Best Strawberry Shortcake Cupcakes

Here is my favorite strawberry shortcake cupcake recipe, with fluffy vanilla cupcakes, fresh strawberry filling, and homemade whipped cream frosting that tastes just like the classic dessert.

These strawberry shortcake cupcakes are always a hit at summer gatherings and birthday parties. I love making them when strawberries are in season because they capture all those sweet, fruity flavors in a fun, portable treat. Plus, they’re so much easier to serve than traditional shortcake!

What Kind of Strawberries Should I Use?

Fresh strawberries are definitely the way to go for these cupcakes, and you’ll want to pick ones that are ripe but still firm enough to hold their shape when diced. Look for berries that are bright red all the way through without any white or green areas, as these will give you the best flavor for your filling. If strawberries aren’t in season, you can use frozen ones, but make sure to thaw them completely and drain off any excess liquid before dicing. The key is to dice them into small, uniform pieces so they distribute evenly in your filling and don’t make the cupcakes too soggy.

Options for Substitutions

These cupcakes are pretty forgiving when it comes to swapping ingredients, so here’s what you can change up:

• Cornstarch: If you’re out of cornstarch for the strawberry filling, you can use the same amount of all-purpose flour instead. Just cook it a bit longer to get rid of any raw flour taste.
• Sour cream: Plain Greek yogurt works perfectly here, or you can use buttermilk if that’s what you have on hand. The cupcakes will still be moist and tender.
• Whole milk: 2% milk, buttermilk, or even non-dairy milk like oat or almond milk will work fine. Just keep in mind that lower-fat milks might make the cupcakes slightly less rich.
• Vanilla bean paste: Regular vanilla extract is totally fine – use the same amount. You just won’t get those cute little vanilla specks, but the flavor will be just as good.
• Heavy cream: For the whipped cream topping, you really need heavy cream to get it to whip properly. Don’t substitute this one – it’s essential for that fluffy, stable topping.
• Fresh strawberries: Frozen strawberries work too! Just thaw them completely and drain off excess liquid before dicing. You might need to cook the filling a bit longer to thicken it up.

Watch Out for These Mistakes While Baking

The biggest mistake when making strawberry shortcake cupcakes is overmixing the batter, which creates tough, dense cupcakes instead of light and fluffy ones – mix just until the ingredients are combined and you still see a few small lumps. Don’t skip the cornstarch slurry for your strawberry filling, as this prevents the berries from making your cupcakes soggy and helps the filling hold its shape when you bite into them. When whipping your cream topping, stop as soon as you reach soft peaks because overwhipped cream will turn grainy and eventually become butter, ruining that perfect creamy texture. Make sure your cupcakes are completely cool before adding the whipped cream topping, otherwise the heat will cause it to melt and slide right off your beautiful cupcakes.

What to Serve With Strawberry Shortcake Cupcakes?

These cupcakes are pretty much a complete dessert on their own, but they pair beautifully with a hot cup of coffee or black tea to balance out all that sweetness. If you’re serving them at a party or gathering, consider setting out some fresh berries like blueberries or raspberries alongside them for guests who want an extra fruity bite. A scoop of vanilla ice cream on the side never hurts either, especially if you’re serving these on a warm day. For a fun presentation, you could even drizzle a little extra strawberry sauce around the plate or add a sprig of fresh mint for a pop of color.

Storage Instructions

Keep Fresh: These cupcakes are best stored in the refrigerator since they have fresh whipped cream and strawberry filling. Place them in an airtight container and they’ll stay good for up to 3 days. The whipped cream might lose a bit of its fluffiness over time, but they’ll still taste great!

Make Ahead: You can definitely prep parts of this recipe ahead of time. Bake the cupcakes up to 2 days in advance and store them covered at room temperature. The strawberry filling can be made up to 3 days ahead and kept in the fridge. Just whip the cream and assemble everything on the day you plan to serve them.

Freeze: The unfrosted cupcakes freeze really well for up to 3 months when wrapped tightly in plastic wrap. I don’t recommend freezing the assembled cupcakes though, since the whipped cream and fresh strawberries don’t hold up well in the freezer. Just thaw the plain cupcakes at room temperature and add the toppings fresh.

