Jump to Recipe Print RecipeAs I stood in my kitchen, the aroma of fresh strawberries filled the air, instantly transporting me to sunlit picnics and joyful summer gatherings. Strawberry Shortcake Cupcakes are my go-to treat when I crave a light, delightful dessert that captures the essence of the season. With a soft vanilla cake encasing a luscious homemade strawberry compote and topped with a creamy strawberry-swirl whipped cream frosting, these cupcakes are a true showstopper. Not only are they quick to prepare, making them perfect for spontaneous gatherings, but they are also a crowd-pleaser sure to leave everyone smiling. Whether you’re planning a birthday party or just treating yourself, these Strawberry Shortcake Cupcakes bring warmth and sweetness to any occasion. Ready to transform your summer gatherings with this irresistible recipe? Let’s get started! Why Are Strawberry Shortcake Cupcakes Irresistible? Irresistible Flavor: The sweet, juicy strawberry compote adds a burst of freshness that perfectly complements the tender vanilla cake. Crowd-Pleasing Delight: Bring these cupcakes to your next gathering, and watch them disappear, leaving friends and family wanting more! Quick and Easy: Whip up this delightful treat in under an hour, perfect for those last-minute summer parties. Versatile Variations: Feel free to experiment by swapping strawberries for other fruits or using different frosting flavors. You can even treat yourself with a luscious Strawberry Cheesecake Sandwiches for a delightful twist! Simple Ingredients: With straightforward pantry staples, you can create a bakery-quality dessert at home without breaking a sweat. Textural Bliss: Each bite combines the lightness of cake with the richness of whipped cream, making for a truly satisfying dessert experience. Strawberry Shortcake Cupcakes Ingredients For the Compote Fresh Strawberries (3 cups, 400g) – Essential for a vibrant flavor; chop them into ½-inch pieces for even cooking. Granulated Sugar (¼ cup, 50g) – Sweetens the compote; swap with coconut sugar for a less refined touch. Corn Starch (1 tablespoon, 8g) – Thickens the compote for a luscious consistency; can omit if you prefer a looser mix. Lemon Juice (1 teaspoon, 5ml) – Adds a zesty kick to balance the sweetness; fresh juice is best for flavor. For the Cupcakes Unsalted Butter (6 tablespoons, 84g) – Creates a moist, rich batter; make sure it’s softened for easy blending. Granulated Sugar (¾ cup, 150g) – Main sweetener for the cupcakes; avoid substitutes to maintain texture. Pure Vanilla Extract (1 ½ teaspoons, 7ml) – Enhances the cake’s flavor profile; opt for pure vanilla for best results. Large Eggs (2) – Key for structure and moisture; room temperature is recommended for the best integration. All-Purpose Flour (1 ¼ cups, 180g) – The base of your cupcake batter; gluten-free blends can be used, but results may vary. Cornstarch (1 tablespoon, 8g) – Helps create a softer cake texture; can omit if using cake flour. Baking Powder (1 ¼ teaspoons) – The leavening agent; ensure it’s fresh for optimal rising. Salt (¼ teaspoon) – Enhances flavor balance; an important ingredient for great cupcakes. Whole Milk (⅓ cup + 1 tablespoon, 95ml) – Hydrates the mix; nut milks may be a substitute, but they alter the flavor slightly. Sunflower Oil (1 tablespoon, 15ml) – Adds moisture; can switch this out for canola or safflower oil if preferred. For the Frosting Cold Heavy Whipping Cream (1 ¼ cups, 300ml) – Provides richness and a fluffy texture to your frosting. Skim Milk Powder (2 tablespoons, 12g) – Stabilizes the frosting; can replace with whole milk powder or leave out if necessary. Granulated Sugar (1-2 tablespoons, 12-25g) – Sweetens the frosting; feel free to adjust to match your taste. Pure Vanilla Extract (1 teaspoon, 5ml) – Gives depth to the frosting flavor; stick to pure for best impact. Strawberry Compote Puree – Incorporate this for swirling into the frosting; just prepare as specified. Step‑by‑Step Instructions for Strawberry Shortcake Cupcakes Step 1: Make the Strawberry Compote In a medium saucepan, combine 3 cups of hulled and chopped fresh strawberries, ¼ cup of granulated sugar, 1 tablespoon of cornstarch, and 1 teaspoon of lemon juice. Cook over medium heat, stirring often until the mixture thickens, about 5–8 minutes. Once thickened, transfer to a bowl, cover, and chill in the fridge for at least 1 hour to let the flavors meld. Step 2: Preheat the Oven Preheat your oven to 350°F (175°C). While it heats