A favorite spring and summer dessert in hand-held form, these vanilla bean-speckled strawberry shortcake cupcakes are filled with homemade strawberry filling and topped with strawberry whipped cream—all made with real strawberries. It’s like eating strawberry shortcake, but as a buttery soft cupcake!
I originally published this recipe in 2013 and have since added new photos, a video tutorial, and more helpful success tips. I also made some small improvements to the recipe, which are reflected in the printable recipe below.
3 Parts to Love in These Strawberry Shortcake Cupcakes
- Vanilla Bean Cupcakes: Instead of biscuits like classic strawberry shortcake, the base of this summery treat is a soft and light vanilla cupcake, flavored with pure vanilla bean paste. My strawberry vanilla crisp also pairs strawberry + vanilla together—what a delightful duo!
- Strawberry Filling: You’ll fill the cupcakes with a jam-like strawberry filling, which comes together easily on the stove, just like this raspberry cake filling.
- Strawberry Whipped Cream: No piping tips needed to top these strawberry shortcake cupcakes! I’m giving homemade whipped cream a berry boost by folding in some of the reserved strawberry filling. It’s quick and easy to make, and so very tasty.
One reader, Vicki, commented: “I offered to make my neighbor cupcakes for her birthday and she requested something light and not too sweet. This recipe seemed perfect and she said they were the best cupcakes she’s ever had in her life! I absolutely love the whipped topping and think the leftover amount would be great on pancakes or waffles. Thanks so much for sharing this recipe! Will definitely make it again! ★★★★★“
Make the Strawberry Filling First
Grab These Ingredients:
- Fresh Strawberries: You need about 2 cups (about 300–320g) of diced strawberries.
- Sugar: Use white granulated sugar to sweeten the berry filling.
- Cornstarch + Water: Cornstarch is the thickener for this filling. Mix together with water to make a “slurry” before adding to the saucepan. Otherwise you’ll have lumps of powdery cornstarch in your strawberry filling—no thanks!
- Lemon Zest: After making several batches of these crowd-pleasing cupcakes, I decided to add a little lemon zest to the filling. WOW. It really, really brightens up the flavor. I use it in the topping for this strawberry cream cheese pie, too.
The filling mixture thickens on the stove and is comparable to a sweet and thick homemade strawberry jam with a few glorious chunks of real strawberry. It’s a lot like this strawberry sauce topping, only thicker because we’re using it inside cupcakes.
Make it first, so it has time to completely cool and set up/thicken before you need it to fill the cupcakes.
Next, Make the Vanilla Bean Cupcakes
Here’s What You Need & Why:
- Flour: All-purpose flour is the base of this cupcake batter.
- Baking Powder + Baking Soda: These leavening agents give the cupcakes lift.
- Salt: Flavor enhancer/sweetness balancer.
- Melted Butter: Using melted butter instead of softened butter means you don’t need a mixer to make these wonderfully soft cupcakes. I also appreciate that you can really taste that buttery flavor, something you don’t always get in a cupcake recipe using creamed butter or oil. That’s why I use melted butter in snickerdoodle cupcakes, too.
- Egg Whites: Using just the whites of the eggs makes for the lightest, fluffiest vanilla cake crumb… something you’ll also enjoy in my favorite white cake recipe.
- Sour Cream: This keeps the cupcakes moist. Plain yogurt works as a fine substitute.
- Milk: Whole milk makes for the best taste and texture, but lower-fat or nondairy can work in a pinch.
- Vanilla Bean Paste: You could just use vanilla extract if that’s all you have, but I highly recommend giving these cupcakes a flavor upgrade with some pure vanilla bean paste. You can usually find it next to the vanilla extract in the grocery store baking aisle, or you can order it online.
Or if you happen to have a vanilla bean (an extra one leftover from making homemade vanilla extract, perhaps?), you can scrape the seeds from half a bean, and add along with vanilla extract, just like when making my regular vanilla cupcakes. You can also add vanilla bean seeds to the whipped cream. See recipe Note below.
The process for making these cupcakes is straightforward. Whisk together dry ingredients, whisk together wet ingredients, and then combine the two.
Success Tip: Don’t Overfill
You’ll have enough batter for 15 cupcakes, so line a standard 12-cup muffin pan and then a second one with 3 more cupcake liners. Fill the liners just 2/3 of the way full. Don’t try to fit all the batter into 12 cups—the cupcakes will spill over the sides when baking, and you’ll have a big sloppy mess. (Besides, if you serve a dozen cupcakes, no one will have any idea there were 3 extra cupcakes that somehow went missing… that can be our little secret.)
Filling These Strawberry Shortcake Cupcakes
When your cupcakes and filling are both completely cool, it’s time to fill them. Before you start, set aside 1/2 cup of the filling to use in the strawberry whipped cream topping.
We’re using the same method I use to fill these cream-filled chocolate cupcakes and lemon raspberry jam cupcakes, and it’s a piece of [short]cake.
With a sharp knife, cut a circle in the cupcake and remove the center, which will be roughly the shape of a cone. Using a small spoon, fill the middle of the cupcake with as much cooled strawberry filling as you can. (Usually between 1–2 teaspoons.) Slice/tear off the pointed tip of the cone-shaped piece of cupcake, and gently press the round piece back on top of the filling.
If you need extra help with this step, see my How to Fill Cupcakes tutorial and video.
It doesn’t have to look pretty, because you’ll top the cupcakes with a fluffy cloud of strawberry whipped cream. I don’t recommend using a piping bag/tip to fill the cupcakes, because the filling is pretty thick and chunky.
Homemade Strawberry Whipped Cream
Now you’re in the home stretch! Of the 3 parts to this recipe, making the strawberry whipped cream topping is the quickest and easiest. It’s similar to my classic homemade whipped cream, but we’re folding in the reserved 1/2 cup of strawberry filling for a little more flavor, color, and texture. I love the little chunks of strawberry hiding in the light pink whipped cream.
Pile the strawberry whipped cream on top of the filled cupcakes, and, for a finishing touch, I like to add a couple of strawberry slices. You will LOVE these!
Can I Make These As a Cake?
Absolutely, and I already have a separate recipe for strawberry shortcake cake. For a layer cake, use my white cake recipe, and today’s strawberry filling. Fill the cooled cake layers with most of the strawberry filling, and save some to fold into the whipped cream. There is plenty of whipped cream for the exterior of the layer cake.
More Favorite Strawberry Dessert Recipes
- Strawberry Cake
- Pistachio Cupcakes with Strawberry Frosting
- Strawberry Cream Cheese Pie
- Strawberry Shortcake & Strawberry Shortcake Cake
And for even more summertime dessert inspiration, head over to my list of 25+ desserts for a BBQ cookout.
Print
Strawberry Shortcake Cupcakes
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Total Time: 3 hours (includes cooling)
- Yield: 15 cupcakes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Description
You’re looking at 100% homemade strawberry shortcake, but in cupcake form! Homemade strawberry filling joins vanilla bean cupcakes and berry-speckled whipped cream to create an epic treat that’s perfectly fit for spring and summertime. Prepare the strawberry filling first so it has time to cool and thicken before using. Review recipe Notes before beginning.
Ingredients
Strawberry Filling
- 1 and 1/2 Tablespoons (11g) cornstarch
- 1 and 1/2 Tablespoons (23ml) warm water
- 2 cups (about 300g) diced strawberries
- 6 Tablespoons (75g) granulated sugar
- 1 teaspoon lemon zest
Cupcakes
- 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 2 egg whites*
- 1/4 cup (60g) sour cream or plain yogurt*
- 3/4 cup (180ml) whole milk*
- 2 teaspoons vanilla bean paste (or extract, see Note)*
Strawberry Whipped Cream
- 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
- 3 Tablespoons (38g) granulated sugar
- 1 teaspoon vanilla bean paste (or extract, see Note)*
- reserved 1/2 cup of strawberry filling
- optional for garnish: strawberry slices and fresh mint
Instructions
- Make the strawberry filling first: Using a fork, mix the cornstarch and water together in a small bowl until the cornstarch has dissolved—mixture is thick. Warm the strawberries and sugar together in a small saucepan over medium heat. Stir the mixture as it cooks, and break up some of the strawberries as you stir. Bring it to a simmer. Once simmering, stir in the cornstarch mixture. Allow to simmer for 5 minutes, stirring constantly. After 5 minutes, remove from heat, stir in the lemon zest, and cool completely. You will have about 1 and 1/4 cup (about 340g) of strawberry filling. The filling thickens as it cools. (It must completely cool, so transferring to a bowl out of the saucepan helps speed that up, as does refrigerating it. You can complete a few other steps in the recipe as the mixture cools.)
- Make the cupcakes: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields about 15 cupcakes, so line a second muffin pan with 3 cupcake liners, or bake in batches.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside. In a medium bowl, whisk the melted butter and sugar together. Mixture will be gritty. Whisk in the egg whites, sour cream, milk, and vanilla bean paste/extract until combined.
- Pour the wet ingredients into the dry ingredients and whisk until the batter is completely combined. Batter should be creamy and mostly smooth; a few small lumps are OK.
- Pour/spoon the batter into the liners, filling only 2/3 full to avoid spilling over the sides. You should have enough batter for 15 cupcakes.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cupcakes from the oven and allow them to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled before filling and topping.
- Fill the cupcakes: First, set aside 1/2 cup (120g) of the filling for the whipped cream topping. Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep. The piece you removed will be sort of cone-shaped. Spoon some of the cooled and thickened strawberry filling inside each carved-out cupcake—use however much will fit. (I use a teaspoon for this. Usually you can fit between 1–2 teaspoons of filling in each.) Slice/tear off the pointy end of the “cone” piece of cupcake you removed, and gently press the round piece back on top of the filling. See my How to Fill Cupcakes post if you need extra visuals or help with this step.
- Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla bean paste/extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out. Fold in the reserved 1/2 cup of strawberry filling. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.
- Frost cooled cupcakes. I used an icing spatula, but a knife works just fine. I pile the whipped cream on really high as pictured, and you can certainly do the same! You may have some leftover if you don’t use as much on each cupcake. Garnish cupcakes with sliced strawberries and/or fresh mint.
- Serve immediately or store in the refrigerator until ready to serve. Cover and store leftover cupcakes in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
Notes
- Make Ahead & Freezing Instructions: Bake the cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and fill/frost the day of serving. You can make the strawberry filling and store it covered in the refrigerator for up to 2–3 days before using. Likewise, you can make the strawberry whipped cream and store it covered in the refrigerator for up to 1 day before using. Unfrosted, unfilled cupcakes can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before assembling and serving.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Electric Mixer (Handheld or Stand Mixer) | Vanilla Bean Paste | Small Icing Spatula | Cupcake Carrier
- Update in 2023: This recipe was originally published in 2013. Over the years, I made some subtle improvements. The filling used to call for 1/2 cup (100g) of sugar, and I found it was simply too sweet. I also added lemon zest to the filling, to help brighten up the flavor. The cupcakes now use 1 teaspoon of baking powder, instead of 1/2 teaspoon. They rise a little taller and taste a bit fluffier now.
- Can I Use Frozen Strawberries? Frozen strawberries work in a pinch, but the filling holds MUCH better shape when using fresh strawberries. I strongly recommend using fresh. If using frozen, thaw and pat dry before starting.
- Egg Whites: It’s best to use only egg whites in this cupcake recipe because they will ensure that the crumb is not weighed down by the fat in egg yolks. If needed, you can use 1 full egg instead. Keep in mind the texture of the cupcake will change.
- Sour Cream & Whole Milk: Sour cream and whole milk are strongly recommended for the best taste and texture. A full-fat plain yogurt would work instead of sour cream, though the cupcakes may not be as light. Same goes with a lower-fat milk (I don’t recommend nonfat). Nondairy milk works in a pinch. You can replace both the whole milk and sour cream with buttermilk (1 cup/240ml) if needed.
- Vanilla: I love using vanilla bean paste in the cupcakes and whipped cream because it combines both extract AND vanilla bean seeds. You can, of course use pure vanilla extract instead. If using vanilla extract, and if you want that extra vanilla bean flavor, feel free to add the seeds scraped from 1/2 of a vanilla bean in the cupcake batter, and use the seeds from the other half of the vanilla bean in the whipped cream. (This is in addition to the liquid vanilla extract.)
- Can I Make This Into a Cake? Absolutely, and I already have a separate recipe for Strawberry Shortcake Cake. For a layer cake, use my white cake recipe, and today’s strawberry filling. Fill the cooled cake layers with most of the strawberry filling, and save some to fold into the whipped cream. There is plenty of whipped cream for the exterior of the layer cake.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin.
Reader Comments and Reviews
These look awesome! I’ve been asked to make a few dozen cupcakes for a birthday event and I’d love to include these. The event is outdoors so I think it would be best to switch to a buttercream frosting (and based on posted comments it seems like it would pipe better for decorating). Would the filling be okay still knowing that these will potentially be sitting outside (aka 80+ degree heat)? Thank you for so many amazing recipes!!
My daughter made these amazing cupcakes for my birthday! I think they may be one of the best cupcakes I’ve ever eaten. Even my son and husband, who usually prefer chocolate cake thought these were delicious! This recipe is a keeper!
Great recipe! I made a trial run before a party yesterday and they came out delicious. The second time around I substituted coconut extract for the vanilla which I think really compliments the strawberry.
can i use whole eggs instead, i don’t care if the cupcakes is more yellow in colour, just don’t want to have left over. And can I divide the recipe by half? only want to make 6 cupcakes.
Hi Veronica! Adding yolks would change the consistency of the cupcake batter and would require additional testing. The egg whites give structure and ensure a light and fluffy cupcake. As far as halving the recipe, we haven’t tested it but don’t see why it would be an issue. Let us know what you try!
Hi Sally, I was wondering if I store these in the fridge overnight could I serve them the next day without the compote making the cupcake soggy?
Hi Jamie! We would make the components the day before and assemble just before serving for best taste and texture. See Make Ahead & Freezing Instructions in the recipe notes for details.
I have made these incredible cupcake and everyone at work was raving about it. I’d like to make this on a cake and I’ve checked your one layer strawberry shortcake but it says cake flour and I only have all purpose flour. What do you suggest?
Hi Jane, I’m so happy these cupcakes were a hit at work! You have a couple options if you’d like to make a cake. You could turn these strawberry shortcake cupcakes into a 3 layer 6-inch cake following the baking instructions in this 6-inch cake recipes post. Or, you could make the one layer strawberry shortcake cake and use this homemade cake flour substitute if you don’t have cake flour on hand. Happy baking!
Hi Sally, I loved your strawberry whipped cream! Do you have a recommendation (ingredients & quantity) to stabilize it? The taste was amazing but whipped cream was hard to pipe on attractively.
Hi Antonia! While I haven’t tested it, you can try stabilizing it with gelatin. I don’t have a stabilized whipped cream recipe on my website, but if you look one up elsewhere– you will read how to prepare the gelatin prior to adding it.
I want to make these cupcakes for tomorrow can I prepare everything today and fill/ice tomorrow before work and store everything in the refrigerator?
Hi Nikki, yes, you can bake off the cupcakes today and then fill and frost tomorrow. You can store the baked cupcakes covered at room temperature or in the refrigerator. Hope they’re a hit!
Thanks so much for the delicious recipe! These were really fun to make over the weekend and came out absolutely perfect. Loved the whipped cream on top. We already can’t wait to make them again.
Hi Sally,
Can you swap out the yogurt for sour cream in this recipe? Wondering if it would alter the taste or texture.
Sure can! Same amount.
Sally,
Could I use cake flour instead of all purpose? If so, is it a 1:1 swap? Or is that not advisable? Have cake flour to use and want to conserve AP Flour given its scarcity these days! HA!
You can use cake flour in these cupcakes with no other changes. Usually you’d need a little more cake flour when substituting it for AP flour, but I recommend a 1:1 swap.
Hi Sally,
Was wondering if i can you use the reserved strawberry filling to make strawberry buttercream instead? what would the measurements be?
Hi Jane, For the BEST strawberry frosting I actually recommend using freeze dried strawberries. Here is my favorite Strawberry Buttercream.
I reduced this recipe by half to trial.it and he cupcakes turned out great! I would like to try and make these gluten free since I’ll be making the cupcakes for my son’s birthday to give to his class. Could I substitute GLUTEN FREE FLOUR for AP flour? And if so would the flour ratio be the same? If not is there alternative recipe that would be just as tasty and moist?
Hi Jen, I have not tested these cupcakes with gluten free flour but let me know if you try it!
Hi! I want to make these for a bake sale on Friday but am concerned about the frosting being out for 3-4 hours. I will refrigerate them in the morning, but after bringing them to work, they may be out for a total of 6 hours. Is that OK? Do you have an alternate frosting suggestion if not?
Hi Amanda, I don’t recommend letting whipped cream sit out for 6 hours. Instead you might want to make a strawberry buttercream or even a white chocolate strawberry buttercream.
Is there a way to make this exact recipe a cake? I made these before for a bake sale fundraiser and soled out quickly! These are amazing and I would love to have this but in cake form for thanksgiving.
Hi Tay! I recommend my strawberry shortcake cake or you can try my vanilla cake recipe with this whipped cream filling/topping. I recommend doubling the filling/topping. 🙂
Hi Sally!
Always love your recipes. Haven’t made the whipped cream frosting before, will it last a while or deflate after a few hours? Should it be refrigerated? Thank you!
Hi Stephanie! The whipped cream topping won’t deflate or wilt unless the temperatures are severely hot and humid. It’s fine at room temperature for a few hours.
