Strawberry Shortcake Cupcakes
These Strawberry Shortcake Cupcakes are soft, fluffy, fruity, and wonderfully creamy.Tender vanilla cupcakes create the perfect base for sweet strawberries.Fresh strawberries are lightly sweetened to create a juicy filling.Whipped cream adds a light and luxurious finishing touch.A fresh strawberry garnish makes each cupcake beautiful and inviting.They are perfect for birthdays, picnics, parties, holidays, and summer gatherings.
Ingredients
For the Vanilla Cupcakes
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- 2 tablespoons sour cream
For the Strawberry Filling
- 1½ cups fresh strawberries, finely chopped
- 2 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
- ½ teaspoon vanilla extract
For the Whipped Cream
- 1 cup cold heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Garnishing
- 6–8 fresh strawberries, sliced or halved
- Optional powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar for approximately 2–3 minutes until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
- Add the dry ingredients in portions, alternating with the milk. Mix gently until just combined. Fold in the sour cream.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Place the chopped strawberries in a bowl. Add the sugar, lemon juice, and vanilla extract. Stir gently and allow the mixture to sit for approximately 10–15 minutes.
- Pour the cold heavy cream into a chilled mixing bowl. Add powdered sugar and vanilla extract.
- Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake.
- Pipe or spoon whipped cream generously over each cupcake. Top with a fresh strawberry half or slice.
Notes
- Use fresh strawberries: Ripe, sweet strawberries give the best flavor.
- Room-temperature ingredients: Butter, eggs, and milk at room temperature help create a smoother batter.
- Don't overmix: Mix only until the ingredients are incorporated.
- Cool completely: Never fill warm cupcakes with strawberries or whipped cream.
- Cold cream: Keep the heavy cream refrigerated until you're ready to whip it.
- Filling consistency: Drain some excess strawberry juice if the filling becomes extremely watery.
- Decorate shortly before serving: Fresh whipped cream is best when used close to serving time.
- Refrigerate leftovers: Because of the fresh strawberries and whipped cream, keep finished cupcakes refrigerated.