Strawberry Shortcake Cupcakes: A Sweet Delight Awaiting You!

Strawberry Shortcake Cupcakes bring the light, fresh taste of a classic dessert into small, easy-to-eat cakes. These cupcakes pair soft vanilla cake with real strawberry bits and a cloud of fresh whipped cream. You can mix and bake them at home with simple tools and a short time. The cake stays tender and moist thanks to butter and milk. Small pieces of fresh strawberries fold into the batter so each bite gives a bright fruit note. After baking, cool the cupcakes completely before topping them. Whipping heavy cream with a little powdered sugar makes a light frosting that does not taste heavy. Top each cupcake with a slice or two of fresh strawberry for a bright look. These cupcakes work for a snack, a tea, or a small treat after dinner. The steps use easy math and common moves. You can make the batter ahead and bake later or freeze baked cupcakes for a quick dessert. Kids can help mash strawberries or whip the cream. With plain ingredients you likely have at home, these cupcakes feel simple, fresh, and kind. Enjoy today.

Why You’ll Love This Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes mix familiar flavors into a small cake you can hold. Each cake has bits of fresh strawberry for real fruit flavor. The cake stays soft from butter and milk, and it bakes fast. Whipped cream makes a light topping that keeps the dessert airy and bright. You can make a tray in one go and share with friends, or keep some for a quick treat later. The steps use few tools, and the ingredients are common. This recipe fits simple days and small celebrations when you want a fresh, sweet bite. It brings joy with little effort.

How to Make Strawberry Shortcake Cupcakes

Ingredients You’ll Need

1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsalted butter, softened, 2 large eggs, 1/2 cup milk, 2 teaspoons baking powder, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1 cup fresh strawberries, diced, 1 cup heavy whipping cream, 2 tablespoons powdered sugar

Step-by-Step Directions

Preheat the oven to 350°F (175°C) and line a cupcake pan with liners., In a large bowl, cream together the butter and sugar until light and fluffy., Add the eggs one at a time, mixing well after each addition., Stir in the milk and vanilla extract., In a separate bowl, whisk together the flour, baking powder, and salt., Gradually add the dry ingredients to the wet ingredients, mixing until just combined., Fold in the diced strawberries., Divide the batter evenly among the cupcake liners., Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean., Let the cupcakes cool completely before frosting., In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form., Frost the cooled cupcakes with whipped cream and top with additional strawberries.

How to Serve Strawberry Shortcake Cupcakes

Serve these cupcakes on a small plate or a pretty napkin. Let each person have one or two. You can add a whole small strawberry on top for a tidy look. Offer a small spoon if you use extra whipped cream. These cakes taste best the day you make them, when the cream feels light and the strawberries are bright. If you want a cooler treat, chill the cupcakes for 20 minutes before serving.

How to Store Strawberry Shortcake Cupcakes

Store cupcakes in a covered container in the fridge. The whipped cream keeps best when cold. Use a single layer to avoid squishing the tops. Eat within two days for best texture and flavor. You can freeze baked, unfrosted cupcakes in an airtight bag for up to one month. Thaw in the fridge and whip fresh cream to frost before serving.

Tips for the Best Strawberry Shortcake Cupcakes

Use ripe, firm strawberries for the best bite. Pat diced strawberries dry to avoid extra moisture in the batter. Do not overmix the batter; stir until just combined. Cool cupcakes fully before frosting to keep the cream from melting. Whip the cream on medium speed and watch for soft peaks so it stays light. If you want taller cupcakes, fill liners a bit more but leave room for rise.

Recipe Variations (if any)

For a lemon twist, add a teaspoon of lemon zest to the batter. For a richer cake, swap half the milk for sour cream. Use frozen strawberries if fresh are not available, but thaw and drain them first. For a dairy-free version, use a plant-based cream substitute and dairy-free butter alternative.

Frequently Asked Questions (FAQs)

Q: Can I use frozen strawberries in the batter?
A: Yes. Thaw and drain frozen strawberries first so they do not add too much water to the batter. Pat them dry with a towel before folding in.

Q: How long will the cupcakes stay fresh?
A: Store frosted cupcakes in the fridge and eat within two days for the best texture. Unfrosted, baked cupcakes can be frozen up to one month.

Q: Can I make the whipped cream sweeter or less sweet?
A: Yes. Add more or less powdered sugar while whipping the cream to reach your taste. Taste as you go and stop when it feels right.

Q: Can kids help with this recipe?
A: Yes. Kids can help mix batter, fold in strawberries, or whip cream with supervision.

Conclusion

If you want a filled idea, try the Cream Stuffed Strawberry Shortcake Cupcakes for a creamy surprise inside each cake. For local baker options or party treats, see this guide to Cookies and Cupcakes in St. Louis.

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