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Yellow cupcakes, whipped vanilla buttercream, and fresh berries make these strawberry shortcake cupcakes a fun variation of the summertime treat.
Strawberry Shortcake Cupcakes
You don’t have to wait for summer to enjoy some these fresh strawberry treats. I made these cupcakes a few weekends ago. They were a fun twist on traditional strawberry shortcakes.
The cake batter results in a cupcake that is quite dense and more like a typical shortcake. The entire recipe comes together very easily and the results are beautiful.
Baking in some form usually finds its way on my list for a relaxing weekend. I’m on a bit of a cupcake kick. My next baking project is probably going to be Brown Butter Peach Cupcakes.
Strawberry Shortcake Cupcake Recipe
My Strawberry Shortcake Cupcake recipe is a three part process. But don’t let that discourage you, because it’s a simple three part process.
The first part is making the cupcakes. The recipe is a straight forward creamed butter based cake batter. It calls for 4 eggs, twice as much as regular cupcakes, but that’s what gives it that lovely, dense shortcake texture.
The second is making the buttercream frosting. This is a classic frosting that tastes great with the strawberry filling.
I prefer the flavor and texture of buttercream on the cupcakes better than whipping cream. Especially if the cupcakes are going to be on display for any amount of time before eating.
Finally, the third part of the process is making the strawberry filling. This can be made way ahead and stored in the refrigerator until you’re ready to serve the cupcakes.
The strawberries and sugar need to sit for at least 15 minutes. This gives the strawberries time to release their sweet juices, which is what we want them to do.
The unfrosted cupcakes, the buttercream and the strawberry filling can each be made ahead of time and frozen separately in air tight containers.
That way you don’t have to eat all 24 cupcakes at once and you’ll have shortbread cupcakes ready to go when you need them.
More Fun Strawberry Recipes to Try
Thanks to the miracles of modern shipping, we don’t have to wait for strawberry season to enjoy fresh strawberries. Sometimes we all just need a little taste of summer.
If you could put sunshine and sugar in a jar, I am convinced it would taste just like this strawberry compote. The compote is perfect in this strawberry filled coffee cake.
If making the Strawberry Shortcake Cupcakes makes you want to try more tasty strawberry treats try Strawberry Shortcake Kebabs from Sugar Apron or my Strawberry Shortcake Icebox Cake.
Here are some more treats I’m into these days.
Strawberry Shortcake Cupcakes
Ingredients
For the cupcakes
- 1 cup butter softened
- 2 cups granulated sugar
- 4 eggs room temperature
- 1 teaspoon vanilla
- 2 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1 cup milk room temperature
For the Buttercream
- 1 cup 2 sticks butter, softened
- 3 1/2 cups powdered sugar
- 2-4 tablespoons heavy cream or milk
- 1 teaspoon vanilla
- pinch salt
For the Strawberry filling
- 3-4 cups finely diced strawberries
- 1 tablespoon granulated sugar
Instructions
- Preheat the oven to 350 F. Line 2 cupcakes pans with 24 cupcake papers. In a stand mixer, cream the butter and sugar on high for 2-3 minutes or until light colored and fluffy. Beat in the eggs one at a time. Beat in the vanilla.
- In a separate bowl, whisk together the flour and baking powder. Alternately add the dry ingredients to the wet ingredients with the milk in three parts, stirring just until combined and scraping down the sides as necessary.
- Spoon the batter into the lined cupcakes pan, dividing between all 24. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes in the pan and then remove to a wire rack to cool completely.
- To make the buttercream, beat the softened butter in a stand mixer for 2-3 minutes until light in color and fluffy. Beat in the powdered sugar, vanilla and enough of the heavy cream or milk to make a spreadable consistency. Beat the frosting on high for 3-4 minutes or until very fluffy.
- Make the strawberry filling by sprinkling the granulated sugar over the finely diced strawberries. Let sit for 15 minutes until the strawberries release their juices.
- To assemble the cupcakes, spread a small amount of frosting on the top of each cooled cupcake, like a mini crumb coat. This will keep the strawberry juices from soaking into the cupcake. Then pipe a circle of buttercream around the outside of each cupcake. Fill the center with a tablespoon or two of the strawberry filling. It is best if the cupcakes are filled with strawberries just a few hours or right before eating them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 6/29/16 – recipe notes and photos updated 2/3/21}
Can this be made into a cake instead?
That will work fine.
Hi.. I would like to try your recipes but can you help me change some of the ingredients to gram? Like butter .. or maybe replace all in gram that will help 🙂 thank you
The conversions are not on the site. However, there are some great google resources that can help you with your calculations.
What size tip did you use for the frosting.
That’s a 1M piping tip, Sandi.
made these last night, huge hit! had to wing it with the baking time, as I got confused by the recipe wording. it says 20-15 min, not sure if that’s a typo and it’s like 15-20 min, or 20-25 min, or 20-3-… I dunno! I think they ended up baking about 25-27 min, but I also did add diced strawberries in the batter. either way, absolutely delish! thank you for the recipe.
I’m so glad you like the cupcakes, Dani! Thanks for catching that too. It should’ve said 20-25 minutes.
I want to make these cupcakes on my grandson’s birthday, he loves strawberries.
I hope that he loves them, Martha.