Strawberry Shortcake Cupcakes: 5 Ways to Savor Summer Bliss

Name: Strawberry Shortcake Cupcakes: 5 Ways to Savor Summer Bliss
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup fresh strawberries, chopped; 1 cup whipped cream

By:

Christina R. Jones

June 9, 2025

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Oh my goodness, let me tell you about these Strawberry Shortcake Cupcakes! They’re like little bites of sunshine, bursting with fresh strawberry flavor and topped with fluffy whipped cream. I remember the first time I made them for a summer picnic; the way everyone’s faces lit up when they took that first bite was absolutely priceless. They’re not just cupcakes, but a celebration of summer in every single bite. The combination of sweet strawberries and soft, buttery cake is just divine. Plus, they’re super easy to whip up, making them the perfect treat for any occasion—whether it’s a birthday, a casual get-together, or just because you want something sweet. Trust me, once you try these cupcakes, you’ll be hooked! They’re bound to become a staple in your dessert repertoire, just like they have in mine.

Strawberry Shortcake Cupcakes - detail 1

Ingredients List

To make your delicious Strawberry Shortcake Cupcakes, gather the following ingredients:

1 cup all-purpose flour – This is the base for our cupcakes, giving them structure and a tender crumb.
1/2 cup sugar – Sweetens the batter and helps create that lovely golden color.
1/2 cup unsalted butter, softened – Adds richness and flavor. Make sure it’s at room temperature for easy creaming!
2 large eggs – These help bind everything together and contribute to the cupcakes’ fluffy texture.
1/2 cup milk – Adds moisture to the batter, making it light and airy.
1 teaspoon vanilla extract – A splash of vanilla enhances the overall flavor beautifully.
1 teaspoon baking powder – This is our leavening agent, ensuring the cupcakes rise perfectly.
1/4 teaspoon salt – Just a pinch helps to balance the sweetness and enhances the other flavors.
1 cup fresh strawberries, chopped – The star of the show! Fresh strawberries bring vibrant flavor and delightful texture.
1 cup whipped cream – The perfect topping that adds a light and airy finish to each cupcake.

Make sure to use fresh strawberries for the best flavor—trust me, your cupcakes will thank you!

How to Prepare Strawberry Shortcake Cupcakes

Making these delightful Strawberry Shortcake Cupcakes is a breeze! Follow my step-by-step instructions, and you’ll have a dozen scrumptious treats ready in no time.

Step-by-Step Instructions

First things first, let’s get that oven preheating to 350°F (175°C). This is key for perfectly baked cupcakes!

Next, in a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 1/2 cup of sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes. I love using a hand mixer for this part, but a sturdy wooden spoon will work too if you’re feeling strong!

Once your butter and sugar are creamed together, add in 2 large eggs, 1/2 cup of milk, and 1 teaspoon of vanilla extract. Mix everything together until it’s well combined and smooth.

Now, in a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually add this dry mixture to your wet ingredients, stirring gently to combine. Be careful not to overmix; we want those cupcakes to be light and fluffy!

Here comes the fun part! Fold in 1 cup of chopped fresh strawberries until they’re evenly distributed throughout the batter. The vibrant pink specks will be so inviting!

Now, line a cupcake pan with liners and pour the batter into each cup, filling them about two-thirds full. Bake them in your preheated oven for about 18-20 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean. Oh, the smell will be heavenly!

Once baked, let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. This cooling step is super important because it helps set the texture just right.

Finally, when they’re completely cool, top each cupcake with 1 cup of whipped cream and a few extra fresh strawberry slices. Voilà! You’ve just created a batch of irresistible Strawberry Shortcake Cupcakes!

Why You’ll Love This Recipe

These Strawberry Shortcake Cupcakes are a real game-changer for anyone who loves a sweet treat! Here are just a few reasons why you’ll absolutely adore this recipe:

Quick Prep Time: With just 15 minutes of prep and only 20 minutes of baking, you’ll have these delightful cupcakes ready in no time!
Delicious Flavors: The combination of fresh strawberries, buttery cake, and fluffy whipped cream creates a flavor explosion that’s simply irresistible.
Make Ahead: You can whip these up a day in advance, making them perfect for parties or gatherings. Just store them in the fridge and add the whipped cream topping before serving.
Perfect for Any Occasion: Whether it’s a birthday, picnic, or just a sweet treat for yourself, these cupcakes are versatile enough for any celebration.
Fresh Ingredients: Using real strawberries and homemade whipped cream elevates these cupcakes to another level. You can taste the love in every bite!

