Strawberry Shortcake Cupcakes.

100% homemade Strawberry Shortcake. In cupcake form. 

These fluffy, fruity Strawberry Shortcake Cupcakes are made completely from scratch. And yet are so simple!

I recently partnered with The Bozzuto Group, a real estate company that develops and manages fabulous homes and apartment buildings in the Mid-Atlantic, to create the perfect cupcake recipe in celebration of their 25th anniversary. The recipe was inspired by their office favorite, strawberry shortcake, to go along with their 25 for 25! Sweepstakes.

I haven’t had strawberry shortcake in years! My mom used to make it for us during the summertime for dessert. It was such a treat! I always loaded up on the whipped cream.  My favorite part.

I was excited that my responsibility for the recent partnership with Bozzuto was to make a treat replicating my childhood favorite dessert.

These fluffy, fruity Strawberry Shortcake Cupcakes are made completely from scratch. And yet are so simple!

For the cupcakes, I used my go-to vanilla cupcake recipe. It’s a simple vanilla batter that does not require a mixer.  Everything may be mixed by hand.  They are infused with vanilla extract and vanilla bean. Just pure tasting vanilla goodness.  You may leave out the fresh vanilla bean, but I strongly recommend you using it.

These cupcakes are vanilla to the extreme. Soft, fluffy, and so much aromatic vanilla.

What’s strawberry shortcake without… well… strawberries?  I filled my vanilla cupcakes with homemade strawberry filling.  If you think the vanilla cupakes are easy, just wait until you experience the simplicity of this filling.  2 cups of diced strawberries cooked down with sugar and cornstarch.  You must have cornstarch on hand after making these, right?! The mixture will thicken and it will be comparable to a sweet homemade strawberry jam with a few glorious chunks of real strawberry.  Nothing fake or artificial here. Pure strawberries.

100% Homemade Strawberry Shortcake Cupcakes - these cupcakes are so easy! Recipe by

100% Homemade Strawberry Shortcake Cupcakes - these cupcakes are so easy! Recipe by

Filling the cupcakes is a piece of (short) cake. ;)

Simply carve out a tiny hole in the center of the cupcake with a sharp knife.  The hole will be about 3/4 inch deep.  I didn’t use a ruler or anything – just make sure you don’t hit the bottom of the cupcake and you’ll be all set.  Top the cupcake with the piece you cut out as seen in the background of the photo above. It doesn’t have to look pretty because you’ll be topping the cupcake with whipped cream.

Why didn’t I use a piping tip and bag to fill the cupcakes?  Good question.  The filling has strawberry chunks in it and it’s much simpler to spoon it inside rather than pipe it inside. Spooning the filling is also not as messy. Bonus!

These fluffy, fruity Strawberry Shortcake Cupcakes are made completely from scratch. And yet are so simple!

100% Homemade Strawberry Shortcake Cupcakes - these cupcakes are so easy! Recipe by

The topping? Well, it’s homemade strawberry whipped cream of course! Between the cupcakes, the filling, and the whipped cream, I found that the whipped cream was the easiest. And quickest!  Nothing from the store can replicate this strawberry whipped cream.

Simply beat 1.5 cups of whipping cream with sugar and vanilla extract.  Beat it all for about 5 minutes until stiff peaks form. Add the leftover strawberry filling you have and beat for another 30-60 seconds.  Boom. Luscious, thick, pink-tinted homemade strawberry whipped cream.

You will layer the strawberry whipped cream on top of the cupcakes with a knife.  Then decorate with a couple strawberry slices if desired. Nothing fancy.   Told ya these cupcakes are easy! I love the pretty chunks of strawberry hiding in the light pink whipped cream. :)

100% Homemade Strawberry Shortcake Cupcakes - these cupcakes are so easy! Recipe by

For 100% homemade, frosted, and filled cupcakes – the total time is about 1 hour.  I don’t think you can really beat that anywhere.  These cupcakes cheered us up last week during our 5 day stint of rain.  Rain – every single day!  Strawberry Shortcake brought some sunshine inside.

The fluffy, moist cupcakes are very-vanilla flavored, the strawberry filling is fresh and sweet, and the homemade strawberry whipped cream? Well nothing can top pink whipped cream in my mind. ;)

These fluffy, fruity Strawberry Shortcake Cupcakes are made completely from scratch. And yet are so simple!

