Oh, my goodness, you guys. If there’s one dessert that instantly transports me back to sun-drenched summer afternoons and pure, unadulterated joy, it’s got to be Strawberry shortcake. And when you take that classic, beloved flavor and pack it into a perfectly portioned, utterly delightful cupcake? Well, that’s just magic, isn’t it? I’m so incredibly excited to share my recipe for strawberry shortcake cupcakes with you today. These aren’t just any cupcakes; they’re little bursts of happiness. Forget the fuss of a full cake; these are your weeknight-friendly, potluck-perfect, ‘I-need-a-treat-right-now’ lifesavers. They’ve got that tender, slightly crumbly shortcake base, a luscious strawberry swirl, and a cloud of dreamy frosting that just melts in your mouth. If you love the idea of a classic strawberry shortcake but want something a bit more… manageable, these strawberry shortcake cupcakes are absolutely your jam. They’re a total crowd-pleaser, and honestly, my kids beg for them constantly!
What are strawberry shortcake cupcakes?
So, what exactly are these little gems? Think of them as the most adorable, bite-sized versions of everyone’s favorite summer dessert. We’re talking about a tender, buttery shortcake-style cupcake – not too sweet, with a delightful crumb that’s just begging to soak up all the yummy goodness. Then, we tuck in a vibrant swirl of fresh strawberries, macerated just enough to release their sweet, tangy juices. And to top it all off? A light, fluffy whipped cream or cream cheese frosting that tastes like pure bliss. It’s essentially taking all the best parts of a traditional Strawberry shortcake – that perfect balance of tender cake, sweet fruit, and creamy topping – and miniaturizing it into an irresistible cupcake form. It’s familiar, comforting, and yet, somehow, feels brand new and exciting. It’s the sweet hug your taste buds have been waiting for!
Why you’ll love this recipe?
What are some of the reasons why this recipe has become a staple in my kitchen, and I’m obsessed with it. Is betting on it a good idea?flavorIs strawberry shortcake out of this world? The cake itself is subtly sweet and buttery, providing the perfect canvas for the bright, fresh, Chocolate Cake. Strawberry swirl. Is it overly complicated? Let’s talk about the shine. And speaking of shine, let us talk a little aboutsimplicityI know baking from scratch can feel intimidating, but I promise you, these strawberry cupcakes are delicious! What are some of the easiest shortcake cupcake recipes? Even if you’re new to baking, you will find the steps straightforward and the results incredibly satisfying. What I love most about this is that it feels like a special occasion dessert without requiring hours of preparation. Plus, it’s super supercost-effective. You’re using simple, pantry-staple ingredients, and you end up with a dozen (or more) of them. What are some of the best cupcakes around?versatilityWhile the strawberry swirl is classic, you can easily switch it up with other berries or even a hint of vanilla. Lemon zest in the batter. What are some great summer picnic ideas? They’re so much more special than a basic vanilla or chocolate cupcake, and they carry that same flavor. What is the nostalgic charm of a classic strawberry shortcake?
How to Make Strawberry Shortcake Cupcakes
Quick Overview
How do you make strawberry shortcake cupcakes? What is the best way to make a shortcake? Is it possible to bake strawberries until golden brown, and finish with a dreamy frosting? What is the best way to keep cupcakes moist and not overmix? What are the best strawberries to eat? Is it a process that’s both forgiving and deeply satisfying, delivering that classic strawberry flavor? What is the best shortcake experience in a perfectly portable cupcake package? Is the aroma of a Baked Potato enough to have everyone in the kitchen flocking to it?
Ingredients
For the Main Batter:
2 12 cups all-purpose flour (I always use unbleached, it gives a better texture)
12 cup granulated sugar. 1
2 ½ teaspoons baking powder
12 teaspoon salt. 1
12 cup (1 stick) unsalted butter, very cold and cut into small cubes.
2 large eggs, room temperature.
34 cup milk (whole milk is best for richness, but 2% works too!
1 teaspoon vanilla extract. 1 tablespoon sugar.
For the Filling:
2 cups fresh strawberries, hulled and diced small.
