My kids always get excited when I say I’m making Strawberry Shortcake Cupcakes. They love helping me mix the batter and decorate with whipped cream and fresh strawberries. But what’s really fun in our kitchen is seeing them carefully place each slice on top of the cupcakes, making them look like little works of art. They also love tasting the batter, and I secretly enjoy their little giggles when they sneak a piece of strawberry. Watching them enjoy baking as much as eating it makes the whole experience heartwarming and memorable.

I have baked many cupcake recipes, but this one is truly a favorite in our home. I use fresh, juicy strawberries because they make the cupcakes naturally sweet and flavorful. I also always make the whipped cream frosting from scratch—it’s lighter and creamier than store-bought versions. Always chilling the bowl and beaters for the whipped cream helps it turn out perfectly every time. I make sure to fold the strawberries gently into the batter, so they don’t crush and turn the cupcakes too wet.

You can serve these cupcakes at family dinners, birthday parties, or casual afternoon tea. Some people like to add a drizzle of strawberry sauce on top for extra flavor. Also with a sprinkle of crushed shortcake cookies or sponge cake crumbs, these cupcakes get that authentic strawberry shortcake texture. They are visually stunning, easy to eat, and always disappear fast!

Its Perfect For:

• Birthday parties for kids and adults alike
• Summer gatherings and picnics
• Afternoon tea or coffee breaks
• Baby showers and family celebrations
• Quick desserts for a sweet craving

Ingredients

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup whole milk
• 1 cup fresh strawberries, diced

For the whipped cream frosting:

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For decoration:

• Fresh strawberries, sliced
• Optional: crushed shortcake cookies or sponge cake crumbs

Kitchen Equipment You’ll Need

• Mixing bowls (medium and large)
• Electric mixer or hand whisk
• Measuring cups and spoons
• Muffin tin and cupcake liners
• Spatula for folding ingredients
• Cooling rack
• Piping bag (optional, for frosting)

How to Make Strawberry Shortcake Cupcakes

Step 1

Prepare the batter: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Step 2

Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture in three parts, alternating with milk in two parts, beginning and ending with the flour. Gently fold in the diced strawberries, making sure they are evenly distributed without crushing them.

Step 3

Bake the cupcakes: Divide batter evenly among the 12 liners. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 4

Prepare the whipped cream frosting: In a chilled mixing bowl, beat heavy cream with powdered sugar and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overbeat, or the cream will become grainy.

Step 5

Frost and decorate: Once cupcakes are fully cooled, pipe or spread the whipped cream frosting generously on top of each cupcake. Garnish with sliced strawberries. For added texture, sprinkle crushed shortcake cookies or cake crumbs over the frosting to give it that classic strawberry shortcake feel.

Step 6

Serve and enjoy: These cupcakes are perfect for summer parties, birthdays, or afternoon tea. Their soft, buttery base combined with sweet strawberries and light whipped cream makes them irresistible.

Tips for Best Strawberry Shortcake Cupcakes

• Always use fresh strawberries. Fresh berries give the cupcake natural sweetness and moisture. Frozen strawberries can be watery and affect the texture.
• Chill your mixing bowl for whipped cream. Cold utensils make the cream whip faster and hold its shape longer. Always place in fridge 10–15 minutes before use.
• Don’t overmix the batter. Gently fold the flour into wet ingredients. Overmixing can make the cupcakes dense instead of light and fluffy.
• Use room temperature butter and eggs. This helps ingredients combine smoothly. It also prevents the cupcakes from being lumpy or uneven.
• Line your muffin tin properly. Cupcake liners prevent sticking. They also make cupcakes easy to remove without breaking.
• Cool cupcakes completely before frosting. Warm cupcakes can melt whipped cream frosting. This ensures neat, beautiful decorations every time.
• Add strawberries last. Folding strawberries gently into the batter prevents them from sinking. It keeps them evenly distributed in every cupcake.

Optional Ingredients

• Lemon zest for a hint of citrus
• Vanilla bean paste for richer flavor
• White chocolate chips for sweetness
• Almond extract for a nutty aroma
• Crushed graham crackers for crunch
• Strawberry jam swirl inside the batter

How to Serve Strawberry Shortcake Cupcakes?

I love serving Strawberry Shortcake Cupcakes with a glass of cold milk or a cup of hot tea. The cupcakes are soft, and the fresh strawberries make them feel light and refreshing. Sometimes I arrange them on a pretty platter for parties; it instantly makes the table look festive.

I also enjoy serving them for special breakfasts or brunch. I pipe the whipped cream neatly on top and place a slice of strawberry at the center of each cupcake. The bright red fruit on the white frosting makes them irresistible. Guests always ask for the recipe when they see them.

