Strawberry Shortcake Cupcakes (2024)

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February 3, 202138 Comments 4.5

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Yellow cupcakes, whipped vanilla buttercream, and fresh berries make these strawberry shortcake cupcakes a fun variation of the summertime treat.

Strawberry Shortcake Cupcakes

You don’t have to wait for summer to enjoy some these fresh strawberry treats. I made these cupcakes a few weekends ago. They were a fun twist on traditional strawberry shortcakes.

The cake batter results in a cupcake that is quite dense and more like a typical shortcake. The entire recipe comes together very easily and the results are beautiful.

Baking in some form usually finds its way on my list for a relaxing weekend. I’m on a bit of a cupcake kick. My next baking project is probably going to be Brown Butter Peach Cupcakes.

Strawberry Shortcake Cupcake Recipe

My Strawberry Shortcake Cupcake recipe is a three part process. But don’t let that discourage you, because it’s a simple three part process.

The first part is making the cupcakes. The recipe is a straight forward creamed butter based cake batter. It calls for 4 eggs, twice as much as regular cupcakes, but that’s what gives it that lovely, dense shortcake texture.

The second is making the buttercream frosting. This is a classic frosting that tastes great with the strawberry filling.

I prefer the flavor and texture of buttercream on the cupcakes better than whipping cream. Especially if the cupcakes are going to be on display for any amount of time before eating.

Finally, the third part of the process is making the strawberry filling. This can be made way ahead and stored in the refrigerator until you’re ready to serve the cupcakes.

The strawberries and sugar need to sit for at least 15 minutes. This gives the strawberries time to release their sweet juices, which is what we want them to do.

The unfrosted cupcakes, the buttercream and the strawberry filling can each be made ahead of time and frozen separately in air tight containers.

That way you don’t have to eat all 24 cupcakes at once and you’ll have shortbread cupcakes ready to go when you need them.

More Fun Strawberry Recipes to Try

Thanks to the miracles of modern shipping, we don’t have to wait for strawberry season to enjoy fresh strawberries. Sometimes we all just need a little taste of summer.

If you could put sunshine and sugar in a jar, I am convinced it would taste just like this strawberry compote. The compote is perfect in this strawberry filled coffee cake.

If making the Strawberry Shortcake Cupcakes makes you want to try more tasty strawberry treats try Strawberry Shortcake Kebabs from Sugar Apron or my Strawberry Shortcake Icebox Cake.

Here are some more treats I’m into these days.

Lemon Ricotta Cheesecakes

Brown Butter Peach Cupcakes

Key Lime Pie Cupcakes

Strawberry Shortcake Ice Cream

Strawberry Shortcake Cupcakes

4.50 from 12 votes

Yellow cupcakes, whipped vanilla buttercream and fresh strawberries make these strawberry shortcake cupcakes a fun variation of the summertime treat.

PinPrintReview

Prep Time: 40 minutes mins

Cook Time: 25 minutes mins

Total Time: 1 hour hr 5 minutes mins

Cuisine: American

Servings: 24 cupcakes

Ingredients

For the cupcakes

▢ 1 cup butter softened
▢ 2 cups granulated sugar
▢ 4 eggs room temperature
▢ 1 teaspoon vanilla
▢ 2 3/4 cups all purpose flour
▢ 2 teaspoons baking powder
▢ 1 cup milk room temperature

For the Buttercream

▢ 1 cup 2 sticks butter, softened
▢ 3 1/2 cups powdered sugar
▢ 2-4 tablespoons heavy cream or milk
▢ 1 teaspoon vanilla
▢ pinch salt

