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Best Easy Fluffy Strawberry Shortcake Cupcakes Recipe

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These fluffy strawberry shortcake cupcakes with whipped cream feature a light, tender crumb with pockets of jammy fresh strawberries, topped with a cloud of homemade whipped cream. Perfect for spring and summer gatherings, they come together in about 45 minutes with simple ingredients.

Ingredients

Scale
  • 1 ½ cups cake flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla bean paste
  • ½ cup buttermilk, room temperature
  • 1 ½ cups fresh strawberries, diced small (about ¼-inch pieces)
  • 1 tablespoon all-purpose flour (for tossing strawberries)
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Fresh strawberry slices (for garnish, optional)
  • Mint sprigs (for garnish, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your muffin tin with 12 paper liners.
  2. Toss the diced strawberries with 1 tablespoon all-purpose flour in a small bowl until each piece is lightly coated. Set aside.
  3. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt for about 20 seconds. Set aside.
  4. In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed for 3 to 4 minutes until pale, fluffy, and almost doubled in volume. Scrape down the sides halfway through.
  5. Beat in the eggs one at a time on medium speed until fully incorporated. Add the vanilla bean paste and mix until combined.
  6. With the mixer on low speed, add about one-third of the flour mixture and mix until just combined. Add half of the buttermilk. Repeat with another third of flour, the remaining buttermilk, and finish with the last third of flour. Stop mixing as soon as the flour disappears.
  7. Remove the bowl from the mixer and use a rubber spatula to gently fold the floured strawberries into the batter using a cutting motion until evenly distributed.
  8. Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  9. Bake for 18 to 22 minutes, rotating the pan halfway through. Cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be lightly golden and spring back when gently pressed.
  10. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (at least 30 minutes).
  11. Just before serving, pour the cold heavy cream, powdered sugar, and vanilla extract into a chilled mixing bowl. Beat on medium-high speed until soft peaks form, about 2 to 3 minutes.
  12. Pipe or spoon the whipped cream onto the cooled cupcakes. Top each with a fresh strawberry slice and a mint sprig if desired.

Notes

Toss diced strawberries in flour to prevent sinking and absorb moisture. Use room temperature ingredients for best results. Do not overmix once flour is added. Make whipped cream fresh just before serving. Store unfrosted cupcakes at room temperature for up to 2 days; freeze unfrosted for up to 2 months.

Nutrition

Keywords: strawberry shortcake cupcakes, fluffy strawberry cupcakes, strawberry cupcakes with whipped cream, easy strawberry dessert, spring cupcakes, summer cupcakes

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