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Strawberry Shortcake Cupcakes

100% homemade Strawberry Shortcakes in cupcake form.

Yield: 12 cupcakes

Prep Time: 40 minutes

Total Time: 1 hour, plus cooling



  • 1 and 2/3 cups (210g) all-purpose flour, careful not to overmeasure
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 2 egg whites*
  • 1/4 cup (62g) yogurt (Greek or regular yogurt; vanilla or plain)
  • 3/4 cup (180ml) milk*
  • 2 teaspoons vanilla extract
  • seeds scraped from 1/2 split vanilla bean (optional)

Strawberry Filling

  • 2 cups diced strawberries (about 10 medium strawberries finely diced)
  • 1/2 cup (100g) granulated sugar
  • 2 Tablespoons (16g) cornstarch mixed with 2 teaspoons warm water to rid clumps

Strawberry Whipped Cream

  • 1 and 1/2 cups (360ml) heavy whipping cream
  • 3 Tablespoons (43g) granulated sugar
  • 1 and 1/2 teaspoons vanilla extract
  • reserved 1/2 cup of strawberry filling


Make the strawberry filling first. Place the strawberries in a small saucepan over medium heat. Stir constantly for about 4 full minutes until the strawberry juices have been released. Add the sugar and cornstarch/water liquid and continue to stir for another 2 minutes. The mixture will be much thicker. Remove from heat and allow to cool as you prepare the cupcakes.

Make the cupcakes: Preheat oven to 350F degrees. Line muffin pan with 12 cupcake liners. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar - mixture will be gritty. Stir in egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter.

Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.

Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before filling and frosting.

Fill the cupcakes: Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 1/2 inch deep. Place 1 teaspoon of strawberry filling inside and top with the piece of cupcake you removed to seal. See photos above. Repeat with all 12 cupcakes. You will have leftover filling to use in the whipped cream.

Make the strawberry whipped cream: In a large bowl, whip the cream, sugar, and vanilla extract together on high speed until stiff peaks begin to form, about 4-5 full minutes. Add the remaining strawberry filling and continue to beat for another 30 seconds. Frost the cupcakes with the strawberry whipped cream. You may have some whipped cream leftover.

Cover and store cupcakes in the refrigerator for up to 3 days. Whipped cream and filling may be made 1 day in advance and stored in the refrigerator. Serve cupcakes chilled.

*Recipe tested with unsweetened almond milk and skim milk. Use any milk, dairy or non, that you prefer. 

*Have an extra egg yolk? Make these or these.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


What are you up to this weekend? I’m happy to announce that Jude got half of his stitches out.  The vet found that the tumor we had removed on his hind leg was cancerous.  There is a chance it may come back, but we are hopeful that it won’t.  He is still recovering well!  Next week, he will get the remainder of his stitches out.





212 Responses to “Strawberry Shortcake Cupcakes.”

  1. #
    Jenniferposted May 24, 2013 at 2:01 pm


    I love your cupcake liners. Did you use no-fade liners or do something special to regular liners? It looks like they kept their color. But, they don’t look like the thick no-fade kind.

    Please help.


    • Sallyreplied on May 24th, 2013 at 2:09 pm

      Hi Jennifer! These are actually inexpensive liners that I bought at Walmart around Christimas. They are not fancy at all. And they are not no-fade either. The cupcake batter isn’t too greasy in the first place, so I never fear that the liners will lose their color.


  2. #
    Ellen Parleeposted May 24, 2013 at 3:52 pm

    These look delicious! It’s a perfect time for strawberry recipes since it’s strawberry season. If you can get to a farm, the best strawberries are the ones that you pick locally!


    • Sallyreplied on May 24th, 2013 at 5:56 pm

      I know, I would love to get to a strawberry farm soon. Thanks Ellen!


  3. #
    Leslieposted May 25, 2013 at 2:20 pm

    Ill be making these tuesday:) but i wanted to know how i can make the filling pipable to insert as a filling instead of cutting. I’ll be making mini cupcakes :) do i just cut the strawberries smaller or what can i do.


    • Sallyreplied on May 25th, 2013 at 3:19 pm

      Hi Leslie – no matter what you do, you will have chunks of strawberry in your homemade filling. You could try strawberry jam instead to fill the cupcakes and use a piping tip.


