Strawberry Shortcake Cupcakes with Cream Recipe

I first published this recipe for Strawberry Shortcake Cupcakes with Cream a few years ago after a total birthday party disaster. My niece wanted a strawberry shortcake, but I was terrified of building a towering layer cake that might topple. Cupcakes felt so much safer, and honestly, more fun for a group of kids. If you love strawberry desserts, you might also enjoy this Fluffy Strawberry Shortcake Puppy Chow for a fun, no-bake treat.

My secret for these isn’t fancy. It’s a simple trick I learned from my grandma. I use a tiny bit of cornstarch in my whipped cream. It helps the cream hold its beautiful, fluffy shape for hours. No more sad, soupy frosting! This little step makes all the difference between a good cupcake and a truly special one.

Recipe Overview

• Cuisine: American
• Category: Dessert
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 12 cupcakes

Why This Recipe is So Special

What makes these cupcakes stand out is the texture. We’re not just making a plain vanilla cupcake. We’re creating a tender, buttery cake that truly tastes like the biscuit part of a classic shortcake.

Then, we fill it with a fresh, juicy berry filling. The final touch is that stabilized whipped cream frosting. It’s light, not too sweet, and pipes like a dream. Every bite has the perfect mix of cake, fruit, and cream. For another fantastic recipe that combines fruit and a creamy swirl, try these Cream Cheese Swirl Pumpkin Banana Strawberry Muffins.

The Full Ingredient List

Gathering everything before you start is my number one rule for happy baking. It makes the process so smooth. Here’s what you’ll need.

• For the Cupcakes:
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • ½ cup whole milk
• For the Strawberry Filling:
  • 1 ½ cups fresh strawberries, diced small
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
• For the Stabilized Cream Frosting:
  • 1 ½ cups heavy whipping cream, very cold
  • ⅓ cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1 tsp cornstarch

My Step-by-Step Method

Follow these steps in order, and you’ll have perfect cupcakes. I promise it’s easier than it looks! The key is to take your time and enjoy the process.

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with your favorite paper liners.
2. Make the berry filling first. Mix the diced strawberries, 2 tbsp sugar, and lemon juice in a bowl. Set it aside to get nice and juicy while you make the cake batter.
3. In a medium bowl, whisk together the flour, baking powder, and salt. This is our dry mix.
4. In a large bowl, beat the room temperature butter and 1 cup sugar together for a good 3 minutes. We want it light and fluffy. This builds the cake’s structure.
5. Beat in the eggs, one at a time. Then mix in the 2 teaspoons of vanilla.
6. Now, add about a third of the dry flour mix to the butter bowl. Mix just until combined. Follow with half of the milk. Repeat, ending with the last of the flour. Mix until the batter is smooth, but don’t overdo it.
7. Divide the batter evenly among the 12 liners, filling each about 2/3 full. Bake for 18-20 minutes. A toothpick inserted should come out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then move them to a wire rack to cool completely. They must be completely cool before we fill and frost them.
9. Once cool, use a small knife or a cupcake corer to cut a little well from the top of each cupcake. Spoon in the strawberry filling.
10. For the frosting, place your mixing bowl and beaters in the freezer for 10 minutes to get them ice cold. This helps the cream whip faster.
11. Pour the cold cream into the cold bowl. Add the powdered sugar, vanilla, and cornstarch. Whip on medium-high speed until stiff peaks form. Don’t walk away—it can turn to butter quickly!
12. Pipe or spread the whipped cream frosting generously over each cupcake. Top with a fresh strawberry slice if you like. Enjoy right away!

My Top Tips for Success

• Room temperature ingredients are non-negotiable. Your butter and eggs mix together so much better, giving you a higher, more even cupcake.
• Chill everything for the frosting. The bowl, the beaters, even the cream. A cold start is the secret to fluffy, stable whipped cream.
• Use a piping bag with a large star tip for the frosting. It looks gorgeous and is actually easier than spreading it with a knife.
• If your berries aren’t super sweet, add an extra sprinkle of sugar to the filling. Taste it as you go!

Common Mistakes to Avoid

The biggest mistake is frosting a warm cupcake. The cream will melt into a puddle, and all your hard work is lost. Let them cool on the rack for at least an hour.

Another common error is over-mixing the cake batter. Once you add the flour, mix just until you no longer see dry streaks. Over-mixing makes the cupcakes tough.

Finally, don’t skip the cornstarch in the frosting. It’s the magic that keeps your beautiful swirls looking perfect, especially at a summer birthday party.

