Strawberry shortcake in handheld, cupcake form is the ultimate summertime treat! These Strawberry Shortcake Cupcakes feature an easy, homemade vanilla cupcake stuffed with a simple strawberry filling. Top them off with homemade whipped cream frosting for a swoon-worthy dessert no party could deny.
Looking for more delectable summertime desserts? Bookmark our decadent Peach Cobbler Pound Cake in your internet browser for next time!
HOW TO MAKE STRAWBERRY SHORTCAKE CUPCAKES
- Make the Strawberry Filling | First warm the strawberry jelly briefly in the microwave in a microwave-safe bowl. Add finely diced strawberries to the jelly along with lemon zest and a pinch of salt and stir to combine. Refrigerate until ready to use.
- Make the Cupcake Batter| 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.
- Bake | Have ready a standard muffin tin, lined with cupcake liners, and spritzed with nonstick cooking spray. Add the batter ⅔'s of the way full to the muffin liners and bake at 350°F for 22 to 25 minutes. Then, transfer the cupcakes to a wire rack to cool.
- Fill | Once the cupcakes are baked and cooled, use a paring knife to carve a cone shape out of the center of each cupcake. Spoon the chilled strawberry filling into the well and fill to the top.
- Frost | Make the whipped cream frosting by combining heavy whipping cream, powdered sugar, vanilla, and salt and using a handheld mixer to whip until stiff peaks form. You could also use a stand mixer fitted with a whisk attachment if you'd like. Start on low speed and work your way up to high speed to avoid splatters! Then, pipe or spoon the whipped cream frosting over the top of the cupcakes, and serve right away!
THE BEST STRAWBERRY SHORTCAKE CUPCAKES
Every part of this Strawberry Shortcake Cupcake recipe was developed with maximum flavor potential in mind! There are three main parts to the recipe:
- The Vanilla Cupcake
- The Strawberry Filling
- The Whipped Cream Frosting
The cupcake base for these Strawberry Shortcake Cupcakes is similar to a sponge cake in that it is both light and airy, yet strong and absorbent. This means you'll still get that lovely texture that only comes from a cake, yet one that's sturdy enough to handle and house that delicious chopped strawberry filling.
The cupcake is vanilla in flavor and stays moist for days. Not to mention, it's likely one of the easiest, simplest cakes you'll ever make!
FILLING THE CUPCAKES | HOW TO
To fill the cupcakes with the strawberry filling, you'll first need to cut a hole in them. This is best done with a small, sharp paring knife. Use it to cut a cone shape out of the cupcake, about 1" wide and 1" deep.
Be sure not to cut through the bottom of the cupcake!
THE FRESH STRAWBERRY FILLING
This filling is going to come out similar to a Strawberry Compote, though the big difference is size. In a compote, the berries are left whole or in large pieces, whereas in this one, you'll want to use fresh strawberries, and chop them very fine -- no larger than a ¼ of an inch. Remember, they are going into little holes carved into a cupcake so they'll need to be diced small to fit!
The strawberry filling consists of both fresh strawberries and strawberry jelly. Here's what you'll need to make it:
- Fresh Strawberries
- Strawberry Jelly
- Lemon Zest
The jelly is slightly warmed in the microwave before mixing so that it can easily cloak every inch of the strawberries. This little "warm jelly" hack helps to thicken up the filling without having to do any extra stovetop work.
Once the berries and jam are mixed together, you'll grate in the lemon zest. Lemon zest makes a huge difference in the flavor profile of these treats, adding just the right amount of acidity and balance to both brighten things up and cut the sweetness.
Once it's all stirred together, it's off to the fridge to chill and thicken up while you whip up the cupcake base we talked about above.
CAN I USE FROZEN STRAWBERRIES?
This is not the time for frozen strawberries. When frozen strawberries thaw, they'll have a bit of a mushy texture to them. For Strawberry Shortcake Cupcakes, you really both want the flavor and texture of fresh strawberries to shine!
Big on strawberries? Try our Strawberry Cheesecake Ice Cream next!
THE WHIPPED CREAM FROSTING
We can't rightfully call these Strawberry Shortcake Cupcakes unless there's whipped cream involved. Flavor-wise, this is a combination that can't be beat. Make-ahead-wise? That's a different story (unless you're planning to freeze them -- but we'll get to that later).
Whipped cream frosting is quick and simple to make, and an absolute dream in combination with the berries and vanilla cake. However, it's not the sturdiest of frostings and it won't hold up over time like a classic buttercream cake frosting.
It's best to make the whipped cream and frost the cupcakes just before serving!
Frosting the cupcakes with whipped cream just before serving is even more important if you are planning to use canned, store-bought whipped cream. It will not hold up or be as stable as a homemade rendition.
STABILIZED WHIPPED CREAM FROSTING
If you won't have time to ice the cupcakes with whipped cream just before serving, you might want to consider making a stabilized whipped cream instead. There's gelatin, cooling and waiting involved, but it's a much better option than having your cupcake frosting deflate on you!
HOW TO STORE STRAWBERRY SHORTCAKE CUPCAKES
Because of the fruit interior, Strawberry Shortcake Cupcakes need to be kept in the refrigerator. They will keep for 3 to 4 days, although aesthetically speaking, you might see the quality of the whipped cream frosting begin to dwindle after Day 1 or 2.
If you're planning to execute these cupcakes in stages, the cupcakes themselves (without the fruit filling) do not need to be refrigerated. Note, you can make the filling up to 2 days in advance and keep it refrigerated in an airtight container, and the whipped cream frosting up to 24 hours in advance. The frosting should also be refrigerated and kept in an airtight container.
HOW TO FREEZE THEM
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!
6 MORE STRAWBERRY DESSERTS YOU’LL LOVE
- Chocolate Covered Strawberries | A quick and easy recipe for coating strawberries in chocolate and fun ideas for making them extra delicious!
- Brownies with Cream Cheese Frosting | Rich, cakey brownies with a strawberry cream cheese frosting topped off with fresh berries.
- Strawberry Cookies | Soft, cakey strawberry cookies made with fresh strawberries
- Strawberry Cobbler | Easy strawberry cobbler with a quick biscuit topping.
- Strawberry Brownies | Strawberry brownies packed with big strawberry flavor topped off with cream cheese frosting.
- Strawberry Scones | Buttery scones speckled with fresh strawberries.
Delicious, easy Strawberry Shortcake Cupcakes with a vanilla cupcake base, a fresh strawberry filling, and a creamy whipped cream frosting!
- ⅓ cup strawberry jelly
- 1 cup finely diced strawberries (about 7 large strawberries)
- ½ teaspoon lemon zest
- 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
- 2 cups heavy whipping cream
- ¾ cup powdered sugar
- 1 teaspoon pure vanilla extract
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.
Line 12-cup, standard-sized muffin tin with cupcake liners and then spritz with nonstick 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.
Use a pairing knife to carve out cone shape out of the top, centermost part of the cupcake. The cone should be about 1" in diameter and the point of the cone 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.
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. Once the cream holds its shape when the beaters is turned upside down, it is ready.
Frost the cupcakes, serve right away, and enjoy!