White Chocolate Strawberry Cupcakes

Adapted from vanilla cupcakes and strawberry cake, these white chocolate strawberry cupcakes combine creamy white chocolate, real strawberries, and fluffy cupcakes. Reduced strawberry puree and freeze-dried strawberries are the secrets to real strawberry flavor.

strawberry cupcakes with white chocolate strawberry frosting topped with white chocolate dipped strawberry

From-scratch strawberry cake has left me defeated for 2 main reasons:

  1. The strawberry flavor is usually lackluster.
  2. The texture is too wet from the strawberries.

Strawberry cakes typically rely on artificial flavors. My goal was to produce a soft and moist strawberry cake made from real strawberries. I finally accomplished my baking goal with my strawberry cake. You tried the recipe and loved it too. After baking it in your own kitchen, you told me the cake is “unbelievable” and “phenomenal” and “as if someone had taken Breyers strawberry ice cream and put it into a cake.” 🙂

It’s one of the best cakes I’ve ever made and now it’s time to transform the recipe into cupcakes.

strawberry cupcakes on a wood slice cake stand

strawberry cupcakes with white chocolate strawberry frosting

Video Tutorial: How to Make White Chocolate Strawberry Cupcakes

To make the strawberry cupcakes extra special, top them with white chocolate strawberry frosting made from pure white chocolate and freeze-dried strawberries. I admit that the cupcakes don’t have a super strong strawberry flavor– you’ll taste it, but it’s truly brought out when paired with our strawberry frosting.

But before we get to the frosting, let’s walk through the cupcakes.

Reduced strawberry puree in a glass bowl

Reduced Strawberry Puree is the Secret

The secret to packing real strawberry flavor into cake batter without adding too much liquid is to reduce the strawberries down. This little trick is a complete game changer and vastly improves both the flavor and texture of strawberry cake. Today we’re doing the same exact thing, but in cupcake form.

Grab fresh strawberries, puree them into a liquid, then reduce the puree down on the stove for about 20 minutes. Do you see the photo above? That is heavily concentrated pure strawberry flavor, about 1/4 cup of reduced strawberry puree. After making the strawberry cake, readers have said it’s helpful to make the reduced strawberry puree the night before so it has time to cool down.

As a refresher: If we added the strawberry puree without reducing it down first, it would completely ruin the texture of the cupcake and the strawberry flavor would be almost absent. Reducing it is the secret.

Strawberry cupcake batter in a glass bowl

How to Make White Chocolate Strawberry Cupcakes

This recipe is adapted from my strawberry cake, vanilla cupcakes, and fresh strawberry cupcakes. The ingredients are carefully formulated; each serves a crucial purpose. For example, cake flour produces fluffy cupcakes, egg whites provide structure without weighing the crumb down, and sour cream adds moisture. Milk thins the batter, creamed butter and sugar create a buttery and cake-y base, and the reduced strawberry puree adds flavor.

Beat the strawberry cupcake batter together with a mixer. The cupcake batter is smooth, creamy, and moderately thick. The reduced strawberry puree tints it pale pastel pink. For a more vibrant color, I suggest adding a drop or 2 of pink or red food coloring. I added 1 drop of “dusty rose” gel food coloring.

Fill the cupcake liners only about 2/3 full to avoid overflowing.

strawberry cupcake batter in cupcake pan before baking

baked strawberry cupcakes in a cupcake pan

White Chocolate Strawberry Frosting

White chocolate strawberry cupcakes require the best frosting! And if that frosting is as bubble gum pink as Barbie’s corvette… well, that’s even better! This white chocolate strawberry frosting is adapted from my plain strawberry frosting. It’s creamy, lush, and completely packed with real strawberry flavor. We’re using two special ingredients:

  1. Freeze-dried strawberries: Like strawberry cake, strawberry frosting used to leave me disappointed because (1) the strawberry frosting curdled from the added moisture and (2) no amount of fresh strawberries could get me the strawberry flavor I craved. The solution is freeze-dried berries. (Also the solution to raspberry flavor in our raspberry sugar cookies!) Grind freeze-dried strawberries into a powder and use in place of some of the confectioners’ sugar. You can find freeze-dried strawberries at stores like Wegmans, Giant, Trader Joe’s, Target, and many other major grocery stores, too. Keep your eyes peeled because they’re more commonly found that you think.
  2. White chocolate: For an indulgently creamy and velvety strawberry buttercream, let’s add pure white chocolate. Grab a white chocolate baking bar from the baking aisle. Two, actually. Most are sold as 4 ounce bars and you’ll need 6 ounces for the frosting. (Hold onto the extra 2 ounces for garnish.) Chop up and melt down. Let it cool for a few minutes, then mix directly into the strawberry frosting.

2 images of freeze-dried strawberries ground into powder in a small food processor

2 images of chopped white chocolate and melted white chocolate in a glass measuring cup

Creamy strawberry white chocolate frosting in a glass bowl

Remember the extra 2 ounces of white chocolate? Melt it down and coat some fresh strawberries for the perfect finishing touch to our white chocolate strawberry cupcakes. So beautiful, so simple, so strawberry!

White chocolate covered strawberries

overhead image of white chocolate strawberry cupcakes

I used piping tip Wilton 8B for the frosting. Start in the center of the cupcake and swirl upward. Love this piping tip! Do you follow the Canadian bakery Jenna Rae Cakes on Instagram? I got the cupcake decoration inspiration from them!

This cupcake recipe definitely requires some effort, but the good news is that you can get started on almost everything ahead of time. And the great news is that the result of your hard work is pretty pink cupcakes!

strawberry cupcake with white chocolate frosting and a white chocolate dipped strawberry

More Strawberry Recipes

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strawberry cupcakes with white chocolate strawberry frosting topped with white chocolate dipped strawberry

White Chocolate Strawberry Cupcakes

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 4 hours
  • Yield: 14-15 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American


Strawberry cupcakes made with real strawberries and zero artificial flavor topped with white chocolate strawberry buttercream!


  • 1 and 3/4 cups (207g) cake flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 egg whites, at room temperature
  • 1/4 cup (60g) sour cream or plain yogurt, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/3 cup (80ml) whole milk, at room temperature
  • 1/4 cup reduced strawberry puree (see note)*

White Chocolate Strawberry Frosting

  • 1 cup (about 25g) freeze-dried strawberries*
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners’ sugar
  • 6 ounces (170g) white chocolate, melted and slightly cooled (see note)*
  • 1/4 cup (60ml) heavy cream, half-and-half, or milk
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • optional: fresh strawberries coated with 2 ounces melted white chocolate


  1. Make the reduced strawberry puree and allow it to cool completely. See note for instruction.
  2. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners – this recipe makes 14-15 cupcakes. Set aside.
  3. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  4. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour and mix in the milk *just* until combined. Do not overmix. Whisk in 1/4 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. Batter will be slightly thick.
  5. Pour/spoon the batter into the liners. Fill only 2/3 full to avoid baking over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For around 35 mini cupcakes, bake for about 11-13 minutes, same oven temperature.
  6. Allow the cupcakes to cool completely before frosting. Time saving tip: When the cupcakes are almost finished cooling, melt the white chocolate used for the frosting. You can melt it in a double boiler or use the microwave. I melt it in the microwave in 20 second increments, stopping and stirring after each. Let it cool down for 15 minutes before using in the frosting in the next step.
  7. Make the frosting: Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the butter for 1 minute on high speed until completely smooth and creamy. Add the confectioners’ sugar, strawberry powder, melted and cooled white chocolate, 2 Tablespoons heavy cream, vanilla extract, and salt and beat on medium-high speed until combined and creamy. Add 2 more Tablespoons of heavy cream to slightly thin out, if desired. Taste, then add another pinch of salt if desired.
  8. Frost cooled cupcakes and serve. I used Wilton 8B piping tip and nestled a white chocolate covered strawberry in the center.
  9. Cover and store leftovers in the refrigerator for up to 5 days.


  1. Make Ahead Instructions: I recommend making the reduced strawberry puree, as directed in the recipe note, 1 day ahead of time so it can cool down. Cupcakes can be made ahead 1 day in advance, covered, and stored in the refrigerator. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
  2. Special Tools: Glass Mixing Bowls | Ninja Food Processor | Pyrex 2-cup Glass Measuring Cup | Americolor Pastel Gel Food Coloring | Cupcake Liners | Cupcake Pan | Wilton 8B Icing Tip | Icing Bags | Cooling Rack | Wooden Cake Stand
  3. Cake Flour: If you can’t get your hands on cake flour, you can make this homemade cake flour substitute. I suggest doing this twice, mixing it all up in 1 bowl then removing 1/4 cup since you need 1 and 3/4 cups in this recipe.
  4. Reduced Strawberry Puree: puree 1/2 lb of strawberries. You should have a little over 1/2 cup. Stirring occasionally, simmer the puree over low-medium heat for 20 minutes OR until you’re left with 1/4 cup or a little over 1/4 cup. Allow to cool completely before using in cake batter. It can be refrigerated to speed up the cooling process. I recommend making the reduced puree the day before so it has plenty of time to cool down. I cover and place in the refrigerator overnight. Use 1/4 cup in the cupcake. Discard any leftovers or spoon on ice cream/yogurt/add to smoothie. Readers have used thawed frozen strawberries with luck, but I personally have not tried it. I always use fresh. Report back if you try it!
  5. White Chocolate: For best taste and texture, I strongly recommend using pure white chocolate. It’s usually sold in 4 ounce bars in the baking aisle. I love Ghirardelli, Bakers, or Nestle brands. You only need 6 ounces for the frosting, but save the extra 2 ounces for coating fresh strawberries as garnish!
  6. Where to Buy Freeze-Dried Strawberries? I always find them in my regular grocery store in the dried fruit aisle. Wegmans, Giant, Trader Joe’s and Target carries them. Keep your eyes peeled– they’re more commonly found that you think! Do not use the chewy/gummy dried strawberries. You need FREEZE-dried strawberries which grind into a powder. If you can’t find them anywhere, just leave them out of the frosting and add another 1/2 cup of confectioners’ sugar.
  7. Food Coloring: If desired, add a drop or 2 of pink or red food coloring to brighten the color of the cupcakes and/or frosting. I added 1 drop of “dusty rose” gel food coloring to the cupcake batter and to the frosting.
  8. Why is Everything at Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
  9. What to Do with Leftover Egg Yolks? Here are recipes using egg yolks.
  10. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!


  1. Oh my goodness strawberry cupcakes with natural flavor!? Yes please can we sit down and devour them girl? 🙂 Sally where can I send you a picture of my finished recipes of yours? Could you give me a link? thank you

    1. Hi Alison! You can email it to me – happy baking!

  2. I love your pink checkered apron, simple cuteness .

    1. Thank you so much!

  3. I was at Walmart yesterday and they are the only local store I know of that sells freeze-dried strawberries so I grabbed some to make your strawberry cake and today you posted this recipe ( winning!!!!). ☺ Can’t wait to make these beauties!! Thank you for the recipe.

    1. What perfect timing! I hope you love these 🙂

  4. These cupcakes look so delicious! I love strawberry desserts!

    1. Me too! They’re so fresh and perfect for summer!

  5. Debbie Elder says:

    These cupcakes are absolutely gorgeous Sally! Can’t wait to make them.

    1. Thank you so much, Debbie!

  6. Charlotte Moore says:

    Not only are these a pretty color(PINK) is my fave. They look so delicious.

    1. Thank you so much Charlotte! Can’t go wrong with pink!!

  7. Sammi Harasymchuk says:

    Hi Sally, do you think this recipe would work if you subbed blueberries or raspberries instead? I have a package of each of the freeze dried stuff but no more strawberries. In unrelated cupcake news, I’m making your flatbread tonight for the first time!