up, line a 12-cup muffin pan with paper liners to ensure your Strawberry Shortcake Cupcakes come out perfectly shaped and easy to serve. This step is crucial, as the correct temperature is essential for achieving light and airy cupcakes. Step 3: Prepare the Cupcake Batter In a large mixing bowl, whisk together 1 ¼ cups of all-purpose flour, 1 tablespoon of cornstarch, 1 ¼ teaspoons of baking powder, and ¼ teaspoon of salt. In a separate bowl, beat 6 tablespoons of softened unsalted butter with ¾ cup of granulated sugar and 1 ½ teaspoons of pure vanilla extract until the mixture is light and fluffy, roughly 3 minutes. Incorporate the eggs one at a time, mixing well after each addition. Step 4: Combine Wet and Dry Ingredients Gradually add the flour mixture to the butter mixture, alternating with ⅓ cup plus 1 tablespoon of whole milk mixed with 1 tablespoon of sunflower oil. Mix just until combined; avoid overmixing to keep your Strawberry Shortcake Cupcakes light and tender. The batter should be smooth and slightly thick but not overly dense. Step 5: Bake the Cupcakes Using a scoop or spoon, fill each muffin cup about ⅔ full with the batter. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Step 6: Core the Cupcakes Once cooled, take a small knife or cupcake corer to cut out the center cone from each cupcake, about 1 inch deep. Set the tops aside; they will be used to cover the filled cupcakes later. This step creates a perfect space for the strawberry compote, enhancing the deliciousness of your Strawberry Shortcake Cupcakes. Step 7: Prepare the Whipped Cream Frosting In a chilled mixing bowl, beat 1 ¼ cups of cold heavy whipping cream with 2 tablespoons of skim milk powder until soft peaks form. Gradually add 1–2 tablespoons of granulated sugar and 1 teaspoon of pure vanilla extract, continuing to beat until the frosting holds stiff peaks. This creamy frosting will beautifully complement the flavor of your Strawberry Shortcake Cupcakes. Step 8: Swirl in the Strawberry Compote Spoon half of the chilled strawberry compote into the whipped cream frosting and gently fold in to create a beautiful swirl. Be careful not to overmix; the aim is to have ribbons of strawberry throughout the frosting. This adds an enticing visual element to your cupcakes, promising a burst of flavor in every bite. Step 9: Assemble the Cupcakes Fill a piping bag fitted with a large round tip with the strawberry-swirled whipped cream. Pipe the frosting onto each cupcake generously. If desired, place sliced strawberries on top for an extra touch of sweetness and a pop of color. Your beautiful Strawberry Shortcake Cupcakes are now ready to impress family and friends! Make Ahead Options These Strawberry Shortcake Cupcakes are perfect for meal prep, allowing you to enjoy homemade goodness with less hassle during busy days! You can prepare the strawberry compote and the cupcake batter up to 24 hours in advance. Simply store the compote in an airtight container in the refrigerator and keep the batter covered in the fridge to maintain freshness. When you’re ready to bake, just pour the batter into lined muffin cups and follow the baking instructions. Additionally, the frosting can be whipped and stored in the fridge for up to 3 days; just give it a quick re-whip before piping. This way, you can enjoy the delightful flavors of Strawberry Shortcake Cupcakes without the last-minute rush! What to Serve with Strawberry Shortcake Cupcakes Indulge your senses and elevate your dessert experience by pairing these delightful treats with refreshing sides and beverages. Fresh Fruit Salad: A medley of seasonal fruits adds a vibrant contrast, enhancing the cupcake’s sweetness and freshness. Whether it’s berries, melons, or citrus, the natural sweetness complements the dessert beautifully. Vanilla Ice Cream: The creaminess of vanilla ice cream provides a luscious contrast to the moist cupcakes, creating a delightful melt-in-your-mouth experience with each bite. Lemonade or Iced Tea: A cool, citrusy lemonade or herbal iced tea refreshes the palate and balances the sweetness of the cupcakes, making it a perfect warm-weather pairing. Minty Yogurt Parfait: Layered yogurt with mint and granola adds a tangy touch, perfectly complementing the cupcake’s flavors while bringing an element of crunch and creaminess. Chocolate Dipped Strawberries: The rich chocolate contrasts deliciously with luscious strawberry notes in the cupcakes, enhancing the fruity flavors with an indulgent twist. Shortbread