2 tablespoons granulated sugar (adjust to your strawberry’s sweetness)
1 teaspoon lemon juice (optional, but brightens the flavor)
For the Glaze/Frosting
1 cup heavy whipping cream, very cold.
14 cup powdered sugar (or more, to taste): 1 cup or more.
12 teaspoon vanilla extract. 2 teaspoons baking
*Optional: A few extra strawberries for garnish*
What are the steps to
Step 1: Preheat & Prep Pan
How do I get my oven ready? I use cupcake liners to line muffin tins – I find paper lining gives the best lift and I like to use a non-stick spray. How do I prevent my Make sure you have all your ingredients measured out and ready to go. How does it make the whole process smoother?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, 12 cup granulated sugar, baking powder, and salt. Set aside. Give it a good whisk to make sure everything is evenly distributed. How do you make cupcakes? No one wants a dense spot!
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the room temperature eggs, milk, and vanilla extract. Set aside. Make sure your eggs are at room temperature. It really helps them incorporate better into the batter. If you forgot to take them out, just pop them in a bowl of warm water for about 5-10 minutes.
Step 4: Combine
What is butter? Add the cold, cubed butter to the dry ingredients and mix well. Use a pastry blender to cut the butter into the flour mixture. It resembles coarse crumbs with some pea-sized pieces of butter still visible. What gives our shortcake cupcakes that tender, slightly crumbly texture? Pour the wet ingredients into the dry ingredients and mix *just* until combined. Do not overmix! A few streaks of flour are perfectly fine. Overmixing develops gluten, and that’s the enemy of tender baked goods.
Step 5: Prepare Filling
While the batter is resting for a minute, let’s get those strawberries ready. In a small bowl, combine the diced fresh strawberries, 2 tablespoons of granulated sugar, and the optional lemon juice. Gently toss them together. Let them sit for about 10-15 minutes. This process is called macerating, and it draws out the natural juices from the strawberries, creating a lovely, syrupy filling. The sugar also helps to soften them slightly.
Step 6: Layer & Swirl
Do not overfill cupcake liners. Spoon the batter evenly into the prepared linings, filling each about two-thirds full. What’s the best way to take macerated strawberries? ) and gently drop it into the center of each cupcake. How do you swirl strawberries into the batter? Don’t go crazy with swirling. We just want strawberry goodness in cupcakes. Where does the magic happen?
Step 7: Bake
Pop the muffin tin into your preheated oven. Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. Keep an eye on them, as oven temperatures can vary. You’re looking for a beautiful golden-brown color around the edges. They should spring back lightly when touched.
Step 8: Cool & Glaze
Once baked, let the cupcakes cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely. It’s really important they cool down before you frost them, otherwise, your frosting will melt right off! While they’re cooling, whip up the frosting. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat, or you’ll end up with butter! Dollop or pipe that lovely frosting onto each cooled cupcake.
Step 9: Slice & Serve
Add a fresh strawberry to the top for an extra flourish if you like! Strawberry shortcake cupcakes are best enjoyed fresh, the day they are made, to really capture the flavor. What’s the best shortcake flavor? What are some of the best summer foods?
What should I serve it with?
Strawberry shortcake cupcakes are so versatile, they can truly fit into any meal or occasion.breakfast, imagine serving one alongside a steaming mug of coffee. The slight sweetness of the cupcake and the fresh berry swirl make for a delightful, not-too-heavy start to the day. I sometimes just have one with my morning tea, and it feels like such a treat! For brunch, they’re absolutely elegant. Arrange them on a tiered stand with other brunch favorites like mini quiches and fruit salads. A glass of bubbly or a refreshing mimosa pairs perfectly. As dessert, of course, they are a showstopper. Serve them after a nice dinner – maybe a Grilled Chicken or a light pasta dish. They’re a lighter, summery alternative to a heavy chocolate cake. And for those cozy snacks? When that 3 pm craving hits or you need something comforting in the evening, a strawberry shortcake cupcake is pure bliss. Pair it with a glass of cold milk or even a scoop of vanilla ice cream if you’re feeling indulgent. My family tradition is to make these whenever we have a special family gathering, and they always disappear in minutes!
