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Easy Strawberry Shortcake Cupcakes: Best Homemade Recipe

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These Easy Strawberry Shortcake Cupcakes are a quick and simple dessert that tastes like a sunny afternoon at a fair. With a tender buttery cupcake base, juicy macerated strawberries, and a cloud of fresh whipped cream, they’re perfect for any occasion and sure to please even the pickiest eaters.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk, room temperature
  • 2 cups (about 300g) fresh strawberries, hulled and diced
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 paper liners.
  2. In a medium bowl, combine the diced strawberries, 2 tablespoons of sugar, and the lemon juice. Stir gently and let sit at room temperature while you make the batter.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, beat the softened butter and ¾ cup sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides as needed.
  5. Add the eggs one at a time, beating well after each addition. Then beat in the vanilla extract.
  6. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk in two additions, starting and ending with the flour. Mix just until combined.
  7. Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through if needed.
  9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. While the cupcakes cool, pour the cold heavy cream, powdered sugar, and vanilla into a chilled bowl. Beat with an electric mixer on medium-high speed until soft peaks form, about 2 to 3 minutes.
  11. Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a small cone from the center of each cupcake. Fill the hole with a spoonful of the macerated strawberries (including some juice).
  12. Top each cupcake with a generous swirl of whipped cream. Finish with a few extra strawberry pieces on top.

Notes

For best results, use room temperature ingredients. Don’t overmix the batter. Whip the cream just before assembling. Assemble cupcakes no more than 2 hours before serving for best presentation. Store assembled cupcakes in the refrigerator for up to 2 days.

Nutrition

Keywords: strawberry shortcake, cupcakes, easy dessert, summer dessert, homemade, strawberry recipe, whipped cream

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