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Strawberry season is just around the corner and if you want to celebrate the season with a dessert, try Strawberry Shortcake Cupcakes. They are easy and so delicious!
This red and ripe berry is only available for a few weeks, so my Strawberry Shortcake Cupcakes are the perfect way to celebrate this fleeting season.
How to Make Strawberry Shortcake Cupcakes
I also added some whipped topping on top for an extra dollop of sweetness. These little beauties will satisfy your cravings even after berry season has ended!
These Strawberry Shortcake Cupcakes are easy, delicious, beautiful – what more could you want?
History of strawberry shortcake :
The strawberry shortcake is a dessert that originated in the 18th century. It was traditionally made with biscuit dough, eggs, and sugar whipped up into a batter then dipped into butter to make it flaky. This would be baked until golden brown on top and soft inside (like a sponge cake).
The strawberries were cut into thin slices or whole berries that are mixed in for taste then served warm either by themselves or topped off with fresh cream or vanilla ice cream on top!
Nowadays, you can find variations of this recipe using all sorts of toppings like chocolate chips, crushed pretzels, and graham crackers as well as other types of biscuits such as vanilla scones. Strawberry Shortcakes now have nearly replaced old favorites like chocolate cakes and red velvet cupcakes!
The Strawberry Shortcake Cupcakes are easy to make. Just follow the recipe below for a delicious dessert that is perfect for any occasion or just an afternoon snack.
How to make strawberries last longer
With this being a fleeting season for them, you want to make sure you get the most out of your strawberries.
It is important that they are washed, dried, and stored with care in order to keep them from spoiling too quickly.
The best way to store fresh berries for long-term use is by washing them thoroughly then drying them off completely before placing them into an airtight container lined with paper towels or a cloth towel such as cheesecloth.
This will help absorb moisture which can lead to mold growth when left wet on its own. It also keeps the fruit from sticking together so it won’t go bad more quickly because there’s less surface area exposed where air and bacteria can penetrate through!
This technique works great if you plan on using them within a few days for an easy dessert or to top off your favorite smoothie bowl. Wash, dry, and hull the berries before placing them on a cookie sheet lined with parchment paper in single layers without touching each other.
Put them into the freezer but make sure you don’t cram too many strawberries onto one tray because this will lower how quickly they freeze and can lead to unpleasantly mushy fruit once thawed out!
In order to use frozen strawberries: as soon as they are taken from the freezer, let them sit at room temperature so that it softens up a bit since being cold can cause any heat-sensitive food like these iced treats to become soggy or icy when placed directly into hot liquids. Then simply slice if desired and add to your favorite smoothie bowl, or top off on a dessert or ice cream sundae.
Homemade Strawberry Shortcake Cupcakes
Just like any of our cupcake recipes, you can make the cupcake bases in advance. I actually have some chocolate cupcakes in my freezer right now for Valentine’s Day. Generally, the rule of thumb is that if you plan to frost and enjoy them within a couple of days you should be storing your cupcakes at room temperature.
If you do not plan to frost or enjoy them within a couple of days then it’s best to freeze them. You can learn more about Batch Baking During the Winter Months in my other post if you want to, but batch baking and freezing are some of my trade secrets. Rarely would I pop them in the fridge – the constantly circulating air dries them out too much.
How do you store Strawberry Shortcake Cupcakes?
Here is the thing – with the more futzy designs, I like to make them in advance of an event or get-together. The best way to usually store your finished creations? Room Temperature.
Granted, with a whipped cream topping, they aren’t going to be safe that long at room temperature. This is the ONE exception I make to sticking them in the fridge – normally I say “no” to the fridge, but this is a rare exception. You can learn more about that in our article How To Frost A Cupcake.
Quick and Easy Strawberry Shortcake Cupcakes
Yes, I am using a boxed cake mix to whip up the bases for these today – but the details are really in the assembly of the actual cupcake. If you DO want to make them from scratch – use our yellow cupcake recipe first: Best Yellow Cupcake Recipe from Scratch
Strawberry Shortcake Cupcakes Recipe
Strawberry Shortcake Cupcakes Ingredients:
Strawberry Shortcake Cupcakes Filling:
- 2 cups fresh strawberries, diced small
- 1 tablespoon sugar
Strawberry Shortcake Cupcakes Frosting:
- Whipped Cream
- Additional fresh strawberries for garnish
How to make Strawberry Shortcake Cupcakes
Prepare cupcakes per recipe on the box and then let them cool completely.
For the filling stir sugar into diced strawberries and let sit for 30 minutes. This is called macerating them. It helps pull the juice out and soften the berries.
Spoon out an opening in the center of each cupcake and fill with strawberry sugar mixture
Frost with whipped cream and top with fresh strawberry garnish
Other strawberry recipes you may like:
- Canning Strawberry Pie Filling: a How-To
- Strawberry Vanilla Cupcakes Recipe
- Baked Strawberry French Toast
- Strawberry Buttercream Recipe Topped Strawberry Cupcakes!
- Strawberry Cream Cheese Torte
- Strawberry Lime Cupcake Recipes!
- Amazing Instant Pot Strawberry Dump Cake
- Amish Friendship Bread: Strawberry Lemonade Cupcakes
- Baked Sinful Strawberry Donuts
- Strawberry Mason Jar Cheesecake