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Classic Strawberry Shortcake Cupcakes with Fresh Filling

Close-up of a strawberry shortcake cupcake with a bite taken out, showing strawberry filling and whipped cream topping.
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Make these light and fluffy strawberry shortcake cupcakes featuring a sweet vanilla cake, a burst of fresh strawberry filling, and topped with a simple, creamy whipped cream frosting. This recipe captures the taste of summer in a perfect handheld dessert.

Ingredients

Scale
  • For the Vanilla Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • For the Fresh Strawberry Filling:
  • 1 cup fresh strawberries, finely diced
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • For the Whipped Cream Frosting:
  • 1 1/2 cups heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • For Garnish:
  • Fresh strawberry slices

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. Prepare the vanilla cupcakes: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  6. Fill the cupcake liners about two-thirds full with batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. Prepare the fresh strawberry filling: In a small bowl, gently toss the diced strawberries with 2 tablespoons of sugar and the lemon juice. Let this mixture sit for at least 15 minutes to macerate.
  8. Prepare the whipped cream frosting: In a chilled bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. This makes a light Chantilly cream frosting.
  9. Once the cupcakes are completely cool, use an apple corer or small knife to remove a small core from the center of each cupcake. Save the removed cake pieces.
  10. Spoon a small amount of the macerated strawberries (including some juice) into the hole of each cupcake. Replace the cake piece you removed on top.
  11. Transfer the whipped cream frosting to a piping bag fitted with a large star tip. Pipe a generous swirl of frosting onto each cupcake.
  12. Garnish immediately with a slice of fresh strawberry before serving. Enjoy these easy strawberry cupcakes!

Notes

  • For the best results with the whipped cream frosting, make sure your cream and bowl are very cold before whipping.
  • If you want a slightly firmer frosting that holds up longer, substitute the whipped cream with a stabilized whipped cream or a light vanilla buttercream.
  • These are best assembled the day you plan to serve them to keep the cake moist and the frosting light.

Nutrition

Find it online: https://kitchenuser.net/strawberry-shortcake-cupcakes-recipe/