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Strawberry Shortcake Cupcakes

These delightful cupcakes feature a soft, buttery sponge cake filled with luscious strawberries and topped with whipped cream, making them perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Sweet Treats
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • a pinch salt
For the Strawberry Filling
  • 1 cup fresh strawberries, hulled and sliced
  • 2 tablespoons sugar
  • a splash lemon juice (optional)
For the Whipped Cream Topping
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the softened butter and granulated sugar. Beat until light and fluffy. Add in the egg and vanilla extract, mixing until well combined.
  3. In a separate bowl, mix together the flour, baking powder, and salt. Gradually add this dry mix to the butter mixture, alternating with the milk. Stir until just combined.
  4. Line a cupcake tin with liners and pour the batter into each, filling them about 2/3 full.
  5. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Filling and Topping
  1. While the cupcakes cool, mix the sliced strawberries with the sugar (and lemon juice if using) in a bowl. Let this sit for about 10-15 minutes to allow the juices to release.
  2. In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Assembly
  1. Once the cupcakes are completely cool, cut a small cone from the center of each cupcake. Fill the center with the strawberry mixture, then top generously with whipped cream.
  2. Garnish with a few sliced strawberries on top.

Notes

Feel free to mix in different flavors or berries! Lighter whipped cream can be made using coconut cream instead of heavy whipping cream. Store leftovers in an airtight container in the fridge for up to 3 days.