Everyone’s favorite summer dessert in cupcake form! Baked from scratch, Strawberry Shortcake Cupcakes are made with a soft vanilla cake, filled with sweet strawberry compote, and topped with a light and fluffy stabilized whipped cream frosting.
My New Favorite Summer Dessert!
I have decided that filled cupcakes are so much more fun than plain cupcakes, and this recipe for strawberry shortcake cupcakes is my proof of that statement!
This recipe is loosely based on my popular jam-filled cupcakes recipe. Instead of strawberry jam, we’re making a fresh strawberry filling and adding whole strawberries to the top of each cupcake, too. They’re bursting with fresh strawberry flavor!
These fun cupcakes have all of the components of a traditional strawberry shortcake, but in an easy-to-transport, easy-to-make-ahead, and easy-to-share format.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Fresh Strawberries are the star of this dessert! Set aside 12 good-looking whole berries to use as decoration, and chop the rest of the berries into quarters, or a bit smaller than that if the berries are especially large.
- Sugar and Cornstarch are added to the fresh berries in a pan on the stovetop to create a quick, perfectly sweet, and glossy strawberry compote.
- All-Purpose Flour: When measuring flour by cups, be sure to scoop the flour into the measuring cup and then level it off. This is the most accurate way to measure flour, outside of weighing it, which you can also do.
- Baking Powder: This leavening agent makes the cupcakes light and airy.
- Oil: A light, neutral-flavored oil, such as canola oil, gives these cakes a moist, tender crumb and extends their shelf life.
- Eggs: Let your eggs sit out to come to room temperature before you start this recipe. Room-temperature eggs will mix into the cake batter more smoothly than cold ones.
- Heavy Cream: Use full-fat heavy cream for the frosting (also known as double cream in the UK).
- Gelatin: The secret to whipped cream frosting that won’t melt or weep! Look for unflavored gelatin powder (Knox brand is a common choice) near the other baking supplies in the store.
Recipe Tip and Tricks
- If you have fresh blueberries or raspberries, try using them in place of the strawberries to create a whole new tasty treat!
- The filling for these cupcakes can be made ahead of time if you like; up to 2 days early. Cool it down and store it in the fridge until you’re ready to use it.
- Even better, the cupcakes themselves can be made ahead because of the sturdy stabilized whipped cream frosting. Mine stayed perfect in the fridge for 3 days.
- Before you start assembling the cupcakes, make sure that all three components are completely cooled. Warm cupcakes or warm filling will cause the whipped cream to melt.
- Filling cupcakes is easy! I usually use a rounded teaspoon to take a bit of the cake out of the center of each cupcake. Some people like to use a large piping tip or a small paring knife to do the same thing.
- You can discard the cake that you remove, or you can place it back on top of the cupcake and cover it with frosting.
- For more detailed instructions for how to fill a cupcake, visit my Pinata Cupcake recipe.
More Summer Strawberry Recipes!
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A hand-held version of an iconic summer dessert, these delicious homemade strawberry cupcakes will be perfect to take to this weekend’s pool party or barbecue! You can also save the recipe for later by Pinning it or sharing it.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Strawberry Shortcake Cupcakes
Equipment
- 12-cup muffin tin
- Cupcake liners
- Mixing Bowls
- Hand or stand mixer
- Small microwave-safe bowl
- Spoon or cupcake corer
Ingredients
For the Cake:
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) canola oil
- 2 large eggs at room temperature
- 2 teaspoons (10 ml) pure vanilla extract
- 1¼ cups (156 g) all-purpose flour
- ½ cup (120 ml) whole milk
- 3 tablespoons (24 g) cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
For the Filling:
- 10 ounces (285 g) fresh strawberries chopped
- ½ cup (100 g) granulated sugar
- ½ tablespoon (4 g) cornstarch
For the Topping:
- 1¾ cups (400 ml) heavy whipping cream
- 1 teaspoon unflavored gelatin powder
- ½ cup (65 g) powdered sugar
- 12 fresh strawberries whole
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
- In a mixing bowl, whisk together the sugar, canola oil, eggs, and vanilla extract until smooth.
- Add the flour, milk, cornstarch, baking powder, and salt. Stir until just combined.
- Fill each cupcake liner about ¾ full with batter.
- Bake for 12-18 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- To make the filling, place the chopped strawberries, sugar, and cornstarch in a saucepan.
- Cook over medium-high heat, stirring constantly, until the mixture boils and thickens, about 4-5 minutes. Remove from heat and cool completely.
- In a small microwave-safe bowl, combine 2 tablespoons of the heavy cream with the gelatin powder. Let sit for a few minutes to hydrate.
- Microwave the gelatin mixture for 5-10 seconds, just until melted and liquefied.
- In a large bowl, whip the remaining cream on high speed until soft peaks form.
- Add the powdered sugar and liquefied gelatin. Continue whipping until stiff peaks form.
- Use a small spoon or knife to scoop out the center of each cooled cupcake. Fill with strawberry filling.
- Pipe or spoon the stabilized whipped cream on top of each cupcake and garnish with a whole strawberry.
Notes:
- Stir the strawberry filling constantly while cooking to prevent burning.
- Store in an airtight container in the refrigerator for up to 3 days.
- Try swapping out the strawberries for cherries, raspberries, or blueberries.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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