Homemade Strawberry Shortcake Cupcakes

Tempted by the sweet scent of fresh strawberries?

Nothing says summer like the aroma of Homemade Strawberry Shortcake Cupcakes wafting through your kitchen! These delightful treats bring together soft, fluffy cake, juicy strawberries, and whipped cream in every bite. They’re the fun, portable version of a classic dessert that’s sure to become your new best friend. Let’s dive into how to whip up these delights that’ll make your taste buds dance. 🎉

Why make this recipe

Why not, right? Here’s why you’ll love these cupcakes:

• Easy to make: You don’t need to be a baking pro to nail this recipe. It’s straightforward and fun!
• Clean-up bliss: One bowl, one tin, and goodbye messy kitchens!
• Family-friendly: Kid-approved and perfect for gatherings, everyone will want to dig in.

Who doesn’t want a dessert that makes people smile? 🤗

Ingredients

You don’t need fancy stuff — just these basics!

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup fresh strawberries, diced
• 1 cup whipped cream

Directions

Here’s how you can whip these up in no time:

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, cream the butter until smooth, then add the eggs and vanilla, mixing until combined.
4. Gradually add the dry ingredients to the wet mixture, alternating with milk, until smooth.
5. Fold in the diced strawberries.
6. Divide the batter among the cupcake liners, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Allow the cupcakes to cool before topping them with whipped cream and additional strawberry slices if desired.

How to make Homemade Strawberry Shortcake Cupcakes (Overview)

Making these cupcakes is a breeze! Start by preheating your oven and prepping your cupcake pan. Mix the dry ingredients in one bowl, and cream the butter with eggs and vanilla in another. Little by little, you’ll bring those two worlds together. Don’t forget to fold in those strawberries for a fruity surprise! Once baked to golden perfection, top with whipped cream and indulge. Pro tip: let ‘em cool completely before frosting for easy spreading!

How to serve Homemade Strawberry Shortcake Cupcakes

Serving up these beauties? It’s as simple as topping them with the luscious whipped cream and some extra strawberry slices for flair. Picture this: fluffy white whipped cream contrasting against the vibrant red strawberries, all perched on a golden cupcake. Serve them on a cute plate at your next gathering, and watch the smiles appear. They scream summer vibes, don’t they? 🍓

How to store Homemade Strawberry Shortcake Cupcakes

These cupcakes will keep for about 3-5 days in the fridge. Just pop them in an airtight container to maintain fluffiness. If you’ve got leftovers (unlikely, but hey!), they freeze well, too! Just wrap each cupcake in plastic wrap and store in a zip-lock bag for up to a month. 🍰 Pro tip: let the cupcakes thaw in the fridge overnight when ready to enjoy!

Tips to make Homemade Strawberry Shortcake Cupcakes

Ready for some insider tricks?

• Use fresh strawberries for the best flavor. Frozen ones can make the batter soggy.
• Don’t overmix your batter! It’ll keep them light and fluffy — nobody wants a dense cupcake.
• For a little zing, try adding a splash of lemon juice to the batter. Fresh, vibrant, and delicious!

Variation

Feeling adventurous? Change things up! Make it vegan by using flax seeds or applesauce instead of eggs and a non-dairy butter. You can swap strawberries for other berries like blueberries or raspberries for a mixed berry shortcake experience. Your taste buds will thank you!

FAQs

• Can I make these cupcakes ahead of time? Absolutely! You can bake them a day in advance and store them in the fridge.

• What other fruits can I use? You can mix it up with raspberries, blueberries, or even peaches. Be creative!

• How do I know when they’re baked? Stick a toothpick in the center. If it comes out clean, you’re golden!

📌 Pin this recipe for your next cozy dinner night!

Homemade Strawberry Shortcake Cupcakes

Delightful strawberry shortcake cupcakes that blend soft cake, juicy strawberries, and whipped cream in a portable dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Cupcake Ingredients

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup fresh strawberries, diced Use fresh strawberries for best flavor.
• 1 cup whipped cream For topping.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, cream the butter until smooth, then add the eggs and vanilla, mixing until combined.
4. Gradually add the dry ingredients to the wet mixture, alternating with milk, until smooth.
5. Fold in the diced strawberries.
6. Divide the batter among the cupcake liners, filling each about two-thirds full.

Baking

1. Bake for 18-20 minutes, or until a toothpick comes out clean.
2. Allow the cupcakes to cool before topping them with whipped cream and additional strawberry slices if desired.

Notes

Let the cupcakes cool completely before frosting for easy spreading. Store in an airtight container for 3-5 days in the fridge or freeze for up to a month.