lovers all over the world, and it’s no surprise why. With a moist vanilla shortcake cupcake base, a creamy whipped cream frosting, and a burst of fresh strawberries, every mouthful is like a symphony of flavors dancing on your tongue. In this post, I’ll share tips for creating the perfect batch at home, and even reveal a secret ingredient that will take your cupcakes to the next level. So prepare your baking trays and get ready to elevate your dessert game – this is everything you need to know about making these beautiful cupcakes.

Strawberry Shortcake Cupcakes

NEW PICTURES…. SAME DELICIOUS RECIPE from 2013!  A dense sweet pound cake filled with a whole fresh strawberry and topped with a whipped cream frosting.  This delicious dessert is so incredible and perfect for so many different occasions.  Like Valentine’s Day, Mother’s Day and Birthdays!  There’s never enough strawberry shortcake now each guest can have their own! 

How to Make Strawberry Shortcake Cupcakes

Nothing marks Spring more than Real Strawberries!   Celebrate Spring with these wonderful fresh cupcakes.  Perfect for Easter too! These Strawberry Shortcake Cupcakes offer a twist on the traditional strawberry shortcake and would be wonderful at a garden luncheon or brunch.  I love the surprise center (a whole fresh strawberry) and the whipped cream frosting is perfect. 

STRAWBERRY SHORTCAKE CUPCAKE RECIPE INGREDIENTS LIST-full printable recipe below in recipe card

SHORTCAKE CUPCAKE INGREDIENTS LIST

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 large eggs
  • 2 cups unsalted softened butter
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 36 whole fresh strawberries

WHIPPED CREAM FROSTING INGREDIENTS LIST

  • 8 ounce cream cheese
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups heavy cream

SHORTCAKE CUPCAKE INSTRUCTIONS

  1. Preheat oven to 350 degrees. Line 3 cupcake tins with 36 cupcake paper liners.
  2. In a large bowl combine flour, sugar, baking powder and salt.
  3. In a large mixing bowl blend butter until light and fluffy.
  4. Add the eggs one at a time until well combined add the milk and vanilla.
  5. Add the dry ingredients. Mix until cupcake batter is light and fluffy. Batter will be thick.
  6. Fill cupcake liners 1/2 full.
  7. TIP: If you fill the liners any more the cupcakes will rise too high and make a BIG mess.
  8. Bake 20 minutes or until a toothpick inserted into the center comes out clean.
  9. Place cupcake pans on a cooling rack to cool completely before removing them.
  10. Once cupcakes have cooled; hollow out some of the center of each cupcake, cut the tops off the strawberries and insert into the hollow area.
  11. Fill piping bag with frosting and pipe over the fresh strawberry.
  12. MAKES 36 CUPCAKES

WHIPPED CREAM FROSTING INSTRUCTIONS

  1. TIP: This is NOT a sweet frosting, if you only want a small amount of frosting make recipe as listed above otherwise double recipe.
  2. Using a stand mixer with the whisk attachment combine the cream cheese, sugar and extracts until well combined. While the mixture is still whipping, slowly pour in the heavy cream.
  3. Stop and scrape the bottom of the bowl a couple of times.
  4. Whip until the cream becomes stiff peaks.
  5. NOTE: These cupcakes can be frosted a day in advance as long as you keep them refrigerated. Also, they can stay out a couple of hours while serving but you should store the leftover cupcakes in the refrigerator.
Strawberry Shortcake Cupcakes

All the components work so well together.  The yellow sponge cake base with the pop of fresh strawberry and the perfectly sweetened whipped cream frosting.  I make a lot of cupcakes and this Easy Strawberry Shortcake Cupcake is one of my favorite cupcake recipes. These cupcakes are decorated for a birthday party! Switch up the sprinkles for Valentine’s Day.

What tool to Use When Hollowing Out Cupcakes

Strawberry Shortcake Cupcakes

All of these tools work great when trying to make a hole you a cupcake. MELON BALLER: Gently press into the cupcake and scoop. WIDE PIPING TIP: Press and twist. PARING KNIFE: Carve out a hole.

