Name: Strawberry Shortcake Cupcakes – Easy Dessert Recipes for Any Occasion
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Ingredients: 1 ½ cups all-purpose flour; 1 ½ tsp baking powder; ¼ tsp salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; ½ cup milk; 1 cup chopped fresh strawberries; 1 tbsp sugar (for macerating strawberries); 2 cups whipped cream or whipped topping

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There’s just something about the mix of strawberries, fluffy cake, and creamy frosting that feels like sunshine on a plate. These strawberry shortcake cupcakes take everything you love about the classic dessert and shrink it down into a perfectly portable treat. Ideal for potlucks, birthday parties, or a quiet evening with a cup of tea—they’re easy to make and even easier to eat. I first made these after spotting a surplus of strawberries at the farmer’s market. They were practically begging to be turned into dessert. I used a light vanilla cupcake base, stuffed them with macerated strawberries, and topped the whole thing with a swirl of whipped cream. Did my kitchen look like a strawberry exploded? Yes. Was it worth it? Absolutely. If you’re new to baking or just craving something sweet but unfussy, this recipe hits the sweet spot. You don’t need fancy equipment or professional piping skills—just a big mixing bowl and a love for strawberries. And let’s be real, who doesn’t have that?

1) Key Takeaways
2) Easy Strawberry Shortcake Cupcakes Recipe
3) Ingredients for Strawberry Shortcake Cupcakes
4) How to Make Strawberry Shortcake Cupcakes
5) Tips for Making Strawberry Shortcake Cupcakes
6) Making Strawberry Shortcake Cupcakes Ahead of Time
7) Storing Leftover Strawberry Shortcake Cupcakes
8) Try these Desserts next!
9) Strawberry Shortcake Cupcakes
10) Nutrition

1) Key Takeaways

These easy dessert recipes come together in under 40 minutes, prep included.
You’ll get soft vanilla cupcakes filled with fresh strawberries and topped with whipped cream.
No fancy tools needed—just a bowl, a whisk, and a sweet tooth.
Perfect for birthdays, potlucks, or late-night fridge raids.

2) Easy Strawberry Shortcake Cupcakes Recipe

Let’s talk comfort desserts. For me, easy dessert recipes like these strawberry shortcake cupcakes are a weekend tradition. When the fridge holds a basket of strawberries on their last good day and your pantry’s got the basics, these cupcakes practically make themselves.

Now, this is not the time for box mix. We’re talking real butter, real strawberries, real satisfaction. A light vanilla base wraps around chopped fruit, and each one is crowned with a cloud of cream. It’s the kind of thing that doesn’t need a celebration to be worth making—but does tend to cause one when served.

If you’ve got kids, these are fun to build together. If you’re solo, you get twelve all to yourself (no judgment here). In short, this quick and easy dessert recipe is one you’ll make once and then forever add to your mental recipe box.

3) Ingredients for Strawberry Shortcake Cupcakes

All-purpose flour: This gives the cupcakes their structure and soft bite. Don’t skip the sifting if you want a fluffy texture.

Baking powder: Helps the batter rise. Check the expiration date if yours has been hiding in the back of the pantry.

Salt: Just a pinch, but don’t leave it out. It sharpens the sweetness and brings balance.

Unsalted butter: Softened, not melted. Let it sit at room temp while you prep your dry ingredients.

Granulated sugar: Sweetens and gives a bit of crust around the edges after baking. Think golden, not brown.

Large eggs: Room temperature eggs mix better and help your batter stay smooth and creamy.

Vanilla extract: Real is always better than artificial. That warmth in the background? Thank vanilla.

Milk: It adds moisture and richness. Whole milk is best, but whatever you have will do.

Fresh strawberries: Hulled and chopped. Toss in a little sugar to get the juices flowing. That’s where the magic starts.

Sugar for macerating: Helps the strawberries soften and sweeten. One spoon does the trick.

Whipped cream: Go fresh or go canned—either way, it’s what gives these cupcakes their signature top.

4) How to Make Strawberry Shortcake Cupcakes

Step 1. Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners. Set it aside like a stage waiting for performers.

Step 2. In a large bowl, whisk together the flour, baking powder, and salt. This is your dry mix. Keep it light and clump-free.

Step 3. In another bowl, beat the softened butter and sugar until it looks pale and fluffy. You’ll feel tempted to taste it—resist, for now.

Step 4. Add the eggs one by one. Beat well after each. Then pour in the vanilla. Things are getting good now.

Step 5. Add the flour mix in thirds, alternating with the milk. Stir gently until everything’s just combined. No need to overdo it.

Step 6. Spoon the batter into your liners, filling each about two-thirds. Bake for 16 to 18 minutes. A toothpick should come out clean.

Step 7. While cupcakes cool, toss chopped strawberries with a bit of sugar. Let them sit for 10 to 15 minutes. Juicy and sweet, like summer.

Step 8. Use a paring knife to cut a small cone from the top of each cupcake. Fill the center with those macerated strawberries.

Step 9. Top with whipped cream and maybe an extra strawberry. That’s it. Your easy cake recipe is now a showstopper.

5) Tips for Making Strawberry Shortcake Cupcakes

Use ripe strawberries. If they’re red all the way through and smell like candy, they’re ready. Overripe? Even better—they mash down like jam.

Don’t skip the cooling. A warm cupcake and whipped cream are not friends. Let them chill before you build the layers.

Want clean edges? Use a piping bag for the cream. Want cozy chaos? Use a spoon and go wild. Either way, the taste wins.

6) Making Strawberry Shortcake Cupcakes Ahead of Time

If you’re prepping for a party or just planning your week, these cupcakes hold up well. Bake them the night before and store them bare. Don’t fill or frost them just yet.

Once they’ve cooled completely, seal them in a container. Keep them at room temp for a day or pop them in the fridge for longer shelf life.

Assemble just before serving for the best texture. The easy dessert recipe magic happens when the cream is fresh and the berries are juicy.

7) Storing Leftover Strawberry Shortcake Cupcakes

Leftovers? Lucky you. Keep any uneaten cupcakes in the fridge, especially if they’re topped with whipped cream.

Use a covered container to avoid fridge smells. They’ll stay fresh for two to three days. After that, the cream starts to get a little sad.

To refresh them, add a spoon of whipped cream and a fresh slice of strawberry right before serving. It’s like dessert déjà vu.

8) Try these Desserts next!

9) Strawberry Shortcake Cupcakes