Top Tips for Perfecting Your Strawberry Shortcake Cupcakes
I’ve learned a few things over the years of making these, and I want to share them so you can have perfect results every time! First, for the strawberry prep, make sure your strawberries are diced small for the swirl. This helps them distribute evenly and cook nicely within the cupcake. If your strawberries aren’t super sweet, don’t be afraid to add that extra pinch of sugar in the macerating step; it really makes a difference. For mixing advice, I cannot stress enough: do NOT overmix the batter. Seriously, stop as soon as you don’t see big pockets of dry flour. A few lumps are your friend here for that tender shortcake texture. Overmixing is the quickest way to tough cupcakes. When it comes to the swirl customization, keep it subtle. You want ribbons of strawberry, not a fully mixed-in jam. Just a gentle swirl with a toothpick or knife is all you need to get those beautiful pink streaks. For ingredient swaps, if you don’t have milk, you can try buttermilk or even plain yogurt thinned with a little water, though the texture might be slightly different. Some people have had success with almond milk, and it turned out surprisingly creamy! Baking is always a bit of an art, so for baking tips, always trust your oven. If your oven tends to run hot, check for doneness a few minutes early. A toothpick coming out clean is your best indicator. If you’re unsure, you can also gently press the top of the cupcake – it should spring back. For glaze variations, if you don’t want to make a full whipped cream frosting, you can simply dust the cooled cupcakes with powdered sugar, or even brush them with a simple strawberry syrup. If you want a creamier, richer frosting, a cream cheese frosting also works beautifully with these flavors!
Storing and Reheating Tips
Now, let’s talk about keeping these beauties fresh. For room temperature storage, these are best enjoyed the same day they’re made for optimal texture. However, if you have leftovers and need to keep them out, store them in an airtight container for up to 1-2 days. Just make sure they’re completely cool before sealing them up. For refrigerator storage, if you’ve frosted them with whipped cream, they really need to go in the fridge. Place them in an airtight container or cover the baking sheet tightly with plastic wrap. They’ll stay good in the refrigerator for about 3-4 days. The texture might change slightly as they chill, becoming a bit denser, but they’ll still be delicious! For freezer instructions, you can freeze the unfrosted cupcakes. Wrap them very tightly in plastic wrap, then in foil, or place them in a freezer-safe container. They can stay frozen for up to 2-3 months. To thaw, let them sit at room temperature for a couple of hours. Frost them once they’re completely thawed. The glaze timing advice is crucial: always frost *after* thawing if you froze them, and ideally, frost just before serving if they’ve been at room temperature, especially if you used whipped cream frosting.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite strawberry shortcake cupcakes! I truly believe that baking should be a joyful experience, and this recipe is designed to bring smiles and deliciousness to your kitchen. They capture that quintessential summer flavor of strawberry shortcake in a perfectly charming cupcake format. They’re easy enough for a weeknight treat but special enough for any celebration. The blend of tender, buttery cake, the bright burst of fresh strawberries, and the light, airy frosting is just divine. I really hope you give these a try; they’ve never failed to impress everyone I share them with. If you love these, you might also enjoy my Classic Strawberry Shortcake or my Lemon Raspberry Scones for more fruity delights. I can’t wait to hear how your strawberry shortcake cupcakes turn out! Let me know in the comments below what you think, and feel free to share any fun variations you come up with. Happy baking, everyone!
Strawberry Shortcake Cupcakes
Ingredients
Cupcakes
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 0.5 cup strawberry puree from about 1 cup fresh strawberries
Whipped Cream Frosting
- 2 cups heavy whipping cream, cold
- 0.75 cups powdered sugar
- 1 teaspoon vanilla extract
Garnish
- 1 cup fresh strawberries, sliced
Instructions
Prepare the Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter to the dry ingredients and mix on low speed until crumbly.
- In a separate bowl, whisk together the eggs, vanilla extract, milk, and strawberry puree.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Make the Whipped Cream Frosting
- In a chilled bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract.
- Beat on medium-high speed until stiff peaks form.
Assemble the Cupcakes
- Once the cupcakes are completely cool, frost them generously with the whipped cream frosting.
- Top each cupcake with a slice of fresh strawberry.