Cookies: These buttery, crumbly cookies provide a delightful crunch and a contrasting texture, making for a well-rounded dessert spread. Sparkling Water: Lightly flavored sparkling water adds a refreshing fizz that cleanses the palate between bites, keeping your taste buds recharged for each delicious morsel. Whipped Cream: For those who want an extra touch, a dollop of whipped cream on the side offers a creamy element that ties beautifully with the cupcakes’ frosting. Indulging in these pairings will make your Strawberry Shortcake Cupcakes the star of the occasion! How to Store and Freeze Strawberry Shortcake Cupcakes Room Temperature: Store unfrosted cupcakes at room temperature in an airtight container for up to 1 day to preserve their soft texture. Fridge: Once frosted, refrigerate Strawberry Shortcake Cupcakes in a sealed container for up to 3 days to keep the whipped cream frosting fresh. Freezer: For longer storage, freeze unfrosted cupcakes in a single layer, wrapped in plastic wrap, for up to 3 months. Thaw at room temperature before adding frosting. Reheating: If you’d like to eat the cupcakes warm, place unfrosted ones in a microwave for 10-15 seconds. Avoid reheating frosted cupcakes to maintain the integrity of the whipped cream. Strawberry Shortcake Cupcakes Variations & Substitutions Feel free to let your creativity shine as you customize these delightful cupcakes to suit your taste buds! Berry Bliss: Swap fresh strawberries for blueberries or raspberries to create a vibrant fruit compote bursting with flavor. Almond Aroma: Replace vanilla extract with almond extract for a unique twist that adds a delightful nutty essence to your cupcakes. Zesty Lemon Frosting: Use a creamy lemon frosting instead of the whipped cream for a refreshing, tangy twist that brightens every bite. Chocolate Surprise: Incorporate chocolate chips into the batter for a decadent treat that beautifully contrasts with the fruity compote. Vegan-Friendly: Substitute eggs with flaxseed meal mixed with water and replace dairy with almond milk, ensuring a delicious vegan cupcake experience. Gluten-Free Goodness: Use a gluten-free flour blend to cater to gluten sensitivities while still achieving that soft, fluffy texture. Heat It Up: Add a pinch of cayenne pepper to the batter for a surprising yet delightful kick that balances the sweetness of the strawberries. Decadent Cream Cheese Frosting: Use cream cheese frosting instead of whipped cream to lend a rich, tangy flavor that perfectly complements the strawberry sweetness. For more delicious strawberry-infused delights, you might want to try out these recipes: Strawberry Mango Cupcakes, or even indulge in a comforting Strawberry Spoon Cake. Expert Tips for Strawberry Shortcake Cupcakes Fresh Ingredients Matter: Use the ripest strawberries for the compote to ensure a vibrant flavor; overripened or dull fruits will lead to a bland filling. Don’t Overmix: When preparing the batter for your Strawberry Shortcake Cupcakes, mix until just combined to keep your cupcakes tender and fluffy. Check Baking Powder: Make sure your baking powder is fresh; expired baking agents can lead to flat cupcakes that won’t rise properly. Room Temperature Eggs: Always use room temperature eggs for better emulsification, giving your cupcakes a lighter texture. Frosting Storage: Prepare the strawberry-swirled frosting ahead of time, but store it in the fridge; whipped cream can deflate if left out. Flavor Twists: Feel free to substitute the strawberries with your favorite berries for a unique twist; just be sure to adjust sweetness accordingly. Strawberry Shortcake Cupcakes Recipe FAQs How do I choose ripe strawberries for the compote? Absolutely! Look for strawberries that are deep red, firm, and free from dark spots. The best ones should have a sweet aroma, indicating their ripeness. Avoid those with a dull color or bruises, as they’ll taste bland in your compote. How should I store my Strawberry Shortcake Cupcakes? After frosting, refrigerate your Strawberry Shortcake Cupcakes in an airtight container for up to 3 days. This keeps the whipped cream fresh. Unfrosted cupcakes can be stored at room temperature in a sealed container for 1 day without losing their softness. Can I freeze Strawberry Shortcake Cupcakes? Certainly! For best results, freeze unfrosted cupcakes in a single layer, tightly wrapped in plastic wrap, for up to 3 months. When you’re ready to enjoy, just let them thaw at room temperature and then frost them. This