Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes are a dessert that instantly brings sunshine to the table and joy to anyone who takes a bite. I can never resist their light vanilla sponge, filled with sweet strawberry compote, and topped with fluffy whipped cream it’s like turning the classic shortcake into the perfect handheld treat.

I love making these cupcakes when I want something that feels special yet simple enough for a weekday bake. They have that beautiful balance of flavors buttery cake, creamy topping, and juicy strawberries that taste fresh and summery all year long.

What makes them even better is how fun they are to assemble. I always feel a little spark of creativity spooning the strawberry filling into the center and swirling the whipped cream on top. They look elegant but are easy enough that anyone can make them successfully on the first try.

Whether you’re hosting a brunch, celebrating a birthday, or just craving something sweet with your coffee, these Strawberry Shortcake Cupcakes are always a hit. They’re light, fluffy, and irresistibly good!

Let’s get baking and fill your kitchen with that sweet strawberry aroma!

Ingredients

Here’s what I use for this recipe, and you can customize it with your favorite toppings or fruit combinations!

• All-purpose flour – The base that keeps the cupcakes soft and fluffy.
• Sugar – Adds sweetness and helps the cake brown slightly.
• Butter – For richness and a tender crumb.
• Eggs – Add structure and moisture.
• Milk – Keeps the batter smooth and light.
• Baking powder – Gives the cupcakes their perfect rise.
• Vanilla extract – Adds that classic bakery-style flavor.
• Fresh strawberries – For the compote filling and topping.
• Whipped cream – The dreamy, cloud-like finishing touch.

Tools You’ll Need

• Mixing bowls – To combine wet and dry ingredients.
• Electric mixer – Helps achieve that light, fluffy cupcake batter.
• Muffin tin – To bake the cupcakes evenly.
• Cupcake liners – For easy cleanup and neat presentation.
• Spoon or piping bag – For filling and topping the cupcakes.
• Cooling rack – To let cupcakes cool completely before decorating.

Instructions

Step 1: Preheat the Oven

I preheat my oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2: Cream Butter and Sugar

In a large bowl, I beat softened butter and sugar together until it’s pale and fluffy this step gives the cupcakes their light texture.

Step 3: Add Eggs and Vanilla

I mix in the eggs one at a time, followed by vanilla extract for that lovely aroma.

Step 4: Combine Dry and Wet Ingredients

In another bowl, I whisk together flour, baking powder, and a pinch of salt. I slowly add this dry mix to the butter mixture, alternating with milk, until smooth and creamy.

Step 5: Fill and Bake

I scoop the batter into the liners, about two-thirds full, and bake for 18–20 minutes or until a toothpick comes out clean. Once done, I let them cool completely on a wire rack.

Step 6: Make the Strawberry Filling

While the cupcakes cool, I cook chopped strawberries with a little sugar over medium heat until soft and syrupy. Then I let it cool before using it as the filling.

Step 7: Fill and Frost

Using a small spoon or knife, I gently create a hole in each cupcake center, fill it with strawberry compote, and pipe whipped cream on top. Finally, I garnish with fresh diced strawberries.

Tips

For an extra twist, I sometimes add a drizzle of strawberry syrup over the whipped cream before serving. If you want a tangy balance, mix a bit of cream cheese into your whipped topping. To make the cupcakes ahead, bake and fill them a day early, then add whipped cream just before serving to keep them fresh and fluffy.

Ways to Serve

These Strawberry Shortcake Cupcakes are perfect for spring parties, baby showers, or a sweet weekend treat. I love serving them chilled with a glass of cold milk or pink lemonade. They also make a charming addition to any dessert table everyone will think they came straight from a bakery!

Frequently Asked Questions

Can I use frozen strawberries for the filling?
Yes, just thaw them first and cook them a little longer to reduce excess liquid.

How long do these cupcakes stay fresh?
They’re best eaten within two days, but you can refrigerate them for up to four days.

Can I use store-bought whipped cream?
You can, but homemade whipped cream gives a much fresher flavor and holds up better.

Can I make them dairy-free?
Absolutely use plant-based milk, vegan butter, and coconut whipped cream for a delicious alternative.

See You in the Kitchen

I hope you try making these Strawberry Shortcake Cupcakes soon! They’re fun to bake, beautiful to serve, and even more delightful to eat. Don’t forget to share your creations I’d love to see how they turn out for you!

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