Strawberry Shortcake Cupcakes with Cream Recipe

I published this recipe for Strawberry Shortcake Cupcakes with Cream a few years ago after a total birthday party disaster. My niece wanted a strawberry shortcake, but I was terrified of building a towering layer cake that might topple. So, I thought, why not make it all portable and foolproof in cupcake form? If you love strawberry desserts, you might also enjoy this Fluffy Strawberry Shortcake Puppy Chow for a fun, no-bake treat.

It was a total hit. These little cakes capture every bit of that classic flavor. You get a soft vanilla cupcake, a sweet berry filling, and a cloud of whipped cream on top. They’re perfect for parties, but honestly, I make them just because. My secret? A tiny splash of almond extract in the batter. It doesn’t taste like almonds, I promise. It just makes the vanilla flavor sing.

Recipe Overview

• Cuisine: American
• Category: Dessert
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour (plus cooling)
• Servings: 12 cupcakes

Why This Recipe is So Special

What makes these cupcakes special is the texture and the fresh berry surprise. I use a simple method for an incredibly tender crumb. I also add a strawberry filling right in the center. It’s like a little treasure inside each one.

The topping is real whipped cream, lightly sweetened. It’s so much better than heavy buttercream here. It feels light and lets the strawberry flavor be the star. This is my go-to recipe for a kids baking project, too. The steps are fun and the reward is delicious.

The Full Ingredient List

Gathering everything before you start is my number one rule. It makes the whole process so much smoother. Here’s what you’ll need:

• For the Cupcakes:
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • ½ tsp almond extract (the secret!)
  • ½ cup whole milk, room temperature
• For the Strawberry Filling:
  • 1 cup finely diced fresh strawberries
  • 2 tbsp granulated sugar
• For the Whipped Cream Frosting:
  • 1 ½ cups heavy whipping cream, very cold
  • ⅓ cup powdered sugar
  • 1 tsp vanilla extract
• For Garnish:
  • 12 small whole strawberries

My Step-by-Step Method

Follow these steps and you’ll have perfect cupcakes. I’ve made this so many times, I could do it in my sleep! Let’s get baking.

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Whisk the flour, baking powder, and salt together in a medium bowl. Set this aside.
3. In a large bowl, beat the room temperature butter and sugar together for a good 3 minutes. You want it light and fluffy. This step adds air!
4. Beat in the eggs, one at a time. Then mix in the vanilla and almond extracts.
5. Add about a third of the flour mixture to the butter mix and stir just until combined. Follow with half the milk. Repeat, ending with the last of the flour. Mix only until you no longer see dry flour. Overmixing makes tough cupcakes.
6. Divide the batter evenly among the 12 liners, filling each about ⅔ full.
7. Bake for 18-22 minutes. They’re done when a toothpick inserted comes out clean. Let them cool in the pan for 5 minutes, then move to a wire rack to cool completely.
8. While they cool, make the filling. Mix the diced strawberries with the 2 tbsp sugar in a small bowl. Let it sit for 20 minutes. The berries will get juicy.
9. Once cupcakes are cool, use a small knife or a cupcake corer to cut a little plug from the center of each. Spoon the juicy strawberry filling into each hole.
10. For the frosting, pour the cold heavy cream into a chilled bowl. Beat on medium-high speed until it starts to thicken. Add the powdered sugar and vanilla. Beat until stiff peaks form. Don’t overbeat or you’ll make butter!
11. Pipe or spoon the whipped cream onto each cupcake. Top with a fresh strawberry and serve right away.

My Top Tips for Success

• Room temperature is key for the butter, eggs, and milk. They blend together smoothly, giving you a better rise and texture.
• Chill your mixing bowl and beaters before making the whipped cream. A cold bowl helps the cream whip up faster and higher.
• If you’re making these for a party, you can bake the cupcakes and make the filling a day ahead. Just wait to fill and frost them the day of, so the cream is fresh.
• For a stronger strawberry flavor, you can mix a teaspoon of the strawberry juice from the filling into the whipped cream. It gives it a lovely pink tint! This trick also works wonderfully in my Cream Cheese Swirl Pumpkin Banana Strawberry Muffins.

Common Mistakes to Avoid

I’ve made these mistakes so you don’t have to. Here’s how to steer clear of the usual pitfalls.