keeps the freshness intact! What should I do if my cupcakes are too dense? The most common culprit is overmixing the batter. Make sure to mix until just combined, as overmixing can lead to tough cupcakes. Additionally, using room temperature eggs helps to create a lighter texture, so be sure to keep that in mind next time! Are there any dietary considerations for these cupcakes? If you’re baking for someone with allergies, it’s good to know that the recipe contains eggs, dairy, and gluten. For a dairy-free version, you can substitute with vegan butter and a non-dairy milk. Just remember, changes might slightly alter the final texture and flavor. Can I prepare the cupcakes ahead of time? Very! You can make the cupcake batter and compote a day in advance. Just chill the compote and store the batter in the fridge until you’re ready to bake. Baking them fresh on the day you plan to serve ensures they’re light and fluffy for everyone to enjoy! Strawberry Shortcake Cupcakes That Will Wow Your Taste Buds No ratings yet Delight in Strawberry Shortcake Cupcakes, a light and delightful dessert perfect for summer gatherings. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 20 minutes minsChilling Time 1 hour hrTotal Time 1 hour hr 40 minutes mins Servings: 12 cupcakesCourse: DessertCuisine: AmericanCalories: 240 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Compote3 cups Fresh Strawberries chopped into ½-inch pieces¼ cup Granulated Sugar swap with coconut sugar if desired1 tablespoon Corn Starch can omit if preferred1 teaspoon Lemon Juice fresh juice is bestFor the Cupcakes6 tablespoons Unsalted Butter softened¾ cup Granulated Sugar main sweetener1 ½ teaspoons Pure Vanilla Extract opt for pure vanilla2 Large Eggs room temperature1 ¼ cups All-Purpose Flour gluten-free blends can be used1 tablespoon Cornstarch can omit if using cake flour1 ¼ teaspoons Baking Powder ensure it’s fresh¼ teaspoon Salt enhances flavor⅓ + 1 cup Whole Milk nut milks may alter flavor1 tablespoon Sunflower Oil can use canola or safflower oilFor the Frosting1 ¼ cups Cold Heavy Whipping Cream for richness2 tablespoons Skim Milk Powder or omit if necessary1-2 tablespoons Granulated Sugar adjust to taste1 teaspoon Pure Vanilla Extract stick to pureStrawberry Compote Puree prepared as specified Equipment Medium saucepanMuffin panMixing bowlswhiskspoonspiping bag Method Step‑by‑Step InstructionsIn a medium saucepan, combine 3 cups of hulled and chopped fresh strawberries, ¼ cup of granulated sugar, 1 tablespoon of cornstarch, and 1 teaspoon of lemon juice. Cook over medium heat, stirring often until the mixture thickens, about 5–8 minutes. Once thickened, transfer to a bowl, cover, and chill in the fridge for at least 1 hour to let the flavors meld.Preheat your oven to 350°F (175°C). While it heats up, line a 12-cup muffin pan with paper liners.In a large mixing bowl, whisk together 1 ¼ cups of all-purpose flour, 1 tablespoon of cornstarch, 1 ¼ teaspoons of baking powder, and ¼ teaspoon of salt. In a separate bowl, beat 6 tablespoons of softened unsalted butter with ¾ cup of granulated sugar and 1 ½ teaspoons of pure vanilla extract until light and fluffy, roughly 3 minutes. Incorporate the eggs one at a time.Gradually add the flour mixture to the butter mixture, alternating with ⅓ cup plus 1 tablespoon of whole milk and 1 tablespoon of sunflower oil, mixing just until combined.Fill each muffin cup about ⅔ full with the batter. Bake for 18–20 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack.Once cooled, take a small knife or cupcake corer to cut out the center cone from each cupcake, about 1 inch deep. Set the tops aside.In a chilled mixing bowl, beat 1 ¼ cups of cold heavy whipping cream with 2 tablespoons of skim milk powder until soft peaks form. Gradually add 1–2 tablespoons of granulated sugar and 1 teaspoon of pure vanilla extract, continuing to beat until stiff peaks.Spoon half of the chilled strawberry compote into the whipped cream frosting and gently fold in to create a beautiful swirl.Fill a piping bag with the strawberry-swirled whipped cream and pipe onto each cupcake generously. Nutrition Serving: 1cupcakeCalories: 240kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 160mgPotassium: 110mgFiber: 1gSugar: 15gVitamin A: 350IUVitamin C: 10mgCalcium: 30mgIron: 1mg NotesUse the ripest strawberries for the compote for vibrant flavor. Don't overmix the batter and ensure room temperature eggs for light texture. Tried this recipe?Let us know how it was!