    1. Yes yes yes! Any freeze-dried fruit will work for this frosting and the reduced puree method should be great for most berries.
      Let me know how you like the flatbread!

      1. Sammi Harasymchuk says:

        Perfect! I’m looking forward to trying the cupcakes out! The flatbread was a success! I used it as a flatter pizza crust than a regular crust on the veggie pizzas I made last night! It was fantastic! Thanks for the great recipe!

  8. Sally! Jenna Rae cakes is in my home city! Their macarons are amazing, especially the sour cherry blaster kind! I literally live like 20 mins away from their bakery 🙂
    Also, it’s my birthday next Friday and I was gonna do the August baking challenge for my birthday cake but I’m kind of thinking these need to happen instead! What a fabulous combo! Maybe I’ll do both 😉
    Ps. For anybody else that lives in Winnipeg, freeze dried strawberries are available at scoop n weigh!

    1. What a small world! Happy early birthday – I hope you are able to decide between two delicious options, or have both 😉 Happy baking!

    2. Thanks Stephanie! I’m in Winnipeg too! 🙂

  9. These are the most gorgeous cupcakes you’ve ever made. I’m in love with them! I’m unfortunately lactose intolerant so can’t make that enticing looking icing but I definitely want to try the cupcakes out since strawberries are so in season here 🙂

    1. Thank you so much, Hayley! Let me know what you think after you try them!

  10. These cupcakes look delicious! Do you have a baklava recipe? I would love to see a video tutorial on homemade baklava.

    1. Planning to post my recipe for it later this year, so stay tuned!

  11. As a Winnipegger I was pleasantly surprised to see the shout-out to one of our local bakeries – Jenna-Rae Cakes! These cupcakes look equally delicious and I can hardly wait to try them!

    1. Thank you so much, Sharla!! Hope you love them!

      1. Pssst – any recipe I have made of yours has rivalled anything from a Bakery! Now to work up the courage to try croissants!

  12. Sally,
    May I assume that I can use frozen strawberries to make the puree’?

    1. Hi Deb! See my recipe note about the reduction/frozen strawberries. I personally haven’t tried it.

  13. Paige Cassandra Flamm says:

    I’ve been dying to make your strawberry cake since your sprinkled episode about it! These cupcakes look amazing!


  14. Have you thought about using the freeze dried strawberries in the cake as well?
    What about adding some strawberry preserves to the cake or frosting?
    Also, have you thought about doing similar recipes with other berries like blueberries or raspberries? I love anything blueberry and a raspberry/chocolate combo could be good too!

    1. Hey Stephanie! These are awesome questions, thank you for asking!

      1) I tested it with my strawberry cake earlier this year and the freeze-dried strawberries gave the cake a very off-putting texture, so I decided to try something else with the reduced puree.
      2) You can try it! Sometimes I find it’s difficult to get a lot of concentrated flavor with jam without ruining the buttercream’s texture. It can end up tasting a little greasy and curdled if you add too much.
      3) I have! I haven’t published any though as freeze-dried strawberries are the most commonly found. Let me know if you try other freeze-dried fruits.

  15. Brittany Audra @ Audra's Appetite says:

    Love adding freeze-dried strawberries to recipes for a strong, natural strawberry flavor! I sometimes add a handful to add an extra punch of flavor to this recipe 🙂


  16. Made these today and while I loved the fluffy texture of the cupcake it had very little strawberry flavor. Mostly tasted like a vanilla cupcake with super sweet frosting.

  17. I cannot wait to try this frosting. I love your strawberry frosting already, it could only get better with white chocolate in my opinion. I wish this had been posted earlier in the week, I would have made it for part of my birthday cake probably on either your strawberry or vanilla cake, Because I am in the “make your own birthday cake” club, but alas I already started my ice cream cake, Kevin’s birthday is around now too right? Wishing you a great weekend.

    1. Ice cream cake is the best birthday cake this time of year! Yes his birthday was on the day I posted this recipe, Aug 9! Good memory.

