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The Best Classic Strawberry Shortcake Cupcakes with Fresh Strawberry Filling and Whipped Cream Frosting

Close-up of a strawberry shortcake cupcakes with a bite taken out, revealing strawberry filling and whipped cream topping.
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Welcome to My Kitchen! I am sharing my favorite recipe for Strawberry Shortcake Cupcakes. These cupcakes feature a moist vanilla cake base, a sweet fresh strawberry filling, and a light, fluffy whipped cream topping. This recipe captures the classic strawberry shortcake dessert flavor in a perfect, handheld form, making them ideal for summer parties or any celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 1/2 cups fresh strawberries, hulled and sliced (for filling)
  • 1/4 cup granulated sugar (for macerating strawberries)
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, 1 1/2 cups granulated sugar, baking powder, and salt.
  3. In a separate large bowl, beat the softened butter until creamy. Add the eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. Prepare the strawberry filling: In a small bowl, gently toss the sliced fresh strawberries with 1/4 cup granulated sugar. Let this mixture sit for at least 20 minutes to macerate and create a syrup.
  8. Prepare the whipped cream frosting: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
  9. Once the cupcakes are completely cool, use an apple corer or small knife to remove a small cone from the center of each cupcake. Fill the hole with some of the macerated strawberries and a little syrup.
  10. Pipe or spoon the homemade whipped cream topping onto each cupcake. Garnish with a small slice of fresh strawberry.

Notes

  • For the best flavor, use fresh, ripe strawberries for the filling.
  • Make sure your heavy whipping cream and mixing bowl are very cold before whipping the cream for the best volume.
  • You can use a piping bag with a large star tip for a bakery-style finish on your whipped cream frosting.

Nutrition

Find it online: https://carlacooking.com/strawberry-shortcake-cupcakes-recipe/