Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes are soft vanilla or white cupcakes filled with a sweet strawberry center and topped with creamy frosting.

This recipe uses light white cake cupcakes, a homemade strawberry filling, and vanilla buttercream for a moist, bakery-style dessert.

Ingredients You'll Need

Note: Full ingredients and amounts are listed in the recipe card below.

• All-purpose flour: Provides structure.
• Granulated sugar: Sweetens the cupcakes and helps create a soft crumb.
• Egg whites: Keep the cupcakes white and give them a light texture.
• Sour cream: Adds moisture and prevents the cupcakes from drying out.
• Avocado oil: Helps the cupcakes stay moist; it can be substituted with grapeseed oil, sunflower oil, or canola oil.
• Fresh strawberries: Form the base of the strawberry filling with fresh flavor.
• Unsalted butter: Creates a rich, smooth vanilla buttercream.
• Powdered sugar: Sweetens and stabilizes the frosting.

How to Make Strawberry Shortcake Cupcakes

Note: Full instructions are provided in the recipe card below.

1. White Cake Cupcakes: Preheat the oven to 320ºF/160ºC. Line a 12-cup cupcake pan with paper liners.
2. In a bowl, whisk together the all-purpose flour, baking powder, and baking soda. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the unsalted butter, salt, and sugar on medium-high speed for about 3 minutes, until light and creamy.
4. Add the egg whites and mix on low speed just until combined. Scrape down the sides of the bowl.
5. Add the dry ingredients and mix on low speed until mostly incorporated. Add the sour cream, oil, and both vanilla, mixing just until combined. Avoid overmixing. Use a rubber spatula to gently fold the batter, ensuring everything is evenly mixed.
6. Divide the batter evenly among the cupcake liners. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
8. Strawberry Compote: While the cupcakes bake, prepare the strawberry compote. Add the sliced strawberries, sugar, lemon juice, and vanilla extract to a small saucepan over medium heat.
9. Once the mixture begins to bubble, reduce the heat and simmer for about 10 minutes, stirring occasionally.
10. In the final 2 minutes, mix the cornstarch with water and stir it into the compote. Continue stirring until thickened.
11. Blend the compote until smooth using an immersion blender. Transfer to a shallow bowl and refrigerate until well chilled, about 30 minutes.
12. Once cold, fold in the finely diced fresh strawberries. Return to the refrigerator while preparing the buttercream.
13. Vanilla Buttercream: In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter on medium-high speed for 4 minutes, until smooth and fluffy. Scrape down the bowl and beat for 2 more minutes.
14. Add the powdered sugar in two additions, along with both vanilla and cream, mixing until fully incorporated.
15. Scrape down the bowl, then beat the buttercream for 2 more minutes, until light and smooth.
16. Transfer the buttercream to a piping bag fitted with a star tip, such as a Wilton 2D.
17. Assembling the Strawberry Shortcake Cupcakes: If not serving the same day, wait to add the strawberry compote until just before serving.
18. Pipe the vanilla buttercream onto the cooled cupcakes, forming a small well in the center. Spoon the chilled strawberry compote into the middle and serve.

Hint:Use room-temperature ingredients and mix just until combined to keep the white cake cupcakes light, tender, and evenly baked.

Storage, Make Ahead, & Freezing

Storage: Store assembled cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture.

Make Ahead: Bake the cupcakes 1 day in advance and store them unfrosted. Add the buttercream and strawberry compote just before serving.

Freezing: Freeze unfrosted cupcakes tightly wrapped for up to 2 months. Thaw at room temperature, then fill and frost before serving.

Camila's Tips & Variations

• Extra-light cupcakes: Use room-temperature ingredients and avoid overmixing after adding the flour.
• Strawberry shortcut: Use good-quality strawberry preserves if fresh strawberries are not available.
• Flavor boost: Add a little vanilla bean paste to the buttercream for deeper vanilla flavor.
• Make it simple: Skip the compote and serve the white cupcakes with plain vanilla buttercream.

Frequently Asked Questions

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Recipe

Strawberry Shortcake Cupcakes

by Camila Benitez

Cupcakes with strawberry filling are soft vanilla or white cupcakes filled with a sweet strawberry center and topped with creamy frosting.