      • Lesliereplied on May 25th, 2013 at 3:40 pm

        Would the chunks of strawberries be so big that they get stuck in a 230 wilton tip?

        • Sallyreplied on May 25th, 2013 at 4:24 pm

          That depends how large you cut the strawberries. Even if you cut them super fine, I would fear them getting tuck and not piping nicely. I find scooping the tiny hole into the cupcake much easier and cleaner. Whatever you think is best, they are your tiny cupcakes. Enjoy!

  4. #
    Erin @ Texanerin Bakingposted May 25, 2013 at 2:39 pm

    Oh no! Poor Jude. :( I hope everything will be okay!

    And that shot of the cut in half cupcakes, oh my gosh. It looks like the fluffiest, awesomest cupcake of all time. I normally don’t like fluffy, but here?! YES! I want.


    • Sallyreplied on May 25th, 2013 at 3:16 pm

      They are so fluffy, Erin! And thank you. Jude is doing much better these days!


  5. #
    Liz (Little Bitty Bakes)posted May 25, 2013 at 10:02 pm

    Sally, these cupcakes look amazing! Strawberry season has already passed down here in FL, but I can see myself doing a raspberry or blackberry variation on these.


    • Sallyreplied on May 26th, 2013 at 7:59 am

      I made a raspberry version recently Liz – and they are incredible as you can imagine!


  6. #
    Beckyposted May 26, 2013 at 9:26 pm

    I made these today and they were great. The whole family loved them. The strawberry whipped cream and the strawberry surprise in the middle…yum. I stuck my cupcakes in the freezer for a bit so cutting and filling them was a breeze. Thanks for such a delicious recipe.


    • Sallyreplied on May 27th, 2013 at 7:20 am

      Thanks Becky – I appreciate you reporting back about them. And I am so happy you all loved them so much. They are a favorite!


  7. #
    Kayposted May 28, 2013 at 9:10 am

    Sally – I just made these cuppies this weekend for Memorial Day and they were AMAZING! Thank you for sharing such a gre recipe!


    • Sallyreplied on May 28th, 2013 at 10:04 am

      Thanks Kay! I’m glad they were enjoyed.


  8. #
    Heather @ Health, Happiness, and Hopeposted June 2, 2013 at 6:09 am

    These look incredible!! I just love the fact that they have filling AND are 100% homemade. Awesome recipe!


    • Sallyreplied on June 3rd, 2013 at 1:09 pm

      Thanks so much, Heather! 100% homemade and SO easy.


  9. #
    aliciaposted June 3, 2013 at 2:08 pm

    These look amazing..I have done a similar thing with the whip cream except for a trifle..I added whip strawberry cream cheese to it too…


    • Sallyreplied on June 3rd, 2013 at 10:40 pm

      That sounds great! I love strawberry cream cheese.


  10. #
    Briannaposted June 5, 2013 at 9:57 pm

    My friend Jacky and I just made these! We are Maid of Honors for our best friends wedding and we are holding a tea party theme Bridal party! When we came across these cupcakes we decided to make them and OMG THEY ARE AMAZING!!!


    • Sallyreplied on June 6th, 2013 at 6:55 am

      How perfect, Brianna! I’m so glad you two made these. Have a great time with the bride and at the bridal party shower! :)


  11. #
    AnnaLiaposted June 17, 2013 at 10:32 pm

    Can I use strawberry jam? and mix strawberry jam together with the icing? Please let me know.. as Fresh strawberries are so expensive in our country…

    Thanks Sally…


    • Sallyreplied on June 18th, 2013 at 10:18 am

      Yes, that should work just fine.


  12. #
    Sabrinaposted June 21, 2013 at 1:34 am

    I do not have a mixer to use to whip together the ingredients for the whipped cream! Is there anything else I can use?


    • Sallyreplied on June 21st, 2013 at 6:21 am

      Hi Sabrina – I don’t know many homemade frostings that can be made without a mixer. Hand mixers are usually pretty inexpensive if you ever want to pick one up. You could use store bought frosting or frozen whipped topping (such as cool whip) or whipped cream mixed with the leftover berry filling.


