This Strawberry Shortcake Cupcake Recipe is another great recipe with a simple flavor and has a super simple set of ingredients. With all the amazing flavors of strawberry shortcake, these cupcakes are delicious and have a beautiful presentation.
Strawberry Shortcake Cupcake Recipe
These Shortcake Cupcakes are even better than just a normal shortcake. All you need is a few cupcake ingredients to create the batter and add in some washed, dried, and sliced strawberries. This strawberry shortcake recipe is then baked and topped with a delicious whipped cream. This is another version of our other popular Strawberry Shortcake Cupcakes. These other cupcake recipes are a great choice to make as well because they are simple and tasty. So, be sure to try out the Robin Eggs Easter Cupcakes and Chocolate Mousse Cupcakes.
Ingredients
- Butter- Use unsalted butter to control the amount of salt in the recipe.
- Sugar- This sugar is always used in the best recipes.
- Eggs- Use the eggs at room temperature.
- Vanilla Extract- Use pure vanilla for the best flavoring.
- Flour- Use all-purpose flour for the best results.
- Baking Soda- This will allow the ingredients to rise in the oven.
- Milk- You will need to use whole milk for this recipe.
- Heavy Whipping Cream- This will help with the consistency of the whipped topping
- Powdered Sugar- This will be added to the whipped topping.
- Strawberries- They will need to be washed, dried, and sliced
How to Make Strawberry Shortcake Cupcake Recipe
Set the oven to 350 degrees and use cupcake liners to line a cupcake pan.
Add the butter and sugars into a standing mixer and beat until light and fluffy.
One at a time, add in the eggs and beat to combine.
Add in the vanilla and combine again.
Add the flour and baking soda into a large bowl and whisk to combine.
Combine the dry ingredients and milk into the batter by slowly switching between the two until smooth and combined.
Fill up the cupcake liners about 3/4 of the way full.
Place in the oven and bake for 21 minutes or until it’s a golden brown.
Take out and set aside to cool thoroughly.
Whipped Cream
Add the whipping cream, powdered sugar, and vanilla into the bowl of a standing mixer and beat to combine until stiff peaks form.
Put the whipped cream into a bag for piping.
Building the cupcake directions
Add about 1/2 cup of strawberries onto a plate and chop into tiny pieces.
Take the cupcakes out of the liners and slice the tops of each of them off. You can throw away the tops or eat them.
Pip a ring of the whipped topping on the top of the cupcakes.
Place a few of the chopped strawberries on top.
Take the tops of the cupcakes and place them on top of the whipped cream.
Add more of the cream on top and top with more chopped strawberries.
Serve and Enjoy!
Can These Be Made with Frozen Strawberries?
This recipe can be made with frozen strawberries. However, I do recommend using fresh strawberries for the recipe for the best-enhanced flavor. Using fresh ingredients is always the best option for the best results.
What is the Best Frosting for Shortcake Cupcakes?
The best frosting or cream for this recipe is made in the recipe already. This whipped topping is a very simple and easy cream to make with only heavy cream, powdered sugar, and vanilla. This will be the best frosting type cream for this recipe.
More Cupcake Recipes:
- Pumpkin Salted Caramel Cupcakes
- Delicious Banana Caramel Cupcakes
- Chocolate Bourbon Pecan Pie Cupcakes
- Pumpkin Chocolate Chip Cupcakes
Strawberry Shortcake Cupcake Recipe
Ingredients
Butter Cake ingredients
- 2 C butter softened
- 4 C sugar
- 8 large eggs
- 2 tsp pure vanilla extract
- 5 ½ C flour
- 4 tsp baking soda
- 2 C whole milk
Whipped Cream Ingredients
- 3 C heavy whipping cream
- 1 C powdered sugar
- 2 tsp pure vanilla extract
- 18 oz container of strawberries washed, dried, and sliced
Instructions
- Preheat oven to 350 degrees and line cupcake pan with cupcake liners
- Using a standing mixer, beat together the butter and sugar until light and fluffy
- Beat in the eggs, one at a time until combined
- Beat in the vanilla
- Using a large bowl, whisk together the flour and baking soda
- Alternate between the milk and dry ingredients and gradually beat both ingredients into the batter until combined and smooth
- Scoop batter into the cupcake liners, filling the cupcake liners about ¾ full
- Bake in the oven at 21 minutes until a light golden brown
- Remove and allow to cool completely
Whipped Cream
- Using a standing mixer, beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form
- Scoop the whipped cream into the piping bag
Building the cupcake directions
- Scoop about ½ C of the sliced strawberries onto a plate and chop them into smaller pieces
- Remove 12 cupcakes from the cupcake liners
- Cut the tops off the cupcakes and discard the bottoms (Or eat)
- Using the other 12 cupcakes, pipe a ring of whipped cream onto the top of the cupcakes
- Place a few sliced strawberries on top
- Place the cupcake top that you had cut, on top of the strawberries and whipped cream
- Pipe another dollop of whipped cream on top
- Spoon about 1 tsp of the chopped strawberries on top
- Enjoy!
Last Step:
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