As gorgeous as these Strawberry Shortcake Cupcakes are, they taste even better than they look. Made with real strawberries, these cupcakes are the perfect spring and summer dessert. Think strawberry shortcake, only way easier to transport, serve, and eat; no forks necessary!
Having made and sold thousands of baked goods, I can vouch that these crowd-pleasing cupcakes will be a fan-favorite among your family and friends. In my experience, people have a hard time taking their eyes off of these strawberry shortcake cupcakes and a harder time keeping their hands off, too!
Table of Contents
Why This Strawberry Shortcake Recipe Works
This dessert is far easier and quicker to execute than others. Our shortcut shaves 20 minutes to an hour off the standard prep time without sacrificing flavor. Here are a few other reasons you'll love this recipe:
- Ten-minute, made-from-scratch perfect vanilla cupcake batter.
- Three-ingredient, no-cook strawberry filling.
- Simple whipped cream frosting that takes 5 minutes to make.
I firmly stand behind the fact that this vanilla cupcake recipe will forever be your go-to recipe. It stays moist for days and works for any other vanilla cupcake recipe or a stand-alone dessert. This cupcake recipe in particular has fewer steps than other recipes out there and gives you a light and airy, yet sturdy and absorbent foundation ideal for holding in that strawberry filling!
With a simple toss of sugar, warmed strawberry jam, lemon, and fresh chopped berries, there's no need to bring out the saucepan to make this filling. You still get big, bright flavor without another dish to clean!
And let's not forget the homemade whipped cream frosting. We can't rightfully call these strawberry shortcake cupcakes unless there's whipped cream involved. It's simple, y'all. We're talking a matter of minutes here, people. And, it delivers a well-built topping that holds its shape until serving time.
How to Make Strawberry Shortcake Cupcakes
Every part of this strawberry shortcake cupcake recipe was developed with maximum flavor in mind! We've broken down the best way to execute this dessert so that the overall process is easy to follow and easier to carry out!
- Make the strawberry filling.
- Make the cupcake batter and bake.
- Fill and frost.
Make the Strawberry Filling
- ⅓ cup strawberry jelly
- 1 cup finely diced strawberries - about seven large strawberries
- ½ teaspoon lemon zest
- a pinch of sea salt
First, in a microwave-safe bowl, briefly warm the strawberry jelly in the microwave. This little "warm jelly" hack helps to thicken the filling without having any extra stovetop work.
Add finely diced strawberries--no larger than a ¼ of an inch--to the jelly along with lemon zest and a pinch of salt and stir to combine. Refrigerate until ready to use.
Note: This is not the time for frozen strawberries. It is definitely not recommended, because when frozen strawberries thaw, they'll have a bit of a mushy texture to them.
Want another strawberry dessert to serve this spring or summer? Try our strawberry cupcakes!
Make the Vanilla Cupcakes
- 1-⅓ cup all-purpose flour
- 1-½ teaspoon baking powder
- 1-¼ teaspoon fine sea salt
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg, slightly beaten
- ¼ cup sour cream
- ¾ whole milk
- 2 teaspoons pure vanilla extract
Combine the flour, baking powder, and salt. Then, in a separate bowl cream butter and sugar together until light and fluffy. Add the eggs, sour cream, milk, and vanilla extract to the wet ingredients and mix again. Add the dry ingredients and mix just until combined.
Have ready a standard muffin tin, lined with cupcake liners, and spritzed with non-stick cooking spray. Add the batter two-thirds of the way full to the muffin liners and bake at 350°F for 22 to 25 minutes. Transfer the cupcakes to a wire rack to cool.
If you're more of a chocolate lover, check out our chocolate cupcakes.
Make the Homemade Whipped Cream
- 2 cups heavy whipping cream
- ¾ cup powdered sugar
- 1 teaspoon pure vanilla extract
Combine heavy whipping cream, powdered sugar, and vanilla, and using a handheld mixer to whip until stiff peaks form. A stand mixer fitted with a whisk attachment works great, too. To avoid splatters, start on low speed and work your way up to high.
