Strawberry Shortcake Cupcakes

strawberry shortcake cupcake cut in half to show center filled with strawberry filling, featured image.

4.89 from 17 votes

These Strawberry Shortcake Cupcakes combine fluffy cake, fresh strawberries, and whipped cream for a light, fruity treat perfect for warm-weather celebrations.

Prep Time15

Cook Time18

Total Time33

Course: Dessert

Cuisine: American

Servings:

Calories: 225kcal

Author: Lisa Killian

Ingredients

Strawberry Filling

2 lbs strawberries, ~8 cups, stems removed
6 tablespoon sugar

Cupcake

1 ¾ cup all-purpose flour
1 cup sugar
1 ½ teaspoon baking powder
¾ teaspoon salt
¾ cup unsalted butter cut into 12-16 chunks and softened
3 large eggs
¾ cup whole milk
1 ½ teaspoon vanilla extract

Whipped Cream Berry Frosting

2 cups heavy cream cold
2 tablespoon sugar
2 teaspoon vanilla extract

Instructions

Strawberry Filling

In a large bowl, using a potato masher, mash ⅓ cup of strawberries.
Slice remaining strawberries into small chunks and add to the bowl.
2 lbs strawberries,
Add sugar and stir to coat. Allow strawberries to sit until sugar is dissolved- at least ~30 minutes.
6 tablespoon sugar

Cupcakes

Adjust oven racks to the middle of the oven and then preheat oven to 350°F. Place cupcake liners in a cupcake pan and set aside.
In a stand mixer, combine flour, sugar, baking powder, and salt on low. Once combined, with the mixer on low, add the butter one chunk at a time. Mix until the mixture looks like coarse sand.*
1 ¾ cup all-purpose flour, 1 cup sugar, 1 ½ teaspoon baking powder, ¾ teaspoon salt, ¾ cup unsalted butter
Add eggs, one at a time, mixing until fully combined. Then add in the milk and vanilla and then increase the mixer speed to medium and mix for ~3 minutes or until the batter is light and fluffy.
3 large eggs, ¾ cup whole milk, 1 ½ teaspoon vanilla extract
Fill the cupcake pan ¾ full and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Once done baking allow cupcakes to cool in pan for 5-10 minutes, then carefully remove from pan and transfer to a wire rack to cool completely
Once cool, carefully cut out a small cone from the center of each cupcake and fill it with 1 tablespoon of strawberry filling.

Whipped Cream Berry Frosting

Using a stand mixer with the whisk attachment, whisk the cream, sugar, and vanilla together on medium-low speed for ~1 minute. It should look foamy.
2 cups heavy cream, 2 tablespoon sugar, 2 teaspoon vanilla extract
Then increase the speed to high and whip until soft peaks form, ~1-3 minutes.
Carefully fold in 1 cup sugared strawberries, then spoon frosting onto the cupcakes.

Notes

Tips and Tricks

*This cupcake and the method of reverse creaming come from the cookbook The Science of Good Cooking by Cooks Illustrated, and I love it! I recommend this book to anyone who loves baking!
You can make the cupcakes ahead of time, but I don’t recommend filling or frosting them until an hour or two before you want to eat them.

Nutrition