  13. #
    Tamposted July 2, 2013 at 11:35 am

    Wow. Made these Sunday and gave 4 away to folks who just love cake. Three thought these were way better than the cupcake truck that comes through the area and the other said they were good but thought the butter should be added at a different time to make more moist. I tasted one and it was fabulous. Needs no changes. Thank you for a great cupcake recipe and I have added it to my files as a summer go to cupcake.


    • Sallyreplied on July 2nd, 2013 at 11:57 am

      Thank you so much Tam – what a nice comment to read about the cupcakes! I really appreciate you reporting back. And they are definitely my favorite summer cupcake!


  14. #
    Michelleposted July 2, 2013 at 4:50 pm

    Made these a month ago and they were so awesome! Going to be making them for the 4th. I’m so excited! Best site ever Sally. I was telling my husband I’ll never need another baking reference as long as I live haha. Love it here :)


    • Sallyreplied on July 2nd, 2013 at 5:28 pm

      So sweet, Michelle – thank you! I adore these cupcakes. And yes, perfect for the 4th!


  15. #
    Tiffanyposted July 2, 2013 at 8:52 pm

    Hi Sally. These cupcakes look so cute. I’m making them tonight and taking it to work tomorrow . Will the whip cream hold if I frost them tonight and put them in the refrigerator ? Or will they weep over the cupcakes? Thanks Sally


    • Sallyreplied on July 2nd, 2013 at 8:58 pm

      Hi Tiffany! As long as you make sure the whipped cream is super stiff, it should not weep or melt when kept in the refrigerator. To be safe, I would just frost them tomorrow.


  16. #
    Desireeposted July 3, 2013 at 1:35 pm

    Hi Sally!
    I love ALL of your recipes and your site is my go-to whenever I’m making a dessert :) I’m planning on making these for the 4th of July, but I wanted to exclude the strawberry filling from the frosting because I plan on topping them with blueberries/strawberries and arranging them so they look like an American Flag :) Will the frosting still hold without the strawberry filling?

    Thanks so much for your help!


    • Sallyreplied on July 3rd, 2013 at 1:47 pm

      Hi Desiree! Yep, you can just make the whipped cream plain. Just leave out the strawberry filling. Have a great fourth! Your cupcakes will be adorable.


  17. #
    Teresa Dposted July 9, 2013 at 10:55 pm

    Hey Sally! I was wondering, could I substitute peaches for the strawberries in this recipe?


    • Sallyreplied on July 10th, 2013 at 8:33 am

      Hey Teresa! You know, I’ve never tried it before. But I can’t see why not. Perhaps use peach jam instead of making the filling though. And then peach jam to the whipped cream.


  18. #
    Bethposted July 11, 2013 at 6:36 pm

    Yum, I can’t wait to try these strawberry shortcake cupcakes! What a great idea.


    • Sallyreplied on July 11th, 2013 at 6:43 pm

      Enjoy, Beth!


  19. #
    Emilyposted July 15, 2013 at 5:02 am

    could you use frozen strawberries for the filling


    • Sallyreplied on July 15th, 2013 at 10:54 am

      No, they must be fresh for this filling.


  20. #
    Pujaposted July 31, 2013 at 5:42 am

    Could I possibly make this into a regular cake, rather than cupcakes? Any idea of how much longer the cooking time would be?

    I’m thinking of making 2 cakes, and then putting the strawberry layer in between. That way, I’ll have enough cake to feed a party of 15! I could always make 2 batches, I suppose…

    Either way, thank you so much for your lovely recipes! They’ve tricked my family members into thinking I can actually cook! Little do they know how easy your recipes are… ;)


    • Sallyreplied on July 31st, 2013 at 7:35 am

      Hi Puja! Yes, you could certainly make this into a cake. You would have to double the recipe, though. I’m unsure of the baking time. I hope it’s a big hit!


      • Pujareplied on August 4th, 2013 at 3:51 pm

        Turns out that we have another birthday person coming to the party! So now, I’ll be giving the fudge brownie cupcakes with cookie dough frosting a try, as well!! I don’t think I need to worry about making this recipe into the cake form, now, since both the recipes will yield enough cupcakes for everyone. Yay for 2 kinds of cake!

        • Sallyreplied on August 4th, 2013 at 6:05 pm

          I looooove those cupcakes! Both will be a huge hit at the party. Enjoy!