Fill and Frost the Cupcakes
Once the cupcakes are baked and cooled, use a paring knife to carve a cone shape out of the center of each cupcake, about one inch wide and one inch deep. Be sure not to cut through the bottom of the cupcake!
Spoon the chilled strawberry filling into the well and fill to the top. Then, pipe or spoon the whipped cream frosting over the top of the cupcakes, and serve right away!
To test out your piping skills on another cupcake recipe, try marshmallow cupcakes next!
Make-Ahead Tips
Cupcakes: You can make the cupcakes a day in advance and leave at room temperature. If you'd like to work further ahead, make the cupcakes up to 3 months in advance and freeze in an airtight container with little headspace or a gallon-sized, freezer safe ziptop bag.
Filling: You can make the filling up to two days in advance and keep it refrigerated in an airtight container, and the whipped cream frosting up to 24 hours in advance.
Frosting: The frosting should also be refrigerated and kept in an airtight container.
How to Store Leftover Cupcakes
Keep refrigerated for up to four days, although aesthetically speaking, you might see the quality of the whipped cream frosting begin to dwindle after day one or two.
These cupcakes will freeze and thaw beautifully. You can freeze them with or without fruit filling and/or the whipped cream frosting, although, freezing with the frosting might prove difficult depending on what you have available for storage containers.
Place the cupcakes in a freezer-safe, airtight container, seal, and freeze for up to two months. To thaw, place them on the counter for 30 to 45 minutes, serve, and enjoy!
More Strawberry Recipes to Try
- Strawberry Brownies
- Strawberry Scones
- Strawberry Pound Cake
- Strawberry Thumbprint Cookies
- Strawberry Cookies
Strawberry Shortcake Cupcakes
Ingredients
For the Strawberry Filling
- ⅓ cup strawberry jelly
- 1 cup finely diced strawberries (about 7 large strawberries)
- ½ teaspoon lemon zest
- 1 pinch fine sea salt
For the Cupcakes
- 1 ⅓ cup all-purpose flour
- 1 ½ teaspoon baking powder
- 1 ¼ teaspoon fine sea salt
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg, slightly beaten
- ¼ cup sour cream
- ¾ whole milk
- 2 teaspoons pure vanilla extract
For the Whipped Cream Topping
- 2 cups heavy whipping cream
- ¾ cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
Make the Strawberry Filling
- Add the strawberry jelly to a small, microwave-safe bowl and microwave for about 15-20 seconds, just until the jelly is more viscous and slightly warmed.
- Add the diced strawberries, lemon zest, and pinch of salt to the jelly and stir to coat. Transfer to the refrigerator while you bake and cool the cupcakes.
Make the Cupcakes
- Line a 12-cup, standard-sized muffin tin with cupcake liners, then spritz with non-stick cooking spray. Preheat the oven to 350°F.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the butter and sugar until well combined. Then, add the egg, sour cream, milk, and vanilla and whisk until blended. Add the dry ingredients to the wet and stir until just combined.
- Fill the cupcake liners ⅔'s of the way full and bake for 22-25 minutes, until a toothpick inserted in the center of the cupcake comes out clean. Remove the oven and place on a cooling rack to cool completely.
Add Strawberry Filling to the Cupcakes
- Use a paring knife to carve a cone shape out of the top, centermost part of the cupcake. The cone should be about 1" in diameter, and the point should hit about 1" deep into the cupcake.
- Spoon the strawberry mixture into the center of the cupcakes and fill to the level out the top.
Make the Whipped Cream Frosting
- Add whipping cream, powdered sugar, vanilla, and a generous pinch of salt to a large mixing bowl. Using a handheld mixer, begin mixing on low and gradually work your way up to high speed. Mix for 2-3 minutes or until stiff peaks form. It is ready once the cream holds its shape when the beaters are turned upside down.
- Frost the cupcakes, serve right away, and enjoy!
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