Strawberry Shortcake Cupcakes
Enjoy a fun twist on a classic strawberry dessert with Strawberry Shortcake Cupcakes! They’re mini sponge cakes layered with strawberry curd (or jam) and whipped cream. Make them as beautiful strawberry small batch cupcakes!
How do you eat strawberry shortcake?
Do you make yours with sweet biscuits like I did with my chocolate strawberry shortcake?
Do you prefer angel food cupcakes for your base?
Or do you prefer mini sponge cakes like I used with my mini Boston cream pie?
Personally, I’m a cake girl and always think about those little round sponge cakes you see in the produce aisle. And of course I couldn’t go through fresh strawberry season without making a cupcake.
And that’s how these Strawberry Shortcake Cupcakes were born!
Similar to my Boston cream pie cupcakes, they’re mini sponge cake cupcakes layered with strawberry curd and homemade whipped cream.
Although if you don’t want curd, you can also use strawberry jam without pectin or strawberry sauce.
You can even go for double the berry flavor with strawberry whipped cream on top.
If you’re transporting these and don’t want to deal with layering, leave the shortcake cupcakes whole then cut out part of the middle and add your with strawberry filling. Then pipe whipped cream on top for your frosting.
Why You’ll Love This Strawberry Shortcake Cupcake Recipe
- Can be elegant or casual! – Plating it layered makes it look like a fancy dessert without too much extra work. Or fill them traditionally to keep them as easy-to-eat cupcakes.
- Versatile in flavor! – Although I went with traditional strawberries and cream, you can use chocolate whipped cream for a subtle cocoa flavor or use peach curd instead of strawberry.
- Makes 6 cupcakes! – Another small batch cupcake recipe you can add to your summer dessert list.
Ingredients For Strawberry Shortcake Cupcakes
Here’s what you need to make your strawberry shortcake cupcake recipe:
- Flour: Provides structure so the cupcakes don’t fall apart
- Baking powder: Helps the cupcakes rise
- Salt: Seasons the cupcakes so they aren’t bland
- Sugar: Sweetens the batter as well as help with browning
- Butter: By using melted butter instead of softened, it forms a fine, uniform crumb.
- Egg: Helps with structure as well as rise
- Vanilla: Flavors the batter
- Milk: Fat that helps produce a tender crumb
Want to turn these cupcakes into a cake instead? Make my Strawberry Shortcake Cake! Same batter but baked as a layer cake.
You can also make my strawberry shortcake cheesecake with a cake crust.
How To Make Strawberry Shortcake Cupcakes
Here’s how to make your shortcake cupcake recipe with strawberries:
- Beat together sugar and butter until smooth and moistened.
- Add egg and vanilla.
- Mix in flour, baking powder, and salt gradually with the milk, alternating between dry and wet ingredients.
- Transfer batter to cupcake liners.
- Bake at 350F for 20-22 minutes or until a toothpick comes out clean. Cool completely.
- Cut each cupcake in half horizontally and layer with strawberry curd and whipped cream.
Store unfrosted/unassembled cupcakes for up to 3 days. Refrigerate assembled cupcakes for up to 2 days as the whipped cream will start to deflate (but can be eaten up to 4 days).
How To Decorate Strawberry Shortcake Cupcakes
Earlier I talked about how you can decorate your shortcake cupcakes with either traditional or strawberry whipped cream, but you can certainly play around with other flavors!
If you want to stick with whipped cream, make my tangy cream cheese whipped cream, sweet honey whipped cream, or maple whipped cream.
If you want to frost them like traditional cupcakes, check out small batch buttercream frosting, strawberry buttercream frosting, cream cheese frosting, or strawberry cream cheese frosting.
More Small Batch Cupcake Recipes
Enjoyed these strawberry shortcake cupcakes? Here are more small batch cupcake recipes:
Strawberry Shortcake Cupcakes
Enjoy a fun twist on a classic strawberry dessert with Strawberry Shortcake Cupcakes! They’re mini sponge cakes layered with strawberry curd (or jam) and whipped cream. Make them as beautiful strawberry small batch cupcakes!
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon table salt
- 1/2 cup granulated sugar
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, melted and cooled for 10 minutes
- 1 large egg, room temperature
- 1/2 teaspoon vanilla
- 1/4 cup milk, room temperature
- 1/2 cup strawberry curd (homemade or store bought) or strawberry jam (homemade or store bought)
- Homemade Whipped Cream
Instructions
- Preheat oven to 350F. Line a cupcake pan with 6 paper liners.
- In a medium bowl, sift the flour then stir in baking powder, and salt.
- In a large mixing bowl on medium-high speed (with paddle attachment if using stand mixer), beat together the sugar and butter until smooth, about 1 minute.
- Scrape down the bowl then beat in the egg and vanilla.
- Turn the speed down to low then add the flour mixture alternating with the milk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients).
- Evenly transfer the batter to the cupcake liners. Bake 20-22 minutes or until a toothpick inserted in the middle is clean. Cool for about 15 minutes then transfer cupcakes to a wire rack to finish cooling.
- Right before serving: Peel each cupcake then cut in half horizontally. Add some curd/jam onto each bottom half then add some whipped cream. Top with cupcake tops. Add remaining curd/jam and whipped cream on top.
Refrigerate assembled cupcakes for up to 2 days as the whipped cream will start to deflate.
Notes
- Enjoyed this recipe? Check out Strawberry Shortcake Cake and Strawberry Shortcake Cheesecake.
- For more cupcakes, check out my full list of Small Batch Cupcake Recipes.
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Seriously Carla, YUM! These cupcakes look heavenly.
Oh my, these look absolutely adorable and delicious! Such cute cupcakes and I agree with you that the photograph of the “fallen over” cupcake looks very good! Shows it off nicely. :)
I’m a new fan of tumbled food pics, thanks to you.
Also, I’m making strawberry curd in a few minutes. I’ll let you know how it goes.
You’re my new food muse!
I love that you shared the fallen cupcake picture!
I love this recipe idea! I can’t wait to try it. Though, I bet when I do my cupcake with tumble even more!
Oh my gosh, what a funny coincidence — I’m posting something similar to this in a few days and had SUCH PROBLEMS with making my cakes stand up too! I was so frustrated. But hey, they’re delicious no matter how they fall, right? And yours look beautiful :) Love your blog!
I loved this cupcake, and it is so yummy! Thank you, Carla
Wonderful! Glad you enjoyed it.