  21. #
    Monica Mposted August 4, 2013 at 2:48 am

    Sally I made these yesterday and they were incredible! I loooooooved the strawberry filling, so good! However, here in the UK the only whipping cream they sell is 38% fat, which is a lot less than the double cream. I realized that after I tried to whip it for 4 minutes and it just turned into clusters and water, so I just ended up using whipped cream already made to frost the cupcakes, without using the strawberry mixture…shame! :( Next time I will buy just plain double cream and hopefully it will work!
    Also could you tell me what would happen to the structure of the cupcake if you would increase the amount of baking powder? I’m just curious to know :)
    Thank you again for the recipe, hope you have a great time during your holiday! :)


    • Sallyreplied on August 4th, 2013 at 10:05 am

      Hi Monica! Yes, it sounds like you need double cream in this case. Do not increase the baking powder. Why do you want to do that? The cupcakes will have a chemical taste to them and will sink in the center.


      • Monica Mreplied on August 4th, 2013 at 10:16 am

        No I definetely will not increase the baking powder, the cupcakes were perfect! I was just curious to know, in general what happens when you add too much baking powder to baked goods. Thanks for your reply! :)

  22. #
    Mariaposted August 8, 2013 at 9:57 pm

    These sound delicious, could you pipe the frosting?


    • Sallyreplied on August 9th, 2013 at 10:32 am

      Hi Maria – the whipped cream isn’t stiff, so it would be very difficult to pipe. Spreading is much easier.


      • Mariareplied on August 15th, 2013 at 10:39 am

        Hi Sally,

        I made these wonderful cupcakes for a dinner party and everyone gushed over them! They came out perfectly! I whipped the heavy cream a bit longer and made sure that the strawberry compote was drained of all liquid, which resulted in my ability to pipe the frosting on the cupcakes. Thank you for a great recipe!

        • Sallyreplied on August 15th, 2013 at 10:56 am

          Maria – I bet your cupcakes were beautiful with the piped whipped cream. Sounds wonderful. So glad these were a hit!

  23. #
    Susanposted August 22, 2013 at 10:47 pm

    Hi Sally,

    I was wondering can you put the filling into the center of the batter then bake the cupcakes these cupcakes look delish and I want to make them to bring to work.



    • Sallyreplied on August 22nd, 2013 at 11:14 pm

      Hi Susan – you now, I’ve never tried it that way before. I have done it with Nutella and muffins, but both are a little thicker than what you’d be working with. I fear the strawberry filling would seep out. But if you don’t mind that, give it a try!


  24. #
    Lizposted August 24, 2013 at 1:17 am

    Amazing recipe! Thank you so much for sharing!


  25. #
    Erinposted August 27, 2013 at 5:50 pm

    I made these for 4th of July and they were AMAZING! I’m making them again for Labor Day, and I was wondering if heavy cream is the same as whipping cream? I have exactly enough heavy cream left over from another recipe, and I was thinking of using that. Thanks for your awesome recipes!


    • Sallyreplied on August 27th, 2013 at 9:20 pm

      Hi Erin! Yep, whipping cream and heavy cream are the same.


  26. #
    Arianposted August 31, 2013 at 11:15 pm

    I made this and it was great. Big hit at my mother in law birthday party. Do you think that I could use this recipe to make a whole cake?


    • Sallyreplied on September 1st, 2013 at 1:41 pm

      You sure could! It makes enough for a single layer cake. You can double it to make a double layer cake if you’d like. Enjoy Arian!


  27. #
    Denisseposted September 13, 2013 at 6:08 pm

    Can you make these without the yogurt?


    • Sallyreplied on September 13th, 2013 at 6:08 pm

      Yes, you could. They will not be as moist though.


      • Denissereplied on September 13th, 2013 at 6:14 pm

        That’s okay. Thank you so much :)

  28. #
    Kaylaposted September 26, 2013 at 6:45 pm

    Sounds so good!! I read your carrot cake recipe and that sounds MMM MMM GOOD! I’m planning to make both at a birthday party coming up. Do you think that if I make it the night before the party, it will still taste good/moist?


    • Sallyreplied on September 26th, 2013 at 7:51 pm

      Hey Kayla! Yep, both recipes will keep fine til the next day. Especially the carrot cake (it’s actually better on day 2). With the cupcakes, though – I wouldn’t frost them with the whipped cream until the day of the party. Keep both recipes in the refrigerator.


