Description

These Strawberry Shortcake Cupcakes are a delicious twist on the classic dessert, featuring light and fluffy vanilla cupcakes, a sweet and juicy fresh strawberry filling, and a cloud-like whipped cream frosting. Perfect for spring and summer gatherings, birthdays, bridal showers, or any occasion where you want an elegant and refreshing treat!

Each bite combines moist vanilla cake, the natural sweetness of macerated strawberries, and airy whipped cream, making these cupcakes a lighter alternative to traditional buttercream-frosted cupcakes. The balance of flavors and textures makes them irresistible for both kids and adults!

Ingredients

Scale

Strawberry compote:

3 cups 400g fresh hulled chopped strawberries, cut into small ½-inch pieces
¼ cup 50g granulated sugar
1 tablespoon 8 corn starch
1 teaspoon 5ml lemon juice

Cupcake batter:

6 tablespoon 84g unsalted butter, softened
¾ cup 150g granulated sugar
1 ½ teaspoon 7ml pure vanilla extract
2 large eggs
1 ¼ cups 180g all-purpose flour
1 tablespoon 8g cornstarch
1 ¼ teaspoon baking powder
¼ teaspoon salt
⅓ cup plus 1 tbsp 95ml whole milk
1 tablespoon 15ml sunflower oil

Frosting:

1 ¼ cups 300ml cold heavy 35% whipping cream
2 tablespoon 12g skim milk powder
1–2 tablespoon 12-25g granulated sugar
1 teaspoon 5ml pure vanilla extract
strawberry compote puree for the swirl

Instructions

Make the strawberry compote. Combine strawberries, sugar, corn starch and lemon juice in a small saucepot and toss to coat evenly. Place over medium heat and cook for 5-8 minutes while stirring gently quite frequently until it thickens. The mixture should change from cloudy to translucent and glossy. Once it starts to bubble, let it bubble for about 15 seconds then transfer to a clean bowl to cool completely. Chill in the fridge for 1 hour.

Make-Ahead Tip: This can be made up to 3 days ahead and stored in a jar in the fridge.
Preheat the oven to 350 degrees F. Line a standard 12-cup muffin pan with paper liners.
Make the cupcake batter. Sift flour, corn starch, baking powder and salt into a medium bowl and whisk to blend evenly.
Combine soft butter with sugar and vanilla in a large bowl and beat with an electric hand mixer for about 3 minutes on medium-high speed until pale, light and fluffy. Add one egg and beat until well incorporated. Add the other egg and beat until evenly combined, smooth and creamy.
Whisk together milk and oil in a volumetric measuring jug or a small bowl.
Add one-third of the flour mixture to the butter mixture and beat on medium-low speed until mostly incorporated. Add half of the milk mixture and beat until well blended, 10-15 seconds. Beat in half of the remaining flour mixture followed by the last of the milk mixture on medium speed just until the batter is smooth, but do not over beat. Finally, add the rest of the flour mixture and mix until just combined. Turn the mixer up to high speed and beat for 5 seconds to emulsify the batter.
Divide the batter among prepared muffin cups, filling them about two-thirds full and bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let cupcakes cool for 5 minutes in the pan before transferring individually to the rack to cool completely.
Fill the cupcakes. Using a sharp paring knife, cut out a small cone in the center of each cooled cupcake, being careful not to cut too deep (cut just to the center of the cupcake). Snack on the cut-outs.
Prepare the frosting. Puree half of the strawberry compote until smooth and fill a small piping bag or resealable plastic bag with it. You will use this to make the swirl for the frosting. Place cold cream in a mixing bowl with the skim milk powder and beat on medium speed until the cream forms firm peaks. Add the sugar and vanilla and beat until combined. Be mindful not to over whip as the cream can become grainy.
Assemble the cupcakes. Grab a large piping bag and fit it with a large round tip. Place it into a tall glass with the tip down at the bottom of the glass to prop it up straight as you fill it. Fold down the top of the bag so it is easier to fill. Pipe two lines of the strawberry puree down opposite lengths of the piping bag (this will create the swirl effect as you pipe the frosting onto the cupcakes – see recipe video for reference). Then, gently spoon the whipped cream into the piping bag. Close and twist the top, gently push the cream down to the tip of the bag and frost cupcakes as desired. Decorate with sliced strawberries if desired.

Notes

Use Cake Flour for a Lighter Texture – If you want extra soft cupcakes, substitute all-purpose flour with cake flour for a more delicate crumb.
Don’t Overmix the Batter – Overmixing can make the cupcakes dense instead of light and fluffy. Mix only until the ingredients are combined.
Drain Excess Strawberry Juice – Macerated strawberries release a lot of liquid, which can make the cupcakes soggy. Strain them before filling the cupcakes.
Stabilize Whipped Cream for Longer Freshness – To prevent the whipped cream from deflating, add a stabilizer like powdered sugar, cornstarch, or gelatin. This keeps it firm for hours.
Cool Cupcakes Completely Before Filling & Frosting – Filling warm cupcakes can cause the whipped cream to melt and the strawberries to leak too much juice.
Best Served Fresh – These cupcakes are best enjoyed on the day they are made, but they can be stored in the refrigerator for up to 2 days.
Customize with Variations – Try adding a graham cracker crust, making a chocolate version, or using cream cheese frosting for a tangy twist.