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 are amazing. Tastes like a waaay better version of the easy strawberry shortcake we make with the cakes from the store. Far surpassed our expectations
I’m going to be using the filling from this recipe and will be adding it to your vanilla cake recipe . I’m wondering if the amount of filling this recipe makes is enough for the cake, or if I have to double it ?
Hi Mikayla, see post above for how we use the filling in our white cake recipe. The vanilla cake is one additional layer, but if you are only using the filling between layers (and not in whipped cream for the outside of the cake), you should be fine with just one batch. Hope this helps!
Why do you use melted butter here and room temperature butter in your other vanilla cupcake recipe?
Hi Deb! See the post above: 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. It’s just a slightly different recipe!
Why do you use melted butter in these cupcakes and room temperature butter in your other regular vanilla cupcakes?
Hi Deb, we like to use melted butter here because it yields a slightly sturdier cupcake, which is helpful when coring and filling these cupcakes. It also gives the cupcakes a more prominent butter flavor, which we liked with this flavor pairing. Hope this helps!
I have a question, sometime my cupcake paper folds in when I put the batter in, why is that? I do buy good cupcake paper
Hey, Sally! I use your recipes all the time! I have a question about this one, though. When I add the room temperature sour cream and milk to the melted butter/sugar mixture it curdles. I have made this recipe twice and was really careful to let the melted butter cool down closer to room temp the second time but it still curdled when I added the sour cream and milk. Is this normal?
Hi Mandi! It is normal for the wet ingredients to clump a little, with the slight temperature differences. It should all come together when you add the wet and dry ingredients together!
absolutely delicious! These cupcakes were the best i ever made. thank you for sharing your recipe. Definitely a 10 out of 10 !!!
These are amazing! My family went nuts over these and my granddaughter says this is what she wants for her birthday treat! I also used the strawberry filling as a topping for my cheesecake bars and they were gone in the blink of an eye…thanks again, Sally, for an exceptional recipe!
I loved this recipe! I made it for a friends birthday, not only was this fun to make, it was a huge hit with the birthday girl!
Did not yield 15 cupcakes for me even though I filled the liners 2/3 high. Other than that recipe turned out great!
Really enjoy your recipes and this was another hit! Although I felt that 1/2 cup of filling in the whipped cream wasn’t enough so I added more fresh strawberries. I also had a lot of whipped cream left over. Can I freeze that to use another time?
Hi Doug, so glad you enjoyed these cupcakes! Freezing prepared whipped cream sometimes causes it to lose its creamy texture, but it’s definitely worth trying. Let us know how it works out for you!
I watched the video and it shows oil for the cake, but oil is not listed as an ingredient for the cupcakes.
I made the cupcakes and they were delicious!
Please advise
Hi Theresa, the video shows melted butter being mixed together with the sugar. I just re-watched it and don’t see any oil. Was it the melted butter you thought was oil?
For what seems like the first time ever, the words “at room temperature” were not next to the egg whites, sour cream or whole milk. Does this mean we should use straight from the fridge for this recipe?
Hi Ellen, room temperature ingredients are still best here!
Made these so many times in the past few months for my friends, a total hit! Ever since the first time i made this recipe for them, it’s been their only request. Thanks for the awesome recipe!
Can the filling and frosting be frozen?
Hi Amber, we do not recommend freezing the frosting for these cupcakes. Best to make it fresh the day you plan to serve them, or 1 day ahead and refrigerate it. You could probably freeze the filling and then let it thaw overnight in the refrigerator. Hope this helps!
My daughter has requested these for her birthday but we are having it at a park. Would I be able to construct the cupcakes with the strawberry filling before I go and then add the whipped cream to the cupcakes at the park or would the cupcakes get too soggy from the strawberries?
Hi Michelle, they should be fine. Keep them cold until you go to the park!
Would love to make these in mini cupcake form to serve for a high tea. Do you have any suggestions on how to make these in mini cupcake form?
Many thanks
Hi Jen, for mini cupcakes, bake for about 11–13 minutes, same oven temperature. The filling may be a bit tricky with the mini size, keeping in mind there will be much less filling in each. You may wish to chop the strawberries for the filling even smaller. Let us know what you try!