      • Kaylareplied on October 6th, 2013 at 4:58 pm

        Sounds great!! Sorry for the late reply! I was also wondering, if I was to add food coloring or a gel coloring to the frostings (cream cheese and whipped cream) will the consistency be different or taste different?

        • Sallyreplied on October 6th, 2013 at 7:15 pm

          It’s ok Kayla! No the texture or taste won’t change at all since you’d probably only be using a small amount. Add away!

  29. #
    harrypotterposted October 16, 2013 at 11:06 am

    We are going to bake these in class. I was wondering if these cupcakes require the regular sized muffin cups?

    Thank you


    • Sallyreplied on October 16th, 2013 at 12:32 pm

      Yes, the standard size muffin cups. Enjoy!


  30. #
    KWposted October 19, 2013 at 1:36 pm

    These look so gorgeous and is such a simple recipe! Trying them for my friend’s birthday, she loves strawberry shortcake. Couldn’t find any beautiful cupcake liners though. Thank you for this recipe!


    • Sallyreplied on October 19th, 2013 at 4:54 pm

      I’m sure the cupcakes will be just wonderful, even without fancy cupcake liners. Happy birthday to your friend!


  31. #
    Marissaposted November 7, 2013 at 1:54 pm

    Hi sally,
    I made them last night and three are already gone! This is such a great recipe that i shared with with my friends. Thank you!


  32. #
    Aimeeposted December 6, 2013 at 10:04 am

    Thanks for an amazing recipe! Made these for my daughter’s birthday and they are so yummy! Love how moist and vanilla-y the cake is, and it’s perfect with the strawberry filling and the pretty heaps of pink strawberry whipped cream on top! I doubled the recipe so there would be some left over for me!


    • Sallyreplied on December 6th, 2013 at 10:30 am

      Very glad you enjoyed them, Aimee! I think the pink tinted whipped cream is my favorite part. ;)


  33. #
    Ashleyposted December 11, 2013 at 10:21 am

    I make these all the time and love them! I just made the filling and doubled the recipe, but it came out very watery. Is there anything I can do to thicken it up? I really don’t want to waste all those strawberries!!


    • Sallyreplied on December 11th, 2013 at 4:14 pm

      Hi Ashley! Perhaps adding some more cornstarch will help thicken it up. I wouldn’t want to waste them either!


  34. #
    Erinposted December 13, 2013 at 10:57 pm

    Oh, these look fabulous!! I have a question though. We’ve always made the strawberry ‘shortcakes’ with those spongy cups from the store with cream and berries. Would I be able to put the batter onto a sheet and then cut it out with a cookie cutter? That way the kids can layer up as high as they want? If so, how long for baking time?


    • Sallyreplied on December 14th, 2013 at 12:38 pm

      Hi Erin – no, this recipe isn’t a biscuit-type shortcake. It’s thin and liquidy cake/cupcake batter and cannot be cut into shapes.


      • Erinreplied on December 14th, 2013 at 12:52 pm

        Oh, I meant after baking!! Sorry if I wasn’t more clear.

  35. #
    Jenniferposted January 18, 2014 at 1:56 pm

    I have made these cupcakes twice now and they are amazing! I am making a two layer cake (9″ & 6″) for my daughter’s birthday and was wanting to make this into the bottom layer but not sure how I would go about getting the strawberry filling in it and then the smaller (6″) layer on top. Any suggestions?


    • Sallyreplied on January 20th, 2014 at 9:09 am

      Hi Jennifer – I’m not sure how to make a two layer, two tiered cake with a filling. Unless you may four layers. So a 9-inch cake, sliced horizontally, spread with the filling, – then the 6-inch cake, sliced horizontally, spread with the filling, and then the whipped cream all over it all. You would have to double the recipe to do so. It would be easier to make a triple layer cake. Double the entire recipe and bake the batter in three 9-inch cake pans – about 20 minutes bake time.


  36. #
    minaposted February 2, 2014 at 3:16 pm

    I made these with my bff yesterday and they were delicious!!!
    thank you soo much for the recipie!!!


