A favorite summer dessert in a new form, these strawberry shortcake cupcakes are filled with homemade strawberry filling and topped with strawberry whipped cream made with real strawberries. It’s like eating strawberry shortcake cake, but without a fork!
Tell Me About These Strawberry Shortcake Cupcakes
- Flavor: Strawberries are front and center in this summer baking recipe. Instead of biscuits in real strawberry shortcake, we use buttery vanilla cupcakes as the base. For unparalleled vanilla flavor, use pure vanilla extract and the seeds scraped from 1/2 of a vanilla bean. My strawberry crisp also pairs strawberry and vanilla together– what a flavor duo! If you want a vanilla bean recommendation, I use and love these Madagascar vanilla beans.
- Texture: These are wonderfully moist and soft cupcakes with a light and creamy whipped cream frosting. The filling mixture thickens on the stove and is comparable to a sweet and thick homemade strawberry jam with a few glorious chunks of real strawberry. It’s a lot like our homemade strawberry sauce, only thicker because we’re using it inside cupcakes.
- Ease: This is a simple vanilla batter that does not require a mixer. If you think the vanilla cupcakes are easy, just wait until you experience the simplicity of both the filling and topping. Plus, some of the filling is reserved for the whipped cream so there’s no extra prep to flavor the topping. Convenient!
Filling These Strawberry Shortcake Cupcakes
Filling the strawberry shortcake cupcakes is a piece of (short) cake. Simply carve out a tiny 3/4-inch-deep hole in the center of the cupcake with a sharp knife– no need to use a ruler or anything, just make sure you don’t hit the bottom of the cupcake. Spoon in the strawberry filling. Top the cupcake with the piece you cut out. It doesn’t have to look pretty because you’ll top the cupcakes with whipped cream. Don’t use a piping bag/tip to fill the cupcakes because the filling is pretty thick and chunky.
This is the same method I use when I fill these chocolate caramel coconut cupcakes.
Homemade Strawberry Whipped Cream
Between the cupcakes, the filling, and the whipped cream, you’ll find the whipped cream to be the easiest. It’s similar to our regular whipped cream, but you will fold in some flavor. Whip heavy cream, sugar, and vanilla together then fold in some of the homemade strawberry filling. I always love the pretty chunks of strawberry hiding in the light pink whipped cream.
Pile the strawberry whipped cream on top with a spoon or slather a big scoop of it around with a knife. For a finishing touch, add a couple strawberry slices. You could even make these for 4th of July and top with a few blueberries, too.
Overview: How to Make Strawberry Shortcake Cupcakes
The full printable recipe is below, but let’s walk through it quickly so you understand each step before we get started.
- Make the strawberry filling using the recipe below. It’s very hot right off the heat, so let it cool as the cupcakes bake and cool.
- Prepare to make the cupcakes. Preheat the oven and line your muffin pan.
- Make the batter. This batter is a little different from our traditional vanilla cupcakes and you’ll notice they taste a little more buttery and rich. (Thanks to the melted butter!)
- Combine wet and dry. Mix until lumps are gone.
- Bake the cupcakes, and then cool completely.
- Fill the cupcakes.
- Make the whipped cream and decorate the cupcakes.
More Favorite Strawberry Recipes
- White Chocolate Strawberry Cupcakes
- Strawberry Cake
- Pistachio Cupcakes with Strawberry Frosting
- Berry Cobbler
- Strawberry Shortcake Cake
100% homemade strawberry shortcake in cupcake form.
- 1 and 2/3 cups (209g) all-purpose flour (spoon & leveled)
- 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 and slightly cooled
- 2 egg whites*
- 1/4 cup (60g) sour cream or plain yogurt (Greek or regular yogurt)
- 3/4 cup (180ml) milk*
- 2 teaspoons pure vanilla extract
- optional: seeds scraped from 1/2 vanilla bean
- 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 pure 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 350°F (177°C). Line muffin pan with 12 cupcake liners. Set aside.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside. In a large bowl, whisk the melted butter and sugar together – mixture will be gritty. Whisk in egg whites, sour cream/yogurt, milk, vanilla extract, and vanilla bean seeds (if using) until combined.
- 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. Spoon 1 teaspoon of strawberry filling inside and top with the piece of cupcake you removed to seal. Repeat with all 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 full minutes. Fold in the remaining strawberry filling with a large spoon or rubber spatula. Frost the cupcakes with the strawberry whipped cream. You may have some whipped cream leftover. Serve cupcakes chilled.
- Make Ahead & Freezing Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Whipped cream and filling can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
- Milk: Recipe tested with unsweetened almond milk and also with whole milk. Any milk, dairy or non, would be fine here.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin.
Keywords: strawberry shortcake cupcakes
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