If you adore the classic flavors of strawberry shortcake but want a fun, handheld twist, this Strawberry Shortcake Cupcakes Recipe is your new best friend in the kitchen. It captures the sweet, tender crumb of a cupcake, bursting with fresh strawberries and topped with fluffy whipped cream, delivering every bite of that beloved dessert in a perfectly portioned treat. Rich yet light, these cupcakes are as charming to look at as they are delightful to eat, making them a guaranteed hit for any occasion or just a special everyday indulgence.
Ingredients You’ll Need
These simple, straightforward ingredients work together beautifully to create the perfect balance of flavor and texture in the cupcakes. Each component plays an essential role, from the rich butter that gives crumb moistness to the fresh strawberries that provide sweetness and vibrant color.
- 1 ½ cups all-purpose flour: The foundation for tender, fluffy cupcakes that rise just right.
- 1 ½ tsp baking powder: This little leavening agent helps the cupcakes puff up delightfully light.
- ¼ tsp salt: A pinch to balance sweetness and enhance other flavors.
- ½ cup unsalted butter, softened: Adds richness and moisture for a melt-in-your-mouth texture.
- ¾ cup granulated sugar: Sweetens the batter perfectly without overpowering the strawberry flavor.
- 2 large eggs: Binds ingredients and adds structure to the cupcakes.
- 1 tsp vanilla extract: Introduces warmth and depth to the overall taste.
- ½ cup milk: Keeps the batter smooth and tender.
- 1 ½ cups fresh strawberries, hulled and sliced: Bursting with natural sweetness and color, they’re the heart of this recipe.
- 2 tbsp granulated sugar (for strawberries): Helps macerate the strawberries, making them juicy and syrupy.
- 1 cup heavy cream: Whipped to create a luxurious topping that’s light and creamy.
- 2 tbsp powdered sugar: Sweetens the whipped cream just right without graininess.
- 1 tsp vanilla extract (for whipped cream): Adds a lovely aromatic touch to the whipped topping.
How to Make Strawberry Shortcake Cupcakes Recipe
Step 1: Prepare the Strawberries
Begin by tossing the fresh sliced strawberries with 2 tablespoons of granulated sugar in a bowl. Let them sit at room temperature for about 15 to 20 minutes. This simple maceration process draws out their natural juices, infusing extra sweetness and making them gloriously syrupy, perfect for layering inside and on top of your cupcakes.
Step 2: Make the Cupcake Batter
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Alternately add the flour mixture and milk, starting and ending with flour, mixing just until combined. This gentle handling keeps your cupcakes tender and light.
Step 3: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. The aroma of vanilla and baked butter will soon fill your kitchen, signaling that your cupcakes are done to perfection. Let them cool completely before the next step.
Step 4: Whip the Cream
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This luscious whipped cream will be the silky crown of your Strawberry Shortcake Cupcakes Recipe, adding a dreamy, cloud-like texture that balances the fruity sweetness.
Step 5: Assemble the Cupcakes
Once the cupcakes are cooled, gently slice each cupcake about halfway down. Spoon a generous amount of the macerated strawberries into the center, then replace the top. Pipe or dollop the whipped cream generously over each cupcake and finish with a few more strawberry slices for a picture-perfect finish.
How to Serve Strawberry Shortcake Cupcakes Recipe
Garnishes
Think beyond just strawberries and whipped cream—sprinkle a pinch of powdered sugar over the top for a delicate finish or add a fresh mint leaf for a pop of green that complements the sweet, red strawberries beautifully. Toasted almond slivers can also add a wonderful crunch and nutty contrast.
Side Dishes
Serve these cupcakes alongside a cup of freshly brewed tea or a cool glass of lemonade for an afternoon treat. They also pair wonderfully with simple vanilla ice cream if you want to turn it into a more indulgent dessert spread.
