Strawberry shortcake is a classic dessert that has been enjoyed for generations. Sweet, juicy strawberries and fluffy, buttery cake are a match made in heaven, and these Strawberry Shortcake Cupcakes bring that classic combination to an adorable new level. My sister, Gianna, really hit it out of the park when she developed this recipe. These cupcakes are easy to make, and perfect for any occasion, especially Valentine’s Day! This recipe is the perfect way to enjoy all the flavors of traditional shortcake in a portable and convenient form. Each bite is filled with the sweetness of juicy strawberries, fluffy vanilla cupcake, and vanilla-infused buttercream frosting. Get ready to indulge in the sweet and fruity flavors of spring with these irresistible cupcakes!
A Modern Take on a Tried and True Classic
Strawberry shortcake is one of those desserts that never goes out of style. Its timeless combination of juicy strawberries, fluffy cake, and sweet whipped cream has been a crowd-pleaser for generations. But what if I told you that you could enjoy the classic flavors of strawberry shortcake in a fun and portable form? Enter, the strawberry shortcake cupcake! Turning this classic dessert into a cupcake makes it more accessible and also combines the best of both shortcakes and cupcakes.
I’ll tell you a secret: I don’t even really like cupcakes. Most of them are a little dry or not very flavorful. But *these* cupcakes? These changed my mind. They’re the perfect combination of classic and modern. They take the traditional flavors of strawberry shortcake and pack them into a handheld treat that’s perfect for picnics, parties, and any other gathering. And the best part? These cupcakes are surprisingly easy to make.
Looking for other cake recipes? Try these:
Chocolate Ganache Layer Cake with Bourbon Pecan Caramel
Clementine Olive Oil Cake with Whipped Rosemary Mascarpone Cream
Spooky Broken Glass Red Velvet Cupcakes
The cupcakes themselves are fluffy, light, and buttery, with a hint of vanilla flavor. They’re topped with a sweet and tangy buttercream frosting that perfectly complements the cake, and filled with a juicy and sweet strawberry filling. To finish it off, a fresh slice of juicy strawberry and a dusting of strawberry powder are added to the top for an extra burst of sweetness.
Whether you’re a seasoned baker or just starting out, these strawberry shortcake cupcakes are the perfect project to try. Not only are they delicious, but they’re also a great way to make the perfect gift for a loved one or a fun centerpiece for a dessert table. So, let’s get started! Grab your ingredients, preheat your oven, and let’s make some cupcakes.
Making the Strawberry Shortcake Cupcakes
The cake part of these cupcakes is a pretty traditional vanilla cake, with an emphasis on the buttery notes that are highlighted in traditional strawberry shortcake. And the strawberry filling couldn’t be any easier to make: simply cook down frozen strawberries and water! If you are making these in the summer, feel free to substitute in fresh strawberries here.
Buttercream icing can be a little finicky, but with a few tips and tricks, you can make it perfectly every time. One of the most common issues with buttercream is that it can turn out too thin or too thick. If your frosting is too thin, try adding more powdered sugar to thicken it up. Or, if it’s too thick, add a little bit more heavy cream to thin it out. Remember, the consistency of your icing can be affected by the temperature and humidity in your kitchen, so you may need to make adjustments as needed.
For these cupcakes, I only included instructions for the main, white buttercream icing. However, if you want yours to look exactly like mine with the red ring of icing below, try this:
Start with 1/3 of the plain buttercream icing. Add 1/2 cup of freeze dried strawberry powder and whip into the icing. Add 1 – 2 teaspoons of heavy cream to thin it out until it is easier to work with. Add a few drops of pink or red food coloring to reach a color you like. The texture should be firm but still able to be piped.
Using a piping bag or zip-top bag with a corner snipped off, pipe a circle of the icing on top of the edge of the cupcake (that has already been filled with strawberry filling). Then, cover the cupcake with a piece of wax paper and gently press a plate onto the icing to form a flat disc of strawberry icing on the top. Continue decorating with the rest of the plain buttercream.
With these tips in mind, you should be able to make the perfect buttercream frosting for your Strawberry Shortcake Cupcakes every time. If you still have trouble, don’t be afraid to experiment and make adjustments to the recipe until you get the perfect result. After all, that’s half the fun of baking!
