Strawberry Shortcake Cupcakes Recipe
Introduction
Strawberry Shortcake Cupcakes are a delightful twist on a classic dessert, combining moist cupcakes filled with sweetened strawberries and topped with fluffy whipped cream. Perfect for spring and summer gatherings, these cupcakes offer a fresh and fruity treat that’s sure to impress.
Ingredients
- 1 and 1/2 Tablespoons (11g) cornstarch
- 1 and 1/2 Tablespoons (23ml) warm water
- 2 cups (about 300g) diced strawberries
- 6 Tablespoons (75g) granulated sugar
- 1 teaspoon lemon zest
- 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 2 egg whites*
- 1/4 cup (60g) sour cream or plain yogurt*
- 3/4 cup (180ml) whole milk*
- 2 teaspoons vanilla bean paste (or extract, see Note)*
- 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
- 3 Tablespoons (38g) granulated sugar
- 1 teaspoon vanilla bean paste (or extract, see Note)*
- Reserved 1/2 cup of strawberry filling
- Optional for garnish: strawberry slices and fresh mint
Instructions
- Step 1: Make the strawberry filling first. Mix the cornstarch and warm water in a small bowl until dissolved. Warm the diced strawberries and 6 tablespoons sugar in a saucepan over medium heat. Stir and break up some strawberries as you cook. Bring to a simmer, then stir in the cornstarch mixture. Simmer for 5 minutes, stirring constantly. Remove from heat, stir in lemon zest, and cool completely. Set aside 1/2 cup of this filling for the whipped cream.
- Step 2: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe makes about 15 cupcakes, so prepare additional liners for a second pan or bake in batches.
- Step 3: In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, whisk melted butter and 1 cup sugar (mixture will be gritty). Add egg whites, sour cream, milk, and vanilla paste/extract, whisking until combined.
- Step 4: Pour wet ingredients into dry ingredients and whisk until the batter is creamy and mostly smooth with a few small lumps.
- Step 5: Fill cupcake liners 2/3 full with batter to prevent overflow. Bake 20–22 minutes or until a toothpick inserted in the center comes out clean.
- Step 6: Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before filling and frosting.
- Step 7: To fill, use a sharp knife to cut a 1-inch deep circle from the center of each cupcake. Spoon cooled strawberry filling into the cavity, then replace the cut-out piece (after removing its pointy end) back on top.
- Step 8: For the whipped cream, whip heavy cream, 3 tablespoons sugar, and 1 teaspoon vanilla paste/extract with a mixer until medium peaks form (3–4 minutes). If over-whipped, add a little cold cream and gently fold to smooth it out. Fold in the reserved 1/2 cup strawberry filling.
- Step 9: Frost the cupcakes generously with the strawberry whipped cream. Garnish with sliced strawberries and fresh mint if desired.
- Step 10: Serve immediately or refrigerate until ready to serve.
Tips & Variations
- Use sour cream or yogurt to keep cupcakes moist and tender.
- For a stronger vanilla flavor, try vanilla bean paste instead of extract.
- If strawberries are out of season, substitute with frozen berries, thawed and drained.
- To avoid overwhipping whipped cream, stop mixing as soon as medium peaks form.
Storage
Store leftover cupcakes covered in the refrigerator for up to 5 days. Use a cupcake carrier or airtight container to protect the whipped cream topping. For best texture, bring cupcakes to room temperature before serving. Whipped cream may be refreshed by lightly loosening with a spatula prior to serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the strawberry filling ahead of time?
Yes, the filling can be made up to 2 days in advance and refrigerated. Make sure it’s completely cooled before storing in an airtight container.
Can I use whole eggs instead of egg whites?
Whole eggs will alter the texture slightly but can be used in a pinch. Expect slightly denser cupcakes.
Print
Strawberry Shortcake Cupcakes Recipe
- Total Time: 1 hour 15 minutes
- Yield: 15 cupcakes 1x
Description
Delicious strawberry shortcake cupcakes featuring a moist vanilla cupcake filled with a homemade strawberry filling and topped with luscious strawberry whipped cream. Perfect for spring and summer celebrations, these cupcakes combine the classic flavors of strawberry shortcake with the convenience of cupcake form.
