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Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes are soft, fluffy vanilla cupcakes topped with fresh strawberries and light whipped cream, bringing all the classic flavors of strawberry shortcake into a perfectly portioned dessert.
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Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • Butter softened – adds richness and flavor
  • Sugar – sweetens while keeping the cupcakes light
  • Eggs – provide structure
  • Vanilla Extract – enhances the classic shortcake flavor
  • All-Purpose Flour – creates a soft cupcake base
  • Baking Powder – helps the cupcakes rise
  • Milk or Buttermilk – keeps the cupcakes moist
  • Salt – balances sweetness
  • Fresh Strawberries chopped – the star of the recipe
  • Sugar – lightly sweetens and helps release juices
  • Heavy Whipping Cream – for a light fluffy topping
  • Powdered Sugar – gently sweetens
  • Vanilla Extract – adds flavor

Method
 

  1. Cream together the butter and sugar until light and fluffy. Add eggs and vanilla extract, mixing until smooth. Gently mix in the dry ingredients and milk just until combined.
  2. Divide the batter into a lined cupcake pan and bake until the cupcakes are lightly golden and a toothpick inserted in the center comes out clean. Let cool completely.
  3. While the cupcakes cool, toss chopped strawberries with a small amount of sugar. Let them sit for 15–20 minutes so they become juicy and flavorful.
  4. Beat the heavy cream with powdered sugar and vanilla until soft peaks form. Keep chilled until ready to use.
  5. Top each cupcake with whipped cream and spoon the strawberries over the top. Add extra strawberry juice for even more flavor.