If you are looking for a delightful way to bring the classic flavors of summer into a bite-sized treat, this Strawberry Shortcake Cupcakes Recipe is exactly what you need. Imagine moist, buttery cupcakes layered with fresh, juicy strawberries and fluffy whipped cream, all coming together to create a dessert that’s both vibrant and comforting. These cupcakes capture the essence of traditional strawberry shortcake, but with a playful twist that makes them perfect for parties, special occasions, or any day that deserves a little celebration.
Ingredients You’ll Need
Every ingredient in this recipe is simple yet essential, contributing to the cupcake’s texture, sweetness, and fresh flavor profile. From the rich butter and fluffy whipped cream to the fresh strawberries and fragrant vanilla, each element works harmoniously for a perfect strawberry shortcake experience.
- 2 cups butter (softened): Provides a rich and tender crumb to the cupcakes.
- 4 cups sugar: Adds sweetness and helps create a soft, moist texture.
- 8 large eggs: Binds the ingredients and adds structure.
- 2 tsp pure vanilla extract: Enhances flavor with a warm, aromatic touch.
- 5 ½ cups flour: The main structure builder, ensuring a fluffy yet sturdy cupcake.
- 4 tsp baking soda: Acts as a leavening agent, helping the cupcakes rise beautifully.
- 2 cups whole milk: Adds moisture and richness to the batter.
- 3 cups heavy whipping cream: Whipped into fluffy cream to mimic the shortcake’s traditional topping.
- 1 cup powdered sugar: Sweetens and stabilizes the whipped cream topping.
- 2 tsp pure vanilla extract: Gives a second layer of vanilla flavor in the whipped cream.
- 18 oz container of strawberries (washed, dried, and sliced): Fresh strawberries add vibrant flavor and a juicy, fruity centerpiece.
How to Make Strawberry Shortcake Cupcakes Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 350 degrees Fahrenheit. Line your cupcake pan with liners to ensure easy removal of the cupcakes after baking and to keep everything neat and tidy.
Step 2: Mix Butter and Sugar
Using a standing mixer, beat the softened butter together with the sugar until the mixture is light and fluffy. This step is crucial because it incorporates air into the batter, helping the cupcakes rise well and develop a tender crumb. Then add eggs one at a time, making sure each is fully combined before adding the next. Finally, mix in the vanilla extract to infuse the batter with a lovely aroma and taste.
Step 3: Combine Dry Ingredients
In a large bowl, whisk together the flour and baking soda. This ensures an even distribution of the leavening agent and prevents any clumps from forming, which keeps the cupcakes light and airy.
Step 4: Incorporate Milk and Dry Mix
To keep the batter smooth and prevent overmixing, alternate adding the flour mixture and the whole milk into your butter mixture. Gradually beat each addition until just combined, stopping when the batter is uniform and silky.
Step 5: Fill the Cupcake Liners
Using a scoop or spoon, fill each cupcake liner about three-quarters full. This level is ideal for allowing the cupcakes to rise perfectly without overflowing or underfilling, giving you a beautifully domed cupcake every time.
Step 6: Bake Until Golden
Bake the cupcakes in your preheated oven for about 21 minutes or until the tops turn a light golden brown and a toothpick inserted in the center comes out clean. Once baked, set the cupcakes aside to cool completely before decorating.
Step 7: Whip the Cream
While the cupcakes cool, whip the heavy cream together with powdered sugar and vanilla extract until you get stiff peaks. This luscious whipped cream topping is the crowning glory of the Strawberry Shortcake Cupcakes Recipe.
Step 8: Assemble the Cupcakes
When the cupcakes have cooled, top each with a generous dollop of whipped cream and finish with fresh, sliced strawberries. The contrast of the cool, creamy topping with the tender cupcakes and sweet berries is simply irresistible.
How to Serve Strawberry Shortcake Cupcakes Recipe
Garnishes
To elevate your presentation, consider adding a few whole strawberries on top or a light dusting of powdered sugar. A small mint leaf also adds a fresh touch and visual appeal. These garnishes make your cupcakes look as delightful as they taste!
Side Dishes
Pair these cupcakes with a light fruit salad or a scoop of vanilla bean ice cream for a complete dessert experience. A chilled glass of sparkling lemonade also complements the sweet and tangy flavors beautifully.