  18. Sally, these look like the perfect cupcakes <3

  19. Ohhh these look so good and I can’t even imagine how they taste as I usually can :O gotta make them someday soon I guess :). Loving the videos on youtube btw! Can I ask which recipe card plugin you use? It looks amazing and I want to add one to my blog 🙂 Thanks!

    1. Hi Dea! It’s a custom recipe card that a developer designed for me. I used Purr Design for the recipe card 🙂

      1. Ohh of course 🙂 It looks amazing! Thanks

  20. Is whole milk a must? Or can I use regular 2%?

    1. 2% would be ok!

  21. Jennifer Bradley says:

    This cake is a hit for so many friends of mine. I make it gluten-free with my flour blend and just made 2 dozen for a wedding last weekend! Now, white chocolate?! Oh, I can’t wait! 🙂

    1. I’m so glad the recipe works with your GF flour blend! So good to know!

  22. With my daughter’s 5-yr-birthday coming up next month, I’m already planning a menu with pink desserts without using food coloring. When I saw these cupcakes on your insta-stories, I added your recipe to the menu. The natural coloring is what I need. My daughter keeps asking me when I’ll make pink cupcakes? Is it my birthday yet..I keep telling her one more month 🙂 Thanks Sally for such great recipe. You’re the best!!!

    1. I hope the strawberry cupcakes live up to the birthday girl’s standards 🙂

  23. Sally-I know that white chocolate will be an excellent addition to a VERY tasty buttercream!!

  24. Hi!
    These are gorgeous! I wou)d like to make them but freeze dried and fresh strawberries aren’t available in the Philippines.

    I am concerned that if I use jam or jelly as a substirute it would be too liquid and sweet.

    Is there a way around this conundrum?


    1. Hi Cherry! I suggest using a different berry for the cupcake base. Freeze-dried fruit powder is the secret to the frosting’s taste and texture, so how about a completely different frosting like cream cheese frosting or vanilla buttercream?

      Regarding the jam/jelly– Sometimes I find it’s difficult to get a lot of concentrated flavor with either without ruining the buttercream’s texture. It can end up tasting a little greasy and curdled if you add too much.

      1. Thank you for the tip. Going to try it. ❤

  25. Hi Sally!

    I’m so excited to try this recipe for my bf’s bday on Satuday. If I’m making the [strawberry] cake version instead, do you know how much frosting I’ll need? Should I double the recipe?

    He loves white chocolate so I definitely want to make sure I can incorporate that as well. Thank you! You’re my go-to for recipes! I also love seeing pictures of your pups.

    1. Hi Meghan! Thank you so much! I would 1.5x the frosting recipe to yield enough for the cake 🙂

  26. I will have to make these for my husband! He’s the strawberry cake lover in the family. We all love your cake pops and he’s asked if I could make them strawberry flavored. I told him I would have to wait on Sally to create them and guide me. Sad that he knows you by name? Hahaha he will love these as an alternative.

    1. Haha – I love this! I hope he enjoys them – and you can totally take this cake recipe and make pops with it!

  27. These look delectable! Perfect for the end of strawberry season. Great recipe! Atowle|https://formationvacations.com/

  28. I would like to make these for my parents anniversary. They love strawberry. Is it an absolutely terrible idea to add strawberry extract to the cake batter to up the strawberry flavor?

    1. Hi Lydia! You certainly can 🙂

  29. Laura |Tutti Dolci says:

    These are the prettiest cupcakes, Sally! Love the white chocolate dipped strawberry topper!

    1. Thanks Laura!!

  30. Janet Mitchell-Lambert says:

    Hi Sally,
    I am looking forward to trying your cake. I, too, have had issues with making homemade strawberry cake. I have two questions:
    1. Is it easy enough to use the batter for a regular round cake?
    2. Have you ever tried or think that it might be good if I substituted dark chocolate for the white chocolate?
    🙂 Janet

    1. Hi Janet, for a round cake I suggest following the directions here: https://sallysbakingaddiction.com/2018/01/05/strawberry-cake/
      I haven’t tried making the strawberry frosting with dark chocolate but I’m sure it would be delicious. Let me know if you try it!

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