There’s something so nostalgic about strawberry shortcake. The sweet, juicy strawberries paired with light, fluffy cake and creamy whipped topping—it’s the perfect dessert for any season.

When I first tried making strawberry shortcake cupcakes, I was amazed by how easy it was to create the same delightful flavors in a portable, individual-sized treat. These cupcakes are the perfect combination of light, airy texture, and fresh, sweet fruit.

Every bite offers a taste of summer, and trust me, they’re just as delicious as the classic strawberry shortcake you know and love!

Whether you’re baking for a special occasion or just craving a sweet treat, these strawberry shortcake cupcakes are a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

1 ½ cups all-purpose flour
1 cup sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1/2 cup unsalted butter, softened
2 large eggs
½ cup buttermilk
1 tsp vanilla extract
Zest of 1 lemon
¼ cup freshly squeezed lemon juice

Ingredients

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

1 cup fresh strawberries, diced

1 ½ cups heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract (for the whipped cream)

Step-by-Step Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar: In a large mixing bowl, beat together the softened butter and sugar until light and fluffy, about 3-4 minutes.
Add the Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Combine with Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Add the Strawberries: Gently fold in the diced strawberries, ensuring they are evenly distributed throughout the batter.
Fill the Cupcake Liners: Spoon the batter into the cupcake liners, filling each about 2/3 full.
Bake the Cupcakes: Bake for 18-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
Cool the Cupcakes: Let the cupcakes cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Expert Tips for the Recipe

Don’t Overmix: When adding the dry ingredients to the wet, mix only until combined to avoid dense cupcakes.

Use Fresh Strawberries: For the best flavor, use fresh, ripe strawberries. Frozen strawberries can be used, but they may release extra moisture, affecting the texture.

Whip the Cream Properly: Be sure to whip the heavy cream until stiff peaks form. This will give the frosting a light and fluffy texture, perfect for topping your cupcakes.

Make it Ahead: You can bake the cupcakes ahead of time and store them in an airtight container. Add the whipped cream topping just before serving to keep it fresh and fluffy.