• Overmixing the batter. Once you add the flour, just mix until it’s combined. A few small lumps are okay. Overmixing develops the gluten and makes cupcakes dense.
• Using warm cream for the frosting. If your cream or bowl is warm, the whipped cream will be soupy and never hold its shape. Make sure everything is very cold.
• Filling the liners too full. If you put in too much batter, it will spill over the sides as it bakes. Stick to about ⅔ full for a perfect dome.

NUTRITION INFORMATION

• Calories: ~320 kcal
• Carbohydrates: 35g
• Protein: 4g
• Fat: 19g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 105mg
• Sugar: 23g

(Please note: These are estimates. Actual values can vary based on specific ingredients used.)

Recipe

Strawberry Shortcake Cupcakes with Cream Recipe

Make Strawberry Shortcake Cupcakes with Cream Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Ashley Vaughn

Prep: 30 min | Cook: 20 min | Total: 1 hour

Serves: - 4 + bites

★ Rate 🖨 Print

The Full Ingredient List

• For the Cupcakes:1 ½ cups all-purpose flour 1 ½ tsp baking powder ¼ tsp salt ½ cup unsalted butter, room temperature 1 cup granulated sugar 2 large eggs, room temperature 2 tsp pure vanilla extract ½ tsp almond extract (the secret!) ½ cup whole milk, room temperature
• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• ½ tsp almond extract (the secret!)
• ½ cup whole milk, room temperature
• For the Strawberry Filling:1 cup finely diced fresh strawberries 2 tbsp granulated sugar
• 1 cup finely diced fresh strawberries
• 2 tbsp granulated sugar
• For the Whipped Cream Frosting:1 ½ cups heavy whipping cream, very cold ⅓ cup powdered sugar 1 tsp vanilla extract
• 1 ½ cups heavy whipping cream, very cold
• ⅓ cup powdered sugar
• 1 tsp vanilla extract
• For Garnish:12 small whole strawberries
• 12 small whole strawberries

My Step-by-Step Method

1

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2

Whisk the flour, baking powder, and salt together in a medium bowl. Set this aside.

3

In a large bowl, beat the room temperature butter and sugar together for a good 3 minutes. You want it light and fluffy. This step adds air!

4

Beat in the eggs, one at a time. Then mix in the vanilla and almond extracts.

5

Add about a third of the flour mixture to the butter mix and stir just until combined. Follow with half the milk. Repeat, ending with the last of the flour. Mix only until you no longer see dry flour. Overmixing makes tough cupcakes.

6

Divide the batter evenly among the 12 liners, filling each about ⅔ full.

7

Bake for 18-22 minutes. They’re done when a toothpick inserted comes out clean. Let them cool in the pan for 5 minutes, then move to a wire rack to cool completely.

8

While they cool, make the filling. Mix the diced strawberries with the 2 tbsp sugar in a small bowl. Let it sit for 20 minutes. The berries will get juicy.

9

Once cupcakes are cool, use a small knife or a cupcake corer to cut a little plug from the center of each. Spoon the juicy strawberry filling into each hole.

10

For the frosting, pour the cold heavy cream into a chilled bowl. Beat on medium-high speed until it starts to thicken. Add the powdered sugar and vanilla. Beat until stiff peaks form. Don’t overbeat or you’ll make butter!

11

Pipe or spoon the whipped cream onto each cupcake. Top with a fresh strawberry and serve right away.

Notes

Enjoy your homemade Strawberry Shortcake Cupcakes with Cream Recipe!

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FREQUENTLY ASKED QUESTIONS

Can I use frozen strawberries for the filling?

You can, but thaw and drain them very well first. Frozen berries let out a lot more water. If you don’t drain them, the filling can make the cupcake soggy. I really prefer fresh here.

How far in advance can I make these?

Because of the fresh whipped cream, these are best assembled and eaten the same day. You can bake the cupcakes 1 day ahead and store them unfilled at room temperature. Make the filling and whipped cream the day you plan to serve them.

Can kids really help with this recipe?

Absolutely! This is a fantastic kids baking project. They can help measure, mix the strawberry filling, and of course, be the official taste tester. An adult should handle the oven and the electric mixer for the whipped cream.

Leave a Reply! (I’d Love to Hear From You!)

Did you and your family try these strawberry shortcake cupcakes? I would be so thrilled to hear how it went! Tell me in the comments below if the almond extract trick worked for you, or if you came up with a fun new twist. If you’re looking for another fantastic recipe that uses similar flavors, be sure to check out the full Cream Cheese Swirl Pumpkin Banana Strawberry Muffins Recipe. Your stories and photos make my day. Happy baking!