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Strawberry Shortcake Cupcakes

These delightful Strawberry Shortcake Cupcakes combine fresh strawberries, fluffy whipped cream, and moist vanilla cupcakes into a delicious dessert that will impress your friends and family!
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 ¾ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the Strawberry Topping
  • 2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons sugar
For the Whipped Cream
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your cupcake pan with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the flour mixture and mix on medium speed for about two minutes until it’s nice and crumbly.
  4. Pour in the milk, eggs, and vanilla extract and mix until smooth.
  5. Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Strawberry Topping
  1. While your cupcakes cool, mix the sliced strawberries with sugar in a bowl and let them sit for about 15 minutes.
Whipped Cream
  1. In a mixing bowl, beat the heavy whipping cream until it starts to thicken.
  2. Gradually add the powdered sugar and vanilla extract, then continue to whip until soft peaks form.
Assembly
  1. Once the cupcakes are cooled, carefully slice the tops off and add a spoonful of strawberries, followed by a generous dollop of whipped cream.
  2. Replace the tops and add another dollop of cream and more strawberries on top.

Notes

You can use frozen strawberries as a substitute. They should be thawed and drained before use. Adding lemon zest to the whipped cream can provide a nice zesty kick.