Description
Looking for easy dessert ideas? These strawberry shortcake cupcakes are quick, simple, and so fluffy perfect for birthdays, brunches, or summer parties! Soft vanilla cupcakes filled with strawberry compote and whipped cream make the best sweet treat everyone will love.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup milk
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries, chopped
- 1 tbsp sugar (for filling)
- 1 cup whipped cream
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Beat butter and sugar together until light and fluffy.
- Add eggs one at a time, then stir in vanilla.
- Whisk flour, baking powder, and salt in a bowl, then alternate adding dry mix and milk to the batter.
- Fill liners two-thirds full and bake for 18–20 minutes.
- Cook strawberries with sugar until syrupy, then cool.
- Once cupcakes are cool, remove a small center portion and fill with strawberry compote.
- Top with whipped cream and fresh strawberries.
Notes
- Use fresh strawberries for the best flavor.
- Whip cream just before serving for a fluffy texture.
- Refrigerate cupcakes to keep them fresh.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg