Strawberry Shortcake Cupcakes | NEW PICTURES…. SAME DELICIOUS RECIPE from 2013!Adense sweet pound cake filled with a whole fresh strawberry and topped with a whipped cream frosting. These amazing cupcakes are so incredibly delicious and perfect for so many different occasions. Like Valentine’s Day, Mother’s Day and Birthdays! There’s never enough strawberry shortcake now each guest can have their own!
Nothing marks Spring more than Fresh Strawberries! Celebrate Spring with these wonderful fresh cupcakes. Perfect for Easter too!
I made these scrumptious Strawberry Shortcake Cupcakes for a friends bridal shower. She placed one at each place setting. They were in a small birdcage (found at Michael’s) with a note that simply said Thank You. They were the talk of the shower! Everyone went nuts over the frosting! Click here for the recipe—->>>>WHIPPED CREAM FROSTING.
These Strawberry Shortcake Cupcakes would also be wonderful at a garden luncheon or brunch. I love the addition or a whole fresh strawberry and the whipped cream frosting is perfect.
All the components work so well together. The dense sweet pound cake with the pop of fresh strawberry and the perfectly sweetened whipped cream frosting. I make a lot of cupcakes and these Strawberry Shortcake Cupcakes are my NUMBER 1 on my favorites list!
Hollow out a freshly baked cupcake and insert a whole strawberry.
Preheat oven to 350 degrees. Line 3 cupcake tins with 36 cupcake liners.
In a large bowl combine flour, sugar, baking powder and salt. In a large mixing bowl blend butter until light and fluffy.
Add the eggs one at a time until well combined add the milk and vanilla.
Add the dry ingredients.
Mix until batter is light and fluffy. Batter will be thick.
Fill cupcake liners 1/2 full.
TIP: If you fill the liners any more the cupcakes will rise too high and make a BIG mess.
Bake 20 minutes or until a toothpick inserted into the center comes out clean.
Cool completely in the cupcake pans.
Once cupcakes have cooled; hollow out some of the center of the cupcake, cut the tops off the strawberries and insert into the hollow area.
Cover with frosting.
For Whipped Cream Frosting:
TIP: This is NOT a sweet frosting, if you only want a small amount of frosting make recipe as listed above otherwise double recipe.
Using the whisk attachment combine the cream cheese, sugar and extracts until well combined. While the mixture is still whipping, slowly pour in the heavy cream.
Stop and scrape the bottom of the bowl a couple of times.
Whip until the cream can hold a stiff peak.
NOTE: These cupcakes can be frosted a day in advance as long as you keep them refrigerated. Also, they can stay out a couple of hours while serving but you should store the leftover cupcakes in the refrigerator.
Did you make this recipe? Pin it for Later!
Mention @Lady Behind the Curtain or tag #ladybehindthecurtain
NEVER MISS A POST!
Sign up for my newsletter and receive my recipes in your inbox. Easy to see anytime and saved for safe keeping. Click Here and sign up today! —->>>>CURTAIN CALL NEWSLETTER
Yum! These look sooo good we just had to share 🙂
If you had to travel 3 hours by car with these- Think I could ice them in the morning before I leave as long as I put them in the fridge when we arrive? Just not sure about the icing. Thanks!
I think maybe the best thing to do is make the frosting, put it into a container and pack it in an ice chest. Then frost the cupcakes once you get to your destination. 🙂
Wow! These cupcakes are fantastic! They are rich and buttery but you can’t just eat one! The surprise of the strawberry in the middle is a bonus. Not too sweet either. Will be making for everyone.
These were absolutely delicious! I cut the recipe in half since there were only 11 of us, but all 18 were gone and we were wanting more!
I have a question though, my frosting never got fluffy like yours looks, and it seemed the more I beat it waiting for it to turn more whipped-like the thinner it got. Any idea why? It was still yummy though!
I’m so glad you and your family enjoyed the cupcakes. I have a couple of ideas about your whip cream.
Did you use heavy cream?
Did you chill the bowl and cream to make sure everything was cold?
Was there a lot of humidity?
I hope this helps.
