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. Hi sally,
    I made them last night and three are already gone! This is such a great recipe that i shared with with my friends. Thank you!

  2. 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!

    1. Very glad you enjoyed them, Aimee! I think the pink tinted whipped cream is my favorite part. 😉

  3. I make these all the time and love them! I just made the filling and doubled the recipe, but it came out very watery. Is there anything I can do to thicken it up? I really don’t want to waste all those strawberries!!

    1. Hi Ashley! Perhaps adding some more cornstarch will help thicken it up. I wouldn’t want to waste them either!

  4. I made these with my bff yesterday and they were delicious!!!
    thank you soo much for the recipie!!!

  5. 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!

  6. Sally, is there another type of cream that you would suggest? The cupcakes need to hold for a few days and I won’t be able to frost them the same day. I will need to frost and then get them to a destination which will take a couple of days.

    1. Perhaps some type of buttercream? Try this vanilla frosting recipe (but these homemade cupcakes always do taste best the day they are made)

  7. So excited to try this recipe soon! Is it possible to use vanilla pudding (from the pudding cups) instead of the yogurt?

    1. Actually, that would be just fine since it’s only a small amount. Enjoy!

  8. Whoa, these turned out great! It was my first time making cupcakes from scratch and i was pleasantly surprised how easy and delicious they are. Thank you for a recipe even a novice can do:)

  9. Thank you for a wonderful recipe! Made them for someone who wanted Strawberry cupcakes, they were a BIG hit! The frosting was delicious, not too sweet, it was just right.

  10. I’ve recently started getting into baking…and a lot. Finding your site has been wonderful for me…especially the page specifically for measuring because I’ve noticed that there were some things that I could have prevented just from measuring correctly.

    Just wanted to say thank you! These cupcakes will be next on my list.

  11. These were so good. 🙂 I made a batch and brought them to a memorial service. Everybody loved them, they disappeared so quickly. Which is good, but now I’ll probably be asked for cupcakes a lot!

  12. Hi Sally, this frosting is incredibly divine!! I could tell my cupcakes were very moist when I cut out the centers after baking, but the next day they seemed very dense and drier. Is that the correct texture? I know I did not over beat, and I >think< I measured all ing. correctly.

  13. Jessica is 100% right. The frosting is SPECTACULAR. I made the cupcakes
    tonight so I cannot say how they taste on day 2, but what I can say with 100% confidence is that tonight everything was scrumptious: the cake, the filling and that divine frosting.

    I’m sending you a BIG thank you for a truly excellent recipe.

  14. What am I doing wrong? I tried twice making the frosting exactly as you have them described and the frosting turns out all watery. So I tried just doing the heavy cream and started getting stiff peaks but the minute I put in the sugar and vanilla extract it curdled and got all watery!

    1. Hi Jessica, whipped cream can separate if you overbeat it or underbeat it. Beat it *just* until stiff peaks form. What is the fat content of the cream you are using? Anything less than around 32% won’t make suitable whipped cream.

  15. Made these today for my son’s birthday. I halved the filling amount because I knew I didn’t want to fill the cupcakes, and then ended up putting the entire half amount into the whipped cream, and the whipped cream is AMAZING. Would eat it just like that! But 1 Tbsp of cornstarch with 1 tsp of water makes a paste as hard as a rock, so I had to add a lot more water to dissolve any clumps. Also, I followed all the other baking instructions and my cupcakes were not super moist and delicate, more dense. Not sure if it is a product of my error or something else. Other than that these tasted just like strawberry shortcake and I definitely would make again!

  16. I made these today and they are delicious!

  17. Hi Sally,

    I found your recipe through google where I was seaching for bakes to give my super sweet home made strawberry jam a suitable purpose. Was amazed by your blog first of all and then the cupcakes came out like wonderful fluffy clouds. Delish! The first ever successful cupcake recipe. Thank you for that!

    However as my home grown strawberries were extremely sweet, so became my jam. In combination with the cupcakes it tastes a bit too overpowering. Can I decrease the amount of sugar in the recipe or have you got any other advise to decrease the overall sweetness?

    Warm regards from Holland!

    1. Hi Katja, all the way in Holland! I appreciate you saying hi. So glad you made these cupcakes. You may certainly reduce the sugar for your exceptionally sweet strawberries.

  18. I made these for father’s day and everyone was raving about them! They are so fresh tasting! Next time I am going to double the whip cream topping. It was so good I could eat that all by itself!

