I published this recipe for Strawberry Shortcake Cupcakes with Cream a few years ago after a total birthday party disaster. My niece wanted a giant strawberry cake, and I was so focused on the layers that I completely forgot to check my oven temperature. The result was a lopsided, slightly sad-looking dessert. If you’re looking for another fun, strawberry-forward treat that’s perfect for parties, you have to try this Strawberry Shortcake Puppy Chow.
But from that mess came my favorite cupcake hack. I realized that all the flavors of a classic shortcake—the tender crumb, the juicy berries, the billowy cream—could be packed into a single, perfect, portable bite. No slicing required, and no chance of a cake leaning like the Tower of Pisa!
My secret for these is a simple swap I learned from my grandma. I use a touch of cornstarch in the strawberry filling. It thickens the berry juices just enough so they don’t make the cupcake soggy. It’s a little trick that makes all the difference between a good cupcake and a great one.
Recipe Overview
- Cuisine: American
- Category: Dessert
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes (plus cooling)
- Servings: 12 cupcakes
Why This Recipe is So Special
This recipe is special because it feels like a celebration in a paper liner. We get three distinct textures in every single bite.
You have the soft vanilla cupcake, a pocket of sweet-tart strawberry filling, and a cloud of fresh whipped cream frosting. It’s not overly sweet like some buttercreams can be. For a baked good that combines fruit and cream cheese in a delightful way, my Cream Cheese Swirl Pumpkin Banana Strawberry Muffins are another favorite.
That makes it a total winner for a kids baking session or a birthday party. The whipped cream topping is light and refreshing. It lets the strawberry flavor really shine through as the star.
The Full Ingredient List
Gathering everything before you start is my number one rule for stress-free baking. Here’s what you’ll need. I promise, it’s all simple stuff!
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- ½ cup whole milk
- For the Strawberry Filling:
- 1 ½ cups fresh strawberries, diced small
- 2 tbsp granulated sugar
- 1 tsp cornstarch mixed with 1 tbsp water
- For the Whipped Cream Frosting:
- 1 ½ cups heavy whipping cream, very cold
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- Fresh strawberry slices, for garnish
My Step-by-Step Method
Follow these steps and you really can’t go wrong. I’ve made these so many times, I could do it in my sleep!
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with your favorite paper liners.
- Make the filling first. In a small saucepan, mix the diced strawberries and 2 tbsp sugar. Cook over medium heat for 5-7 minutes until juicy.
- Stir in the cornstarch slurry. Cook for another 1-2 minutes until it thickens slightly. Take it off the heat and let it cool completely. This step is crucial for a non-soggy cupcake.
- For the cupcakes, whisk the flour, baking powder, and salt in a medium bowl. Set this dry mix aside.
- In a large bowl, beat the room temperature butter and sugar together for 3 full minutes. You want it light and fluffy. This builds the cupcake’s structure.
- Beat in the eggs, one at a time. Then mix in the vanilla extract.
- Add half of the dry flour mixture to the butter bowl. Mix on low just until combined. Pour in all the milk and mix. Finally, add the rest of the flour and mix until the batter is smooth.
- Divide the batter evenly among the 12 liners, filling each about 2/3 full. Bake for 18-20 minutes. A toothpick inserted should come out clean. Let them cool in the pan for 5 minutes, then move to a wire rack.
- Once the cupcakes are completely cool, use a small knife or a cupcake corer to cut a little well in the center of each. Spoon the cooled strawberry filling into each hole.
- For the frosting, make sure your bowl and beaters are cold. Whip the heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form. Don’t walk away! Over-whipping makes butter.
- Pipe or spread the whipped cream generously over each cupcake. Top with a fresh strawberry slice. Enjoy immediately, or keep chilled until serving.
My Top Tips for Success
- Cold cream is non-negotiable. I even chill my mixing bowl and beaters for 10 minutes before whipping. It whips up faster and holds its shape better.
- Let your cupcakes cool all the way before filling and frosting. If they are even slightly warm, the whipped cream will melt and the filling will sink.
- For a fun birthday party twist, use a star piping tip for the whipped cream. It looks so festive and professional with zero extra effort.
- If your berries aren’t super sweet, add an extra tablespoon of sugar to the filling. Taste as you cook!
Common Mistakes to Avoid
The most common issue is a runny filling. This happens if you skip the cornstarch or don’t let the filling cool and thicken before using it. Patience is key here.
Strawberry Shortcake Cupcakes with Cream Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Strawberry Shortcake Cupcakes with Cream Recipe!
Nutrition Information
Another mistake is using cold butter and eggs for the cupcake batter. Room temperature ingredients blend together smoothly and create a better rise. Plan ahead and take them out an hour before you bake.
Finally, don’t overwhip the cream. Stop as soon as you see stiff peaks. If you go too far, it will look grainy and start to turn into butter. If this happens, you can try to save it by gently folding in a few more tablespoons of cold cream.
NUTRITION INFORMATION
- Calories: 320 kcal
- Carbohydrates: 35g
- Protein: 4g
- Fat: 19g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 105mg
- Sugar: 23g
*Nutrition is an estimate per cupcake.
FREQUENTLY ASKED QUESTIONS
Can I make these ahead of time for a party?
You can! Bake and fill the cupcakes a day ahead. Keep them covered at room temperature. Make the whipped cream frosting the day of the party, frost them, and keep them chilled until you’re ready to serve.
Can I use frozen strawberries?
Absolutely. Thaw them first and drain any excess liquid. You might need to cook the filling a minute or two longer to reduce the extra juice.
My whipped cream got soft and runny. What did I do wrong?
This usually means your kitchen was too warm, or your cupcakes or bowl weren’t cold enough. For a more stable cream, you can add a tablespoon of instant vanilla pudding powder when you add the sugar. It helps it hold up without changing the flavor.
Leave a Reply! (I’d Love to Hear From You!)
Did you try my strawberry shortcake cupcake trick? I’d love to know how it went! Tell me in the comments below if your kids loved helping, or if this was a hit at your birthday party. Your stories and photos make my day. If you loved the recipe, please give it a 5-star rating—it helps other bakers find this little piece of happiness. And if you’re in a muffin mood, don’t forget to check out those Cream Cheese Swirl Pumpkin Banana Strawberry Muffins for your next baking project. Happy baking, friends!