Thanks for visiting Lady Behind The Curtain 🙂
I did use heavy cream, but my bowl and whisk were not chilled beforehand, and although I don’t remember now, it most definitely could have been humid. I’ll try chilling next time (thought of it too late last time!), but either way, it’s good to know it will taste great even if it doesn’t get fluffy!
Thanks for the response!
Making these for July 4 using blue and red icing over white. Really forward to this delicious looking dessert. Thanks for your picture and recipe.
Made and loved! They didn’t look nearly so pretty, but they tasted DELICIOUS!!! I’ll definitely keep this recipe handy. =0D
Yay! Doing a happy dance. 🙂
Can I use whipped cream instead of heavy cream? Would that guarantee that the frosting turns fluffy?
By whipped cream do you mean something like cool whip? Give it a try. I don’t have problems with the heavy cream but some people do. It might have something to do with the climate. Let me know how it works for you. It would simplify the recipe. Thanks 🙂
Frosting was a complete success!!! Thanks
Greetings! (Fabulous website. I just found it today.) I love the thought of making these cupcakes, as I have some fans who LOVE strawberry shortcake. But they’re both on gluten free diets. Any suggestions for a modification to this recipe that would accommodate gluten free? (I’ve not had any experience baking with gluten free recipes, but wonder if you have a GF line of products?) I’m going to assume that I can’t just use one of the non-gluten flours and hope for the best.
One other question: Any suggestions for a frosting that doesn’t use cream cheese? (I’m not crazy about cream cheese.) Thanks so much!
I don’t know what I did wrong. I followed the recipe to a T but my cupcakes came out tasting like corn muffins. hmmm.
Not sure what to make of that since there is no cornmeal in the recipe. 🙂
I also followed the recipe to the nine, and mine came out tasting a little like corn muffins as well. I have bake on the side and am stumped. The recipe sounded fabulous. Maybe there is a bit too much salt it calls for. The frosting, however, is fabulous
Hi Renee, This cupcake recipe will not lend the texture of a light airy cupcake it is dense like a shortcake/muffin. There is not corn meal in the recipe so I don’t understand why it tasted like a corn muffin other then the texture might be like a muffin. There’s only ½tsp of salt which is the perfect amount. I’m sorry this recipe didn’t work for you.
These are the best cupcakes I have ever had. LOVED them, and everyone complimented them at my sons birthday party. Making them again for my daughters and it may be a family thing from here on out. SO GOOD! Thank you for sharing!
I’m so glad your family enjoyed the cupcakes.
Thank you for the kind words.
Have a wonderful weekend. 🙂
Thank you very much for the recipe. I want to know what kind of sugar you used for the frosting.
Thank you!! Wonderful site!
I used granulated sugar. Just remember to really whip it so that the sugar dissolves. 🙂
Hi! Am going to try this tonight. Would the strawberry inside the cupcake stay overnight (in the fridge?) I’m making this and bringing them in for someone’s birthday so not sure if the strawberry ruin the cupcake overnight. Thanks, awesome site!
Hi Dana, No, the strawberry will be fine. The cupcake is dense enough to handle it. Good Luck! 🙂
They turned out GREAT! thank you so much…recipe was fantastic! Just added some powdered sugar to the frosting to thicken it and make it a little bit sweeter (I have a sweet tooth)
That’s awesome Dana.
How far in advance do you think you could make the cupcakes and add the berries? I wouldn’t Frost until the day of though. I have an event in 3 days but have long work days coming up.
Hi Nikki, I think 3 days ahead would be fine.
Oh wow! These are awesome!
Thanks McKenzie! 🙂
Can you use a packaged regular cake mix or angel food cake mix instead of the “sponge” type cake? Would they work with the “hidden strawberry”??
Hi Teddi, This is more of a heavy cake like a pound cake. If you want to use a cake mix, I would use a pound cake mix. I’m a little afraid a regular cake might fall apart.
Wow! since subscribing to your site, I have been inspired inspired inspired. I respect you and really have learnt a lot in all the recipes I have seen and made from your site. Amazing
These are the BEST CUPCAKES EVER!! We’ve made them twice now and goodness they are SO GOOD!
