Strawberry Shortcake Cupcakes

My neighbor brought over a basket of strawberries from her garden last spring, and I stood there wondering what to do with all that ruby-colored goodness before it turned. These cupcakes happened sort of by accident, but they've become the thing my friends actually text me about months later.

I made these for my sister's baby shower when I was running on three hours of sleep and praying nothing would collapse. Watching everyone bite into that first cupcake and get quiet for a second before reaching for seconds was the kind of kitchen win that keeps you baking.

Ingredients

• All-purpose flour: The structure that holds everything together, don't pack it down when measuring or you'll get dense cupcakes
• Baking powder: This is what makes them rise into those perfect domes, fresh is best
• Salt: Just a pinch wakes up all the flavors and balances the sweetness
• Unsalted butter: Room temperature is non-negotiable here, cold butter won't cream properly and your texture will suffer
• Granulated sugar: Sweetens and tenderizes, cream it thoroughly with the butter for that light-as-air crumb
• Large eggs: Also room temperature, they incorporate better and won't seize up your batter
• Pure vanilla extract: Don't skimp here, it's the background note that makes everything taste professional
• Whole milk: Adds moisture and richness, the fat content matters for texture
• Fresh strawberries: The star of the show, ripe ones will macerate into the most beautiful juicy filling
• Heavy whipping cream: Must be cold straight from the fridge, this is what makes that cloud-like topping possible

Instructions

Get your oven ready:

Preheat to 350°F and line your muffin tin with paper liners, the preparation matters more than you think

Whisk the dry ingredients:

Combine flour, baking powder, and salt in a medium bowl, this aerates everything and prevents lumps later

Cream the butter and sugar:

Beat them until light and fluffy, this takes 2 to 3 minutes and is worth every second

Add the eggs and vanilla:

Beat in eggs one at a time, then stir in vanilla until everything is smooth and creamy

Gently combine everything:

Add half the flour mixture, then milk, then remaining flour, mixing just until you can't see flour anymore

Bake to golden perfection:

Fill liners two thirds full and bake for 18 to 20 minutes, until a toothpick comes out clean

Prepare the strawberry filling:

Combine diced strawberries, sugar, and lemon juice, let sit for 10 to 15 minutes until juicy

Create the surprise center:

Once cool, remove the center of each cupcake and fill with that beautiful strawberry mixture

Make the whipped cream:

Beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form

Finish and serve:

Top each cupcake with whipped cream and a fresh strawberry half, then watch them disappear

Save

These have become my go-to for summer potlucks because they travel surprisingly well and never fail to make people smile. Something about strawberries and cream just feels like celebration.

Making Them Ahead

The cupcakes themselves can be baked a day ahead and stored in an airtight container, but wait to fill and top them until a couple hours before serving. The whipped cream starts weeping after about six hours, and nobody wants a weeping cupcake.

Getting The Filling Right

I've learned that dicing the strawberries smaller than you think you need to makes all the difference. Big chunks can make the cupcake collapse when you bite into it, while tiny pieces distribute that strawberry flavor throughout every single bite.

Troubleshooting

If your whipped cream won't hold stiff peaks, make sure your bowl and beaters are chilled, and that the cream is heavy whipping cream not just whipping cream. Temperature is everything when you're working with dairy.

• Add a pinch of cream of tartar to stabilize the whipped cream if it's humid
• Brush the cupcake tops with some of that strawberry juice for extra flavor
• Use a zip-top bag with the corner cut off if you don't have piping bags

Save

These cupcakes are what happens when you let summer inspire you in the kitchen. Hope they become someone's favorite memory too.

Recipe FAQs

→ How do I keep the cupcakes moist?

Using room temperature butter and eggs ensures the batter blends smoothly, resulting in moist cupcakes. Avoid overbaking to maintain softness.

→ Can I prepare the strawberry filling in advance?

Yes, allowing the diced strawberries to macerate with sugar and lemon juice for 10-15 minutes enhances their natural juices and flavor.

→ What is the best way to fill the cupcakes?

Remove a small section from the center of each cooled cupcake using a knife or apple corer, then spoon the strawberry mixture inside carefully.

→ How do I make the whipped cream topping stable?

Beat cold heavy cream with powdered sugar and vanilla on high speed until stiff peaks form to achieve a stable, fluffy topping.

→ Can I substitute ingredients for dietary needs?

Gluten-free flour can replace all-purpose flour, and you may adjust sweeteners or dairy using allergy-friendly alternatives as needed.