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. These cupcakes look delicious!  I’m sure they’ll be a hit with my family!  Thank you!!

  2. Hello Sally!

    We were thinking about making these cupcakes – obviously, because they look very fun to make and delicious! However, a bonus for the kids when we bake is taking some of what we made to school the next to show off to their friends (as they should! they are getting really good!)
    Anyway, I am looking at your note about refrigerating cupcakes not eaten immediately, and wondering: should we put a different icing on the ones not to be eaten straight away, and if so, which would you recommend? Thanks!

      1. Oh my gosh, they will love making this so much their little heads will probably explode from the joyful running around! Thanks Sally!

  3. 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!

  4. Hey! This looks great! 🙂 I was wondering if I could use pre-made strawberry preserve in place of the strawberry filling mentioned in the recipe? 

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

  5. 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!!

  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. 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. 

  8. 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!!! 

  9. These cupcakes look incredible!

    I am going to make them as mini cupcakes and bring them to work. Would it be better to make, fill, and frost the cupcakes then chill until serving? Or make the cupcakes and wait until serving to add filling and frosting?

    Thank you so much for all your delicious ideas and recipes!

  10. Hi! These cupcakes look delicious. Would this recipe work to make as layer cake instead of cupcakes? I’m thinking of making this for a first birthday cake.

  11. I came across your recipe and can’t wait to try it. My office has a lot celebrations, my question is what do you recommend substituting for the flour to make it wheat free and still have a good texture? Thank you

    1. Hi Sally, hi Shanna,

      I had kind of the same question about a similar recipe from Sally. I just replaced the all purpose flour with a gluten free flour mix. I read online that you should use some more liquids. I used 130g of butter instead of 115g and I used slightly more milk and yogurt. Everybody at my office loved them!

      Another tip: My cupcakes really did not raise that well in the oven. So I’d say you should probably also use about 1/2 teaspoon more of both baking soda and baking powder.

      Greetings from Germany

  12. Hello dear Sally,

    Well, first of all, CONGRATULATIONS on your pregnancy!! :)) Please try to enjoy every moment of it. The time I was pregnant with my daughter (she’s my only one) is still one of the most unforgettable, peaceful & happy times I had in my life. I just felt like an angel had their hand on my shoulder the entire time. 🙂 I wish you all the best from the bottom of my heart.
    Now, for these delectable shortcake cupcakes… One of the most delicious cupcakes I’ve every had in my life!! The frosting tastes exactly like Strawberry Haagen Dazs – my favorite ice cream! I am a HUGE baking enthusiast, but certainly a bit clumsy in the kitchen ;)), so recipes that easily come together into something so tasty even for the heavy-handed cooks like me just make me very happy! Thank you thank you thank you!
    Question: I blended the strawberry compote before adding it to the whipped cream. My two year old has a bit of sensory difficulty with certain food textures, so no chunks of fruit in desserts for us! (Unfortunately) ;)) That move obviously made my frosting runny. It stayed on the cupcake, but the presentation was definitely mediocre. 🙂 Do you think I could’ve avoided that problem if I used a bigger whipped cream to the blended strawberry ratio? Is there anything I could’ve used to stabilize the frosting?
    I apologize if my question is silly. Like I said, I’m a clumsy baking enthusiast, with a monstrous sweet tooth that only your blog can satisfy. :))

    Thank you for all your hard work.

    All the best,


  13. 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!!

  14. 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)

  15. 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!!

  16. Hi!

    I’ve made these cupcakes before and everyone who tried them went CRAZY for them! They were delicious!

    I wanted to make a light, vanilla cake this week and was wondering what kind of results this recipe would give if I made a layer cake out of it instead?

    1. Hi Trishna, I’m so glad these were a hit! You can use this batter as a cake, or I would also suggest using this cake recipe and the strawberry whipped cream works between the layers!

    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!

  17. 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 🙂

  18. Hi Sally! I tripled the strawberry filling recipe because I will be making 3 batches o cupcakes, and it is not really very thick or jelly-like. will this make my cupcakes soggy and whipped cream runny or will it work out? I’m nervous because it is way more liquidy than it was when I made a single batch of these cupcakes previously. My strawberries let off quite a lot of juice…

  19. These cupcakes rose beautifully in the oven
    But then shrunk and were rubbery. The whipping cream was good until I mixed it with the strawberry filling. It curdled!!!!!! This recipe did not turn out for me and I don’t suggest it to anyone

  20. When I made the strawberry filling the two teaspoons of warm water was not enough to make the corn starch not lumpy. My filling didn’t turn out thick. Any suggestions?

    1. Hi Shelia. I had the same problem. All I did was add a bit more warm water a little at a time till I had no lumps. Because my strawberries had a lot of water, I had to make a second batch of the mixture but I didn’t use it all. All I did was add a bit of it a little at a time, used my judgement and paid close attention to the thickness.

      I’ve made the filling several times now (using different fruits). Using the method I wrote above has never failed me.

      Hope this helps. Happy baking…

  21. Hi Sally I wanted to try this recipe but had a question is this cake very moist and soft or in the dry dense side? Would it make a difference if I used whole eggs instead of just egg whites?

    1. These should be very fluffy and moist! Not dry at all! You need to use the egg white without the yolk because we don’t need or want the extra fat from the yolks which would result in a cupcake that is more dense.

  22. Hi Sally! Thank u so much for your help on my last question. I had one more question I want to make a 6in and 8in later cake with this recipe would I have to double the recipe for each layer? Thank u once again!

    1. Hi Sarah! This batter, prepared just once as written, should be enough for those 2 layers. You don’t need much batter for a 6-inch cake pan. 🙂

  23. 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!

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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