Yay! I’m so glad you like them Terry. 🙂
hello, I would like to put a link to your recipe & use your photo on our website. may I have your permission.
Hi Lauren, Sure, as long as you don’t post my recipe. 🙂
Hi! I plan on frosting 24 regular sized cupcakes and then making minis with any leftover batter. Should I double the frosting recipe ??
Yes, I would make another half recipe. I like a lot of frosting and this frosting isn’t too sweet. 🙂
I’ve made your frosting twice now but both times I used box cake mixes. The first time I made them I made cupcakes but uses box angel food mix and they got devoured in 10 minutes! The next time I just made a cake but I used a box mix again so I just used your frosting recipe. My question is can I follow your cupcake batter recipe for a cake or is it just for cupcakes ? Will it be too much or too little?
A cake mix makes 24 cupcakes and this recipe makes 36. You might be able to get away with making a three layer cake. 🙂
I made these for a party. These were life changing. I don’t know how else to describe how fabulous they are! Thank you so much for sharing this recipe. xoxo
Aww…Thank you Anson, I’m so happy you liked them. 🙂
THANK YOU! This recipe was amazing! The cake batter was perfect! And the frosting was awesome! Will be adding it to box of recipes! ^_^
Aww thanks Candice! That’s what I like to hear! 🙂
would i be able to bake the strawberry with it?
You can but it wouldn’t be as fresh. The best part about this cupcake is the “fresh” strawberry inside. 🙂
This recipe is amazing. I just made these for a graduation party. Every single guest enjoyed these delightful cupcakes. I omitted the almond flavoring because I forgot to buy it——- they were perfectly PERFECT!!!! I added a strawberry slice on top for decoration, but totally unnecessary……. I plan on trying your samoas cupcakes next. Thank you for helping me make bakery style amazingly perfect cupcakes…..awesome.
WooHoo Pat! That’s what I like to hear. 🙂
These look and sound heavenly! Do you think this recipe would work well making it as a cake/jelly roll? I was thinking of doing the jelly roll method layering your cake, then icing recipe top with sliced strawberries then rolling jelly roll style. In your opinion, would the cake part get mushy? Thanks for the recipe, I’m looking forward to making this for a family picnic this weekend.
Although these are the BEST cupcakes ever. I wouldn’t use that cake recipe for a cake roll. You need more of a sponge cake to be able to roll it. I do have a great Strawberry Mallow Cake Roll that might work. Good Luck! 🙂
These were amazing! Everyone at the party loved them. Thanks for sharing!
Ah that’s awesome Josie! Thanks 🙂
How long can these be put in the fridge after they are put together?
I would say overnight to still be at their best.
Just made these and put mini chocolate chips in the center of the strawberries and my kids went nuts over them!!!! Great recipe…thanks!!
That is such a great idea! Thanks for sharing. 🙂
Dear Sheryl, these cupcakes look so light and airy…they would last a NY minutes in my home! Strawberry shortcake is one of my daughter’s absolute favorites. Pinning. xo, Catherine
How bright and fresh these look!!
These look like winners to me, Sheryl! My husband would love these! Pinning!
These cupcakes look delicious! I am going to try using decadent chocolate-dipped strawberries in half of the batch!! This will please all the chocolate lovers in the room, too. Wow, this may turn out to be the-only-dessert-recipe-I’ll-ever-need for the next year or two. *<:-)
Sounds like a delicious cupcake Rosie!
I love that there’s a whole strawberry in there! These look so delicious, Sheryl!
How do you think this would taste with a Chocokate carmel egg in the center? Was thinking of doing half with strawberries and half with the eggs but wasn’t sure the flavor would be right with this cake and frosting. Thank you!
I think that’s a great idea Tracy. 🙂
These were a huge hit at my family’s Easter Dinner this year. Thank you for sharing this wonderful recipe!
Oh Laura….I’m so happy you and your family enjoyed them. Thanks for letting me know. 🙂
These cupcakes are amazing! Huge success at the bridal shower I made them for. I have a couple left and am wondering how long they would be good in the fridge and if they could be saved for longer in the freezer?
That’s great Laura! I’m guessing a few days in the refrigerator and a couple of weeks in the freezer?
What tip did you use to frost these? Or how did you?
