Fresh Strawberry Cupcakes

These fresh strawberry cupcakes are made purely from scratch with real strawberries. Fluffy, moist, and exploding with strawberry flavor! Top them with homemade strawberry whipped cream.

Fresh Strawberry Cupcakes made from scratch. Fluffy, sweet, and exploding with strawberry flavor! Recipe at

Today we’re celebrating our 1 year engagement anniversary. It’s nothing huge to celebrate but it’s undoubtedly a special day for us. Exactly one year ago today, this was happening.

We were in Deep Creek Lake, MD – visiting the snowy Swallow Falls – and he got down on one knee. I had no make-up on, wearing my glasses, shivering, and wearing snow pants. Totally unromantic, yet the best day of my life so far. In less than 8 months, I’ll be marrying my peanut butter-loving, handyman, huge-hearted soulmate. I’m a little sappy today, forgive me.

Let’s take a break from all this whole wheat business and concentrate on something a little sweeter. Lip-smackin, sunshine sweet strawberry cupcakes made 100% from scratch. With real strawberries. And real whipped cream.

I’m going to be honest with you… For the past year, I’ve been trying to make a strawberry cupcake from scratch. I even had it originally listed on my Table of Contents for my cookbook. I switched it out with another cupcake at the last minute because I truthfully could not bake a perfectly sweet, fruity, and non-artificial tasting homemade strawberry cupcake. Disaster after disaster after disaster. I felt completely defeated.

Fresh Strawberry Cupcakes made from scratch. Fluffy, sweet, and exploding with strawberry flavor! Recipe at

But you know what? I couldn’t get this strawberry cupcake ordeal out of my mind. I mulled over ways to perfect this recipe and gave it one more shot this weekend. Call me determined, call me cupcake-crazy, call me whatever. But… I finally conquered it. This fresh strawberry cupcake recipe has been hiding under my nose the whole time.

After trying about 196 ways to bake a strawberry cupcake, I turned to my tried-and-true vanilla cupcake recipe. The same cupcake recipe I use as a base for these, these, this, these, these, and these. If it ain’t broke – don’t fix it. If you have a solid vanilla cupcake recipe in your repertoire, your options are endless.

To make the strawberry version, I simply added fresh strawberry puree, strawberry yogurt, a little more flour to make up for the added liquid, strawberry whipped cream, and here it is. Fresh strawberry cupcakes in all their beauty. No doubt about it, you’re going to love these cupcakes.

Fresh Strawberry Cupcakes made from scratch. Fluffy, sweet, and exploding with strawberry flavor! Recipe at

You’re going to start with fresh strawberries. About 4-5 large strawberries and process them into a chunky puree. You’ll have about 1/3 cup puree. Add this with the rest of the ingredients, mixed by hand. No mixer is required to make the cupcake batter.

Fresh Strawberry Cupcakes made from scratch. Fluffy, sweet, and exploding with strawberry flavor! Recipe at

At this point, you could fill the cupcakes with a homemade strawberry filling like I did with my Strawberry Shortcake Cupcakes. I didn’t take the extra step and fill today’s cupcakes, but let me know if you try it. The cupcakes were plenty “strawberry-y” without filling. Is that a word? It is today.

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

The homemade strawberry whipped cream comes next. Light and creamy on top of the fruity cupcakes – perfection. Have you ever made homemade whipped cream before? It’s so simple. Take some heavy cream and… whip it. Whip it up with some sugar and 100% fruit strawberry jam. It will take about 4 minutes of high-speed whipping until the whipped cream forms stiff peaks.

Instead of jam, you could make the whipped cream with 1/3 cup of  this homemade strawberry filling.

Frost the cupcakes however you’d like. Nothing fancy, no piping tips – just pile it on top. Finish with fresh strawberry slices. The sprinkles are optional, but what else do you expect from me?

