There’s something about the sweet scent of ripe strawberries and vanilla cake wafting through the kitchen that instantly takes me back to early summer gatherings simple days filled with sunshine, laughter, and the hum of conversation around the dessert table.
These Strawberry Shortcake Cupcakes aren’t just a recipe they’re a celebration of those little joys, now reimagined into something portable, pretty, and perfectly portioned.
What makes these cupcakes stand out? It’s the balance soft, buttery vanilla cupcakes made with sour cream for extra moisture, a juicy center of real chopped strawberries swirled with jam, and a cloud-like whipped cream topping with a touch of vanilla bean.
Each bite is light, fresh, and not overly sweet, which is exactly why so many people are looking for alternatives to heavy frosted cupcakes or overly sugary desserts.
They’re also a great lighter dessert option whipped cream has about 50% fewer calories than traditional buttercream. Plus, with fresh fruit as the star, they feel just indulgent enough without weighing you down.
Try pairing these cupcakes with a scoop of smooth Vanilla Ice Cream or a cold glass of Chocolate Milk for the ultimate comfort combo.
The best part? You don’t need fancy tools or baking skills to pull these off. This is the kind of recipe you’ll want to keep in your back pocket for last-minute gatherings or just because strawberries are in season and your kitchen deserves something beautiful.
I’d love to know how you make them your own tag me or comment below if you add your twist!
The Secret to Loving Every Bite!
These little beauties have earned a permanent spot in my recipe rotation and here’s why I think you’ll love them just as much:
- Crowd-Pleaser Every Time: I’ve baked these for birthdays, brunches, and even on cozy rainy days they always vanish from the table within minutes.
- Light, Airy, and Guilt-Free: The whipped cream topping is so much lighter than traditional buttercream, making each bite feel indulgent without being too heavy.
- That Homemade Touch? Game-Changer: One time I swapped out the store-bought strawberry jam for a quick homemade compote. The fresh flavor upgrade was unreal definitely worth the extra 10 minutes.
- Simple, Yet Impressive: These cupcakes come together more easily than a full shortcake or layered dessert, but they still look bakery-worthy especially topped with a fresh berry.
- Perfect for Lighter Dessert Days: Since I started cutting back on heavy sweets, these have become my go-to treat. They’re sweet, satisfying, and don’t leave you feeling overstuffed.
Strawberry Shortcake Cupcakes Recipe
Equipment
- Hand or stand mixer
- Cupcake/muffin pan
- Cupcake liners
- Spatula
- Ice cream scoop or spoon (for batter)
- Knife and Cutting Board
- Piping bag (optional for topping)
Ingredients
For the Cupcakes:
- 1⅔ cup all-purpose flour 200g
- 1¼ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup granulated sugar 200g
- ½ cup unsalted butter softened 113g
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup sour cream room temperature 120g
- ⅓ cup whole milk room temperature 80mL
For the Strawberry Filling:
- 1½ cups finely chopped strawberries 225g
- 2 tablespoons strawberry jam
For the Whipped Topping:
- 2 cups heavy cream 480mL
- ⅓ cup powdered sugar 40g
- 1 teaspoon vanilla bean paste or extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with liners.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until light and fluffy; add eggs and vanilla.
- Mix in sour cream and milk, then fold in dry ingredients.
- Fill liners ⅔ full with batter and bake for 18–20 minutes. Let cool.
- Mix chopped strawberries and jam for the filling.
- Whip cream, powdered sugar, and vanilla until soft peaks form.
- Core the cooled cupcakes, fill with strawberry mixture, and top with whipped cream.
Nutrition
Helpful Tips For The Best Results!
- Macernate the strawberries for deeper flavor:
Let your chopped strawberries sit with a pinch of sugar and a squeeze of lemon juice for 10–15 minutes. It brings out their juices and intensifies the flavor naturally. - Whip cream just past soft peaks:
For piping or holding shape, stop whipping right after soft peaks form overwhipped cream can turn grainy fast. Add a pinch of cornstarch if serving outdoors or in warm temps. - Don’t skip the sour cream:
It’s not just a moisture booster it adds a subtle tang that balances the sweetness of the strawberries and whipped cream. - Cool cupcakes completely before coring:
Even a slightly warm cupcake can tear when you try to remove the center. Room temperature cupcakes = neat and easy filling. - Chill before serving for the best texture:
A quick 20–30 minutes in the fridge helps the whipped cream set and the strawberry center soak gently into the cake just like classic shortcake. - Use a melon baller for coring:
It’s quicker, cleaner, and gives you a perfect well for the filling better than using a knife or spoon.
Quick Questions?
1. Can I make these cupcakes ahead of time?
Ans: Yes! Bake the cupcakes a day in advance and store them in an airtight container. Fill and frost just before serving for the freshest results.
2. How do I store leftover cupcakes?
Ans: Keep them refrigerated in a covered container for up to 2–3 days. Just let them sit at room temp for 10 minutes before serving.
3. Can I use frozen strawberries instead of fresh?
Ans: You can, but thaw and drain them well first. Fresh strawberries give the best texture and flavor for the filling.
4. Is there a dairy-free version of this recipe?
Ans: Yes! Use plant-based butter, coconut cream for the whipped topping, and dairy-free milk and sour cream substitutes.
5. Can I freeze these cupcakes?
Ans: Freeze the cupcakes (without filling or topping) for up to 2 months. Thaw and add the strawberry filling and whipped cream fresh.
6. What’s the best way to core the cupcakes?
Ans: Use a melon baller or a small round piping tip. It gives you a clean, perfect-sized center for filling.
7. Can I turn this into a full cake?
Ans: Absolutely! Double the recipe and bake in two 8-inch round pans. Layer with the same strawberry filling and whipped topping.