Creative Ways to Present
Transform your Strawberry Shortcake Cupcakes Recipe into a charming dessert tray by arranging cupcakes in tiers or placing them in clear glass jars for an adorable picnic-style presentation. You can also serve them alongside mini bowls of extra whipped cream and strawberry slices for your guests to customize each bite.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes in an airtight container in the refrigerator. They will stay fresh for up to three days. Because of the whipped cream topping, refrigeration is crucial to keep them from spoiling.
Freezing
You can freeze the cupcakes without the whipped cream topping. Wrap them individually in plastic wrap and place in a freezer-safe container for up to two months. Whip fresh cream and add strawberries just before serving to maintain freshness.
Reheating
If you want to enjoy them slightly warm, let frozen cupcakes thaw at room temperature for about an hour. Avoid microwaving after adding whipped cream, as it will cause the cream to melt.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for this recipe to maintain texture and juiciness, but if you only have frozen berries, thaw and drain them well to prevent excess moisture from making the cupcakes soggy.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend of equal measure, and ensure your baking soda is gluten-free. The results will still be delicious.
How long can the whipped cream topping hold up before serving?
The whipped cream is best served fresh but can be made up to 4 hours ahead and refrigerated. For longer holding, add a stabilizer like gelatin to keep peaks intact.
Can I reduce the sugar for a less sweet cupcake?
Yes, you can reduce sugar slightly, but keep in mind that sugar impacts texture and moisture. Reducing it by about ¼ cup should still yield good results without sacrificing sweetness.
What’s the best way to transport these cupcakes to a party?
Use a cupcake carrier or a sturdy box with individual compartments to prevent the cupcakes from shifting. Keep the whipped cream and strawberries refrigerated until just before serving to keep them fresh and looking their best.
Final Thoughts
There is something truly magical about the combination of fresh strawberries, fluffy cream, and tender cupcakes, and this Strawberry Shortcake Cupcakes Recipe brings all of those textures and tastes together in the most charming way. Whether you’re baking for a crowd or indulging in a sweet treat just for yourself, this recipe never fails to brighten the day. Grab your ingredients and start baking—these cupcakes are waiting to become your new favorite dessert!
Print
Strawberry Shortcake Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these classic Strawberry Shortcake Cupcakes featuring a moist vanilla cake base topped with fresh whipped cream and juicy strawberries. Perfect for gatherings and celebrations, these cupcakes combine light, fluffy cake with sweetened whipped cream and fresh strawberries for a deliciously simple dessert.
Ingredients
Cake Ingredients
- 2 cups butter (softened)
- 4 cups sugar
- 8 large eggs
- 2 tsp pure vanilla extract
- 5 ½ cups flour
- 4 tsp baking soda
- 2 cups whole milk
Whipped Cream Topping
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 2 tsp pure vanilla extract
Fruit
- 18 oz container of strawberries (washed, dried, and sliced)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit and line a cupcake pan with cupcake liners to ensure easy removal after baking.
- Cream Butter and Sugar: Using a standing mixer, beat the softened butter and sugar together until the mixture is light and fluffy, creating a smooth base for your cake batter. Then, beat in the eggs one at a time until fully incorporated. Add in the vanilla extract and mix well.
- Mix Dry Ingredients: In a large bowl, whisk together the flour and baking soda, ensuring they are evenly combined for consistent leavening.
- Combine Wet and Dry Ingredients: Alternate adding the whole milk and the dry mixture into the butter mixture, gradually beating until the batter is smooth and well combined without overmixing.
- Fill Cupcake Liners: Scoop the batter into prepared cupcake liners, filling each about three-quarters full to allow room for rising during baking.
- Bake Cupcakes: Bake the cupcakes in the preheated oven for 20 to 21 minutes, or until they turn a light golden brown and a toothpick inserted in the center comes out clean. Remove and let cool completely.
- Prepare Whipped Cream: While the cupcakes cool, whip the heavy cream with the powdered sugar and vanilla extract using a mixer until stiff peaks form, creating a luscious topping.
- Assemble Cupcakes: Once cooled, top each cupcake generously with the whipped cream and decorate with sliced fresh strawberries, creating the signature strawberry shortcake flavor.
Notes
- For best results, ensure butter is softened but not melted before mixing.
- Use fresh, ripe strawberries for optimal flavor and sweetness.
- The cupcakes can be stored in the refrigerator for up to 2 days; add strawberries just before serving to prevent sogginess.
- If you prefer, substitute strawberries with other berries such as blueberries or raspberries.
- You can make the cupcakes a day ahead and store tightly covered at room temperature after baking, then add whipped cream and strawberries before serving.
