Strawberry shortcake is a classic dessert that brings together fluffy cake, juicy strawberries, and luscious whipped cream. Now imagine all that goodness in a handheld form—introducing Strawberry Shortcake Cupcakes! These delightful treats are light, airy, and bursting with fresh berry flavor, perfect for summer picnics, birthdays, or just a cozy afternoon snack.

With a moist vanilla cupcake base, a fresh strawberry filling, and a cloud-like whipped cream topping, these cupcakes capture the essence of the traditional dessert while adding a fun twist. Plus, they are incredibly easy to make, making them a perfect recipe for bakers of all skill levels. Whether you’re a strawberry lover or a cupcake fanatic, these will be a hit at any gathering.

🛒 Ingredients

Ingredient	Quantity
For the Cupcakes:
All-purpose flour	1 ¾ cups
Baking powder	1 ½ teaspoons
Baking soda	½ teaspoon
Salt	¼ teaspoon
Unsalted butter (softened)	½ cup (1 stick)
Granulated sugar	¾ cup
Eggs (room temp)	2 large
Vanilla extract	1 ½ teaspoons
Buttermilk	½ cup

📝 Ingredient Notes & Substitutions

Buttermilk Substitute: If you don’t have buttermilk, mix ½ cup milk with 1 ½ teaspoons of vinegar or lemon juice and let it sit for 5 minutes.
Gluten-Free Option: Use a 1:1 gluten-free flour blend.
Dairy-Free Alternative: Substitute butter with vegan butter and buttermilk with almond milk mixed with vinegar.

🛠️ Equipment Needed

Mixing bowls – For preparing the batter and filling.
Electric mixer or stand mixer – Essential for whipping the cream and mixing the batter evenly.
Cupcake liners & muffin tin – To bake perfectly portioned cupcakes.
Small saucepan – To cook the strawberry filling.
Piping bag & star tip – For beautiful swirls of whipped cream.

👩‍🍳 Step-by-Step Instructions

1️⃣ Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and sugar until light and fluffy (about 2 minutes).
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined—do not overmix.

2️⃣ Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

3️⃣ Make the Strawberry Filling

In a small saucepan over medium heat, combine the diced strawberries, sugar, and lemon juice.
Cook for about 5-7 minutes, stirring occasionally, until the strawberries release their juices and thicken slightly.
Let the filling cool completely before using.

4️⃣ Whip the Cream

In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

5️⃣ Assemble the Cupcakes

Use a small knife or cupcake corer to cut out a small hole in the center of each cupcake.
Fill each hole with about 1 teaspoon of strawberry filling.
Pipe or spread the whipped cream on top.
Garnish with fresh strawberry slices and sprinkle with crushed shortbread cookies.

🔥 Tips & Variations

Make It Fancy: Drizzle melted white chocolate over the cupcakes for an elegant touch.
Chocolate Twist: Add mini chocolate chips to the batter for a strawberry-chocolate combination.
Extra Fruity: Mix in some blueberries or raspberries with the strawberry filling.
Make-Ahead: Bake the cupcakes and store them (unfilled) for up to 2 days. Fill and top before serving for freshness.

🍽️ Serving Suggestions

For a picture-perfect presentation, serve these cupcakes on a white platter, garnished with extra strawberries and mint leaves. Pair them with a side of vanilla ice cream for an even richer treat.

These cupcakes also look stunning when displayed on a tiered dessert stand at summer parties or bridal showers.

🍷 Best Drink Pairings

Classic Pairing: A chilled glass of rosé wine complements the fruity and creamy notes.
For Kids: A strawberry milkshake or vanilla almond milk enhances the flavors beautifully.
Coffee Lovers: A latte or cappuccino balances the sweetness with its rich espresso taste.

🧊 Storage & Reheating

Refrigeration: Store in an airtight container in the fridge for up to 3 days.
Freezing: Freeze unfilled cupcakes for up to 2 months; thaw before filling and topping.
Reheating: If refrigerated, let them sit at room temperature for 15-20 minutes before serving.

🥗 Nutritional Information (Per Cupcake)

Calories: ~250
Fat: 12g
Carbohydrates: 32g
Protein: 3g
Sugar: 20g
Allergens: Dairy, gluten, eggs

Nutrition information is automatically calculated and should only be used as an approximation.

❤️ Final Thoughts

Strawberry Shortcake Cupcakes bring together the timeless flavors of vanilla cake, juicy strawberries, and fluffy whipped cream in a fun and convenient handheld dessert. Their light and airy texture, combined with the refreshing burst of fruit, makes them an irresistible choice for any gathering. Whether you’re baking for a summer picnic, a birthday party, or just treating yourself, these cupcakes are sure to impress. The balance of sweetness and tartness, along with the added crunch from the crushed shortbread cookies, creates a dessert that’s both elegant and comforting.

Baking these cupcakes is simple yet rewarding, making them perfect for both beginner and experienced bakers. Plus, they offer plenty of room for creativity—try different toppings, experiment with flavored whipped cream, or add a drizzle of chocolate for extra indulgence. However you choose to customize them, one thing is certain: they’ll disappear fast! Give this recipe a try and share your experience by leaving a comment or posting your delicious creations on social media. Happy baking!