Strawberry Shortcake Cupcakes

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
  • 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.

53 Comments

  1. Thanks for an amazing recipe! Made these for my daughter’s birthday and they are so yummy! Love how moist and vanilla-y the cake is, and it’s perfect with the strawberry filling and the pretty heaps of pink strawberry whipped cream on top! I doubled the recipe so there would be some left over for me!

  2. My niece requested for strawberry shortcake cupcakes for her 4th birthday so thanks to her, I found your mouthwatering blog!!!
    The cupcakes were a huge hit and I’ve made this recipe about six or seven times since my niece’s birthday in October. My cousins pretty much expect me to make these for all family functions and gatherings now! Thank you so much for sharing these amazing photos and recipes!

  3. I made these today and they are delicious!

  4. Hello! I want to make something like this for a baby shower this weekend. I would much rather use the frozen strawberries I have from this summer. Have you ever used frozen berries? Any changes to the recipe?

    1. Unfortunately, fresh is best for the filling. You may fill with strawberry jam if you’d like instead.

    2. I made them and loved them! I just thought I’d share a couple things that might be helpful for others to know. First, the batter evenly divided almost filled the standard cupcake liners. They were about 1/4″ from the top, which is ok because they don’t rise like other cupcakes. Second, I made a quad batch. When I was finished, I had about 3 cups of filling left. By the way, this filling recipe will be replacing the other one I’ve been using. Very good. Not too cornstarchy.

  5. Made these for Mother’s Day over the weekend. They were a HUGE hit! Everyone loved them, including myself! Thank you so much for this wonderful recipe!

  6. 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!

  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?)
    Thanks

    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!

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

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

  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. 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!

  16. 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.

  17. 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. 🙂

  18. 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.

  19. 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!

  20. 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.

  21. 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.

  22. 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.

  23. 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.

  24. 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.

  25. 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!

  26. 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.

  27. can i use whole eggs instead, i don’t care if the cupcakes is more yellow in colour, just don’t want to have left over. And can I divide the recipe by half? only want to make 6 cupcakes.

    1. Trina @ Sally's Baking Addiction says:

      Hi Veronica! Adding yolks would change the consistency of the cupcake batter and would require additional testing. The egg whites give structure and ensure a light and fluffy cupcake. As far as halving the recipe, we haven’t tested it but don’t see why it would be an issue. Let us know what you try!

  28. Jenna Manders says:

    Great recipe! I made a trial run before a party yesterday and they came out delicious. The second time around I substituted coconut extract for the vanilla which I think really compliments the strawberry.

  29. My daughter made these amazing cupcakes for my birthday! I think they may be one of the best cupcakes I’ve ever eaten. Even my son and husband, who usually prefer chocolate cake thought these were delicious! This recipe is a keeper!

  30. These look awesome! I’ve been asked to make a few dozen cupcakes for a birthday event and I’d love to include these. The event is outdoors so I think it would be best to switch to a buttercream frosting (and based on posted comments it seems like it would pipe better for decorating). Would the filling be okay still knowing that these will potentially be sitting outside (aka 80+ degree heat)? Thank you for so many amazing recipes!!

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