Strawberry Shortcake Cupcake Extravaganza

Name: Strawberry Shortcake Cupcake Extravaganza
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; ½ cup buttermilk; 1 cup pureed strawberries; 1 cup heavy cream; ½ cup powdered sugar; 1 teaspoon vanilla extract; ½ cup finely chopped fresh strawberries

Highlighted under: Pastry & Sweets Corner

When I decided to create these Strawberry Shortcake Cupcake Extravaganzas, I wanted to bring together the best of both worlds—delicious cupcakes and the classic flavor of strawberry shortcake. The fluffy, moist cupcakes serve as the perfect base, while a fresh strawberry filling and whipped cream topping elevate them to something truly special. Each bite bursts with flavor and nostalgia, reminding me of warm summer days spent enjoying a delicious dessert. It's a perfect treat for special occasions or just a sweet pick-me-up any day of the week.

Created by

Ethan

Last updated on 2026-02-07T17:29:27.341Z

Creating these Strawberry Shortcake Cupcake Extravaganzas was an adventure that I thoroughly enjoyed. I wanted to capture the essence of a traditional shortcake while ensuring each cupcake maintained its individuality and charm. After a few trials, I discovered that folding fresh pureed strawberries into the batter not only adds flavor but also ensures a tender crumb, which was a delightful surprise.

As I whipped up the strawberry frosting, I realized the key was in letting the fresh strawberries shine through without overwhelming the sweetness. By balancing the sugars with a touch of lemon juice, I created a frosting that perfectly complements the cupcakes. Every bite is a celebration of strawberry goodness!

Why You'll Love This Recipe
Fresh strawberries add a vibrant flavor.
Fluffy cupcakes with a moist texture.
Perfect for parties or as a delightful treat!

Crafting the Perfect Cupcake

Getting the cupcakes just right means paying close attention to the mixing process. When combining the wet and dry ingredients, mix until just combined; overmixing can lead to dense cupcakes instead of the airy texture we desire. A good tip is to stop mixing as soon as you see no dry flour—this helps retain the lightness. If you’re aiming for a softer crumb, try sifting the flour before measuring it to avoid any lumps.

Another critical factor is the baking time. Every oven is different, so while 18-20 minutes is the general guideline, start checking at the 18-minute mark. Insert a toothpick into the center of one cupcake; if it comes out clean or with just a few moist crumbs, your cupcakes are ready. If they're underbaked, they will collapse as they cool, so don’t skip this step!

The Secret to the Frosting

When it comes to whipping the heavy cream for the frosting, keeping your mixing bowl and beaters chilled can help achieve the best results. Before beginning, place them in the freezer for about 10-15 minutes. This makes it easier to whip the cream to soft peaks without over-whipping it, which can lead to a grainy texture. The key here is to stop as soon as soft peaks form and then gently fold in the chopped strawberries to maintain the fluffiness of the cream.

For added flavor, consider experimenting with the powdered sugar. If you prefer less sweetness, reduce the amount or try using a natural sweetener alternative like agave nectar, adjusting the quantity based on taste. Just remember that this might slightly alter the texture, so use high-quality cream to balance it out.

Ingredients

For the Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
1 cup pureed strawberries

For the Frosting

1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup finely chopped fresh strawberries

Instructions

Directions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Cream the Butter

In another bowl, beat the softened butter until creamy, then add the eggs and vanilla, mixing well.

Combine Mixtures

Gradually add the dry ingredients to the butter mixture, alternating with buttermilk and strawberry puree. Mix until just combined.

Bake the Cupcakes

Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Make the Frosting

While the cupcakes cool, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Fold in the chopped strawberries.

Frost the Cupcakes

Once the cupcakes are completely cool, pipe the strawberry frosting on top and garnish with a fresh strawberry if desired.

Pro Tips

For an extra layer of flavor, consider adding a tablespoon of strawberry jam to the batter or frosting.

Storage and Make-Ahead Tips

These strawberry shortcake cupcakes can be stored in an airtight container at room temperature for up to 2 days. However, if you live in a humid environment, it's best to refrigerate them. Be mindful that the frosting may become slightly less stable if stored in the fridge, so if you're preparing them ahead of time, consider frosting them the day you plan to serve.

You can also prepare the cupcake batter in advance, store it in the refrigerator, and bake the cupcakes fresh on the day of your event. Just let the batter sit at room temperature for about 30 minutes before baking, which helps to ensure that they rise nicely.

Serving Suggestions

These cupcakes are gorgeous on their own, but if you’re looking to elevate them further, consider drizzling a homemade strawberry sauce over them before serving. Simply simmer crushed strawberries with a bit of sugar until thickened for an added burst of flavor and a beautiful presentation. Garnishing each cupcake with a whole fresh strawberry or mint leaf can provide a fresh touch that your guests will enjoy.

For a twist on traditional flavors, feel free to incorporate other berries like blueberries or raspberries into the filling or frosting. The combination of strawberries and another berry can add complexity to the flavor and make every bite even more delightful.

Questions About Recipes

→ Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance; just wait to frost them until the day you serve.

→ What can I use instead of buttermilk?

You can use regular milk with a tablespoon of vinegar or lemon juice added as a substitute.

→ How should I store leftover cupcakes?

Store them in an airtight container in the refrigerator for up to 3 days.

→ Can I use frozen strawberries?

Fresh strawberries are best for flavor, but you can use thawed frozen strawberries in a pinch.