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The Ultimate Light and Fluffy Strawberry Shortcake Cupcakes with Fresh Strawberry Filling

Close-up of a strawberry shortcake cupcake with a bite taken out, revealing strawberry filling and topped with whipped cream and a fresh strawberry slice.
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Make these handheld versions of the classic dessert. These strawberry shortcake cupcakes feature a moist vanilla cake, a sweet fresh strawberry filling, and a light whipped cream frosting. They are perfect for summer parties or birthdays.

Ingredients

  • For the Strawberry Filling: 2 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 tablespoon lemon juice
  • For the Fluffy Vanilla Cupcakes: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup whole milk
  • For the Homemade Whipped Cream Frosting: 1 1/2 cups heavy whipping cream, cold; 1/4 cup powdered sugar; 1/2 teaspoon vanilla extract
  • For Garnish: Extra fresh strawberries, sliced

Instructions

  1. Prepare the Strawberry Filling: Combine the sliced strawberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the strawberries soften and the mixture thickens slightly, about 8 to 10 minutes. Remove from heat and let it cool completely.
  2. Prepare the Cupcakes: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  3. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  4. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Fill the cupcake liners about two-thirds full with batter. 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.
  8. Assemble the Cupcakes: Once the cupcakes are cool, use a small knife or a melon baller to core out a small well in the center of each cupcake top.
  9. Spoon about 1 teaspoon of the cooled strawberry filling into the center of each cored cupcake.
  10. Prepare the Whipped Cream Frosting: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. This takes about 3 to 5 minutes.
  11. Pipe or spread the homemade whipped cream frosting onto each filled cupcake.
  12. Garnish each cupcake with a slice of fresh strawberry before serving.

Notes

  • For an extra layer of flavor, you can add 1/4 cup of freeze-dried strawberry powder to your dry cupcake ingredients.
  • If you want a more stable frosting for warmer weather, substitute the whipped cream with a cream cheese frosting made with 8 ounces softened cream cheese, 1/2 cup softened butter, 3 cups powdered sugar, and 1 teaspoon vanilla.
  • To achieve the ‘Strawberry Crunch Cupcakes’ variation, press a mixture of crushed vanilla wafers and freeze-dried strawberries into the top of the frosting.

Nutrition

Find it online: https://cravybite.link/strawberry-shortcake-cupcakes-recipe/