Would the cupcakes become soggy from the strawberry filling if it was made a day before and stored in the fridge? Or should I make these cupcakes the day of the event?
They won’t become soggy after one day – however you can always make the cupcakes a day ahead and then fill and frost them the day of your event!
This is one of the best all purpose vanilla cupcake recipes I’ve made. They are light, fluffy and flavorful. The only change was adding a little lemon zest to batter and lemon juice to the strawberry filling. Delicious!
Hi Sally,
These are the best cupcakes I have ever tasted! I have used them for company outings, family gatherings and…..well…..just to have at home! DELICIOUS!!
HI Sally, LOVE your site! My niece wants something like this for her wedding. How do the cupcakes hold up on Day 2 or if you make early in the morning, how are they late day? (does the filling make the cupcake soggy at all?)
Thanks
PS – I have had GREAT success with ALL your recipes (and I am a very experienced baker, but your site it my first go-to place)
Thanks Francine! They’re wonderful for a day– I would refrigerate them overnight.
Hi Sally, I love all the recipes you make (especially your vanilla buttercream!) and I’ve decided to use the strawberry whipped cream for the macaron filling. Would this work out well? Also by “strawberry filling” do you mean strawberry jam?
The strawberry filling is the homemade filling listed/instructed in the recipe 🙂 You can use the whipped cream for a macaron filling– yum!!
Wow. These were so easy, but SERIOUSLY amazing!!!! We used blueberries instead of strawberries and they were incredible! I think that the cupcake may have been the best cupcake that I have ever eaten – and the 8 others in the family agree wholeheartedly! Now we know exactly where to look if we need cupcakes for any occasion – I can’t wait to try more of your evidently outstanding recipes (and to try these with strawberries, as well)!!
Thank you!!!
Please let me add my rave reviews to the long list of reviews!! I am really just a beginner baker at my tender … ahem … older age, but let me tell you THESE cupcakes were super easy to make, and super yummy without being too sweet! We’re hosting a bbq meal for some kids in a local children’s home this weekend and crazy me volunteered cupcakes. I’ve tried a couple of other vanilla cake recipes, but this one beat them HANDS DOWN. I only made the cupcake to test the ease of making, taste and texture. My husband who is STRICTLY a Devil’s Food cake eater, gave HIGH PRAISES! Let me tell you, that’s a MAJOR win!! Ha.
I’ll be making a double batch for the meal this weekend – all decked out with the Shortcake attire! YUM-MEE!
Made these for Mother’s Day over the weekend. They were a HUGE hit! Everyone loved them, including myself! Thank you so much for this wonderful recipe!
Hello! I want to make something like this for a baby shower this weekend. I would much rather use the frozen strawberries I have from this summer. Have you ever used frozen berries? Any changes to the recipe?
Unfortunately, fresh is best for the filling. You may fill with strawberry jam if you’d like instead.
I made them and loved them! I just thought I’d share a couple things that might be helpful for others to know. First, the batter evenly divided almost filled the standard cupcake liners. They were about 1/4″ from the top, which is ok because they don’t rise like other cupcakes. Second, I made a quad batch. When I was finished, I had about 3 cups of filling left. By the way, this filling recipe will be replacing the other one I’ve been using. Very good. Not too cornstarchy.
I made these today and they are delicious!
My niece requested for strawberry shortcake cupcakes for her 4th birthday so thanks to her, I found your mouthwatering blog!!!
The cupcakes were a huge hit and I’ve made this recipe about six or seven times since my niece’s birthday in October. My cousins pretty much expect me to make these for all family functions and gatherings now! Thank you so much for sharing these amazing photos and recipes!
Thanks for an amazing recipe! Made these for my daughter’s birthday and they are so yummy! Love how moist and vanilla-y the cake is, and it’s perfect with the strawberry filling and the pretty heaps of pink strawberry whipped cream on top! I doubled the recipe so there would be some left over for me!
Can you freeze the cupcakes? The cake was too dry but had a good flavor, I did not do the room temperature when mixing it up or it could have been cooked too long in the oven. Any
suggestions?
Hi Cheryl, unfrosted, unfilled cupcakes can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before assembling and serving. If the cupcakes were a bit dry, they could be over baked like you mention. Be sure to spoon and level (or use a food scale) to measure your flour as well, to ensure the flour isn’t over measured. Too much flour can also dry out baked goods. Room temperature ingredients are also important to ensure the ingredients are properly incorporated. Hope these tips help for next time!