Fresh Strawberry Cupcakes made from scratch. Fluffy, sweet, and exploding with strawberry flavor! Recipe at

I am beyond excited to conquer the strawberry cupcake! And trust me on this, fresh strawberry cupcakes taste incredibly better than artificial strawberry cupcakes from a box. And hey, guess what? If you want the strawberry cupcakes to be bright pink, just add a few drops of red food coloring until the batter reaches your pink shade of choice.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Fresh Strawberry Cupcakes

These fresh strawberry cupcakes are made purely from scratch with real strawberries. Fluffy, moist, and exploding with strawberry flavor! Top them with homemade strawberry whipped cream.



  • 4-5 large strawberries
  • 1 and 2/3 cup + 1 Tablespoon (218g) 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
  • 1 large egg
  • 1/4 cup (62g) strawberry yogurt (Greek or regular yogurt)
  • 3/4 cup (180ml) milk1
  • 1 teaspoon vanilla extract

Strawberry Whipped Cream

  • 1 and 1/2 cups (360ml) heavy whipping cream
  • 3 Tablespoons (43g) granulated sugar
  • 1 and 1/2 teaspoons vanilla extract
  • 1/3 cup (110g) strawberry jam2


  1. Preheat oven to 350F degrees. Line a 12-count muffin pan with cupcake liners. Set aside.
  2. Make the cupcakes: Slice strawberries and place in a food processor or blender. Pulse until strawberries are a chunky puree. You should have about 1/3 cup. 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, yogurt, milk, and vanilla extract until combined.
  3. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Fold in the strawberry puree. Batter will be thick.
  4. 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 frosting.
  5. 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 strawberry jam and continue to beat for another 30 seconds. Add more strawberry jam if you'd like a stronger flavor or if you'd like a pinker color. Please note the whipped cream will be thinner the more jam you add.
  6. Frost the cupcakes with the strawberry whipped cream. Cover and store cupcakes in the refrigerator for up to 3 days. Whipped cream may be made 1 day in advance and stored in the refrigerator. Serve cupcakes chilled.
  7. Make ahead tip: Prepare cupcakes and whipped cream 1 day in advance. Keep cupcakes covered tightly at room temperature and the frosting covered tightly in the refrigerator. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

Recipe Notes:

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

Feel free to fill the cupcakes with this strawberry filling and/or use 1/3 cup of that homemade strawberry filling instead of the jam in the whipped cream. The jam I used was 100% natural strawberry preserves from the farmer's market, though any strawberry jam would be fine.

Layer cake: It's possible! You can double the recipe for these strawberry cupcakes and bake in two 9×2 inch round cake pans. Fill them halfway full. You will have a little leftover batter which you can use for a couple extra cupcakes.

Did you make a recipe?

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© 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.

Like I said above, if you have a perfected basic vanilla cake/cupcake recipe – the options are endless! Here are a few more recipes I’ve created using my base recipe:

Cookies ‘n Cream Cupcakes

Cookies n Cream Cupcakes with Milk Chocolate Frosting

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes with Cinnamon Swirl Frosting

Homemade Funfetti Cake

Easy Homemade Funfetti Cake. Get the recipe at

Brown Sugar Butterscotch Cupcakes

Brown Sugar Butterscotch Cupcakes


See more cupcake recipes.



  1. Sam on May 25, 2015 at 5:56 am

    Hi Sally – I was just wondering if you could replace strawberry yogurt with regular yogurt. After all that’s the only kind of yogurt available in my place. And I can’t wait to make your strawberry cupcakes someday…. Yuuuuummmmyyy!

    • Bin on May 23, 2017 at 4:30 pm

      Yup! I read her replies to other comments and you can 🙂

  2. Heather on June 8, 2015 at 1:48 am

    This is my go-to strawberry cupcake recipe.  I love it!  I had everything I needed to make them again tonight–or so I thought.  I had only brown sugar and no white.  But I wanted the cupcakes.  So I made them with brown sugar (just maybe 3/4 cup because brown sugar has a bunch of moisture).  But before I mixed the wet ingredients into the dry, I realized that because of the brown sugar these poor cupcakes were going to end up a very sick color that nobody would want to eat.  Ewwww, no!  Then I thought, why not take advantage of the brown color and turn these into chocolate strawberry cupcakes?!?!  I dumped some chocolate powder into the dry ingredients and also a quite generous amount of dark chocolate chips and finished the recipe as normal.  And oh my goodness!  They were good!  Really good.  Like so good I’m gonna try this with fresh raspberries.  Don’t you love it when an experiment turns out well?!

    • Sally on June 8, 2015 at 9:39 am

      YES I love it when an experiment turns out incredibly delicious. 🙂

  3. Cindy on June 12, 2015 at 3:24 am

    Hi sally,
    I hAve made this recipe several times and it has been a success every time.. it is fresh and delicious.  I was wondering can this be made into a cake as well??

    • Sally on June 12, 2015 at 9:30 am

      You could: (1) Bake this recipe into a single layer cake for around 30 mins at 350. OR (2) Double the recipe and bake in two separate 9-inch cake pans. Fill the pans only 1/2 way full and use any extra batter to make cupcakes. Double the frosting recipe as well.

  4. Dharma on June 16, 2015 at 2:10 pm

    Hey, Sally, so I just made a batch of these cupcakes and they didn’t turn out at all as expected. When I inserted the toothpick after 20 minutes, the cake was still moist so I put it in for an extra 5 minutes. They were still moist, so I did this twice more before taking them out completely because I didn’t want them to over bake. I waited about a half hour, then decided to try one. When I took a bite, the entire center was still raw! I don’t think I did anything wrong. I followed all the directions precisely. My only change was that I doubled the recipe, but I don’t think that was it– I was extremely careful to measure everything properly. Any idea what went wrong? 

    • Sally on June 16, 2015 at 7:53 pm

      That’s really odd. I can’t imagine how the cupcakes just wouldn’t cook at all in the centers. Are you sure you doubled the flour precisely? Was the batter thick? (It’s supposed to be.) I would try making two separate batches.

  5. Tammy on June 19, 2015 at 2:35 am

    Do you have to worry about overmixing if using cake flour?

    • Sally on June 19, 2015 at 10:20 am

      Yes– always be careful mixing.

  6. Adrienne on June 20, 2015 at 2:26 pm

    my daughter and I made this recipe for Fathers Day and the cupcakes were delicious!
    I used almond milk, Splenda, and organic eggs in the batter. For the whipped cream I used coconut milk, Splenda and fresh strawberries! Thanks for the recipe!

  7. Sara on July 3, 2015 at 12:43 am

    Seriously, these are incredible. Really, really incredible.

  8. Hayley on July 3, 2015 at 5:31 pm

    Hi Sally – do you think these cupcakes would do well as mini cupcakes?

    • Sally on July 3, 2015 at 7:42 pm

      Absolutely! About 10-12 minutes bake time.

  9. Melissa on July 4, 2015 at 10:44 am

    I made these for a giant backyard party we were having this summer. So fantastic. Everyone adored them. Nice and light with the whipped topping on them and just utterly delicious. We’re not a family that’s huge into sweets, so I actually wound up toning the sugar content down a little bit, but they were so fantastic! Thanks so much for the great recipe!

    • Debb on September 19, 2015 at 1:44 am

      We also like less sweet. How much sugar did you end up using instead?

  10. Hafy on July 13, 2015 at 6:42 am

    Hello sally…….thanks for all the great recipes!!!!!
    Wanted to make this for my toddler..could I possibly reduce the amount of sugar??? Thanks a lot

  11. Kara on September 12, 2015 at 1:58 am

    These were delicious! I made your funfetti cupcakes for my son’s third birthday a few weeks ago and they were delicious, so I decided to try these for my daughter’s first birthday, and they are awesome! I processed my strawberries almost into a puree because I wanted real strawberry flavor but not chunks of strawberries. I doubled the recipe and frosted them with a strawberry cream cheese frosting recipe I got from another site. They are great!! This is the first time I have had strawberry cupcakes other than a boxed mix, and I am very happy with how they turned out! Thanks again for a great cupcake recipe! 

    • Sally on September 12, 2015 at 9:12 am

      Thanks so much for reporting back, Kara!

  12. Sherry on September 25, 2015 at 6:58 pm

    These Strawberry Cupcakes are a delight.  I have not made many cupcakes, but I did it, and I’m proud and thank you for the recipe.  I like the way you pureed the strawberries and included it in the batter.  Also, I have found my love of using whipped cream as a fluffy flavorful topping!  I will use your vanilla cupcake recipe next with real vanilla bean!

  13. Sherry on October 9, 2015 at 2:52 pm

    Also, I tried the “Cookies ‘n’ Cream” cupcake recipe this morning.  Once again my cupcakes are delicious & very moist and a keeper for future cupcakes & other bigger cakes!  I still intend on making your vanilla cupcake recipe also.  “Thank You!”  

  14. Leen on November 3, 2015 at 2:16 pm

    Hi i was wondering if instead if putting in puréed strawberries you could put mini chunks of strawberries instead

    • Sally on November 3, 2015 at 5:21 pm

      I can’t see why not!

  15. Pretty Jenny on November 7, 2015 at 1:30 pm

    These cupcakes were so amazing!!!! I followed the recipe as written and added only one tablespoon of sour cream that I folded in at the end,  just to boost the moisture…..WOW! I made buttercream icing from scratch and topped it with a big fresh strawberry because I didn’t have any strawberry jam for the whipped topping..the buttercream icing worked perfectly! Thanks so much for this recipe!

  16. Deepti on November 20, 2015 at 5:35 am

    Hi Sally. Can i use regular yogurt instead of strawberry yogurt ?

    • Sally on November 20, 2015 at 9:35 am


  17. kshama on January 5, 2016 at 9:50 am

    Hi Sally

    Thanks for putting up this informative blog with wonderful recipes. I tried this recipe and didn’t quite turn out the way i wanted it too. the cake was cooked through. however, when i took a bite it was moist and heavy and not light throughout. The texture was wet and not fluffy. I think the water from the strawberries and curd was the culprit. 
    What do you think could be the reason?


    • Sally on January 5, 2016 at 5:30 pm

      I’d say it’s the strawberries. Try adding just a little more flour OR reducing the amount of strawberries.

  18. Melissa on January 9, 2016 at 11:22 pm

    I can’t wait to try this recipe! How many mini cupcakes would this make? Thanks!

    • Sally on January 10, 2016 at 10:41 am

      Around 30.

  19. Karen Thomas on April 11, 2016 at 1:19 pm

    Hi Sally, Love your recipes! For this particular recipe, can I use it for cake and just double the measurements? Also, I got your 1st book and I’m wondering when the other book will come out in Ontario, Canada? Thank you!

    • Sally on April 12, 2016 at 8:45 am

      Hi Karen, I’ve actually used this recipe (the funfetti cake version, linked above in this post) to make a cake. I’ve baked the single layer cake as instructed and then cut it in half lengthwise to make two layers. You can double the recipe for these strawberry cupcakes and bake in two 9×2 inch round cake pans. Fill them each halfway full. You will have a little leftover batter which you can use for a couple extra cupcakes.

      • Sherry on May 1, 2018 at 7:44 pm

        If you double the recipe to make cake, does the frosting recipe need to be doubled also? Thank you!

  20. Tiffanyt on April 29, 2016 at 4:44 pm

    Great recipe, thank you for posting. I plan to make this week for daughter’s birthday. Question, for whipped topping could I just use fresh strawberries instead of preserves? Would I need to adjust sugar?  Thanks!

    • Sally on May 1, 2016 at 9:55 am

      You can use chopped fresh strawberries, though the whipped cream may collapse from their moisture. Just fold them in lightly. Taste and add more sugar if you’d like.

  21. tracey p on May 2, 2016 at 2:40 pm

    sounds delicious!can i use frozen strawberries and buttermilk instead of fresh berries and regular milk?would i need to adjust anything in the recipe?pls respond quicki cant wait to try it!

  22. Katie on May 2, 2016 at 8:56 pm

    Hi My daughter requested strawberry cupcakes for her 4th birthday and I was so panicked…what do you mean not chocolate or vanilla??  This recipe was easy, delicious and a big hit.  Thank you SO much!

  23. Caroline on May 19, 2016 at 3:55 pm

    So instead of the strawberry jam, you can use the strawberry purée? Is that what you meant when you said instead of strawberry jam use strawberry filing? Thank you!

  24. Joy on July 5, 2016 at 9:14 am

    I’ve made these a few times as cupcakes and we love them – so fresh and delicious!  Now my daughter is wanting strawberry cake for her birthday, and I was wondering if you have any suggestions for baking this as a layer cake.  Would I need to double the recipe?

    • Sally on July 6, 2016 at 10:41 am

      Hi Joy! See the recipe notes. 🙂

  25. Natalie on August 12, 2016 at 12:10 pm

    I love your recipes and was so excited to make these. I had several issues though. The flour measurement doesn’t jive. 218grams didn’t equate to 1 2/3 cup + 1tbsp. The grams was a lot less. So, my first batch of cupcakes barely rose and when it did and I brought them out, they fell immediately. I made a second batch using the 1 2/3 cup vs the grams and these cupcakes came out a lot better than the first. I also think that there’s a difference between creaming the butter mixture enough. I didn’t think to do that on the first batch because the butter is melted so I just combined everything. Second batch, I made the effort to actually cream the butter and sugar first, then the egg and then the rest. So, to be honest i’m not sure which of the changes I made fixed this for me. I’ve never used yogurt in a cupcake and used plain greek yogurt. I have to say these were the bomb regardless of my failed baking attempts lol. Everyone loved the whipped cream frosting and the cupcakes with the pureed strawberries. My son who is very pick even loved these. I will definitely make these again. I just need to do a little more tweaking for my own happiness. Thanks for all the yunmmy recipes you post!

  26. Debbie John on September 12, 2016 at 5:46 am

    Hi Sally:

    I just found your website and I love your recipes. Is there a way to place fresh fruit on top of frosted cupcakes and not have the fruit run?

    Thanks for your help.

    • Sally on September 12, 2016 at 1:09 pm

      Hi Debbie! I feel like if you blot the strawberries as dry as you can, that could work.

  27. Jordan on October 30, 2016 at 12:59 am

    The grocery store is out of strawberries, and I wasn’t expecting that! I bought frozen. They are thawing. I am baking in the morning for my daughter’s second birthday. For the cupcakes, is thawed strawberries okay for the puree? Worried about moisture level I suppose. Love your site and your funfetti cake! Thanks!

    • Sally on October 30, 2016 at 7:09 pm

      Hi Jordan! I’ve never tried it before myself, but I’ve had a couple readers use frozen strawberries. They thaw and puree them to obtain 1/3 cup.

      • Jordan on October 30, 2016 at 9:12 pm

        I used the frozen strawberries, and it turned out great! Everyone loved them! Thanks again.

  28. karen on March 23, 2017 at 4:12 am

    Hi Sally,

    Just wondering, can I use self-raising flour and cut out the baking powder when baking the cupcakes?

  29. Angelina on April 8, 2017 at 8:41 pm

    I made these, and while everybody else loved them, I was tasting muffin instead of cupcake. The cupcakes were yummy, but the muffin taste didn’t go the best with the whipped cream. I didn’t do anything different to the recipe so are they supposed to taste like that? Or are they supposed to taste like cupcakes? Thanks.

  30. Ashley Harrison on November 29, 2017 at 3:04 pm

    I made these and thought they were okay. I have the same complaint that the measurements in the recipe did not match if measured by weight vs volume. I used weight and the cupcakes were a bit too dense for my tastes. I also couldn’t taste much strawberry flavor. All in all, I might give these another try with some adjustments (more flour and baking powder), but I would probably check out some other recipes to compare first.



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