  • PIPING TIP
  • CUPCAKE CORER
  • SHARP PARING KNIFE
  • APPLE CORER
  • MELON BALLER

CAN I SUBSTITUTE CHOPPED STRAWBERRIES FOR THE WHOLE STRAWBERRY?

Strawberry Shortcake Cupcakes

In short, yes…but a word of caution. If the strawberries have been “sugared” make sure all the juice has been drained. You don’t want to end up with mushy cupcakes. The juices will also be released from being chopped.

STRAWBERRIES

Strawberry Shortcake Cupcakes

All the ideas listed below will work as a whole strawberry substitute. DO NO USE FROZEN STRAWBERRIES. Once thawed the strawberries will become soft and full of water. The end result will be a mushy cupcake.

  • SEEDLESS STRAWBERRY JAM OR STRAWBERRY PRESERVES
  • STRAWBERRY FILLING (pie)
  • HOMEMADE STRAWBERRY SAUCE (filling)

HOW TO STORE STRAWBERRY CUPCAKES

Place frosted cupcakes in an airtight container in the refrigerator. Frosting made with dairy products should not be left out at room temperature any longer than 2 hours.

HOW TO MAKE VANILLA CUPCAKES IN ADVANCE

Place cooled unfrosted cupcakes in a freezer safe airtight container. Freeze up to 3 months. Defrost on the kitchen counter. Hollow cupcake, add a whole strawberry, and whipped cream frosting.

MORE STRAWBERRY SHORTCAKE RECIPES

Below are a few of my favorite shortcake recipes. Here are all my strawberry shortcake recipes.

HOW TO MAKE STRAWBERRY WHIPPED CREAM FROSTING

STRAWBERRY BUTTER FROSTING CREAM: This easy to make strawberry frosting is not too sweet and is perfect as a frosting, but can also used as a filling for cupcakes and layered cakes. The star of this frosting (besides the strawberry jam) is the whipped topping (cool whip). It really makes the frosting light and tasty without a lot of sugar. Once the cupcakes are frosted they’ll need to be stored in the refrigerator.

LATEST POSTS

In conclusion, strawberry shortcake cupcakes are more than just a delicious dessert – they are a nostalgic treat that brings us back to simpler times. From the perfect balance of tangy strawberries and sweet vanilla cake, to the playful nostalgia of summertime picnics and county fairs, these cupcakes are truly a delight for the senses. But beyond their deliciousness, they also serve as a reminder to slow down and savor the simple pleasures in life. So next time you take a bite of a strawberry shortcake cupcake, remember that it’s not just a dessert, but a moment to be cherished. So go ahead and indulge in a strawberry shortcake cupcake, but also remember to appreciate the little things in life. And who knows, maybe now you’ll never be able to look at a cupcake the same way again. So why not share the joy with others and invite a friend to join you in baking and enjoying these delicious treats? And what better way to keep moving than with a delicious strawberry shortcake cupcake in hand? So go forth and spread the joy and nostalgia of these delightful cupcakes – and maybe even create your own memories while you’re at it. The possibilities are endless when you have a strawberry shortcake cupcake in hand. Happy Baking!💗Sheryl

Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes

Yield: Makes 36 Cupcakes

A dense sweet pound cake filled with a whole fresh strawberry and topped with a whipped cream frosting.  These amazing cupcakes are so incredibly delicious and perfect for so many different occasions.

Ingredients

For the Cupcakes:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 large eggs
  • 2 cups unsalted butter, softened
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 36 whole strawberries

For the Whipped Cream Frosting:

  • 8 ounce cream cheese
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups heavy cream

Instructions

For the Cupcakes:

  1. Preheat oven to 350 degrees. Line 3 cupcake tins with 36 cupcake liners.
  2. In a large bowl combine flour, sugar, baking powder and salt. In a large mixing bowl blend butter until light and fluffy.
  3. Add the eggs one at a time until well combined add the milk and vanilla.
  4. Add the dry ingredients.
  5. Mix until batter is light and fluffy. Batter will be thick.
  6. Fill cupcake liners 1/2 full.
  7. TIP: If you fill the liners any more the cupcakes will rise too high and make a BIG mess.
  8. Bake 20 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool completely in the cupcake pans.
  10. Once cupcakes have cooled; hollow out some of the center of the cupcake, cut the tops off the strawberries and insert into the hollow area.
  11. Cover with frosting.
  12. MAKES 36 CUPCAKES

For Whipped Cream Frosting:

  1. TIP: This is NOT a sweet frosting, if you only want a small amount of frosting make recipe as listed above otherwise double recipe.
  2. Using the whisk attachment combine the cream cheese, sugar and extracts until well combined. While the mixture is still whipping, slowly pour in the heavy cream.
  3. Stop and scrape the bottom of the bowl a couple of times.
  4. Whip until the cream can hold a stiff peak.

NOTE: These cupcakes can be frosted a day in advance as long as you keep them refrigerated. Also, they can stay out a couple of hours while serving but you should store the leftover cupcakes in the refrigerator.

Did you make this recipe?

Please leave a comment and rate the recipe card so others can enjoy the recipe too!♥

© Sheryl

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Strawberry Shortcake Cupcakes

Comments

Strawberry Shortcake Cupcakes — 101 Comments

  2. If you had to travel 3 hours by car with these- Think I could ice them in the morning before I leave as long as I put them in the fridge when we arrive? Just not sure about the icing. Thanks!

    Reply ↓

    • Hi Amber,
      I think maybe the best thing to do is make the frosting, put it into a container and pack it in an ice chest. Then frost the cupcakes once you get to your destination. 🙂

      Reply ↓

  3. Wow! These cupcakes are fantastic! They are rich and buttery but you can’t just eat one! The surprise of the strawberry in the middle is a bonus. Not too sweet either. Will be making for everyone.

    Reply ↓

  4. These were absolutely delicious! I cut the recipe in half since there were only 11 of us, but all 18 were gone and we were wanting more!
    I have a question though, my frosting never got fluffy like yours looks, and it seemed the more I beat it waiting for it to turn more whipped-like the thinner it got. Any idea why? It was still yummy though!

    Reply ↓

    • Hi Stacey,
      I’m so glad you and your family enjoyed the cupcakes. I have a couple of ideas about your whip cream.
      Did you use heavy cream?
      Did you chill the bowl and cream to make sure everything was cold?
      Was there a lot of humidity?
      I hope this helps.
      Thanks for visiting Lady Behind The Curtain 🙂

      Reply ↓

      • I did use heavy cream, but my bowl and whisk were not chilled beforehand, and although I don’t remember now, it most definitely could have been humid. I’ll try chilling next time (thought of it too late last time!), but either way, it’s good to know it will taste great even if it doesn’t get fluffy!
        Thanks for the response!
        Stacey

        Reply ↓

  5. Making these for July 4 using blue and red icing over white. Really forward to this delicious looking dessert. Thanks for your picture and recipe.

    Reply ↓

  6. Made and loved! They didn’t look nearly so pretty, but they tasted DELICIOUS!!! I’ll definitely keep this recipe handy. =0D

    Reply ↓

    • Hi Pricilla,
      By whipped cream do you mean something like cool whip? Give it a try. I don’t have problems with the heavy cream but some people do. It might have something to do with the climate. Let me know how it works for you. It would simplify the recipe. Thanks 🙂

      Reply ↓

  9. Greetings! (Fabulous website. I just found it today.) I love the thought of making these cupcakes, as I have some fans who LOVE strawberry shortcake. But they’re both on gluten free diets. Any suggestions for a modification to this recipe that would accommodate gluten free? (I’ve not had any experience baking with gluten free recipes, but wonder if you have a GF line of products?) I’m going to assume that I can’t just use one of the non-gluten flours and hope for the best.

    One other question: Any suggestions for a frosting that doesn’t use cream cheese? (I’m not crazy about cream cheese.) Thanks so much!