For the Strawberry filling

▢ 3-4 cups finely diced strawberries
▢ 1 tablespoon granulated sugar

Instructions

Preheat the oven to 350 F. Line 2 cupcakes pans with 24 cupcake papers. In a stand mixer, cream the butter and sugar on high for 2-3 minutes or until light colored and fluffy. Beat in the eggs one at a time. Beat in the vanilla.
In a separate bowl, whisk together the flour and baking powder. Alternately add the dry ingredients to the wet ingredients with the milk in three parts, stirring just until combined and scraping down the sides as necessary.
Spoon the batter into the lined cupcakes pan, dividing between all 24. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes in the pan and then remove to a wire rack to cool completely.
To make the buttercream, beat the softened butter in a stand mixer for 2-3 minutes until light in color and fluffy. Beat in the powdered sugar, vanilla and enough of the heavy cream or milk to make a spreadable consistency. Beat the frosting on high for 3-4 minutes or until very fluffy.
Make the strawberry filling by sprinkling the granulated sugar over the finely diced strawberries. Let sit for 15 minutes until the strawberries release their juices.
To assemble the cupcakes, spread a small amount of frosting on the top of each cooled cupcake, like a mini crumb coat. This will keep the strawberry juices from soaking into the cupcake. Then pipe a circle of buttercream around the outside of each cupcake. Fill the center with a tablespoon or two of the strawberry filling. It is best if the cupcakes are filled with strawberries just a few hours or right before eating them.

Nutrition

Serving: 1cupcake · Calories: 285kcal · Carbohydrates: 30g · Protein: 3g · Fat: 18g · Saturated Fat: 11g · Polyunsaturated Fat: 6g · Trans Fat: 1g · Cholesterol: 76mg · Sodium: 192mg · Fiber: 2g · Sugar: 24g

Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

{originally published 6/29/16 – recipe notes and photos updated 2/3/21}

Filed under: Cakes, Desserts, Fruit, Recipes

Tagged with: berries, buttercream, cupcakes, strawberry

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Mary

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Reader Interactions

38 Comments Leave a comment or review

Rate & Comment

Medha @ Whisk & Shout says
June 30, 2016 at 1:27 pm

These cupcakes look fabulous! Stunning decorating 🙂
Reply
Vanessa says
December 9, 2016 at 2:20 pm

I made these and they are soooooo good! Brought to the office for someone’s birthday and everyone really enjoyed them. Birthday boy said they were probably the best cupcakes he’s ever had (and his girlfriend bakes for him all the time). Just perfection. Thank you for the recipe!!!
Reply
Khadija says
January 3, 2017 at 6:13 am

Hi
Could I get this recipe in grams please.
Thankyou
Reply
Amanda says
February 11, 2017 at 12:02 pm

Yummy! I want to make these for valentine’s day! Did you use unsalted or salted butter?
Reply
linda says
March 10, 2017 at 11:18 pm

Hello
Is it 1 cup (2 sticks ) of butter softened for the cupcakes like it is for the buttercream icing ?
Reply
- Mallory says
  March 11, 2017 at 11:04 pm
  
  Yes.
  Reply
linda says
March 10, 2017 at 11:33 pm

what does milk in three parts mean ?
Reply
linda says
March 11, 2017 at 9:51 pm

Is it 2 sticks of butter for the cupcakes like it is for the buttercream icing ?
Reply
Crystal says
March 16, 2017 at 9:55 pm

In step 2 what do you mean by milk in three parts ?
Reply
- Suzanne says
  June 1, 2017 at 11:34 am
  
  Add milk in three parts, alternating with dry ingredients. So Dry, milk, dry, milk, dry, milk.
  Reply
Riley says
April 19, 2017 at 11:00 pm

What size piping tip did you use? Thanks in advance!
Reply
christie says
May 1, 2017 at 5:34 pm

Hi! Made these today.. they did not rise with the typical dome-like shape that most cupcake recipes have. Is this normal for this recipe? Otherwise, they are YUMMY!
Reply
See Also
Lemon Cheesecake Bars
- Mary says
  January 21, 2021 at 1:21 pm
  
  Yes, that is correct. These should be barely domed and mostly flat to allow for the icing and strawberries on top.
  Reply
Kay says
October 30, 2017 at 8:58 pm

Tried to make the icing & it’s very runny. Not sure what to do!
Reply
- Mary says
  January 21, 2021 at 1:25 pm
  
