Strawberry Shortcake Cupcakes

100% homemade strawberry shortcake. In cupcake form. 

Vanilla bean cupcakes filled with homemade strawberry filling and topped with strawberry whipped cream! These are DELICIOUS! Recipe by

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.

Vanilla bean cupcakes filled with homemade strawberry filling and topped with strawberry whipped cream! These are DELICIOUS! Recipe by

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 recipe on

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 bean cupcakes filled with homemade strawberry filling and topped with strawberry whipped cream! These are DELICIOUS! Recipe by

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.

Vanilla bean cupcakes filled with homemade strawberry filling and topped with strawberry whipped cream! These are DELICIOUS! Recipe by

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:


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.

Vanilla bean cupcakes filled with homemade strawberry filling and topped with strawberry whipped cream! These are DELICIOUS! Recipe by


  1. Ill be making these tuesday:) but i wanted to know how i can make the filling pipable to insert as a filling instead of cutting. I’ll be making mini cupcakes 🙂 do i just cut the strawberries smaller or what can i do.

    1. Hi Leslie – no matter what you do, you will have chunks of strawberry in your homemade filling. You could try strawberry jam instead to fill the cupcakes and use a piping tip.

      1. That depends how large you cut the strawberries. Even if you cut them super fine, I would fear them getting tuck and not piping nicely. I find scooping the tiny hole into the cupcake much easier and cleaner. Whatever you think is best, they are your tiny cupcakes. Enjoy!

  2. Oh no! Poor Jude. 🙁 I hope everything will be okay!

    And that shot of the cut in half cupcakes, oh my gosh. It looks like the fluffiest, awesomest cupcake of all time. I normally don’t like fluffy, but here?! YES! I want.

  3. Sally,
    I made these today and they were great. The whole family loved them. The strawberry whipped cream and the strawberry surprise in the middle…yum. I stuck my cupcakes in the freezer for a bit so cutting and filling them was a breeze. Thanks for such a delicious recipe.

    1. Thanks Becky – I appreciate you reporting back about them. And I am so happy you all loved them so much. They are a favorite!

  4. Sally – I just made these cuppies this weekend for Memorial Day and they were AMAZING! Thank you for sharing such a gre recipe!

  5. These look incredible!! I just love the fact that they have filling AND are 100% homemade. Awesome recipe!

  6. These look amazing..I have done a similar thing with the whip cream except for a trifle..I added whip strawberry cream cheese to it too…

  7. My friend Jacky and I just made these! We are Maid of Honors for our best friends wedding and we are holding a tea party theme Bridal party! When we came across these cupcakes we decided to make them and OMG THEY ARE AMAZING!!!

    1. How perfect, Brianna! I’m so glad you two made these. Have a great time with the bride and at the bridal party shower! 🙂

  8. Can I use strawberry jam? and mix strawberry jam together with the icing? Please let me know.. as Fresh strawberries are so expensive in our country…

    Thanks Sally…

  9. I do not have a mixer to use to whip together the ingredients for the whipped cream! Is there anything else I can use?

    1. Hi Sabrina – I don’t know many homemade frostings that can be made without a mixer. Hand mixers are usually pretty inexpensive if you ever want to pick one up. You could use store bought frosting or frozen whipped topping (such as cool whip) or whipped cream mixed with the leftover berry filling.

  10. Wow. Made these Sunday and gave 4 away to folks who just love cake. Three thought these were way better than the cupcake truck that comes through the area and the other said they were good but thought the butter should be added at a different time to make more moist. I tasted one and it was fabulous. Needs no changes. Thank you for a great cupcake recipe and I have added it to my files as a summer go to cupcake.

    1. Thank you so much Tam – what a nice comment to read about the cupcakes! I really appreciate you reporting back. And they are definitely my favorite summer cupcake!

  11. Made these a month ago and they were so awesome! Going to be making them for the 4th. I’m so excited! Best site ever Sally. I was telling my husband I’ll never need another baking reference as long as I live haha. Love it here 🙂

  12. Hi Sally. These cupcakes look so cute. I’m making them tonight and taking it to work tomorrow . Will the whip cream hold if I frost them tonight and put them in the refrigerator ? Or will they weep over the cupcakes? Thanks Sally

    1. Hi Tiffany! As long as you make sure the whipped cream is super stiff, it should not weep or melt when kept in the refrigerator. To be safe, I would just frost them tomorrow.

  13. Hi Sally!
    I love ALL of your recipes and your site is my go-to whenever I’m making a dessert 🙂 I’m planning on making these for the 4th of July, but I wanted to exclude the strawberry filling from the frosting because I plan on topping them with blueberries/strawberries and arranging them so they look like an American Flag 🙂 Will the frosting still hold without the strawberry filling?

