Strawberry Shortcake Cupcakes Recipe
A perfect way to serve the classic summer dessert without the mess! All the flavors of strawberry shortcake but in cupcake form.
How to Make the Best Strawberry Shortcake Cupcakes
These strawberry shortcake cupcakes bring all the charm of the classic dessert in an elegant, individual-serving format. Perfect for summer gatherings, they combine fluffy vanilla cupcakes with a sweet strawberry filling and clouds of stabilized whipped cream frosting. There’s no messy plate to clean up—just pure, delicious indulgence in every bite.
What makes this recipe special is the stabilized whipped cream frosting. By adding a touch of gelatin, the frosting holds its shape beautifully and won’t collapse or weep even on a warm day. This means you can prepare these cupcakes ahead of time for parties and picnics without worrying about them falling apart.
The combination of tender shortcake, fresh strawberries, and rich whipped cream captures everything that makes strawberry shortcake such a beloved dessert—all in the perfect individual portion. Whether you’re serving them at a summer celebration or simply treating yourself to a taste of the season, these cupcakes are sure to become a favorite.
Strawberry Shortcake Cupcakes
A perfect way to serve the classic summer dessert without the mess! All the flavors of strawberry shortcake but in cupcake form.
Ingredients
Shortcake Cupcakes
Strawberry Filling
Stabilized Whipped Cream Frosting
Instructions
Shortcake Cupcakes
- Preheat oven to 350°F and line a muffin tin with cupcake liners.
- In a large bowl, cream together eggs, butter, and sugar until light and fluffy.
- In a separate bowl, whisk together flour and baking powder.
- Fold dry ingredients into wet ingredients until just combined.
- Divide batter evenly among cupcake liners, filling about 2/3 full.
- Bake for 25-28 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Strawberry Filling
- In a medium bowl, combine sliced strawberries, cornstarch, water, lemon juice, and sugar.
- Let sit for 15-20 minutes, stirring occasionally, until strawberries release their juices and the mixture thickens.
Stabilized Whipped Cream Frosting
- In a small bowl, sprinkle gelatin over cold water and let sit for 1 minute to bloom.
- Microwave for 5-10 seconds until the gelatin is liquid, then let cool slightly.
- In a large bowl, whip cold heavy cream, confectioners sugar, and vanilla extract until stiff peaks form.
- Gently fold the cooled gelatin into the whipped cream until fully incorporated.
Assembling the Cupcakes
- Once cupcakes are completely cool, use a small knife to cut out a cone from the center of each cupcake.
- Fill the cavity with the strawberry mixture.
- Top generously with stabilized whipped cream frosting.
- Garnish with a whole strawberry or white sprinkles if desired.
- Refrigerate until ready to serve.
Notes
- These cupcakes are best served chilled or at room temperature within a few hours of assembling.
- The stabilized whipped cream frosting ensures the cupcakes won't weep or wilt, making them perfect for serving at parties.
- Make sure all ingredients, especially eggs, butter, and cream, are at room temperature for the best results.