  Hi Kay! Next time, you can add more powdered sugar until it reaches the desired consistency. Any number of things can affect it, from humidity to how soft the butter is each time.
  Reply
Jill Rager says
January 29, 2018 at 3:56 pm

Hey Mallory!
These look pretty good! I think I will have to give them a try.
Jill
Reply
- Mallory says
  January 30, 2018 at 8:15 pm
  
  Thanks, Jill.
  Reply
Autumn says
June 7, 2018 at 6:19 pm

I was wondering if I could store the strawberry mix in the fridge over night and then add to the cupcakes the next day? Thank you!
Reply
- Mallory says
  June 7, 2018 at 9:43 pm
  
  Yes. The quality of the strawberries will determine how well they keep.
  Reply
Kristi says
June 23, 2018 at 11:30 am

When you all made these did you notice the cake itself to not be very sweet?
Reply
- Mary says
  January 21, 2021 at 1:24 pm
  
  This is not a super sweet cake, Kristi. It’s balanced by the sweetness of the frosting.
  Reply
Carly says
June 25, 2019 at 5:14 pm

How full do you fill the liners with the batter!? Do you have a recommendation on a told to keep the cupcake batter amount the same in each liner!? I live this recipe. Just made it for the second time! Just can’t seem to get even cupcakes. Which is my own fault!
Reply
- Mary says
  January 21, 2021 at 1:22 pm
  
  I recommend using a large muffin scoop to portion the batter into the liners. I’m glad you’re enjoying the cupcakes, Carly!
  Reply
Maria says
October 27, 2019 at 5:47 pm

I really loved the recipe. The cupcakes I made were delicious. Thank you!!
Reply
Reny says
March 21, 2020 at 11:38 pm

I really like the how you diced the strawberries for decoration.
Is the strawberry filling serving for 1 or 2 tablespoons per cupcake?
Reply
- Mary says
  January 21, 2021 at 1:24 pm
  
  That is correct, Reny.
  Reply
Ashlee K says
July 15, 2020 at 10:51 pm

How long would you bake this recipe for a 6” or 8” round cake?
Reply
- Mary says
  January 21, 2021 at 1:24 pm
  
  I haven’t tried that with this recipe, Ashlee. I’d set a timer for 30 minutes and then watch for doneness after that. My guess is 35-40 minutes.
  Reply
Nova says
February 10, 2021 at 12:40 pm

Can you make this recipe with frozen strawberries? If so, what do you recommend I change if anything? Thanks!
Reply
- Mary says
  February 10, 2021 at 2:45 pm
  
  I haven’t tried that, Nova. I’m guessing it may add to much liquid to the recipe though.
  Reply
Martha says
April 9, 2021 at 11:54 am

I want to make these cupcakes on my grandson’s birthday, he loves strawberries.
Reply
- Mary says
  April 12, 2021 at 4:58 pm
  
  I hope that he loves them, Martha.
  Reply
dani says
May 25, 2021 at 12:39 pm

made these last night, huge hit! had to wing it with the baking time, as I got confused by the recipe wording. it says 20-15 min, not sure if that’s a typo and it’s like 15-20 min, or 20-25 min, or 20-3-… I dunno! I think they ended up baking about 25-27 min, but I also did add diced strawberries in the batter. either way, absolutely delish! thank you for the recipe.
Reply
- Mary says
  May 26, 2021 at 10:14 am
  
  I’m so glad you like the cupcakes, Dani! Thanks for catching that too. It should’ve said 20-25 minutes.
  Reply
Sandi says
February 12, 2023 at 7:57 pm

What size tip did you use for the frosting.
Reply
- Mary says
  February 13, 2023 at 8:48 am
  
  That’s a 1M piping tip, Sandi.
  Reply
Mandy says
March 26, 2023 at 11:59 am

Hi.. I would like to try your recipes but can you help me change some of the ingredients to gram? Like butter .. or maybe replace all in gram that will help 🙂 thank you
Reply
- Mary says
  March 27, 2023 at 6:38 am
  
  The conversions are not on the site. However, there are some great google resources that can help you with your calculations.
  Reply

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