    Reply ↓

      • I also followed the recipe to the nine, and mine came out tasting a little like corn muffins as well. I have bake on the side and am stumped. The recipe sounded fabulous. Maybe there is a bit too much salt it calls for. The frosting, however, is fabulous

        Reply ↓

        • Hi Renee, This cupcake recipe will not lend the texture of a light airy cupcake it is dense like a shortcake/muffin. There is not corn meal in the recipe so I don’t understand why it tasted like a corn muffin other then the texture might be like a muffin. There’s only ½tsp of salt which is the perfect amount. I’m sorry this recipe didn’t work for you.

          Reply ↓

  11. These are the best cupcakes I have ever had. LOVED them, and everyone complimented them at my sons birthday party. Making them again for my daughters and it may be a family thing from here on out. SO GOOD! Thank you for sharing!

    Reply ↓

    • Hi Michelle,
      I’m so glad your family enjoyed the cupcakes.
      Thank you for the kind words.
      Have a wonderful weekend. 🙂

      Reply ↓

  13. Hi! Am going to try this tonight. Would the strawberry inside the cupcake stay overnight (in the fridge?) I’m making this and bringing them in for someone’s birthday so not sure if the strawberry ruin the cupcake overnight. Thanks, awesome site!

    Reply ↓

  15. Can you use a packaged regular cake mix or angel food cake mix instead of the “sponge” type cake? Would they work with the “hidden strawberry”??

    Reply ↓

    • Hi Teddi, This is more of a heavy cake like a pound cake. If you want to use a cake mix, I would use a pound cake mix. I’m a little afraid a regular cake might fall apart.

      Reply ↓

  16. Hi Sheryl,

    Wow! since subscribing to your site, I have been inspired inspired inspired. I respect you and really have learnt a lot in all the recipes I have seen and made from your site. Amazing

    Carol T

    Reply ↓

  19. Hi! I plan on frosting 24 regular sized cupcakes and then making minis with any leftover batter. Should I double the frosting recipe ??

    Reply ↓

    • Hi Lindsay,
      Yes, I would make another half recipe. I like a lot of frosting and this frosting isn’t too sweet. 🙂

      Reply ↓

  20. I’ve made your frosting twice now but both times I used box cake mixes. The first time I made them I made cupcakes but uses box angel food mix and they got devoured in 10 minutes! The next time I just made a cake but I used a box mix again so I just used your frosting recipe. My question is can I follow your cupcake batter recipe for a cake or is it just for cupcakes ? Will it be too much or too little?

    Reply ↓

    • Hi Kate,
      A cake mix makes 24 cupcakes and this recipe makes 36. You might be able to get away with making a three layer cake. 🙂

      Reply ↓

  21. I made these for a party. These were life changing. I don’t know how else to describe how fabulous they are! Thank you so much for sharing this recipe. xoxo

    Reply ↓

  22. THANK YOU! This recipe was amazing! The cake batter was perfect! And the frosting was awesome! Will be adding it to box of recipes! ^_^

    Reply ↓

    • Hi Stephanie,
      You can but it wouldn’t be as fresh. The best part about this cupcake is the “fresh” strawberry inside. 🙂

      Reply ↓

  24. This recipe is amazing. I just made these for a graduation party. Every single guest enjoyed these delightful cupcakes. I omitted the almond flavoring because I forgot to buy it——- they were perfectly PERFECT!!!! I added a strawberry slice on top for decoration, but totally unnecessary……. I plan on trying your samoas cupcakes next. Thank you for helping me make bakery style amazingly perfect cupcakes…..awesome.

    Reply ↓

  25. These look and sound heavenly! Do you think this recipe would work well making it as a cake/jelly roll? I was thinking of doing the jelly roll method layering your cake, then icing recipe top with sliced strawberries then rolling jelly roll style. In your opinion, would the cake part get mushy? Thanks for the recipe, I’m looking forward to making this for a family picnic this weekend.

    Reply ↓

  28. Just made these and put mini chocolate chips in the center of the strawberries and my kids went nuts over them!!!! Great recipe…thanks!!