  19. Thank you soooooo much for sharing this recipe!!

    Having not baked for a while and having volunteered to do so for my daughter-in-laws baby shower….. I began searching for the “perfect” recipe and WALLAH I found your site.

    The test run was met with great enthusiasm from my testers at home, church and the office. I changed the filling to fresh blueberries and tinted the fresh whipped cream orange omitting any fruit. Placed little blue, green & orange fondant elephants on top. They were a hit!

    *I used a grapefruit knife to cut out the cup cakes for the filling, made the perfect hole.

    The test cupcakes I took to work had been in the fridge for two days filled & iced. I told them I brought 2-day old baked goods, they still raved about them.

    Thank you for helping us have a successful shower.

    1. Thanks Amy! I’m so glad these cupcakes were a hit and your version sounds delicious!

  20. One of the moistest and fluffiest cupcakes. My friends kept raving about them and I had to make them more than once 🙂 An absolutely lovely recipe. Also, I wanted to say a ginormous thank you to you, Sally. Your recipes inspired me to start baking cupcakes and even start considering baking as a profession. I hope to see more amazing and inspiring recipes from you and I wish you the best of luck 🙂

  21. Hi Sally! Quick question: unfortunately I don’t have enough fresh strawberries to make the strawberry filling, can I replace it with store-bought strawberry jam instead?

    1. Hi Aggy. I apologize for the delay; I was on vacation. Strawberry jam is just fine.

  22. Hi Sally, I made the cupcakes (with buttercream frosting though) and they were awesome, people loved time for home I’ll use the whipped cream as you did. Thanks for a great from scratch recipe.

  23. 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.

  24. Hey Sally!

    I made these before and they were AMAZING.

    I want to make this recipe into a beautiful cake, layered with the shortcake and strawberry filling in between with the whipped cream on top. Do you suppose all the measurements will remain the same? Or should I increase the amounts?

    I’m thinking a smallish two layer cake – 8″ what do you think?

    1. I actually have that EXACT recipe (only somewhat different) in my cookbook Sally’s Baking Addiction Cookbook. You’ll have to double the ingredients.

      1. Thanks Sally!

        I made it and it turned out great! I’m getting your Cookbook for my birthday and I’m really excited about it! I haven’t made a recipe of yours that I didn’t like yet. 😀

  25. Donna Walden says:

    These cupcakes are the absolute best! I need to make them ahead for a party. Can they be frozen?

    1. Absolutely. Thaw overnight in the refrigerator.

  26. 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!

  27. I just made these for my son’s teacher who is retiring tomorrow.  I tried one and it was DELICIOUS! The PERFECT consistency for a short cake I think…I then ate another one…cuz I had to try the filling of course!  I am DYING HERE!!!
    This recipe is an absolute dream to make and to eat 😉  I will be ddefinetly using more recipes that come from you 🙂
    Can’t wait to put the whipped cream on these bad boys in the morning!!

  28. Hi there! I wanted to ask a few questions! Can I use Raspberries instead of Strawberries? If so can I frost your Triple Chocolate Cake with the frosting? Oh and would it be better to just use your other Fresh Strawberry cupcakes frosting and use Raspberry Jam?  I love your blog by the way! Your like my number one favorite blog! One more question! Which is better, your strawberry frosting with jam or this one? Thanks, Sophia! 

    1. Hi Sophia! You can certainly use raspberries instead. I’m not sure there will be quite enough whipped cream to frost the chocolate cake, so you might have to double the quantity. I like both this and the strawberry frosting. This is obviously much lighter in texture because it is whipped cream. The buttercream is heavier and has a stronger strawberry flavor.

  29. Hi there! I just filled the cupcakes and was wondering if you could help answer a question that I had! In the recipe under frosting it says remaining 1/2 cup of strawberry filling. But I have about 3/4 cup (or more) of Strawberry filling left. So do I add all of the filling in or measure it? 

    1. Measure 1/2 cup of it here.

  30. Hi Sally, I absolutely love your cake recipes, they never fail to impress! I can’t wait to come to your book tour when you are in Boston in February! I have one question…I have a Winnie the Pooh shaped cake pan that I want to use for my best friend’s birthday cake. Strawberry is her favorite, so I wanted to use this recipe…will it work in that pan instead of as cupcakes?

    1. I can’t see why not! What are the measurements? Can’t wait to meet!

      1. The measurements are 14 x 11, but it is shaped like Pooh, so it is not as large as a regular 14×11 square pan would be…

      2. I would make two batches of this batter then. (Don’t double; risks overmixing creating a dense texture.)

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally