Okay, I have a problem. I can never decide if I want a slice of strawberry shortcake or a cupcake. So I did the only logical thing: I smashed them together. And OH MY GOSH, you guys. These Strawberry Shortcake Cupcakes are a revelation. Imagine the most tender, buttery vanilla cupcake you’ve ever had. Now, imagine you core it and find a secret pocket of sweet, glossy strawberry compote hiding inside. And then, to send it completely over the top, it’s all crowned with a cloud of not-too-sweet whipped cream frosting that melts in your mouth. I brought these to a picnic and people literally chased me down for the recipe. (True story.) They’re the perfect solution for when you want that classic shortcake flavor but need something a little more portable, a little more fun, and a whole lot more adorable.
🎯 QUICK FACTS TABLE
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 40 minutes | 20 minutes | 1 hour + cooling | 12 cupcakes | Worth Every Step |
📝 INGREDIENTS SECTION
For the Strawberry Filling (Do This First!):
- 2 cups fresh strawberries, hulled and finely diced
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch + 1 tsp water (to thicken it up!)
For the Vanilla Cupcakes (The “Shortcake” Base):
- 1 ½ cups all-purpose flour (spooned and leveled!)
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened (like, actually soft, not melty)
- 1 cup granulated sugar
- 2 large eggs, at room temp (this matters for a fluffy cake!)
- 2 tsp vanilla extract
- ½ cup whole milk or buttermilk (buttermilk makes it extra tender, I swear by it)
For the Stabilized Whipped Cream Frosting:
- 2 cups heavy whipping cream, ICE COLD
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp instant vanilla pudding mix (DRY, our secret weapon to keep it from wilting!)
For Garnish:
- 12 small whole strawberries
- Fresh mint sprigs (optional, but so pretty)
👩🍳 HOW TO COOK!
- The Filling Fixin’s: In a small saucepan, combine the diced strawberries, 2 tbsp sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, until the berries break down and get juicy. In a tiny dish, mix the cornstarch and water into a slurry. Stir it into the bubbling strawberry mixture and cook for one more minute until it thickens up. Pour it into a bowl and let it cool completely. (I sometimes pop it in the freezer to speed this up. No shame.)
- The Cupcake Carnival: Preheat your oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the softened butter and 1 cup sugar together with an electric mixer until it’s light and fluffy—like pale yellow clouds. This takes a good 2-3 minutes. Don’t skimp!
- The Wet-Dry Tango: Beat in the eggs, one at a time, then the vanilla. Now, add the flour mixture and the milk in three alternating additions, starting and ending with the flour. Mix on low speed just until combined after each. The batter will be thick and beautiful. DO NOT OVERMIX. I mean it!
- The Fill & Bake: Divide the batter evenly among the 12 liners, filling each about ⅔ full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. They MUST be completely cool before you fill and frost them. Patience!
- The Core & Fill, The Frost & Garnish: Once cool, use a cupcake corer or a small paring knife to cut a little well in the center of each cupcake (about 1-inch deep). Spoon or pipe the cooled strawberry filling into each hole. Now, for the frosting: In a cold bowl, whip the cold cream, powdered sugar, vanilla, and dry pudding mix until stiff peaks form. Pipe a gorgeous, tall swirl of frosting onto each cupcake. Top each one with a whole strawberry and a sprig of mint. Serve immediately or keep refrigerated!
📊 NUTRITION & TIPS
Pro-Tips Section: Little Tweaks, Big Results:
- [Time Saver] You can make the strawberry filling and even bake the cupcakes a day ahead! Store the cupcakes at room temp and the filling in the fridge. Assemble the day you’re serving.
- [Essential Technique Tip] The #1 secret to the whipped cream frosting is that tablespoon of dry instant pudding mix. It stabilizes the cream so it won’t deflate or get watery, and it holds its shape perfectly for piping. It’s a total game-changer. Also, make sure your cupcakes are 100% cool, or the filling and frosting will melt into a sad puddle.
❓ READERS ASKED, WE ANSWERED
Q: Can I use frozen strawberries for the filling?
A: You can, but they’ll release a LOT more liquid. Thaw them completely and drain the excess juice before dicing and cooking. You might not need the cornstarch slurry if you reduce the liquid enough, but I’d still keep it on hand to be safe. The flavor is still great!