  37. #
    Maryamposted February 5, 2014 at 1:27 pm

    These look awesome, I have ever had strawberry shortcake. Am droolng to try this one


  38. #
    Dianaposted February 11, 2014 at 1:54 am

    My niece requested for strawberry shortcake cupcakes for her 4th birthday so thanks to her, I found your mouthwatering blog!!!
    The cupcakes were a huge hit and I’ve made this recipe about six or seven times since my niece’s birthday in October. My cousins pretty much expect me to make these for all family functions and gatherings now! Thank you so much for sharing these amazing photos and recipes!


    • Sallyreplied on February 11th, 2014 at 8:12 am

      Very glad these cupcakes are a hit! They are baked quite often here – my fiancé’s family loves them.


  39. #
    Sally Pposted February 11, 2014 at 6:11 pm

    Sally, is there another type of cream that you would suggest? The cupcakes need to hold for a few days and I won’t be able to frost them the same day. I will need to frost and then get them to a destination which will take a couple of days.


    • Sallyreplied on February 11th, 2014 at 7:11 pm

      Perhaps some type of buttercream? Try this vanilla frosting recipe (but these homemade cupcakes always do taste best the day they are made)


      • Sally Preplied on February 11th, 2014 at 7:19 pm

        Thank you so much for your quick response!! I absolutely love your recipes. Everyone I”ve tried so far has come out fabulous, and I am a beginner!!

  40. #
    Kloposted February 12, 2014 at 11:58 pm

    So excited to try this recipe soon! Is it possible to use vanilla pudding (from the pudding cups) instead of the yogurt?


    • Sallyreplied on February 13th, 2014 at 9:10 am

      Actually, that would be just fine since it’s only a small amount. Enjoy!


  41. #
    Lisaposted February 13, 2014 at 11:35 pm

    Whoa, these turned out great! It was my first time making cupcakes from scratch and i was pleasantly surprised how easy and delicious they are. Thank you for a recipe even a novice can do:)


  42. #
    Toluposted March 3, 2014 at 11:36 pm

    Thank you for a wonderful recipe! Made them for someone who wanted Strawberry cupcakes, they were a BIG hit! The frosting was delicious, not too sweet, it was just right.


  43. #
    Luisposted March 4, 2014 at 9:26 am

    I’ve recently started getting into baking…and a lot. Finding your site has been wonderful for me…especially the page specifically for measuring because I’ve noticed that there were some things that I could have prevented just from measuring correctly.

    Just wanted to say thank you! These cupcakes will be next on my list.


  44. #
    Caraposted March 17, 2014 at 6:46 pm

    Thanks so much for the delicious recipe! These were SO fun to make and are were just perfect for my husbands birthday. SOOOOO delicious!!!


  45. #
    Candiceposted March 30, 2014 at 1:09 am

    These were so good. :) I made a batch and brought them to a memorial service. Everybody loved them, they disappeared so quickly. Which is good, but now I’ll probably be asked for cupcakes a lot!


  46. #
    Spoon Lickin' Goodposted March 30, 2014 at 1:28 pm

    Oh my! How yummy does this look?! I cannot wait to try homemade whipped cream. We just made a homemade shtrawberry shortcake and a strawberry filled cupcake. You made the combo of both! Looks great!


  47. #
    Jessicaposted April 13, 2014 at 9:41 pm

    Hi Sally, this frosting is incredibly divine!! I could tell my cupcakes were very moist when I cut out the centers after baking, but the next day they seemed very dense and drier. Is that the correct texture? I know I did not over beat, and I >think< I measured all ing. correctly.


  48. #
    Reginaposted May 7, 2014 at 11:46 pm

    Jessica is 100% right. The frosting is SPECTACULAR. I made the cupcakes
    tonight so I cannot say how they taste on day 2, but what I can say with 100% confidence is that tonight everything was scrumptious: the cake, the filling and that divine frosting.

    I’m sending you a BIG thank you for a truly excellent recipe.


  49. #
    Jessicaposted May 10, 2014 at 6:17 pm

    What am I doing wrong? I tried twice making the frosting exactly as you have them described and the frosting turns out all watery. So I tried just doing the heavy cream and started getting stiff peaks but the minute I put in the sugar and vanilla extract it curdled and got all watery!