Ingredients
Scale
Strawberry Filling
- 1 and 1/2 Tablespoons (11g) cornstarch
- 1 and 1/2 Tablespoons (23ml) warm water
- 2 cups (about 300g) diced strawberries
- 6 Tablespoons (75g) granulated sugar
- 1 teaspoon lemon zest
Cupcakes
- 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 2 egg whites
- 1/4 cup (60g) sour cream or plain yogurt
- 3/4 cup (180ml) whole milk
- 2 teaspoons vanilla bean paste or extract
Whipped Cream Topping
- 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
- 3 Tablespoons (38g) granulated sugar
- 1 teaspoon vanilla bean paste or extract
- Reserved 1/2 cup of strawberry filling (from above)
- Optional for garnish: strawberry slices and fresh mint
Instructions
- Make the strawberry filling: In a small bowl, mix the cornstarch and warm water with a fork until dissolved, forming a thick mixture. Warm the diced strawberries and sugar in a small saucepan over medium heat, stirring and breaking up some strawberries as it cooks. Bring to a simmer, then stir in the cornstarch mixture. Simmer for 5 minutes while stirring constantly. Remove from heat, stir in lemon zest, and cool completely. This thickened filling will yield about 1 and 1/4 cups (340g).
- Preheat oven and prepare pans: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Since the recipe yields about 15 cupcakes, line a second pan with 3 liners or bake in batches.
- Mix dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a large bowl. Set aside.
- Mix wet ingredients: In a medium bowl, whisk melted butter and sugar (mixture will be gritty). Add egg whites, sour cream or yogurt, milk, and vanilla bean paste/extract, whisking until combined.
- Combine batter: Pour wet ingredients into dry ingredients and whisk until the batter is creamy and mostly smooth with some small lumps.
- Fill cupcake liners: Spoon the batter into liners, filling each about 2/3 full to prevent overflow. You should have enough for 15 cupcakes.
- Bake cupcakes: Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool cupcakes: Let cupcakes cool in the pan for 10 minutes. Transfer to a wire rack to cool completely; they must be fully cooled before filling and frosting.
- Fill cupcakes: Reserve 1/2 cup (120g) of strawberry filling for the whipped cream topping. Using a sharp knife, cut a 1-inch deep circle from the center of each cooled cupcake to create a pocket. Spoon in strawberry filling (about 1–2 teaspoons). Trim the pointed end of the removed piece and gently press it back on top to seal.
- Make whipped cream: Using a hand or stand mixer with a whisk attachment, whip the cold heavy cream, sugar, and vanilla bean paste/extract on medium-high speed until medium peaks form (about 3–4 minutes). If over-whipped, add a bit more cold cream and fold gently until smooth. Fold in the reserved strawberry filling immediately or chill up to 24 hours.
- Frost cupcakes: Use an icing spatula or knife to pile the strawberry whipped cream generously on top of each cupcake. Garnish with strawberry slices and fresh mint if desired.
- Serve and store: Serve immediately or store cupcakes covered in the refrigerator up to 5 days. A cupcake carrier is recommended for transporting decorated cupcakes.
Notes
- Egg whites can be substituted with whole eggs, but the texture may differ slightly.
- Sour cream can be replaced with plain yogurt for similar moisture.
- Vanilla bean paste gives a richer vanilla flavor than extract, but both work well.
- The filling must be completely cooled before filling cupcakes to prevent melting or sogginess.
- If the whipped cream is over-whipped and curdled, gently add cold heavy cream and fold until smooth.
- Leftover strawberry whipped cream can be stored tightly covered in the fridge up to 24 hours.
- Decorated cupcakes should be stored refrigerated and consumed within 5 days for best freshness.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
Keywords: strawberry shortcake cupcakes, strawberry cupcakes, whipped cream frosting, summer dessert, vanilla cupcakes, homemade strawberry filling
