Strawberry Shortcake Cupcakes (Printable)
Moist vanilla cupcakes filled with fresh diced strawberries and topped with whipped cream, capturing classic flavors.
# What you'll need:
→ Cupcake Base
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 teaspoons vanilla extract
08 - 1/2 cup whole milk
→ Strawberry Filling
09 - 1 1/2 cups fresh strawberries, hulled and finely diced
10 - 2 tablespoons granulated sugar
11 - 1 teaspoon lemon juice
→ Whipped Cream Topping
12 - 1 cup heavy whipping cream, cold
13 - 2 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract
→ Garnish
15 - 6 fresh strawberries, halved
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - Beat butter and sugar until light and fluffy, approximately 2-3 minutes. Add eggs individually, beating thoroughly after each addition. Mix in vanilla extract.
04 - Add half the flour mixture to butter mixture, mixing on low speed. Pour in milk, mix, then add remaining flour mixture. Mix just until incorporated.
05 - Distribute batter evenly among cupcake liners, filling each about two-thirds full. Bake for 16-18 minutes until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
06 - Combine diced strawberries, sugar, and lemon juice in a small bowl. Let sit for 10 minutes to macerate while cupcakes cool.
07 - Using a paring knife, cut a small hole in the center of each cooled cupcake and gently remove the core.
08 - Fill each cupcake cavity with a spoonful of strawberry filling.
09 - Whip heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
10 - Pipe or dollop whipped cream onto each cupcake. Garnish with a strawberry half.
# Expert Suggestions:
01 -
- The fresh strawberry filling creates these little juice pockets that burst when you bite into them
- Everything can be made ahead and assembled right before serving which saves so much stress
02 -
- Cupcakes must be completely cooled before you fill them or the whipped cream will melt right into the cake
- The strawberry filling gets watery if it sits too long so prepare it only 15 minutes before you plan to assemble
03 -
- Let the filled cupcakes sit for 10 minutes before adding the whipped cream so the strawberry juices soak into the surrounding cake
- Whip the cream to medium peaks rather than stiff ones for a texture that feels more like real shortcake