Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes are layered with vanilla cake, whipped cream cheese frosting, and a fresh strawberry sauce topping. This strawberries and cream combo is perfect for Valentine cupcakes or any other special occasion.

Why You Will Love This Recipe

One of my absolute favorite cakes is this raspberry shortcake sheet cake. There’s something about a light and fluffy cake, creamy whipped frosting, and fruity topping that hits all the notes of a fantastic dessert.

Everyone raves about that cake, so I knew I wanted to make something similar and even more special. These strawberries and cream cupcakes consist of 3 delicious elements:

1. Homemade Vanilla Cupcakes
2. Whipped Cream Cheese Frosting
3. Strawberry Sauce Topping

They make perfect Valentine’s Day Cupcakes because they are so pretty — and they taste as good as they look. They’d be great for Easter or summer too.

Strawberry Shortcake Cupcakes

My vanilla cupcakes recipe is almost as easy as a boxed cake mix and creates 15 standard cupcakes for this recipe. It’s the perfect moist and sturdy cupcake base.

I cut my favorite whipped cream cheese frosting recipe in half to top these strawberry shortcake cupcakes with. The cream cheese works as a stabilizer for the whipped cream, keeping it stiff enough to create a barrier to hold the fruit filling inside.

The fresh strawberry sauce topping is quick and simple with a little sugar, a splash of lemon juice to brighten the flavor, and cornstarch to thicken it into a syrupy texture. You’re going to love these strawberries and cream cupcakes.

Ingredients You Will Need

• Granulated Sugar – To sweeten the strawberry sauce and cupcakes.
• Cornstarch – To thicken the strawberry sauce.
• Water and Lemon Juice – To make the strawberry topping more saucy and brighten the flavor.
• Strawberries – Fresh are preferred, but you could probably get away with using sliced frozen strawberries and chop them up a bit as they cook.
• All-Purpose Flour – The main structure of the cupcakes. Make sure to stir, spoon, and level when measuring with cups or use a scale to weigh it. It’s important to use the proper amount of flour for baking.
• Baking Powder – To help the cupcakes rise.
• Salt – To enhance the flavors in the cupcakes and frosting.
• Oil – Adds moisture without weighing down the cake. You can use any neutral oil, like canola or vegetable oil.
• Eggs – To provide structure and fluffiness to the cupcakes.
• Vanilla – A splash of vanilla extract adds warmth and depth to the overall flavor.
• Buttermilk – Balances the sweetness with a subtle tang while keeping the cake tender. (No buttermilk? Mix regular milk with lemon juice or vinegar as a quick substitute.)
• Cream Cheese – Brick style. Full fat or Neufchatel work great for this recipe.
• Powdered Sugar – To sweeten the frosting and keep it smooth.
• Heavy Cream – To whip and lighten the frosting.

First, Make the Strawberry Sauce Topping

You will want to make the strawberry sauce topping first so that it has time to cool completely.

• Whisk the granulated sugar and cornstarch together in a medium size saucepan.
• Add the water, lemon juice, and diced strawberries. Stir together.
• Cook over medium heat, stirring constantly until the strawberry sauce boils and thickens. Transfer the strawberry topping to a heat safe container and refrigerate until cool.

Next, Make the Vanilla Cupcakes

Preheat oven to 350 degrees Fahrenheit (375˚F for high altitude). Line muffin tin(s) with cupcake liners. Set aside.

1. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
2. In a large bowl, whisk together the oil and sugar.
3. Add the eggs one at a time, whisking well after each one.
4. Add the vanilla and mix together.

5. Add half of the dry ingredients. Mix until just combined.
6. Add all of the buttermilk. Mix until combined.
7. Add the remaining dry ingredients. Mix until just combined. Do not over mix!
8. Scoop batter 2/3 full (with a #24 scoop) into the prepared cupcake pans (about 15 cupcakes). Do not over-fill!

Bake for 15 to 20 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow cupcakes to cool completely.

Last, Make the Whipped Cream Cheese Frosting

Since we are making half of my original whipped cream cheese frosting recipe, it works best with the two bowl method.

• In a large bowl, beat the cream cheese for 10-15 seconds with an electric hand mixer, until creamy. Add the powdered sugar, salt, and vanilla. Beat until combined.
• In a stand mixer with the whisk attachment, whip the heavy cream to stiff peaks. (Be careful not to whip too long or it will turn to butter.)
• Add the whipped cream to the cream cheese mixture. Use the electric hand mixer to beat until combined. Place bowl of frosting in the refrigerator to keep cold, if needed, until the strawberry sauce and cupcakes have cooled completely.

Topping the Strawberry Shortcake Cupcakes

Once the strawberry sauce and cupcakes have cooled completely and your frosting is made, it’s time to assemble the strawberry shortcake cupcakes.

1. Spread a small amount of frosting on top of each cupcake, like a mini crumb coat.
2. Pipe a circle of frosting along the edge of each cupcake, leaving a well in the center. (I used a Wilton 2D tip.)
3. Spoon a Tablespoon or so of the strawberry filling inside the center of each frosting well.

Recipe Variations

• Classic Whipped Cream Frosting: Replace the whipped cream cheese frosting with stabilized whipped cream. The cream cheese acts as a stabilizer in the frosting I used for these cupcakes. While you could use basic sweetened whipped cream, adding unflavored gelatin will keep it from deflating or weaping and will last much longer.
• Fresh Strawberry Cupcakes: If you want to add even more fruit flavor, consider adding diced strawberries into the cupcake batter like in these fresh strawberry cupcakes.
• Fruit Swap: Raspberries would substitute perfectly for the strawberries in this recipe.