Strawberry shortcake cupcakes are a delightful summer dessert perfect for picnics, barbecues, and parties. These tender cupcakes are filled with a fresh strawberry filling and finished with a stabilized whipped cream frosting.
This post was originally published in March 2016 and has been updated with clarified instructions and helpful tips.
If you’re looking for a summer crowd-pleaser, strawberry shortcake cupcakes are an ideal choice. They combine soft vanilla cupcakes, a bright strawberry filling, and a light whipped cream frosting with just enough cream cheese to stabilize the topping. These treats are portable, pretty, and surprisingly easy to make.
Why you’ll love these strawberry shortcake cupcakes:
- No stand mixer required — a hand mixer works fine.
- The filling and cupcakes can be made ahead, then assembled the day you serve them.
- Ingredients are simple and available year-round at most grocery stores.
How to Make the Cupcake Filling
The filling is straightforward but needs time to chill and firm up, so make it before you bake the cupcakes when possible.
- Slice half of the strawberries and puree them in a food processor or blender.
- Heat the puree with sugar and lemon juice in a small saucepan and bring to a gentle boil. Let it boil for 2 minutes while stirring.
- Sprinkle gelatin over cold water in a bowl and let it bloom for a few minutes, then stir the gelatin into the warm strawberry puree until dissolved.
- Chop the remaining strawberries and fold them into the gelatin-strawberry mixture. Chill until thickened, about 2 hours or overnight if you prefer to make it ahead.
How to Make the Cupcakes
- Cream room-temperature unsalted butter with granulated sugar until light and fluffy. Add vanilla, baking powder, baking soda, and salt; the mixture may look crumbly — that’s normal.
- Add eggs one at a time, beating to incorporate after each addition.
- With the mixer on low, alternate adding the flour and buttermilk, beginning and ending with flour. Mix until just combined; avoid overmixing.
- Divide the batter into paper-lined muffin cups, filling each about two-thirds full, and bake until a tester inserted in the center comes out clean.
Baker’s tip: If you don’t have buttermilk, substitute whole milk combined with 2 teaspoons lemon juice or white vinegar. Let it sit 5 minutes before using.
Make-ahead: Cool cupcakes completely, then cover with plastic wrap and store at room temperature overnight. Fill and frost just before serving to keep them from getting soggy.
How to Make Whipped Cream Frosting
This frosting is a stabilized whipped cream made by combining cream cheese with whipped heavy cream. The cream cheese gives the frosting structure and a pleasant tang while keeping the whipped cream stable for about 24 hours.
- Beat room-temperature cream cheese with powdered sugar until smooth and creamy.
- With the mixer running, gradually add well-chilled heavy cream. Increase speed and whip until the mixture forms stiff peaks, then fold in vanilla.
Note: If you prefer, you can omit the cream cheese and use plain whipped cream, but it will not hold its shape as long.
How to Assemble Strawberry Shortcake Cupcakes
Once cupcakes are cool and the filling is chilled, assemble:
- Use a paring knife to cut a 1-inch circle from the center of each cupcake, stopping about three-quarters of the way down. Hollow out the cake from the hole.
- Fill each cavity with about 1 tablespoon of strawberry filling. It’s fine if some filling peeks above the top.
- Pipe or spread the whipped cream frosting on top and serve. Use an open star tip for a pretty finish, or simply spread the frosting with a spatula.
Can I substitute whipping cream for heavy cream?
Not for this frosting. Heavy cream (also labeled heavy whipping cream) contains at least 36% milk fat and whips to firm, stable peaks. Whipping cream typically has 30–35% fat and won’t hold stiff peaks as reliably. For a frosting that stays put, use heavy cream or heavy whipping cream.
Strawberry shortcake cupcakes are a perfect way to celebrate fresh berries. They’re easy to adapt, make-ahead friendly, and taste like summer in every bite. Bake a batch for your next gathering — they’re worth turning the oven on for!
A few more strawberry dessert ideas
Ingredients
Filling
- 10 ounces cleaned and hulled strawberries, divided
- 1/4 cup granulated sugar
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 tablespoon lemon juice
Cupcakes
- 4 tablespoons unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup all-purpose flour
- 1/2 cup + 2 tablespoons buttermilk*
Whipped Cream Frosting
- 4 ounces full-fat cream cheese, at room temperature
- 1/2 cup powdered sugar
- 1 cup heavy cream, well chilled**
- 1/2 teaspoon vanilla
Instructions
Filling
- Slice half the strawberries and puree them. Combine the puree with sugar and lemon juice in a small saucepan and cook over medium heat until it bubbles, stirring constantly. Boil 2 minutes, then remove from heat and cool 5 minutes.
- Sprinkle gelatin over cold water and let bloom. Chop the remaining strawberries.
- Stir the warmed puree into the bloomed gelatin until dissolved, fold in the chopped strawberries, and refrigerate until thickened, about 2 hours or overnight.
Cupcakes
- Preheat oven to 350°F. Line 13–14 muffin cups with liners.
- Beat butter and sugar until blended. Add vanilla, baking powder, baking soda, and salt; mixture will appear crumbly. Beat in eggs.
- On low speed, add half the flour, then half the buttermilk, mixing to combine. Repeat with remaining flour and buttermilk, mixing until just incorporated.
- Divide batter into prepared cups and bake 16–20 minutes, until a tester comes out clean. Cool completely before filling and frosting.
Frosting
- Beat cream cheese and powdered sugar until very smooth.
- With mixer on medium, gradually add chilled heavy cream. Increase speed and whip until stiff peaks form. Mix in vanilla.
Assembly
- Cut a 1-inch circle from the center of each cooled cupcake, going about 3/4 of the way down, and hollow out the cake.
- Fill each hole with about 1 tablespoon of strawberry filling.
- Pipe or spread the frosting on top and serve. Store leftovers in the fridge up to 2 days or freeze tightly wrapped for up to 2 months.
Notes
- *Substitute whole milk mixed with 2 teaspoons lemon juice or white vinegar; let sit 5 minutes before using.
- **Use heavy cream or heavy whipping cream. Regular whipping cream may not hold stiff peaks for frosting.
- Make the cupcakes and filling a day ahead; make frosting and assemble when ready to serve.
Filling adapted from Food Network.