Trust me, once you try these Strawberry Shortcake Cupcakes, they’ll become a go-to favorite in your dessert rotation!

Tips for Success

Want to ensure your Strawberry Shortcake Cupcakes turn out absolutely perfect? Here are my top tips to help you achieve cupcake glory!

Use Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature before you start mixing. This helps everything blend together smoothly for a fluffier cupcake.
Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can lead to dense cupcakes, and we want them light and airy!
Fresh Strawberries Are Key: Always opt for fresh strawberries. Frozen ones can make the batter too watery and affect the texture. Plus, fresh strawberries look gorgeous on top!
Cool Completely: Let the cupcakes cool completely before adding whipped cream. This prevents the cream from melting and sliding off, keeping your cupcakes looking beautiful.
Experiment with Flavors: Feel free to add a bit of lemon zest to the batter for a refreshing twist or swap out the whipped cream for a flavored frosting. Get creative!

With these tips, you’ll be on your way to baking Strawberry Shortcake Cupcakes that are not just delicious but also visually stunning. Enjoy the baking adventure!

Storage & Reheating Instructions

Storing your Strawberry Shortcake Cupcakes properly is key to keeping them fresh and delicious! Once they’re completely cool, you can store them in an airtight container in the refrigerator for up to 3 days. Just remember to add the whipped cream and fresh strawberries right before serving to keep everything looking and tasting its best.

If you need to reheat any leftovers, simply pop them in the microwave for about 10-15 seconds. This will warm them up gently without making them soggy. Enjoy your cupcakes fresh, warm, and oh-so-delicious!

Nutritional Information

When you indulge in these Strawberry Shortcake Cupcakes, it’s always nice to know what you’re treating yourself to! Here’s a breakdown of the typical nutritional values for one delicious cupcake:

Calories: 180
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 120mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 12g
Protein: 2g

Keep in mind that these values are estimates and can vary based on the specific ingredients you use. Enjoy these delightful cupcakes as a sweet treat while keeping an eye on your portion sizes!

FAQ Section

Q1. Can I use frozen strawberries instead of fresh?
While fresh strawberries are the star of this recipe, you can use frozen ones in a pinch. Just remember to thaw and drain them well to avoid excess moisture in your batter. But trust me, fresh strawberries really elevate the flavor!

Q2. How do I make the whipped cream for topping?
Making whipped cream is super easy! Just take 1 cup of heavy cream, beat it with a mixer until soft peaks form, and add 2 tablespoons of powdered sugar and a splash of vanilla extract for sweetness. Whip until you reach your desired consistency, and you’re all set!

Q3. Can I make these cupcakes gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure it contains xanthan gum for binding, or add a teaspoon of it to the mix. Your gluten-free Strawberry Shortcake Cupcakes will be just as delightful!

Q4. How should I store leftover cupcakes?
Once cooled, store your Strawberry Shortcake Cupcakes in an airtight container in the refrigerator. They’ll stay fresh for about 3 days. Just remember to add the whipped cream topping right before serving for the best texture!

Q5. Can I add other fruits to the cupcakes?
Yes! Feel free to mix in other berries like blueberries or raspberries for a fun twist. You can also add some diced peaches or even a hint of lemon zest for a refreshing flavor. Get creative and enjoy!

Serving Suggestions

These Strawberry Shortcake Cupcakes are delightful on their own, but pairing them with a few simple sides can elevate your dessert experience even further! I love serving them alongside a scoop of vanilla ice cream for that classic summer vibe—just imagine the creamy goodness melting into the cupcake! You could also whip up a refreshing fruit salad with a medley of seasonal berries and melon to complement the strawberry flavors. For an extra touch of elegance, consider a light drizzle of chocolate sauce or a sprinkle of crushed pistachios on top. These little additions make every bite an adventure!