    • Sallyreplied on May 11th, 2014 at 10:59 am

      Hi Jessica, whipped cream can separate if you overbeat it or underbeat it. Beat it *just* until stiff peaks form. What is the fat content of the cream you are using? Anything less than around 32% won’t make suitable whipped cream.


  50. #
    Dianaposted May 17, 2014 at 12:57 pm

    Hello! I just love your recipe, I pinned! and I’m going to try it today!
    I have one questions.. Why add yogurt to the mix? Which is the effect?
    Thanks! Take care<3


    • Sallyreplied on May 17th, 2014 at 2:46 pm

      The yogurt lends added moisture.


  51. #
    Emilyposted May 22, 2014 at 3:18 pm

    I was wanting to try these out this weekend for Memorial Day, but I was wondering how long the whipped cream frosting will hold up if I make it ahead of time? I’m going to have to drive an hour and a half to get to the lake, so I was hoping to frost the cupcakes once I arrive and just make the frosting before I left… Do you think that would work alright?


    • Sallyreplied on May 23rd, 2014 at 5:57 am

      That would be fine – I suggest keeping the whipped cream in a cooler for the travel time though.


  52. #
    Erikaposted May 23, 2014 at 1:09 am

    Made these today for my son’s birthday. I halved the filling amount because I knew I didn’t want to fill the cupcakes, and then ended up putting the entire half amount into the whipped cream, and the whipped cream is AMAZING. Would eat it just like that! But 1 Tbsp of cornstarch with 1 tsp of water makes a paste as hard as a rock, so I had to add a lot more water to dissolve any clumps. Also, I followed all the other baking instructions and my cupcakes were not super moist and delicate, more dense. Not sure if it is a product of my error or something else. Other than that these tasted just like strawberry shortcake and I definitely would make again!


  53. #
    Amberposted May 27, 2014 at 7:51 am

    Is heavy cream and whipping cream the same thing? Might sound silly but I’m just beginning! I made on of your recipes yesterday that called for heavy cream, so I didn’t know if heavy cream and heavy whipping cream was the same? I also can’t get heavy cream around here so I had to make my own


    • Sallyreplied on May 27th, 2014 at 11:41 am

      Not silly at all! And yes, they are the same.


  54. #
    Amberposted May 27, 2014 at 1:56 pm

    Thank you! :)


  55. #
    leslie martinposted June 5, 2014 at 6:46 pm

    Hi sally! I’m on a super strict diet because I’m training at the gym. But I honestly can’t give up sweets lol. I was wondering can I substitute some of the sugar for brown sugar and some of the flour for whole wheat flour. Or would it just ruin the whole thing. I don’t want it to taste weird or be stiff as a board. And can I substitute evoo for the butter? Thank you in advance!


    • Sallyreplied on June 5th, 2014 at 7:42 pm

      Unfortunately, none of those changes will make a good cupcake – maybe just switching some brown sugar for white sugar. But they will still be loaded with sugar. How about any of my healthier options?


  56. #
    Amyposted July 12, 2014 at 7:41 pm

    I made these today and they are delicious!


  57. #
    Katjaposted July 13, 2014 at 1:56 pm

    Hi Sally,

    I found your recipe through google where I was seaching for bakes to give my super sweet home made strawberry jam a suitable purpose. Was amazed by your blog first of all and then the cupcakes came out like wonderful fluffy clouds. Delish! The first ever successful cupcake recipe. Thank you for that!

    However as my home grown strawberries were extremely sweet, so became my jam. In combination with the cupcakes it tastes a bit too overpowering. Can I decrease the amount of sugar in the recipe or have you got any other advise to decrease the overall sweetness?

    Warm regards from Holland!


    • Sallyreplied on July 13th, 2014 at 6:52 pm

      Hi Katja, all the way in Holland! I appreciate you saying hi. So glad you made these cupcakes. You may certainly reduce the sugar for your exceptionally sweet strawberries.


  58. #
    danielleposted July 15, 2014 at 9:44 pm

    I made these for father’s day and everyone was raving about them! They are so fresh tasting! Next time I am going to double the whip cream topping. It was so good I could eat that all by itself!


  59. #
    Sandyposted July 17, 2014 at 4:37 pm

    hi there, love your recipes – bought your book too! I wanted to know if instead of yogurt or sour cream in a recipe there is something else I could use.
    thanks so much


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