Hello! Wondering if this is a recipe I can double? Or if I would need to do it single, twice. Thank you!
Hi Emily, for best results we would make two separate batches. Happy baking!
Cupcakes are great. Very fragrant . A bit in the sweet side. Used slightly softened butter, whisked (w/ KitchenAid) with sugar until creamy. Added the combined wet ingredients, and whisked until very smooth. Put in oven right away. Don’t be afraid to whisk the batter as the egg whites and the butter help to fluffen things up. Baked ~18 minutes, toothpick tested. Crumb is even, fluffy, moist. Sweet, but some tart berries or lemon curd should help balance it out.
Can this be made as a cake ?
What suggestions do you have ?
Hi Mona! Here’s our strawberry shortcake cake recipe.
The part when you make the whipped frosting, my frosting isnt turning out creamy like and its very watery.. Is there a way I can fix this? Everything else turned out amazing!
Hi Audrey, are you using heavy cream/heavy whipping cream that is at least 35% fat content? That will be key for the whipped cream to whip up properly. It could also be that you need to whip it just a few minutes longer to incorporate more air and reach medium peaks. We hope you enjoyed the cupcakes!
I added the 1/2 cup of the filling to the whipped cream, thinking the whipped cream had enough shape, but it was too soft. Can I use a mixer to it after the strawberries are added? Or how do I harden the whipped cream now?
Hi Chandler, I’m just seeing this comment now. You can re-whip the whipped cream after adding the strawberry. Were you able to do that?
Could I swirl the strawberry mixture into batter before baking instead of using it as a filling?
Hi Lynnae! That would add too much moisture to these cupcakes. Here’s our recipe for strawberry cupcakes using a strawberry reduction.
I would like to use the strawberry filling for a cake and I see in your notes that the filling will hold much better using fresh strawberries. They aren’t in season and the fresh ones available don’t have much flavour. I’d rather use frozen at this time of year. Is it possible to use a little more cornstarch to thicken it slightly without it becoming too gummy?
Hi Lori, if you decide to use frozen berries, thaw and pat dry before starting. We haven’t tested adding more cornstarch to help it thicken, but you can certainly give it a try!
Thank you. I’ll try thawing and patting the strawberries. I’ll let you know hiw it works out!
I have made this recipe twice for my strawberry loving friend and he loves it!!! Thank you for the recipe!
I’m looking for a strawberry whipped cream to fill an angel food roll cake. Would the strawberry whipped cream in this recipe be enough to fill the cake? I’m looking for something light to fill the cake. Thanks
Hi Melissa! It should be enough, though we haven’t tested it. You could also use the filling from our strawberries n cream cake roll recipe.
I made these this past weekend and they were great, however is there a way to be able to transport them like five hours away? We are heading out of town for the holiday and would love to be able to make ahead.
Hi Marcy, they would need to be kept cold for the car ride – if you have a way to do that (like using a cooler, etc.), that would work!
These were so fun to make. I enjoyed the extra step of making and placing the filling inside. The result was definitely worthwhile! My question though – I noticed that the recipe doesnt call for cake flour. I had cake flour on the shelf that i was set on using, so I did. How does that affect the result? Of course the refrigerator dries them out a little so I need to discover a possible alternative to refrigerating. Perhaps I should just serve them directly after topping them to avoid any necessary refridgerating.
Hi Dom, you can use cake flour in these cupcakes with no other changes. See recipe Notes for our recommended make-ahead instructions. So glad you enjoyed these cupcakes!
Hey there! I’m making these for a friends kiddos birthday and she is allergic to eggs. There’s a lot of substitutes out there so I was wondering what you’d suggest for this recipe? Either a binding substitute or a leavening substitute? I’m not sure if the egg whites were meant to be a binder mainly. Thanks in advance!
Hi Karyn, this is a tough recipe to substitute because you’re trying to mimic egg whites, not whole eggs. The egg whites give structure and ensure a light and fluffy cupcake. We haven’t tested any substitutes so aren’t sure what to recommend as the best one for the job. If you try something, please let us know how it goes! We also have a section of the site dedicated to egg-free baking recipes you can peruse for other ideas. Sorry we can’t be of more help here!
These cupcakes were delicious and a hit at my husband’s retirement party! Thank you so much for this recipe!