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Prep Time 30 minutes mins

Cook Time 22 minutes mins

Total Time 52 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 364 kcal

Equipment

• 12-cup cupcake pan
• Cupcake liners
• Mixing Bowls
• Stand Mixer
• Whisk
• Rubber spatula
• Small saucepan
• Immersion blender
• Piping bag
• Star piping tip
• Wire cooling rack

Ingredients

  

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White Cake Cupcake

• ▢ 200 g all-purpose flour
• ▢ ¼ teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ ¼ teaspoon kosher salt
• ▢ 70 g unsalted butter , room temperature
• ▢ 200 g granulated sugar
• ▢ 4 large egg whites , room temperature
• ▢ 150 g sour cream , room temperature
• ▢ 2 tablespoons avocado oil or canola oil
• ▢ ½ tablespoon vanilla extract
• ▢ ½ tablespoon clear vanilla

Strawberry Compote

• ▢ 100 g fresh strawberries
• ▢ 50 g granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 20 g lemon juice
• ▢ 2 teaspoons cornstarch
• ▢ 4 teaspoon water
• ▢ 100 g fresh strawberries , diced into tiny cubes

Vanilla Buttercream

• ▢ 330 g powdered sugar
• ▢ 200 g butter , cool to room temperature
• ▢ ½ teaspoon vanilla extract
• ▢ ½ teaspoon clear vanilla
• ▢ 1-2 tablespoons heavy or milk

Instructions

 

• White Cake Cupcakes: Preheat the oven to 320ºF/160ºC. Line a 12-cup cupcake pan with paper liners.
• In a bowl, whisk together the all-purpose flour, baking powder, and baking soda. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the unsalted butter, salt, and sugar on medium-high speed for about 3 minutes, until light and creamy.
• Add the egg whites and mix on low speed just until combined. Scrape down the sides of the bowl.
• Add the dry ingredients and mix on low speed until mostly incorporated. Add the sour cream, oil, and both vanilla, mixing just until combined. Avoid overmixing. Use a rubber spatula to gently fold the batter, ensuring everything is evenly mixed.
• Divide the batter evenly among the cupcake liners. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
• Strawberry Compote: While the cupcakes bake, prepare the strawberry compote. Add the sliced strawberries, sugar, lemon juice, and vanilla extract to a small saucepan over medium heat.
• Once the mixture begins to bubble, reduce the heat and simmer for about 10 minutes, stirring occasionally.
• In the final 2 minutes, mix the cornstarch with water and stir it into the compote. Continue stirring until thickened.
• Blend the compote until smooth using an immersion blender. Transfer to a shallow bowl and refrigerate until well chilled, about 30 minutes.
• Once cold, fold in the finely diced fresh strawberries. Return to the refrigerator while preparing the buttercream.
• Vanilla Buttercream: In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter on medium-high speed for 4 minutes, until smooth and fluffy. Scrape down the bowl and beat for 2 more minutes.
• Add the powdered sugar in two additions, along with both vanilla and cream, mixing until fully incorporated.
• Scrape down the bowl, then beat the buttercream for 2 more minutes, until light and smooth.
• Transfer the buttercream to a piping bag fitted with a star tip, such as a Wilton 2D.
• Assembling the Cupcakes: If not serving the same day, wait to add the strawberry compote until just before serving.
• Pipe the vanilla buttercream onto the cooled cupcakes, forming a small well in the center. Spoon the chilled strawberry compote into the middle and serve.

Notes

Storage: Store assembled cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture.

Make Ahead: Bake the cupcakes 1 day in advance and store them unfrosted. Add the buttercream and strawberry compote just before serving.

Freezing: Freeze unfrosted cupcakes tightly wrapped for up to 2 months. Thaw at room temperature, then fill and frost before serving.

Nutrition

Nutrition Facts

Strawberry Shortcake Cupcakes

Amount per Serving

Calories

364

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

5

g

31

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

4

g

Cholesterol

 

22

mg

7

%

Sodium

 

122

mg

5

%

Potassium

 

108

mg

3

%

Carbohydrates

 

64

g

21

%

Fiber

 

1

g

4

%

Sugar

 

50

g

56

%

Protein

 

4

g

8

%

Vitamin A

 

255

IU

5

%

Vitamin C

 

11

mg

13

%

Calcium

 

46

mg

5

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.