Strawberry shortcake has always been the dessert that whispers freshness and comfort in the same bite. These Strawberry Shortcake Cupcakes bring that same charm in a handheld, party-ready form perfect for summer get-togethers, picnics, or just a midweek treat.
What I love most? They pack the nostalgic flavor of classic shortcake with the soft crumb of homemade vanilla cupcakes and a juicy strawberry center that makes each bite feel like sunshine.
The whipped cream topping is light and cloud-like, made with real vanilla bean paste and just enough sweetness to enhance the natural strawberry flavor.
You don’t need any fancy tools, and the ingredients are likely already in your kitchen. That’s the beauty of it simple ingredients, bakery-style results.
These cupcakes are lovely on their own, but if you’re looking to round out your dessert table, serve them with a scoop of creamy Vanilla Ice Cream or a refreshing Strawberry Smoothie.
It’s my go-to recipe when strawberries are at their juiciest, and it never fails to bring smiles. So go ahead whip these up, and don’t forget to tag me with your creations or twist on the classic!
My Favorite Things About This Recipe!
There’s something about this recipe that just clicks from the first time I made it to the many times it’s made an ordinary day feel special. Here’s why I keep coming back to it (and why I think you will too):
- A Crowd-Pleaser from the Start: The first time I made these was for a friend’s baby shower, and they disappeared within minutes. Guests weren’t just raving—they were asking for the recipe on the spot.
- Busy Schedule Approved: Life gets hectic, but these cupcakes work with it. The strawberry filling and whipped topping can be made ahead, so final assembly is quick and stress-free.
- Flexible and Forgiving: Out of sour cream once, I used Greek yogurt instead—and honestly, no one noticed. It’s a forgiving recipe that adapts without sacrificing flavor or texture.
- Light, Not Overly Sweet: If you’re not a fan of heavy frosting, you’ll love the fluffy whipped cream topping. It’s subtly sweet, airy, and doesn’t overpower the fresh strawberry center.
- Made for Celebrations: Be it a sunny brunch, afternoon tea, or just a random Sunday, these cupcakes bring a touch of celebration to the table every time.
Strawberry Shortcake Cupcakes Recipe
Equipment
- Mixing bowls (2-3)
- Electric mixer or hand whisk
- Measuring cups & spoons
- Cupcake/muffin pan (12-cup)
- Cupcake Liners
- Piping bag or spoon (for whipped cream)
- Cooling rack
- Spatula
Ingredients
For the Cupcakes:
- 1⅔ cup all-purpose flour 200g
- 1¼ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup granulated sugar 200g
- ½ cup unsalted butter softened 113g
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup sour cream room temperature 120g
- ⅓ cup whole milk room temperature 80mL
For the Strawberry Filling:
- 1½ cups finely chopped strawberries 225g
- 2 tablespoons strawberry jam
For the Whipped Topping:
- 2 cups heavy cream 480mL
- ⅓ cup powdered sugar 40g
- 1 teaspoon vanilla bean paste or extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla.
- Mix in sour cream and milk, then fold in dry ingredients until smooth.
- Spoon batter into liners, filling ¾ full. Bake for 18–20 minutes.
- Let cupcakes cool completely on a wire rack.
- Mix chopped strawberries with jam for the filling. Core cupcakes and fill.
- Whip cream with sugar and vanilla until stiff peaks form. Pipe or spoon onto cupcakes and serve.
Nutrition Info:
| Nutrition | Value |
| Calories | 395kcal |
| Carbohydrates | 39g |
| Protein | 5g |
| Fat | 25g |
| Sugar | 25g |
| Sodium | 197mg |
Questions About Strawberry Shortcake Cupcakes?
1. Can I make these cupcakes the night before serving?
Ans: Yes, and honestly, I do it all the time. I bake the cupcakes and prep the strawberry filling the night before, then store them separately. Just keep the cupcakes in an airtight container at room temperature, and refrigerate the filling. The next day, all you need to do is fill and frost them with whipped cream it keeps everything tasting fresh and light.
2. What’s the best way to core the cupcakes for the filling?
Ans: You don’t need any fancy tools. I usually just use a small paring knife to cut out a cone-shaped piece from the center, about halfway down. If you bake a lot, you can grab a cupcake corer, but honestly, a spoon or knife works just fine. Don’t forget you can snack on the pieces you remove!
3. Can I freeze these cupcakes?
Ans: You can freeze the plain, unfilled cupcakes for up to 2 months. Just wrap them tightly in plastic wrap and place them in a freezer-safe container. When you’re ready, thaw at room temperature, fill with strawberry jam and whipped cream, and they’ll taste just as fresh.
4. What if I don’t have sour cream can I still make the recipe?
Ans: Totally! I’ve swapped sour cream with Greek yogurt many times, and the cupcakes still come out soft and fluffy. Just make sure to use plain, full-fat yogurt for the best results. It keeps the same tang and moisture in the batter.
5. How do I keep the whipped cream stable if I’m serving them at a party?
Ans: If the cupcakes will be sitting out for a while (especially in warmer weather), try using a stabilized whipped cream. Just add a tablespoon of instant vanilla pudding mix or a teaspoon of cornstarch while whipping it helps the cream hold its shape longer without changing the flavor much.
6. Can I make mini versions for a party tray?
Ans: Yes! Mini cupcakes are such a hit at parties. Just reduce the baking time to about 10–12 minutes, depending on your oven. You can still core and fill them just use a piping tip or small knife, and don’t overfill. They’re adorable and super easy to serve.
