Strawberry Shortcake Cupcakes

100% homemade strawberry shortcake. In cupcake form. 

strawberry shortcake cupcake

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.

strawberry shortcake cupcake cut open showing the strawberry filling

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? 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. 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.

vanilla cupcakes in a cupcake pan after baking

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.

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

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!

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.

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. 🙂

These cupcakes cheered us up last week during our 5 day stint of rain. Rain – every single day! Strawberry Shortcake brought some sunshine inside.

strawberry shortcake cupcakes

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. 😉

Love strawberry desserts? Try these recipes next:

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strawberry shortcake cupcake

Strawberry Shortcake Cupcakes

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


100% homemade strawberry shortcake in cupcake form.



  • 1 and 2/3 cups (210g) 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
  • 2 egg whites*
  • 1/4 cup (62g) yogurt (Greek or regular yogurt; vanilla or plain)
  • 3/4 cup (180ml) milk*
  • 2 teaspoons pure vanilla extract
  • optional: seeds scraped from 1/2 split 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, 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.
  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. 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.
  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 4-5 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. 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. Egg Yolk: Have an extra egg yolk? Make these!
  3. Milk: Recipe tested with unsweetened almond milk and also with skim milk. Use any milk, dairy or non, that you prefer.
  4. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

Keywords: strawberry shortcake cupcakes

See more cupcake recipes.


Comments are closed.

  1. Hello,Sally! I’m just starting my baking journey and I found your blog extremely attractive! Already made lemon curd and strawberry filling following your recipes. I’m planning to use it for layer cake and was wondering if strawberry whipped cream mentioned in this recipe is ok to use for filling layer cake? Will the upper layers hold on it? Sorry, if it sounds stupid just I’m so new 🙂 

    1. Hey Vicky! I’ve made strawberry layer cake with this whipped cream as the filling. And it was incredible!

  2. Angelique Beals says:

    Do you think a white chocolate buttercream frosting would taste fine with this?

    1. Absolutely! I have a recipe if you’d like to try it.

  3. I am 11 years old. I love baking, especially with my Mom! We are making these right now! the strawberry filling is SUPER GOOOOOOOD!!!!!!!! I hope you all love these too!!

    1. I’m so glad! 🙂

  4. Angelique Beals says:

    Someone just gave me a can of cherry pie filling. Would that be OK for the filling?

    1. Yep, that would work.

  5. Please let me add my rave reviews to the long list of reviews!! I am really just a beginner baker at my tender … ahem … older age, but let me tell you THESE cupcakes were super easy to make, and super yummy without being too sweet! We’re hosting a bbq meal for some kids in a local children’s home this weekend and crazy me volunteered cupcakes. I’ve tried a couple of other vanilla cake recipes, but this one beat them HANDS DOWN. I only made the cupcake to test the ease of making, taste and texture. My husband who is STRICTLY a Devil’s Food cake eater, gave HIGH PRAISES! Let me tell you, that’s a MAJOR win!! Ha.
    I’ll be making a double batch for the meal this weekend – all decked out with the Shortcake attire! YUM-MEE!

  6. I made these for my family who are completely anti-cake, but I was pleasantly surprised to find the whole batch had been eaten in under 10 minutes! The cupcakes were such a hit and that’s saying something because my family never like cakes. I did change the recipe slightly though by using the egg yolks in the recipe. 

  7. Wow. These were so easy, but SERIOUSLY amazing!!!! We used blueberries instead of strawberries and they were incredible! I think that the cupcake may have been the best cupcake that I have ever eaten – and the 8 others in the family agree wholeheartedly! Now we know exactly where to look if we need cupcakes for any occasion – I can’t wait to try more of your evidently outstanding recipes (and to try these with strawberries, as well)!! 

    Thank you!!! 

  8. Hi Sally, I love all the recipes you make (especially your vanilla buttercream!) and I’ve decided to use the strawberry whipped cream for the macaron filling. Would this work out well? Also by “strawberry filling” do you mean strawberry jam?

    1. The strawberry filling is the homemade filling listed/instructed in the recipe 🙂 You can use the whipped cream for a macaron filling– yum!!

  9. HI Sally, LOVE your site! My niece wants something like this for her wedding. How do the cupcakes hold up on Day 2 or if you make early in the morning, how are they late day? (does the filling make the cupcake soggy at all?)

    PS – I have had GREAT success with ALL your recipes (and I am a very experienced baker, but your site it my first go-to place)

    1. Thanks Francine! They’re wonderful for a day– I would refrigerate them overnight.

  10. Hi Sally,

    These are the best cupcakes I have ever tasted! I have used them for company outings, family gatherings and…..well…..just to have at home! DELICIOUS!!

  11. Can this be made into a layered cake? If so, should I double the recipe?

    1. Hi Erin! I recommend making this fluffy/super soft white cake recipe and layering in the strawberry filling, then frosting with this strawberry whipped cream. Easier that way 🙂 It’s my favorite white cake and has been a hit with readers!

  12. Jane Smith says:

    I NEVER leave reviews on recipes, but I couldn’t resist after trying this cupcake recipe! These cupcakes turned out perfectly. Definitely The Best vanilla cupcake recipe(this is coming from somebody who has tried dozens of vanilla cupcake recipes that claim to be the best). Thank you Sally, for sharing this wonderful recipe!

    1. This makes me so happy to read, Jane! Thank you for taking the time to leave this comment and I’m thrilled you enjoyed them 🙂

  13. 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?

  14. 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!

  15. 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!!

  16. 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.

  17. 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!

  18. 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.

  19. 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. 🙂

  20. 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.

  21. I reduced this recipe by half to 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!

  22. 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.

  23. 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.

  24. 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!

  25. 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.

  26. 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.

  27. 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.

  28. 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.

  29. 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!

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

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