Classic Strawberry Shortcake Cupcakes

Name: Classic Strawberry Shortcake Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 2 cups fresh strawberries, hulled and sliced; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Sugar Studio

I absolutely love making Classic Strawberry Shortcake Cupcakes! This delightful treat combines moist vanilla cupcakes with fresh strawberries and fluffy whipped cream, making them perfect for any occasion. The process is surprisingly simple, yet the results are nothing short of impressive. I always use the ripest strawberries I can find, as they bring a burst of sweetness that elevates these cupcakes to another level. With each bite, the combination of flavors and textures leaves my taste buds longing for more. Trust me, these will be a hit!

Created by

Helena Wright

Last updated on 2026-02-24T07:33:37.212Z

During one memorable summer, I decided to bring a little twist to the traditional strawberry shortcake. I combined my love for cupcakes with the classic flavors of strawberry shortcake, and boy, did it pay off! The light and airy cupcakes serve as the perfect base, complemented by juicy strawberries and a cloud of whipped cream that ties it all together.

One key tip I learned is to let the cupcakes cool completely before frosting them with whipped cream. This ensures that they stay light and fluffy, and prevents the cream from melting. The result? A dessert that truly celebrates summer, and one that's sure to impress anyone who tries it!

Why You'll Love These Cupcakes
Light and fluffy texture that pairs perfectly with strawberries
Fresh strawberries add a burst of flavor to each bite
Whipped cream makes the cupcakes a delightful indulgence

Understanding the Ingredients

The choice of strawberries is crucial for the success of your Classic Strawberry Shortcake Cupcakes. Opt for the ripest, freshest strawberries available, as their natural sweetness enhances the overall flavor of the cupcakes. Look for strawberries that are bright red and firm to the touch. If you're in a pinch, you can substitute with frozen strawberries; however, make sure to thaw and drain them to remove excess moisture, which could affect the cupcake texture.

The use of buttermilk in the batter provides moisture and a subtle tang that balances the sweetness of the cupcakes. If you don't have buttermilk on hand, you can create a quick substitute by adding one tablespoon of white vinegar or lemon juice to a half cup of milk. Let it sit for about 5 minutes until it thickens slightly. This will yield a similar effect, helping to create a tender crumb.

Baking Tips for Perfect Cupcakes

When mixing the batter, be sure not to overmix after adding the dry ingredients to the wet. Overmixing can lead to dense cupcakes instead of the desired light and fluffy texture. Mix just until combined and a few lumps remain; this should take about 30 seconds. Additionally, using room temperature ingredients, particularly eggs and butter, helps to create a smooth and homogenous batter, leading to consistency in baking.

To ensure your cupcakes bake evenly, rotate the muffin tin halfway through the baking time. This simple technique allows for even heat distribution, particularly if your oven has hot spots. You're looking for a light golden color and a toothpick inserted into the center should come out clean or with only a few moist crumbs clinging to it.

Ingredients

Gather these ingredients before starting:

Ingredients for Cupcakes

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk

Ingredients for Topping

2 cups fresh strawberries, hulled and sliced
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Make sure to prepare all the ingredients before you begin baking!

Instructions

Follow these steps to create your delicious cupcakes:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Mix the Dry Ingredients

In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Cream the Butter and Sugar

In another bowl, beat the softened butter until creamy. Gradually add the sugar and mix until light and fluffy.

Add Eggs and Vanilla

Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.

Combine Wet and Dry Ingredients

Alternately mix in the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined.

Fill and Bake

Divide the batter evenly among the cupcake liners, filling them about 2/3 full. Bake for 15-18 minutes, or until a toothpick inserted comes out clean.

Cool and Whip Cream

Allow cupcakes to cool completely before topping. In a separate bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.

Assemble the Cupcakes

Once cooled, top each cupcake with sliced strawberries and a generous dollop of whipped cream. Serve immediately.

Enjoy your delicious strawberry shortcake cupcakes!

Pro Tips

For an extra flavor boost, consider adding a splash of orange juice to the whipped cream. It pairs beautifully with the strawberries!

Storing and Serving Suggestions

These Classic Strawberry Shortcake Cupcakes are best enjoyed the same day they are made, as the whipped cream topping may start to deflate over time. If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Note that the strawberries may release some juice, so to keep them from becoming soggy, consider adding the strawberries right before serving.

For a fun twist on presentation, consider serving these cupcakes in a glass with layers of cupcake crumbs, whipped cream, and sliced strawberries to create individual parfaits. This layered approach not only highlights the beautiful colors but also adds an interactive element to your dessert.

Variations to Try

If you want to switch things up, consider adding a splash of almond extract to the cupcake batter for a delightful nutty undertone that pairs beautifully with strawberries. Additionally, you can fold in some mini chocolate chips or lemon zest for a burst of flavor that elevates the classic dish to a new level.

For a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour, which adds fiber while still maintaining a light and airy texture. Just remember, this may alter the final flavor slightly, giving a nuttier taste that complements the fruit nicely.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries, but make sure to thaw and drain them before using to avoid excess moisture.

→ How do I store leftover cupcakes?

Store leftovers in an airtight container in the refrigerator for up to 2 days.

→ Can I make the cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance and frost them just before serving.

→ What can I substitute for buttermilk?

You can make a buttermilk substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.