I often make a small batch for weekday treats at home. I keep it simple by topping with whipped cream and sliced strawberries, without extra decoration. My kids love grabbing one after school. It’s a fun way to enjoy a homemade dessert anytime without much fuss.

Is Strawberry Shortcake Cupcakes Healthy

Strawberry Shortcake Cupcakes are not a diet food, but they can be a slightly healthier dessert option. Using fresh fruit adds natural sweetness and some vitamins.

You can make small changes to improve nutrition. For example, use whole wheat flour, reduce sugar slightly, or use light whipped cream. These little tweaks don’t affect flavor but make the cupcakes a bit more guilt-free.

Variations and Substitutions

• Chocolate Strawberry Cupcakes: Replace some flour with cocoa powder. Top with chocolate whipped cream. Garnish with strawberries for a chocolate-fruity twist.
• Mini Cupcakes: Use a mini muffin tin. Bake for 10–12 minutes. Perfect for parties or bite-sized treats.
• Vegan Version: Use plant-based butter and non-dairy milk. Replace eggs with flax eggs. Use coconut cream for frosting.
• Gluten-Free Cupcakes: Substitute gluten-free flour blend. Keep baking powder for fluffiness. Tastes just like the original.
• Strawberry Cheesecake Cupcakes: Add a small dollop of cream cheese filling inside the batter. Top with whipped cream and strawberry slices.
• Layered Cupcakes: Bake cupcakes, cut in half, add strawberry jam in the center. Reassemble and frost. A surprise strawberry layer inside!
• Caramel Strawberry Cupcakes: Drizzle caramel sauce on top of frosting. Adds sweetness and a decadent flavor twist.
• Berry Mix Cupcakes: Use a combination of blueberries, raspberries, and strawberries. Adds variety in flavor and looks very colorful.

How to Store, How to Reheat

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Keep the whipped cream frosting separate if possible, or cover loosely to prevent it from getting too soft. Cupcakes freeze well if you remove the frosting.

To reheat, let refrigerated cupcakes come to room temperature for 10–15 minutes. If frozen, thaw overnight in the fridge. Add fresh whipped cream or strawberries before serving to refresh the flavor and texture.

Frequently Asked Questions About Strawberry Shortcake Cupcakes 

Can I use frozen strawberries?
Yes, you can use frozen strawberries, but it’s best to thaw them completely first. Drain any excess liquid so your cupcakes don’t turn soggy. Frozen strawberries are great in a pinch but fresh always gives better texture and flavor.

How long do cupcakes last?
Cupcakes with whipped cream frosting last about 3 days in the refrigerator. If frozen without frosting, they can stay fresh for up to a month. Always store in an airtight container to keep them soft and moist.

Can I make the frosting ahead?
Yes, whipped cream frosting can be prepared a few hours or even a day in advance. Keep it chilled in the fridge and whip lightly before using if it starts to settle. Avoid leaving it at room temperature for long periods.

Can I use strawberry jam instead of fresh strawberries?
Yes, strawberry jam works well for a quick alternative. You can swirl it into the batter or use it as a topping. Fresh strawberries are preferred for texture and visual appeal, but jam adds a nice burst of sweetness.

Strawberry Shortcake Cupcakes Recipe

Recipe by Maria MeyerCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

20

minutes

These Strawberry Shortcake Cupcakes are light, fluffy, and full of sweet strawberry flavor. They’re easy to make, fun to decorate, and perfect for any occasion—from birthdays to simple afternoon treats.

Ingredients

• For the cupcakes:

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 1/2 cup whole milk

• 1 cup fresh strawberries, diced

• For the whipped cream frosting:

• 1 cup heavy whipping cream

• 3 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• For decoration:

• Fresh strawberries, sliced

• Optional: crushed shortcake cookies or sponge cake crumbs

Directions

• Prepare the batter: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
• Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture in three parts, alternating with milk in two parts, beginning and ending with the flour. Gently fold in the diced strawberries, making sure they are evenly distributed without crushing them.
• Bake the cupcakes: Divide batter evenly among the 12 liners. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
• Prepare the whipped cream frosting: In a chilled mixing bowl, beat heavy cream with powdered sugar and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overbeat, or the cream will become grainy.
• Frost and decorate: Once cupcakes are fully cooled, pipe or spread the whipped cream frosting generously on top of each cupcake. Garnish with sliced strawberries. For added texture, sprinkle crushed shortcake cookies or cake crumbs over the frosting to give it that classic strawberry shortcake feel.
• Serve and enjoy: These cupcakes are perfect for summer parties, birthdays, or afternoon tea. Their soft, buttery base combined with sweet strawberries and light whipped cream makes them irresistible.