Amazing Strawberry Shortcake Cupcakes

Hey there, dessert lover! Ready to whip up some Strawberry Shortcake Cupcakes that’ll make your taste buds do a happy dance? These cupcakes are like a portable version of the classic strawberry shortcake—soft vanilla cake, juicy strawberry filling, and a dreamy whipped cream topping. Perfect for summer picnics, birthdays, or just because you deserve a treat. Let’s get baking!

What Are Strawberry Shortcake Cupcakes?

So, what’s the deal with these cupcakes? They’re strawberry shortcakes in cupcake form. You get a tender vanilla or yellow cupcake, filled with a homemade strawberry compote that’s sweet and slightly tangy, and topped with a swirl of strawberry-infused whipped cream. It’s like summer in every bite, and they’re way easier to share (or hoard) than a traditional shortcake. Plus, they look adorable—perfect for impressing your friends without breaking a sweat.

A Brief History of Strawberry Shortcake

Let’s take a quick trip down dessert lane. Strawberry shortcake has been a thing since at least the 16th century, with the first known shortcake recipe popping up in an Elizabethan cookbook in 1588 (Shortcake History). Back then, shortcake was more like a crumbly biscuit, thanks to the high-fat content that “shortens” the dough. By the 1850s,

Americans were going wild for strawberry shortcake, serving it hot with butter and sweetened cream during summer fruit harvests. Fast forward to 1910, and French pastry chefs swapped out the sugared frosting for whipped cream, giving us the modern version we know today (History of Strawberry Shortcake). Now, we’ve taken that classic and turned it into cupcakes—because who doesn’t love a handheld dessert?

Ingredients

Here’s what you’ll need to make about 15 cupcakes, adapted from a killer recipe by Sally’s Baking Addiction.

For the Strawberry Filling:

• 1 and 1/2 Tablespoons cornstarch
• 1 and 1/2 Tablespoons warm water
• 2 cups diced fresh strawberries (frozen works if thawed and drained)
• 6 Tablespoons granulated sugar
• 1 teaspoon lemon zest

For the Cupcakes:

• 1 and 2/3 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 egg whites (or 1 full egg for a denser texture)
• 1/4 cup full-fat sour cream or plain yogurt
• 3/4 cup whole milk (or buttermilk for extra tenderness)
• 2 teaspoons vanilla bean paste or extract (paste gives a flavor boost)

For the Strawberry Whipped Cream:

• 1 and 1/2 cups cold heavy cream
• 3 Tablespoons granulated sugar
• 1 teaspoon vanilla bean paste or extract
• 1/2 cup reserved strawberry filling
• Optional: fresh strawberry slices and mint for garnish

Instructions

Step 1: Make the Strawberry Filling

• Mix the cornstarch and warm water until smooth—no lumps allowed!
• In a saucepan, combine diced strawberries and sugar. Cook over medium heat, stirring and mashing some of the berries, until it starts to simmer.
• Stir in the cornstarch mixture and simmer for 5 minutes, stirring constantly until it thickens.
• Remove from heat, add lemon zest, and let it cool completely. (Pop it in the fridge to speed things up.) You’ll end up with about 1 and 1/4 cups of filling.

Step 2: Bake the Cupcakes

• Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with liners, plus 3 more in a second pan (this recipe makes 15 cupcakes).
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
• In a large bowl, whisk melted butter and sugar until combined (it’ll look gritty, and that’s fine).
• Add egg whites, sour cream, milk, and vanilla. Whisk until smooth.
• Pour the wet ingredients into the dry and whisk just until combined. Don’t overmix, or you’ll end up with hockey pucks instead of cupcakes.
• Fill liners 2/3 full and bake for 20-22 minutes, or until a toothpick comes out clean. Let them cool completely.

Step 3: Whip Up the Strawberry Cream

• Using a hand or stand mixer with a whisk attachment, whip the heavy cream, sugar, and vanilla on high speed until stiff peaks form. (Don’t overdo it, or you’ll make butter—yep, been there.)
• Gently fold in 1/2 cup of the cooled strawberry filling for that pretty pink swirl.

Step 4: Assemble the Cupcakes

• Use a spoon or small piping tip to core out the center of each cooled cupcake (about 1-2 teaspoons worth).
• Spoon 1-2 teaspoons of strawberry filling into each cupcake.
• Pipe or spoon the strawberry whipped cream on top.
• Garnish with strawberry slices and a sprig of mint if you’re feeling extra fancy.

Tips for Perfect Cupcakes

Ever wonder why some cupcakes are light and fluffy while others are as dense as a brick? Here are some tips to nail it:

• Don’t Overmix: Mix just until the batter comes together to keep the cupcakes light.
• Fresh Strawberries Are Key: They give the best flavor and color. If using frozen, thaw and drain well to avoid a watery filling.
• Cool the Filling: Warm filling will melt your whipped cream, and nobody wants a soggy cupcake.
• Whip to Stiff Peaks: This ensures the topping holds its shape and looks Instagram-worthy.

Variations and Creative Twists

Want to mix things up? Here are some fun ways to make these cupcakes your own:

• Boozy Twist: Add a teaspoon of strawberry liqueur to the whipped cream for an adult-only version.
• Berry Bonanza: Swap strawberries for raspberries, blueberries, or a mixed berry filling.
• Vegan Vibes: Use vegan butter, almond milk, and aquafaba (chickpea brine) instead of egg whites.
• Gluten-Free Goodness: Substitute all-purpose flour with a gluten-free blend.

Serving Suggestions

These cupcakes are versatile AF. Here’s how to enjoy them:

• Dessert Delight: Serve with a scoop of vanilla ice cream for extra decadence.
• Party Pleaser: Perfect for birthdays, baby showers, or summer BBQs. Add sprinkles for a festive touch.
• Brunch Buddy: Pair with coffee or tea for a sweet morning treat.
• Snack Attack: Grab one when you need a quick pick-me-up. No judgment here.

Nutritional Information

Let’s be real—cupcakes aren’t healthy food, but here’s a rough estimate per cupcake:

Nutrient	Amount (Approx.)
Calories	250-300 kcal
Fat	12-15g
Carbohydrates	30-35g
Protein	3-4g
Sugar	20-25g

These numbers can vary based on ingredients and portion sizes, so don’t stress too much. It’s a treat, after all!

Conclusion

There you have it—Strawberry Shortcake Cupcakes that are as easy to make as they are to eat. They’re the perfect blend of nostalgic comfort and modern convenience, with a burst of fresh strawberry flavor in every bite. Whether you’re baking for a crowd or just treating yourself (no shame in that), these cupcakes are sure to impress. So, what are you waiting for? Grab some strawberries and get baking. Your kitchen’s about to smell like summer!

Frequently Asked Questions (FAQs)

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