Strawberry Shortcake Cupcakes

Patrick Meyer


This is a light, refreshing, and fun dessert that is PERFECT for summer. This is a nice spin on a classic strawberry shortcake. The cake is spongy and buttery, the strawberries are sweet and fresh and the whipped cream lightens up everything up. Feel free to use whatever fruit you want to and even try this with chocolate cake!

☆☆☆☆☆ 0 votes
20 Min
20 Min


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1 stick
unsalted butter
1 1/2 c
granulated sugar
1 tsp
pure vanilla extract
2 1/2 c
cake flour
1 tsp
baking powder
1 tsp
baking soda
1 tsp
kosher salt
1 1/4 c


1 pt
fresh strawberries


1 c
cool whip

How to Make Strawberry Shortcake Cupcakes


  • 1Preheat oven to 350 F. Line cupcake pan with paper liners.
  • 2Whisk cake flour, baking soda, baking powder, and salt in a large bowl. In a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 5 minutes.
  • 3Add eggs, one at a time and vanilla extract.
  • 4Add half of the flour mixture, mix. Add milk, mix. Add rest of flour mixture, mix.
  • 5Scoop into paper liners and bake for 18 minutes or until toothpick comes out clean.
  • 6Thinly slice strawberries. Once cupcakes are cool unwrap cupcake from paper and cut cupcake in half (as you would a sandwich roll).
  • 7Place strawberries on the bottom half and place the top half back on. Frost with a dollop of cool whip and garnish with one strawberry slice.

Printable Recipe Card

About Strawberry Shortcake Cupcakes

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, For Kids

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