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Strawberry Shortcake Cupcakes are a delightful dessert choice that perfectly captures the essence of summer. These sweet treats combine the classic flavors of strawberry shortcake into a cupcake form, making them an ideal option for gatherings, picnics, or simply enjoying at home. With their soft, fluffy cake, luscious strawberry filling, and light whipped cream frosting, these cupcakes are not only visually stunning but also bursting with flavor.

Strawberry Shortcake Cupcake Recipe

Indulge in these delightful Strawberry Shortcake Cupcakes that combine the freshness of strawberries with a light and fluffy cupcake. Made with simple ingredients, these treats feature a moist cupcake base filled with macerated strawberries and topped with rich whipped cream frosting. Perfect for any occasion, these cupcakes are a sweet way to celebrate summer flavors. Easy to make and irresistibly delicious, they’re sure to impress!
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Ingredients
  

For the cupcakes:

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

For the strawberry filling:

2 cups fresh strawberries, hulled and sliced

¼ cup granulated sugar

1 tablespoon lemon juice

For the whipped cream frosting:

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.

    Prepare the Strawberry Filling: In a medium bowl, mix sliced strawberries with granulated sugar and lemon juice. Let the mixture sit for about 10-15 minutes to macerate.

      Make the Cupcake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

        Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined; avoid overmixing.

          Bake the Cupcakes: Fill each cupcake liner about 2/3 full with batter. Bake in the preheated oven for 18-21 minutes, or until a toothpick inserted into the center comes out clean. Allow cooling in the tin for 5 minutes before transferring to a wire rack to cool completely.

            Prepare the Whipped Cream Frosting: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

              Assemble the Cupcakes: Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a core from the center of each cupcake. Fill the hollow with a spoonful of the macerated strawberries.

                Frost the Cupcakes: Generously pipe or spread whipped cream frosting on top of each cupcake. Garnish with additional fresh strawberries if desired.

                  Serve and Enjoy: Serve the strawberry shortcake cupcakes immediately or refrigerate for later. Enjoy the delicious layers of flavor!

                    Prep Time: 30 min | Total Time: 1 hr | Servings: 12 cupcakes