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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!

strawberry shortcake cupcake

strawberry shortcake cupcake cut open showing the strawberry filling

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!

vanilla cupcakes in a cupcake pan after baking

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.

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, 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. 

  1. 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.
  2. Prepare to make the cupcakes. Preheat the oven and line your muffin pan. 
  3. 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!)
  4. Combine wet and dry. Mix until lumps are gone.
  5. Bake the cupcakes, and then cool completely.
  6. Fill the cupcakes.
  7. Make the whipped cream and decorate the cupcakes.

strawberry shortcake cupcakes

More Favorite Strawberry Recipes

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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 1x
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American


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

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


  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.


  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.

Reader Questions and Reviews

  1. Can you pipe the frosting on or is it too chunky with the strawberries?

    1. Hi Lauran, you’re correct, this frosting would be a bit tricky to pipe with the strawberries. For a more pipeable strawberry frosting, you might enjoy our strawberry buttercream recipe instead.

      1. These came out amazing. Thanks for another great recipe. Out of curiosity would raspberries perform the same as strawberries if I wanted to try and make with a chocolate cupcake?

  2. Love this recipe (I mean me and my family loves all the recipe from your website) I did this for my sister’s bday and They loved it! Thank you so much for sharing this and your other recipes!

  3. The recipe seemed really dough-y to me after baking. I could have baked longer but it was starting to brown. Any tips? I followed exactly and make cupcakes semi frequently.

    1. Hi Nicole! Sounds like your cupcakes needed a bit more time in the oven. In what position are you baking the cupcakes in the oven? You could try moving the pans away from the heat source to prevent browning, or reducing the oven temperature by 5-10 degrees next time. Hope this helps!

  4. Thanks for this yummilicious recipe!!The filling and whipped cream were the most delicious part. I licked up ALL the leftover whipped cream. But somehow my vanilla cakes are always a little dense. Plz, suggest what I should do. Also, how long can the strawberry filling be stored? (so that I can use it in other recipes) And could upload a few recipes of fruit compotes!! Thanks again!

  5. Is there a good non dairy substitute for the frosting? Would you use coconut cream or almond whipped cream? Hoping to make these for Valentine’s Day!


    1. Hi Liz! We recommend searching for a recipe for a dairy free whipped cream recipe with good reviews – let us know if you find one you love 🙂

  6. Hi Sally!
    Is there any way possible I could use strawberry preserves or some kind of jelly/jam instead of the homemade filling? I’m hoping to make this for Mother’s Day and don’t think I have time to make and insert the filling for the cupcakes. Thanks!

    1. Hi Shelby, You may fill with strawberry jam if you’d like instead.

  7. I love this recipe use it all the time but usually use frosting day of. How long can the cupcakes be frosted and in the fridge. I made these for a graduation party.

    1. Hi Erica, cupcakes keep well covered tightly in the refrigerator for 3 days.

  8. I offered to make my neighbor cupcakes for her birthday and she requested something light and not too sweet. This recipe seemed perfect and she said they were the best cupcakes she’s ever had in her life! I absolutely love the whipped topping and think the leftover amount would be great on pancakes or waffles. Thanks so much for sharing this recipe! Will definitely make it again!

  9. Do these have to be in the refrigerator, or can I leave them at room temperature covered? I have made cupcakes many times with heavy whip cream and left them out (sealed container) for three or four days they seem to be fine, but every time I refrigerate cupcakes, they dry out.

    1. Hi Christine! Whipped cream should always be kept refrigerated in our experience.