How to Make Strawberry Shortcake Cupcakes

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!

Strawberry Shortcake Cupcakes box mix

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.

Strawberry Shortcake Cupcakes

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!

Freezing Strawberries

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.

Strawberry Shortcake Cupcakes

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

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.

Strawberry Shortcake Cupcakes filling

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

Strawberry Shortcake Cupcakes with cool whip frosting

Other strawberry recipes you may like:

Strawberry Vanilla Cupcakes Recipe

At the height of spring, after the long winter days, strawberries just make me happy. These Strawberry Vanilla Cupcakes are all that I can think about. Getting out to the pick-your-own farm and collecting a few flats of these ruby little gems for baking and munching on. It just makes me happy.

strawberry vanilla cupcakes article cover image

Strawberry Vanilla Cupcakes

If you want to harness that taste of spring, you need strawberry puree to infuse this recipe with. It is pretty simple to make a strawberry puree, all you need is
2 cups of fresh strawberries, washed, stemmed, hulled, and sliced into quarters. Take those berries and top them with 1 Tbsp of sugar. Some people refer to this as macerating the strawberries.

What does it mean to macerate strawberries?

When you macerate something, you soften it by soaking it in a liquid, often while you’re cooking or preparing food. To macerate strawberries, all you have to do is sprinkle sugar on them, which draws out their juices so they become soft and sweet and deliciously saucy. You can do this up to a day in advance, and even use it over shortcake or pound cake.

Can you macerate frozen strawberries?

You can macerate frozen strawberries – sort of! The process is a little different since the berries will already be soft when they come to room temperature. It really isn’t idea. as the process of freezing starts breaking down the membranes. Osmosis is the movement of liquid across a semi-permeable membrane. This includes adding sugar to strawberries, which causes osmosis and removes water from the fruit’s interior. This process can be used to create foods like macerated strawberries, jellies and jams, and help extend the shelf life of the fruits.

Strawberry Vanilla Cupcakes

You will need:

2 1/3 cups all purpose flour
1 3/4 cups sugar
3 1/2 tsps baking powder
1 1/2 sticks unsalted butter ( room temp )
Strawberry Puree*
2 eggs
2 eggs whites
1 tsp vanilla


Preheat the oven to 350 degrees.
Put cupcake liners into regular sized muffin tins.
Puree the maceratedc strawberries in a food processor set to the side.
You will need to sift the all purpose flour into the bowl of a stand mixer using a paddle attachment.
Add the sugar and baking powder into the flour and mix on low just until combined.
Add the butter and strawberry puree to the flour and mix on low until combined.
In a second bowl whisk together the eggs, egg whites and vanilla extract.
Add egg mixture to the flour mixture mix on low speed.
Mix on medium speed until well combined, about 1 minute.
Scoop batter into cupcake liners only 3/4 of the way full.

Bake for about 18-20 minutes, until using a toothpick comes out clean.
Let cool for 10 minutes then remove from pan.
Place on a cooling rack allow to cool for 1 hour before frosting.

Strawberry Buttercream Recipe Topped Strawberry Cupcakes!

We just finished picking berries at our favorite local farm — both Miss Sarah and Miss Diana filled out baskets! It’s the perfect time for whipping up a batch of my Strawberry Buttercream Recipe, cupcakes, and a few batches of Strawberry Rhubarb Jam!

You can always start with a box of strawberry cake mix to whip up a quick batch of these, but I use a fresh strawberry puree and make them from scratch. You can get my Strawberry Vanilla Cupcakes Recipe in the basic recipes section and it will tell you all about whipping them up with fresh berries and what it means to “macerate” them.

Strawberry Buttercream Recipe

Strawberry Buttercream Frosting is easier to make than you think it might be. It only takes four ingredients and a little bit of time, but it is SO much better than grabbing a can of frosting from the grocery store shelf. The difference in taste is astounding!

You will need:

  • 3 sticks unsalted butter ( at room temp )
  • 4-5 cups confectioners (powdered) sugar
  • 1/4 cup fresh strawberries – washed, hulled, and diced
  • 1 1/2 tsp vanilla extract

Strawberry Buttercream Recipe Directions:

Puree the strawberries with 1 tbsp of sugar in a food processor set to the side.

Cream the butter in the bowl of a stand mixer fitted with a paddle attachment. Add the confectioners sugar, about a cup at a time, and beat just until blended.

Creaming simply means mixing your butter and sugar(s) together until well blended, leaving you with a fluffy light yellow mix. Just do not over mix! Butter and sugars are over-mixed when the butter begins to separate. The butter should feel soft, but not warm or melty.

What is the purpose of the creaming method?

