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. 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?

  2. 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.

  3. You should make a mango inspired cheescake or cake. It would taste delicious! I saw a book with an idea for taking a mango and cutting it into very thin slices and arranging them into a rose shape on top of a mango cheesecake. I was hoping you could post a good idea for the mango cheesecake! Thank you so much!

  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?

  5. Hi! I wanna make strawberry cupcakes, so can I add strawberry puree to the batter instead of filling. How much puree that I have put strawberry in food processor then how much should I add to batter, approx. would you say? Thank you!!

  6. Hi Sally, these look amazing. Do you think I can replace the yogurt with sour cream? Can’t wait to make these, thanks for posting this recipe.

    1. I love making home made whipped topping. I add white chocolate instant pudding instead of sugar and it’s pipe-able! It’s very stable, holds it’s shape for hours at room temp but of course it’s dairy so should be refrigerated. You can use vanilla or cries ame flavor but it will have an off white/yellow tint.

  7. These cupcakes look amazing! I want to do this recipe as a demo for my class, but the only problem is I don’t know any nutritional info. I was wondering if perhaps you may know ? If not, that’s ok! Thanks

  8. Hi sally. I want to make this for someone for Sunday. I need to make them today and frost tomorrow to deliver tomorrow (Saturday) so you think these will hold up until then? And how could I store these cupcakes u til i frost tomorrow?

  9. Do the cupcakes get soggy due to the filling if not eaten the day you make it? Or does refrigerating it prevent that?

  10. 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. 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. 😀

  11. I have to make these for a wedding this weekend. I have made them before and absolutely loved them — however I am very concerned with the weather and how the frosting will hold up. The high for Saturday is 79′ (in Georgia), not sure how long these will be out and what the temp will actually be when I set them up. Any suggestions would be greatly appreciated — I am thinking I may need to swap the whipped icing out for a buttercream? This is my first outdoor event that has been in warmer temp. Thanks!

    1. Buttercream certainly “performs” better in warmer weather. Try this instead of the whipped cream:

  12. 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!

  13. 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!!

  14. 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.

  15. God, I cannot wait to try these out for my mother’s birthday. She loves both vanilla and strawberry, and these look utterly scrumptious. Her birthday’s in December, but a girl’s gotta plan.

    Just a question, though — can I substitute vanilla beans with extra vanilla extract? And if so, how much? I want to ensure the vanilla-iest flavor, though I will make the trip to Whole Foods if need be.

    Love your recipes, although I’ve truthfully only tried your raspberry lemon cupcakes and your chocolate covered strawberry muffins. I’ve only recently started baking, since senior year requires therapeutic means. However, your recipes have led to divine experiences.

    Thank you for taking to time to read this, and have a great night.

    1. I always plan birthday desserts wayyyyy in advance too. Use an extra teaspoon of vanilla extract instead of the beans– just as tasty.

  16. 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? 

  17. Can they be frosted the night before or do they have to be day of? My 4 year old wants these for her birthday preschool treat!

  18. Hey Sally, I’m planning to make the cake version of this ( recipe from your cookbook) and I was wondering I could bake it in 6inch pans instead? Is that possible? and I was gonna use your strawberry buttercream frosting instead so I could put chocolate ganache over it. (Ganache will melt the whipped cream frosting right?). thanks!

    1. 6 inch pans is much too small. You need 8 or 9. Good call about using the strawberry buttercream if pouring over warm ganache. Yep, it would melt down the whipped topping.

      1. how can i adjust the strawberry filling recipe so i won’t waste the extra  filling since i wont be using the whipped cream frosting? 🙂 (ill be using your strawberry buttercream frosting)

  19. 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. 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…

  20. HI Sally, I am making these right now, but my filling came out very liquid…is there anything I can do to save it? Or should I make another batch? 

    1. Tori, did you add the cornstarch? I’m surprised it didn’t thicken up! You can still add it to the cupcakes, but if it’s straight up liquid– I would try again.

  21. Your recipes are so wonderful.  I am going to make the strawberry shortcake cupcakes.  Hope they look as wonderful as yours do.  i am so glad I come across your page. Thanks so much!
    Debbie Barger

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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