Strawberry Shortcake Cupcakes

Homemade strawberry shortcake, but in cupcake form.

strawberry shortcake cupcake

strawberry shortcake cupcake cut open showing the strawberry filling

This is a simple vanilla batter that does not require a mixer. For exceptional flavor, use both vanilla extract and the seeds scraped from 1/2 of a vanilla bean. The cupcakes are extra buttery and soft.

Strawberry Filling

What’s strawberry shortcake without, well, strawberries? You’ll fill these baked and cooled vanilla cupcakes with homemade strawberry filling. If you think the vanilla cupcakes are easy, just wait until you experience the simplicity of this filling. 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.

We’ll also use some of the strawberry filling in the whipped cream topping.

vanilla cupcakes in a cupcake pan after baking

Filling the Cupcakes

Filling the 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 as seen in the next photo.

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.

vanilla cupcakes with the centers cut out and strawberry filling in the centers

Homemade Strawberry Whipped Cream

Between the cupcakes, the filling, and the whipped cream, we find the whipped cream to be the easiest. Whip heavy cream, sugar, and vanilla together then fold in some of the homemade strawberry filling. We just 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. So much fresh flavor in each bite.

strawberry shortcake cupcakes

If you love strawberry shortcake, you’ll enjoy our one layer strawberry shortcake cake as well.

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strawberry shortcake cupcake

Strawberry Shortcake Cupcakes

  • Author: Sally
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours (includes cooling)
  • Yield: 12 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American

Description

100% homemade strawberry shortcake in cupcake form.


Ingredients

Cupcakes

  • 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

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 pure vanilla extract
  • reserved 1/2 cup of strawberry filling

Instructions

  1. 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.
  2. Make the cupcakes: Preheat oven to 350°F (177°C). Line muffin pan with 12 cupcake liners. Set aside.
  3. 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.
  4. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
  5. 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.
  6. 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.
  7. 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.

Notes

  1. 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.
  2. Milk: Recipe tested with unsweetened almond milk and also with whole milk. Any milk, dairy or non, would be fine here.
  3. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin.

Keywords: strawberry shortcake cupcakes

See more cupcake recipes.

74 Comments

Comments are closed.

  1. How long does the strawberry filling keep in the fridge?

    1. Hi Sabrina! A couple days would be fine.

      1. Retta Burkett says:

        Can you freeze the filling?

  2. This is one of the best all purpose vanilla cupcake recipes I’ve made. They are light, fluffy and flavorful. The only change was adding a little lemon zest to batter and lemon juice to the strawberry filling. Delicious!

  3. I just love all your muffins, cupcakes, cookies etc!! You are always spot on!! I do use the mini cinnamon chips in some of your awesome muffins- the banana muffins I used them and white chocolate chips sooo good!
    I gave my email address to you several weeks ago to receive daily recipes and only received 4 emails- so I am giving it to you again!!

  4. I have made this cupcake before for my daughters birthday and she loves it. My question is can I make the batter for the vanilla bean cupcake and refrigerate it for tomorrow’s use without any worries and how would I do that exactly?

    1. Hi Marisol! I don’t recommend making the batter ahead of time. You can prepare the wet ingredients and dry ingredients separately and store in the refrigerator overnight, bring to room temperature, then combine them before baking.

  5. Would the cupcakes become soggy from the strawberry filling if it was made a day before and stored in the fridge? Or should I make these cupcakes the day of the event?

    1. They won’t become soggy after one day – however you can always make the cupcakes a day ahead and then fill and frost them the day of your event!

  6. Hi Sally!
    Always love your recipes. Haven’t made the whipped cream frosting before, will it last a while or deflate after a few hours? Should it be refrigerated? Thank you!

    1. Hi Stephanie! The whipped cream topping won’t deflate or wilt unless the temperatures are severely hot and humid. It’s fine at room temperature for a few hours.

  7. Is there a way to make this exact recipe a cake? I made these before for a bake sale fundraiser and soled out quickly! These are amazing and I would love to have this but in cake form for thanksgiving.

    1. Hi Tay! I recommend my strawberry shortcake cake or you can try my vanilla cake recipe with this whipped cream filling/topping. I recommend doubling the filling/topping. 🙂

  8. Hi! I want to make these for a bake sale on Friday but am concerned about the frosting being out for 3-4 hours. I will refrigerate them in the morning, but after bringing them to work, they may be out for a total of 6 hours. Is that OK? Do you have an alternate frosting suggestion if not?

    1. Hi Amanda, I don’t recommend letting whipped cream sit out for 6 hours. Instead you might want to make a strawberry buttercream or even a white chocolate strawberry buttercream.

  9. I reduced this recipe by half to trial.it and he cupcakes turned out great! I would like to try and make these gluten free since I’ll be making the cupcakes for my son’s birthday to give to his class. Could I substitute GLUTEN FREE FLOUR for AP flour? And if so would the flour ratio be the same? If not is there alternative recipe that would be just as tasty and moist?

    1. Hi Jen, I have not tested these cupcakes with gluten free flour but let me know if you try it!

  10. Hi Sally,
    Was wondering if i can you use the reserved strawberry filling to make strawberry buttercream instead? what would the measurements be?

    1. Hi Jane, For the BEST strawberry frosting I actually recommend using freeze dried strawberries. Here is my favorite Strawberry Buttercream.

  11. Nicole Lesser says:

    I really loved the strawberry filling and whipped cream for this cupcake, and although the cupcake was moist I felt like it was a little bland. However, I did not use the recommended vanilla bean so perhaps that made a difference.

  12. Sally,
    Could I use cake flour instead of all purpose? If so, is it a 1:1 swap? Or is that not advisable? Have cake flour to use and want to conserve AP Flour given its scarcity these days! HA!

    1. You can use cake flour in these cupcakes with no other changes. Usually you’d need a little more cake flour when substituting it for AP flour, but I recommend a 1:1 swap.

      1. Thanks so much for the quick reply, Sally! Excited to make these!

  13. Hello, I was just wondering what kind of yogurt can be use fat or nonfat… does it matter?? Thank you

    1. I usually use low fat, but nonfat works in a pinch.

  14. Hi Sally,
    Can you swap out the yogurt for sour cream in this recipe? Wondering if it would alter the taste or texture.

    1. Sure can! Same amount.

  15. Thanks so much for the delicious recipe! These were really fun to make over the weekend and came out absolutely perfect. Loved the whipped cream on top. We already can’t wait to make them again.

  16. Hi Sally, I loved your strawberry whipped cream! Do you have a recommendation (ingredients & quantity) to stabilize it? The taste was amazing but whipped cream was hard to pipe on attractively.

    1. Hi Antonia! While I haven’t tested it, you can try stabilizing it with gelatin. I don’t have a stabilized whipped cream recipe on my website, but if you look one up elsewhere– you will read how to prepare the gelatin prior to adding it.

  17. I have made these incredible cupcake and everyone at work was raving about it. I’d like to make this on a cake and I’ve checked your one layer strawberry shortcake but it says cake flour and I only have all purpose flour. What do you suggest?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Jane, I’m so happy these cupcakes were a hit at work! You have a couple options if you’d like to make a cake. You could turn these strawberry shortcake cupcakes into a 3 layer 6-inch cake following the baking instructions in this 6-inch cake recipes post. Or, you could make the one layer strawberry shortcake cake and use this homemade cake flour substitute if you don’t have cake flour on hand. Happy baking!

  18. Love your recipes. Can I use frozen strawberries for the strawberry filling?
    Thanks

  19. Hi Sally, I was wondering if I store these in the fridge overnight could I serve them the next day without the compote making the cupcake soggy?

    1. Trina @ Sally's Baking Addiction says:

      Hi Jamie! We would make the components the day before and assemble just before serving for best taste and texture. See Make Ahead & Freezing Instructions in the recipe notes for details.

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