The creaming method is usually the initial and most important step in the recipe and involves beating fat/s and sugar together until the mixture is light in color and his increased in volume. It is important for creating air, needed for leavening and thus helps to produce light and fluffy cakes. In this case? It makes for a light and creamy frosting.

Add the strawberry puree and vanilla, scraping the sides of the bowl as needed so you don’t miss any of the yummy goodness. Beat until the buttercream is light and fluffy, approximately 3-5 minutes (mine was perfect at about a minute).

Frost cupcakes and decorate as your heart desires. I just like a simple star tip and quick squirt on top. If you want to dress the cupcakes up a bit more, pop them into a second, more fancy cupcake liner for presentation.

strawberry buttercream frosting recipe with finished cupcakes

Other strawberry recipes we like:

Strawberry Lime Cupcake Recipes!

Strawberry Lime Cupcakes

It is just that time of year where light, fruity and fun recipes tempt me…and this is certainly one of them!

Strawberry Lime Cupcakes are kind of like a strawberry margarita for your mouth — it is between that strawberry pie filling and lime zest in the cupcakes — wowzers!

If you try them, let me know what you think!

Strawberry Lime Cupcakes

Cupcake Ingredients:

1/3 C strawberry pie filling
2 1/3 cups all purpose flour
1 3/4 cups sugar
3 1/2 tsp baking powder
1 1/2 sticks unsalted butter, room temp
2 eggs
2 eggs whites
1 tsp vanilla
Pink gel food coloring

Frosting Ingredients:

1 C soft unsalted butter
4 + C powder sugar
4 TBSP heavy whipping cream
1 tsp lime flavoring
Lime zest
Strawberry pie filling
Sugared lime wedges*

Sugar Lime Wedges:

-Cut a fresh lime into wedges.
-Add one cup of sugar into a small bowl.
-Dip the lime wedges in the bowl of sugar.

Cupcake Directions:

-Preheat oven to 350 degrees. Line cupcake pan with paper liners.
-Beat the egg whites on high speed until soft peaks form about 2-3 minutes.  Set aside.
-Whisk together the flour, cornstarch, baking powder and salt.
-Beat butter on high speed until smooth and creamy about one minute.
-Add the sugar beating on high until the butter and sugar are creamed together. (3-4 minutes)
-Beat on medium-high speed while adding in the egg yolk and vanilla.
-Reducing the speed to low begin to add the dry ingredients, next add some of the milk.  Alternate  with the flour mixture and milk, mix after each addition, and ending with the addition of the flour mixture.  Be careful to just blend the ingredients not over beat.
-Using a spatula gently fold in the egg whites, pink gel food coloring and strawberry pie filling.
-Using a medium ice cream scoop fill the batter into  the lined cupcake tins.
-Bake at 350 degrees for 20-24 minutes or until an inserted toothpick comes out clean.
-Allow to cool in the cupcake pan for about 5 minutes.
-Transfer cupcakes to a wire rack to cool completely.

Frosting Directions:

-Cream the butter and powder sugar until it looks light and creamy.
-Add the lime flavoring.  Mix well.
-If it doesn’t cream add several drops of the heavy whipping cream until it creams.
-Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then….
– Add more powder sugar 1/2 C at a time…. mix well.
-If ready scoop the frosting into a pastry bag with a large tip.
-Twist the open end of the pastry bag to push the frosting to the tip.
-Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
-Sprinkle lime zest on top of the frosted cupcakes.
-Place a sugared lime wedge in the center of the frosted cupcake, then rip into them!!

strawberry lime cc 1-3

Amish Friendship Bread: Strawberry Lemonade Cupcakes

If you have been playing with us – today is day #10!
If you haven’t, you can see the starter HERE

Today, we are making Strawberry Lemonade Cupcakes!

1 cup Amish Friendship Bread Starter
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups flour
1 small box sugar-free strawberry Jell-O gelatin
3 eggs
1/2 cup milk
1/2 cup oil
1/2 cup applesauce
1/2 teaspoon vanilla

Preheat oven to 350° F (177° C).
In a large mixing bowl, add ingredients as listed, mixing well. Line muffin tins with cupcake wrappers (YES, I know mine are Christmassy — I bought them on holiday clearance, LOL) and fill muffin cups halfway. Bake for 20 minutes or until toothpick inserted in the center comes out clean. Let cool and then frost. It made 23 for us.

2 cups powdered sugar
1 tsp lemon extract
2 tsp lemon juice
1/4 cup butter or shortening.
Just let them all rip together in the mixer until nice and fluffy – then frost you cupcakes. I also let Miss Sarah put a little pink sprinkles and yellow sprinkles on them so they were “pretty”