Preparation Time	25-35 minutes
Cooking Time	20-22 minutes
Total Time	45-57 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3250-3500
• Protein: 30-36 g
• Fat: 145-160 g
• Carbohydrates: 430-460 g

Ingredients

For the strawberry filling:

• 6 tbsp granulated sugar
• 1 tsp lemon zest (finely zested)
• 1 1/2 tbsp warm water
• 1 1/2 tbsp cornstarch
• 2 cups diced strawberries (fresh, for best flavor)

For the cupcakes:

• 3/4 cup whole milk
• 1/4 cup sour cream or plain yogurt (full-fat for richness)
• 1 cup sugar
• 2 egg whites
• 8 tbsp unsalted butter (melted and cooled slightly)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 2/3 cups all-purpose flour (I always use King Arthur all-purpose flour)
• 2 tsp vanilla bean paste or vanilla extract
• 1/2 tsp salt

For the whipped topping:

• Reserved 1/2 cup strawberry filling
• 1 1/2 cups cold heavy cream or whipping cream (for best volume)
• 1 tsp vanilla bean paste or vanilla extract
• 3 tbsp sugar

Optional garnish:

• Sliced strawberries
• Fresh mint

Step 1: Prepare the Strawberry Filling

• 1 1/2 tbsp cornstarch (11 g)
• 1 1/2 tbsp warm water (23 ml)
• 2 cups diced strawberries (300 g)
• 6 tbsp granulated sugar (75 g)
• 1 tsp lemon zest

In a small bowl, use a fork to mix the cornstarch and warm water until the cornstarch dissolves and the mixture thickens.

In a small saucepan over medium heat, warm the diced strawberries and granulated sugar, stirring and breaking up some of the strawberries as they cook.

Once the mixture begins to simmer, stir in the cornstarch mixture and allow everything to simmer for 5 minutes, stirring constantly.

After 5 minutes, remove the pan from the heat and stir in the lemon zest.

Transfer the mixture to a bowl to cool completely—refrigerate to speed up the process if needed.

The filling will thicken as it cools.

Step 2: Make the Cupcake Batter

• 1 2/3 cups all-purpose flour (209 g), spooned and leveled
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 cup sugar (200 g)
• 8 tbsp unsalted butter, melted and partly cooled (1/2 cup; 113 g)
• 2 egg whites
• 1/4 cup sour cream or plain yogurt (60 g)
• 3/4 cup whole milk (180 ml)
• 2 tsp vanilla bean paste or vanilla extract

Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.

Since this recipe yields about 15 cupcakes, also line a second muffin pan with 3 cupcake liners or plan to bake in batches.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate medium bowl, whisk the melted, partly cooled butter with the sugar until the mixture is gritty.

Add the egg whites, sour cream or yogurt, milk, and vanilla bean paste or extract, whisking until combined.

Pour the wet ingredients into the dry ingredients and whisk until the batter is creamy and mostly smooth; a few small lumps are fine.

I like to let the batter rest for just a minute to help the flour hydrate, which results in fluffier cupcakes.

Step 3: Bake and Cool the Cupcakes

Spoon or pour the cupcake batter into the prepared liners, filling them only 2/3 full to prevent spillover.

You should have enough batter for 15 cupcakes.

Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cupcakes from the oven and allow them to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

It’s essential that the cupcakes are fully cooled before you fill and frost them.

Step 4: Fill the Cupcakes with Strawberry Filling

• cooled strawberry filling (from Step 1), except reserved 1/2 cup

Reserve 1/2 cup of the cooled strawberry filling for the whipped cream topping.

Using a sharp knife, cut a small circle into the center of each cooled cupcake to create a pocket about 1 inch deep—the piece you remove will look like a cone.

Spoon about 1–2 teaspoons of the remaining strawberry filling (from Step 1) into each cupcake.

Slice or tear off the pointy end of the piece of cupcake you removed and gently press the round part back on top to close the pocket.

Step 5: Prepare the Strawberry Whipped Cream

• 1 1/2 cups cold heavy cream or whipping cream (360 ml)
• 3 tbsp sugar (38 g)
• 1 tsp vanilla bean paste or vanilla extract
• reserved 1/2 cup strawberry filling (from Step 4)

Using a hand mixer or a stand mixer with a whisk attachment, whip the cold heavy cream, sugar, and vanilla on medium-high speed until medium peaks form, about 3–4 minutes.

Fold in the reserved 1/2 cup strawberry filling from Step 4 until combined.

If the cream becomes overwhipped and curdled, gently fold in a little more cold heavy cream by hand to smooth it out.

I love folding in the strawberry filling at the end because it gives a beautiful color and bright flavor to the whipped cream.

Step 6: Frost and Garnish the Cupcakes

• strawberry whipped cream (from Step 5)
• sliced strawberries
• fresh mint

Frost the cooled, filled cupcakes with the strawberry whipped cream (from Step 5), piling it high if you like.

Garnish each cupcake with sliced strawberries and fresh mint leaves for a fresh, colorful touch.

Serve immediately or store in the refrigerator until ready to serve.

For an extra special presentation, I like to use a piping bag to create pretty swirls of frosting.