Strawberry Shortcake Cupcake Extravaganza

Name: Strawberry Shortcake Cupcake Extravaganza
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 cup milk; 2 tsp baking powder; 1 tsp vanilla extract; ¼ tsp salt; 1 cup fresh strawberries, diced; ¼ cup sugar; 1 tbsp lemon juice; 1 cup heavy whipping cream; ¼ cup powdered sugar; 1 tsp vanilla extract

Highlighted under: Family Baking Recipes

I absolutely love the idea of transforming a classic dessert into a delightful cupcake. Making the Strawberry Shortcake Cupcake Extravaganza has been one of my favorite baking adventures. The fusion of fluffy vanilla cupcakes with fresh strawberries and whipped cream creates a perfect harmony of flavors and textures. With every bite, you get that iconic shortcake experience in a portable form. This recipe is not only fun to make but also a guaranteed hit at any gathering or celebration!

Created by

Emily

Last updated on 2026-02-07T20:46:27.968Z

When I first made these cupcakes, I wanted to capture the essence of a classic strawberry shortcake while keeping the process simple. I learned that using fresh strawberries enhances the flavor significantly, and pairing them with a light whipped cream gives the cupcakes a luscious texture. I was thrilled to find that adding a touch of vanilla makes everything taste even more delightful!

One key tip I discovered is to fill the cupcakes with strawberry compote right before serving. This not only keeps the cake moist but also creates a delicious surprise in the center. Trust me, the delight on everyone’s face when they bite into a cupcake bursting with strawberry goodness is absolutely priceless!

Why You'll Love This Recipe
Fluffy vanilla cupcakes filled with strawberry bliss
Fresh strawberries add a burst of flavor with every bite
Whipped cream frosting that is light and airy

Understanding the Cupcake Structure

The foundation of these cupcakes relies on the balance between the sugar and butter, which creates a tender crumb. It’s essential to cream these ingredients until light and fluffy to incorporate air for leavening. If you notice the mixture hasn’t changed color or increased in volume after a few minutes, keep mixing. This step plays a crucial role in achieving a delicate texture. Also, ensure your eggs are at room temperature, as they emulsify better and lend to a consistent batter.

Next, when combining the dry and wet ingredients, be careful not to overmix. Overworking the batter can lead to dense cupcakes, counteracting that airy quality we aim for. Stir just until the dry ingredients are incorporated. A few small lumps are okay; they will bake out and will not affect your final product.

Crafting the Perfect Strawberry Filling

This strawberry filling not only adds moisture but also a fresh, sweet-tart flavor that complements the cupcakes beautifully. The key to achieving the right consistency is cooking the mixture long enough to dissolve the sugar and let the strawberries break down slightly. You can adjust the sweetness by modifying the sugar amount, especially if your strawberries are particularly sweet or tart. If you prefer a smoother filling, you can pulse everything in a blender after cooking for a puree-like texture.

Additionally, if you're looking for alternatives to fresh strawberries, consider using other berries like raspberries or blueberries. Just keep in mind that different fruits may require adjustments in sugar levels and cooking time due to their varying water content and sweetness. Always taste as you go!

Tips for Whipping Cream Frosting

For the whipped cream frosting, it’s crucial to start with cold heavy cream. Chill your mixing bowl and beaters in the refrigerator for about 10-15 minutes before whipping. This helps achieve silky peaks faster. I find that starting at a medium speed allows for proper incorporation of air without splattering. Gradually increase the speed until you reach soft peaks. Remember, overbeating can turn your mixture grainy, so keep a close eye on it!

If you need to make this recipe ahead of time, consider making the cupcakes and strawberry filling a day in advance. Store the cupcakes in an airtight container at room temperature and keep the filling refrigerated. Make the whipped cream frosting on the day of serving for the best texture. If your frosting deflates, give it a quick re-whip; it should return to its original state.

Ingredients

Ingredients for Strawberry Shortcake Cupcake Extravaganza

Gather these fresh and tasty ingredients:

Cupcake Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 cup milk
2 tsp baking powder
1 tsp vanilla extract
¼ tsp salt

Strawberry Filling

1 cup fresh strawberries, diced
¼ cup sugar
1 tbsp lemon juice

Whipped Cream Frosting

1 cup heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract

Make sure all your ingredients are fresh, especially the strawberries!

Instructions

Step-by-Step Instructions

Follow these simple steps to create your cupcakes:

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a cupcake tray with liners. In a mixing bowl, cream the softened butter and sugar together. Add eggs and vanilla extract, mixing until combined. In another bowl, sift together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until smooth.

Bake the Cupcakes

Fill the cupcake liners three-quarters full with the batter. Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.

Make the Strawberry Filling

In a small saucepan, combine diced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries soften and the mixture thickens slightly, about 5-7 minutes. Let it cool before using.

Prepare the Whipped Cream Frosting

In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overbeat!

Assemble the Cupcakes

Once the cupcakes are cool, use a small knife or cupcake corer to create a well in the center of each cupcake. Fill each well with the strawberry filling. Top with whipped cream frosting and garnish with additional fresh strawberry slices if desired.

Enjoy your Strawberry Shortcake Cupcake Extravaganza!

Pro Tips

For an extra touch, refrigerate the filled cupcakes for about 30 minutes before serving to enhance the flavors and keep the frosting firm.

Storage and Make-Ahead Tips

These Strawberry Shortcake Cupcakes can be stored in an airtight container at room temperature for up to two days; however, for optimal freshness, I recommend refrigerating them if they’re filled with the strawberry mixture. If you choose to refrigerate, allow them to come to room temperature before serving for the best flavor and texture. If you plan on making them ahead, remember that the whipped cream frosting is best enjoyed fresh, so consider waiting to frost until the day you serve them.

If you want to freeze the cupcakes, do so before filling or frosting them. Wrap the cooled cupcakes tightly in plastic wrap and place them in an airtight container. They can be frozen for up to three months. To thaw, simply leave them at room temperature for a couple of hours before filling and frosting.

Serving Suggestions and Variations

To elevate the presentation, you can top each cupcake with a half strawberry or a sprinkle of graham cracker crumbs to mimic the traditional shortcake experience. For a unique twist, try incorporating different flavors into the whipped cream, such as adding a splash of almond extract or a spoonful of lemon zest for a citrusy bright note that pairs wonderfully with strawberries.

If you're looking for a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure that the baking powder you use is also gluten-free. This simple swap allows you to enjoy these delightful cupcakes without sacrificing taste or texture.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries, but fresh ones yield a better flavor and texture.

→ How long do these cupcakes last?

They are best enjoyed fresh but can be stored in an airtight container for 2-3 days in the fridge.

→ Can I make these cupcakes gluten-free?

Definitely! Substitute all-purpose flour with a gluten-free baking blend.

→ What can I substitute for heavy cream?

You can use coconut cream or a non-dairy whipped topping for a lighter option.