Note: Freeze-dried strawberries can be found in many grocery stores or online. They are a great option for this recipe because they add a concentrated burst of strawberry flavor without adding excess moisture. If you have trouble finding freeze-dried strawberries, you can just decorate the tops with fresh strawberry slices. They will turn out just as cute!
These Strawberry Shortcake Cupcakes are not only delicious, but they’re also perfect for special occasions like Valentine’s Day and Spring occasions like Easter. Their bright and cheery appearance, combined with the sweet and fruity flavors, make them the ideal treat for any celebration.
Valentine’s Day is the perfect time to whip up a batch of these cupcakes and share them with your loved ones. Whether you’re celebrating with your significant other, friends, or family, these cupcakes are sure to please. You can even get creative and decorate them with heart-shaped sprinkled to make them really special. If you really want to change them up, swapping the vanilla buttercream icing for chocolate would make them chocolate covered strawberry cupcakes!
It may not feel like it yet, but Spring is just around the corner. As the weather starts to warm up, these treats are a great way to celebrate the start of berry season. They’re perfect for picnics, outdoor gatherings, or even just as a sweet treat on a sunny day. Whether you’re looking for a fun and festive dessert for a special occasion or just want to enjoy the sweet flavors of spring, you can’t go wrong with these cupcakes.
I hope you love these Strawberry Shortcake Cupcakes as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics @fortheperfectbite or use #fortheperfectbite on Instagram.
Strawberry Shortcake Cupcakes
Equipment
- Stand Mixer
- Blender or Food Processor
Ingredients
Cupcakes
- 2 sticks salted butter, softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 3 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1 cup 2% milk room temperature
Buttercream Icing
- 4 sticks salted butter, softened
- 3 tsp vanilla extract
- 8 cups powdered sugar
- 6-8 tbsp heavy cream
Strawberry Filling
- 4 cups frozen strawberries
- 1 cup water
Garnish
- ½ cup freeze-dried strawberries
Instructions
Cupcakes
- Preheat the oven to 350 F. Prepare 2 cupcake pans (24 cupcakes) with paper liners.
- In a stand mixer, cream the butter and sugar on high for 2-3 minutes until fluffy and lighter in color.Next, slightly lower the speed and beat in the eggs one at a time. Add the vanilla extract. Mix in the milk.
- In a medium bowl, whisk the all-purpose flour and baking powder to combine. With the wet ingredients mixing on low speed, add the dry ingredients into the wet ingredients ⅓ cup at a time, stirring just until combined and scraping down the sides with a spatula as needed.
- Scoop the batter into the cupcake liners, divided evenly. Bake for 20-25 minutes or until a toothpick or knife inserted into the center comes out clean. Let the cupcakes cool for a minute or two in the pan before removing to a wire rack to cool completely.
Buttercream Icing
- Cream the butter in a stand mixer or with a hand mixer on high speed until fluffy. Stir in the vanilla extract.
- On medium speed, beat in the powdered sugar, one cup at a time, until combined. Be sure to scrape down the sides and bottom of the bowl with a spatula as needed.
- Beat the heavy cream into the icing. You may need between 6-8 tablespoons, depending on your icing. Enough heavy cream has been added when the icing no longer looks dry and is light and fluffy.
Strawberry Filling
- In a medium saucepan, combine the frozen strawberries and water. Cook down over medium heat until the berries can be easily smashed and the mixture is bubbling, about 30 minutes.
- Lightly crush the berries with a spoon until a rough strawberry sauce is created.
Strawberry Shortcake Cupcakes
- Using a melon-baller or small spoon, scoop out a 1 inch sphere of cake from the center of each cupcake.Fill each cupcake with a teaspoon or two of strawberry filling.
- Using a piping bag or a zip-top bag with a corner snipped off, swirl the buttercream icing to cover each cupcake.
- Blend the freeze dried strawberries using a blender, food processor, or spice grinder, then dust the top of each cupcake with the strawberry powder using a sieve. (If you can't blend the strawberries into a powder, place them in a plastic bag and crush them as best you can with a rolling pin)
- Slice the fresh strawberries and garnish each cupcake with a strawberry half.
- Serve and enjoy!
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