Hi Mechelle, I used a star tip.
I made these and filled hollowed strawberries with chocolate before putting them in, a perfect gooey center made this even more amazing. One of the best recipes that I’ve tried!
What an awesome idea Naomi! Thanks for sharing. 🙂
I have a fabulous german chocolate recipe I love. Do you think it would work with this? Just changing the cake of course
Hi Aimee, I think my mouth is watering just thinking about it. HA! Yes, that sounds wonderful. 🙂
Out of curiousity how many cupcakes does this recipe makes?
I’m so sorry Dalise….I don’t know why I didn’t take note of that…it’s been too long now for me to remember.
I’m wondering if the recipe can be cut in half and still get the same results? I don’t need 36 cupcakes as I need about half of that. Thanks!
Hi Sally, If I had to guess (which is what I’m doing) I would say yes. 🙂
Made these today and honestly they were absolutely perect. The cupcake is rich and buttery and the icing is light and fluffy and just sweet enough 10 out of 10.
That’s awesome Catherine! Thanks. 🙂
Thank you for making and posting these wonderful cupcakes. 🙂 I saw that the cupcakes were ok to freeze, is this with the frosting? I wanted to make these ahead of time, freeze and then transport in a cooler on our 8 hr ride to see family.
Hi Ande, I don’t see what you’re talking about. I talk about making them a day ahead and refrigerating them but not freezing them. If you were to freeze them I would recommend freezing with the hallowed out center without the strawberry. You will need to fill the cupcakes with the strawberries and frost them before your family gathering.
Hi! What did you use to hollow out the cupcake? Was it just a regular cupcake corer?
Hi Helen, I usually use a melon baller or a knife.
These cupcakes look amazing! Do you use regular butter or unsalted?
Hi Kimmy, When I bake I always use unsalted butter. 🙂
has anyone tried to add a little strawberry glaze to the strawberry before putting it in the cupcake?
Hi Dora, I would be worried it would cause the inside of the cupcake to get soggy. Let me know if you try it. 🙂
I have to make several cupcakes like these for an event. Do you think I can make them ahead of time or no, due to the strawberries inside?
Hi Morgan, I’ve never made these cupcakes in advance. I’m going to guess that the strawberry if left sitting for an extended period of time might make the cupcake too moist. I would recommend making the cupcakes in advance but waiting until the night before your event to add the strawberries. Storing them in the refrigerator should help keep the strawberries firm.
In the icing recipe … can I substitute the almond extract ffor something else ….tree nut allergy…
Sure Wendy just add more vanilla.
I want to bake these a week ahead of time for my son’s wedding. I will freeze them without the strawberry and icing. Will they remain moist for the wedding if I thaw them the day before? We have access to the hall the day before the wedding so we will be putting the strawberry in and icing them then. However I am not sure how much room there will be in the fridge at the hall? Thought of making a strawberry buttercream instead. Thoughts?
Hi Elaine, Yes…I think the cupcakes will be fine. I agree…if the cupcakes aren’t going to be refrigerated I would skip the whip cream frosting and add a butter frosting. I have a really good strawberry butter frosting. Here’s the link: Strawberry Butter Frosting
Has anyone tried baking the strawberries in the cup cake?
Hi Dawn, Trust me the fresh flavor of the strawberry inserted into this cupcake is the bomb!
I have added gelatin before to stabilize whipped cream, do you think
this would work with the cream cheese whipped cream frosting?
For an outdoor birthday party.
Hi Nancy, The frosting will stand up on its own if the temperature is right. I’m overly cautious when it comes to dairy products. I would take the cupcakes out of the refrigerator right before your guests are ready to eat them and not leave them out on a dessert table for display. Yes, I think the gelatin would work but I’m worried that the firmness you create by adding it will deceive you as to how warm your whipped cream is. I hope this helps and you have a wonderful Birthday Party! ♥
Im making this recipe but it does not say to use either salted butter or unsalted butter. And from reading the comments i believe its unsalted due to some peoples cupcakes taste like corn muffin. Just making sure
Hi Yoli, Yes, unsalted butter is used in this recipe. I change the contents to read that as well. ♥