    Reply ↓

  29. Dear Sheryl, these cupcakes look so light and airy…they would last a NY minutes in my home! Strawberry shortcake is one of my daughter’s absolute favorites. Pinning. xo, Catherine

    Reply ↓

  32. These cupcakes look delicious! I am going to try using decadent chocolate-dipped strawberries in half of the batch!! This will please all the chocolate lovers in the room, too. Wow, this may turn out to be the-only-dessert-recipe-I’ll-ever-need for the next year or two. *<:-)

    Reply ↓

  34. How do you think this would taste with a Chocokate carmel egg in the center? Was thinking of doing half with strawberries and half with the eggs but wasn’t sure the flavor would be right with this cake and frosting. Thank you!

    Reply ↓

  36. These cupcakes are amazing! Huge success at the bridal shower I made them for. I have a couple left and am wondering how long they would be good in the fridge and if they could be saved for longer in the freezer?

    Reply ↓

  38. I made these and filled hollowed strawberries with chocolate before putting them in, a perfect gooey center made this even more amazing. One of the best recipes that I’ve tried!

    Reply ↓

  39. I have a fabulous german chocolate recipe I love. Do you think it would work with this? Just changing the cake of course

    Reply ↓

  41. Made these today and honestly they were absolutely perect. The cupcake is rich and buttery and the icing is light and fluffy and just sweet enough 10 out of 10.

    Reply ↓

  42. Hi Sheryl,
    Thank you for making and posting these wonderful cupcakes. 🙂 I saw that the cupcakes were ok to freeze, is this with the frosting? I wanted to make these ahead of time, freeze and then transport in a cooler on our 8 hr ride to see family.
    Thank you,
    Ande

    Reply ↓

    • Hi Ande, I don’t see what you’re talking about. I talk about making them a day ahead and refrigerating them but not freezing them. If you were to freeze them I would recommend freezing with the hallowed out center without the strawberry. You will need to fill the cupcakes with the strawberries and frost them before your family gathering.

      Reply ↓

    • Hi Dora, I would be worried it would cause the inside of the cupcake to get soggy. Let me know if you try it. 🙂

      Reply ↓

  46. I have to make several cupcakes like these for an event. Do you think I can make them ahead of time or no, due to the strawberries inside?

    Reply ↓

    • Hi Morgan, I’ve never made these cupcakes in advance. I’m going to guess that the strawberry if left sitting for an extended period of time might make the cupcake too moist. I would recommend making the cupcakes in advance but waiting until the night before your event to add the strawberries. Storing them in the refrigerator should help keep the strawberries firm.

      Reply ↓

  48. I want to bake these a week ahead of time for my son’s wedding. I will freeze them without the strawberry and icing. Will they remain moist for the wedding if I thaw them the day before? We have access to the hall the day before the wedding so we will be putting the strawberry in and icing them then. However I am not sure how much room there will be in the fridge at the hall? Thought of making a strawberry buttercream instead. Thoughts?

    Reply ↓

    • Hi Elaine, Yes…I think the cupcakes will be fine. I agree…if the cupcakes aren’t going to be refrigerated I would skip the whip cream frosting and add a butter frosting. I have a really good strawberry butter frosting. Here’s the link: Strawberry Butter Frosting
      Good Luck!

      Reply ↓

  50. I have added gelatin before to stabilize whipped cream, do you think
    this would work with the cream cheese whipped cream frosting?
    For an outdoor birthday party.

    Reply ↓

    • Hi Nancy, The frosting will stand up on its own if the temperature is right. I’m overly cautious when it comes to dairy products. I would take the cupcakes out of the refrigerator right before your guests are ready to eat them and not leave them out on a dessert table for display. Yes, I think the gelatin would work but I’m worried that the firmness you create by adding it will deceive you as to how warm your whipped cream is. I hope this helps and you have a wonderful Birthday Party! ♥

      Reply ↓

  51. Im making this recipe but it does not say to use either salted butter or unsalted butter. And from reading the comments i believe its unsalted due to some peoples cupcakes taste like corn muffin. Just making sure

    Reply ↓

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