Recipe

Strawberry Shortcake Cupcakes with Cream Recipe

Make Strawberry Shortcake Cupcakes with Cream Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Emily Morgan

Prep: 30 min | Cook: 20 min | Total: 50 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Full Ingredient List

• For the Cupcakes:1 ½ cups all-purpose flour 1 ½ tsp baking powder ¼ tsp salt ½ cup unsalted butter, room temperature 1 cup granulated sugar 2 large eggs, room temperature 2 tsp pure vanilla extract ½ cup whole milk
• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• ½ cup whole milk
• For the Strawberry Filling:1 ½ cups fresh strawberries, diced small 2 tbsp granulated sugar 1 tsp lemon juice
• 1 ½ cups fresh strawberries, diced small
• 2 tbsp granulated sugar
• 1 tsp lemon juice
• For the Stabilized Cream Frosting:1 ½ cups heavy whipping cream, very cold ⅓ cup powdered sugar 1 tsp pure vanilla extract 1 tsp cornstarch
• 1 ½ cups heavy whipping cream, very cold
• ⅓ cup powdered sugar
• 1 tsp pure vanilla extract
• 1 tsp cornstarch

My Step-by-Step Method

1

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with your favorite paper liners.

2

Make the berry filling first. Mix the diced strawberries, 2 tbsp sugar, and lemon juice in a bowl. Set it aside to get nice and juicy while you make the cake batter.

3

In a medium bowl, whisk together the flour, baking powder, and salt. This is our dry mix.

4

In a large bowl, beat the room temperature butter and 1 cup sugar together for a good 3 minutes. We want it light and fluffy. This builds the cake’s structure.

5

Beat in the eggs, one at a time. Then mix in the 2 teaspoons of vanilla.

6

Now, add about a third of the dry flour mix to the butter bowl. Mix just until combined. Follow with half of the milk. Repeat, ending with the last of the flour. Mix until the batter is smooth, but don’t overdo it.

7

Divide the batter evenly among the 12 liners, filling each about 2/3 full. Bake for 18-20 minutes. A toothpick inserted should come out clean.

8

Let the cupcakes cool in the pan for 5 minutes, then move them to a wire rack to cool completely. They must be completely cool before we fill and frost them.

9

Once cool, use a small knife or a cupcake corer to cut a little well from the top of each cupcake. Spoon in the strawberry filling.

10

For the frosting, place your mixing bowl and beaters in the freezer for 10 minutes to get them ice cold. This helps the cream whip faster.

11

Pour the cold cream into the cold bowl. Add the powdered sugar, vanilla, and cornstarch. Whip on medium-high speed until stiff peaks form. Don’t walk away—it can turn to butter quickly!

12

Pipe or spread the whipped cream frosting generously over each cupcake. Top with a fresh strawberry slice if you like. Enjoy right away!

Notes

Enjoy your homemade Strawberry Shortcake Cupcakes with Cream Recipe!

Nutrition Information

Calories: 320 kcal

Carbohydrates: 38g

Protein: 4g

Fat: 18g

Saturated Fat: 11g

Cholesterol: 80mg

Sodium: 105mg

Sugar: 25g

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NUTRITION INFORMATION

• Calories: 320 kcal
• Carbohydrates: 38g
• Protein: 4g
• Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 80mg
• Sodium: 105mg
• Sugar: 25g

*Nutrition is an estimate only, calculated for one cupcake.

FREQUENTLY ASKED QUESTIONS

Can I make these cupcakes ahead of time?

You can bake the cupcakes a day ahead. Let them cool completely, then store them in an airtight container at room temperature. Make the filling and frosting the day you plan to serve them for the best texture.

Can I use frozen strawberries?

You can, but thaw and drain them very well first. Frozen berries let out a lot of water. I chop them while still a little frozen to make it easier. Pat them dry with a paper towel before mixing with the sugar.

Is this a good recipe for kids baking?

It’s perfect! The steps are simple and fun. Kids love lining the tin, mixing the batter, and especially spooning in the berry filling. The frosting is easy to pipe, and they get to be creative with their designs.

Leave a Reply! (I’d Love to Hear From You!)

Did you make these for a special birthday party or a weekend treat? I’d love to know how it went! Tell me in the comments below if the cornstarch trick worked for you, or if your kids had fun helping. Your stories and photos make my day. If you’re looking for another baking project, the full Cream Cheese Swirl Pumpkin Banana Strawberry Muffins recipe is always a hit. Happy baking!