Creative Ways to Present
Go festive by placing the cupcakes on a tiered stand for a memorable brunch or tea party. You can also serve them in clear glass jars layered with strawberry slices and whipped cream for a charming parfait-style twist on the Strawberry Shortcake Cupcakes Recipe that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes refrigerated in an airtight container. Because of the whipped cream topping and fresh strawberries, they stay fresh well for up to 2 days. Bring them to room temperature before serving to enjoy the best texture and flavor.
Freezing
To freeze, it’s best to store the unfrosted cupcakes. Wrap each tightly in plastic wrap and place in a freezer-safe container or bag. When ready to eat, thaw at room temperature and then add fresh whipped cream and strawberries freshly prepared to keep that perfect balance of freshness and flavor.
Reheating
Since these cupcakes are best enjoyed fresh, avoid microwaving them with the whipped cream on top. If reheating the base, a few seconds in the microwave can revive softness, but always add the whipped cream and fresh strawberries afterward.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries are preferred for their texture and flavor, frozen can work if thawed and drained well. Keep in mind frozen berries may be softer and release more liquid.
Is there a dairy-free option for the whipped cream topping?
Absolutely! You can substitute heavy cream with coconut cream, whipped until fluffy, for a delicious dairy-free version of the frosting.
How long do homemade cupcakes last?
Without frosting, cupcakes typically last up to 3 days stored in an airtight container at room temperature. With fresh whipped cream and fruit, it’s best to consume within 2 days for optimal taste and safety.
Can I make these cupcakes gluten-free?
Yes, use a 1-to-1 gluten-free baking flour blend to substitute the all-purpose flour. The texture might be slightly different, but the flavor will still be delightful.
What’s the best way to prevent cupcakes from drying out?
Ensure you don’t overbake and always store cupcakes in airtight containers. Adding a simple syrup glaze before frosting can also lock in moisture wonderfully.
Final Thoughts
This Strawberry Shortcake Cupcakes Recipe is truly a slice of summertime joy in cupcake form, blending light, tender cake with the sweet surprise of fresh strawberries and dreamy whipped cream. Whether you’re baking for a crowd or just craving a delicious treat, these cupcakes are bound to bring smiles and requests for seconds. Give them a try, and you’ll see why they quickly become a treasured favorite among friends and family!
Print
Strawberry Shortcake Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these luscious Strawberry Shortcake Cupcakes, a charming twist on the classic dessert. Soft, fluffy cupcakes are infused with vanilla and topped with a fresh strawberry compote and whipped cream, creating a perfect balance of sweetness and freshness in every bite.
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Strawberry Topping
- 1 ½ cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar
Whipped Cream
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Strawberries: In a bowl, mix the hulled and sliced strawberries with 2 tablespoons of granulated sugar. Let them macerate for at least 30 minutes to release their natural juices and create a sweet strawberry compote.
- Preheat and Prepare Cupcake Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease the cups to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter with granulated sugar until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then add the vanilla extract and blend until incorporated.
- Combine Wet and Dry Ingredients: Alternate adding the dry ingredient mixture and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix each addition just until combined; do not overmix to ensure tender cupcakes.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-21 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove from oven and allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Keep chilled until ready to use.
- Assemble Cupcakes: Once cupcakes are fully cooled, top each with a generous spoonful of the macerated strawberries, then pipe or dollop whipped cream on top.
- Serve and Enjoy: Serve immediately for the best texture or keep refrigerated for up to 2 days. Enjoy these delightful Strawberry Shortcake Cupcakes as a refreshing dessert or special treat.
Notes
- You can substitute the all-purpose flour with cake flour for an even softer cupcake texture.
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Use chilled heavy cream and a cold bowl when whipping the cream for better volume and stability.
- If fresh strawberries are not in season, frozen strawberries can be used; thaw and drain excess liquid before macerating.
- These cupcakes are best served the same day but can be stored in an airtight container in the refrigerator for up to 2 days.