    Thanks so much for your help!

    1. Hi Desiree! Yep, you can just make the whipped cream plain. Just leave out the strawberry filling. Have a great fourth! Your cupcakes will be adorable.

    1. Hey Teresa! You know, I’ve never tried it before. But I can’t see why not. Perhaps use peach jam instead of making the filling though. And then peach jam to the whipped cream.

  14. Could I possibly make this into a regular cake, rather than cupcakes? Any idea of how much longer the cooking time would be?

    I’m thinking of making 2 cakes, and then putting the strawberry layer in between. That way, I’ll have enough cake to feed a party of 15! I could always make 2 batches, I suppose…

    Either way, thank you so much for your lovely recipes! They’ve tricked my family members into thinking I can actually cook! Little do they know how easy your recipes are… 😉

    1. Hi Puja! Yes, you could certainly make this into a cake. You would have to double the recipe, though. I’m unsure of the baking time. I hope it’s a big hit!

      1. Turns out that we have another birthday person coming to the party! So now, I’ll be giving the fudge brownie cupcakes with cookie dough frosting a try, as well!! I don’t think I need to worry about making this recipe into the cake form, now, since both the recipes will yield enough cupcakes for everyone. Yay for 2 kinds of cake!

  15. Sally I made these yesterday and they were incredible! I loooooooved the strawberry filling, so good! However, here in the UK the only whipping cream they sell is 38% fat, which is a lot less than the double cream. I realized that after I tried to whip it for 4 minutes and it just turned into clusters and water, so I just ended up using whipped cream already made to frost the cupcakes, without using the strawberry mixture…shame! 🙁 Next time I will buy just plain double cream and hopefully it will work!
    Also could you tell me what would happen to the structure of the cupcake if you would increase the amount of baking powder? I’m just curious to know 🙂
    Thank you again for the recipe, hope you have a great time during your holiday! 🙂

    1. Hi Monica! Yes, it sounds like you need double cream in this case. Do not increase the baking powder. Why do you want to do that? The cupcakes will have a chemical taste to them and will sink in the center.

      1. No I definetely will not increase the baking powder, the cupcakes were perfect! I was just curious to know, in general what happens when you add too much baking powder to baked goods. Thanks for your reply! 🙂

      1. Hi Sally,

        I made these wonderful cupcakes for a dinner party and everyone gushed over them! They came out perfectly! I whipped the heavy cream a bit longer and made sure that the strawberry compote was drained of all liquid, which resulted in my ability to pipe the frosting on the cupcakes. Thank you for a great recipe!

      2. Maria – I bet your cupcakes were beautiful with the piped whipped cream. Sounds wonderful. So glad these were a hit!

  16. Hi Sally,

    I was wondering can you put the filling into the center of the batter then bake the cupcakes these cupcakes look delish and I want to make them to bring to work.


    1. Hi Susan – you now, I’ve never tried it that way before. I have done it with Nutella and muffins, but both are a little thicker than what you’d be working with. I fear the strawberry filling would seep out. But if you don’t mind that, give it a try!

  17. I made these for 4th of July and they were AMAZING! I’m making them again for Labor Day, and I was wondering if heavy cream is the same as whipping cream? I have exactly enough heavy cream left over from another recipe, and I was thinking of using that. Thanks for your awesome recipes!

  18. I made this and it was great. Big hit at my mother in law birthday party. Do you think that I could use this recipe to make a whole cake?

    1. You sure could! It makes enough for a single layer cake. You can double it to make a double layer cake if you’d like. Enjoy Arian!

  19. Sounds so good!! I read your carrot cake recipe and that sounds MMM MMM GOOD! I’m planning to make both at a birthday party coming up. Do you think that if I make it the night before the party, it will still taste good/moist?

    1. Hey Kayla! Yep, both recipes will keep fine til the next day. Especially the carrot cake (it’s actually better on day 2). With the cupcakes, though – I wouldn’t frost them with the whipped cream until the day of the party. Keep both recipes in the refrigerator.

      1. Sounds great!! Sorry for the late reply! I was also wondering, if I was to add food coloring or a gel coloring to the frostings (cream cheese and whipped cream) will the consistency be different or taste different?

      2. It’s ok Kayla! No the texture or taste won’t change at all since you’d probably only be using a small amount. Add away!

  20. Hi,
    We are going to bake these in class. I was wondering if these cupcakes require the regular sized muffin cups?

    Thank you

  21. These look so gorgeous and is such a simple recipe! Trying them for my friend’s birthday, she loves strawberry shortcake. Couldn’t find any beautiful cupcake liners though. Thank you for this recipe!

  22. 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!

  23. 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!

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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