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Delicious strawberry cupcakes with white frosting and fresh strawberry garnishes on a light pink background.

Strawberry Shortcake Cupcakes

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 330 kcal

Ingredients
  

  • 1 cup plus 2 tablespoons cake flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 cup vegetable oil
  • 1 whole egg
  • 1 egg white
  • 2 cups heavy whipping cream chilled
  • 6 tablespoons instant vanilla pudding powder
  • sliced strawberries for topping
  • 1 1/2 cups fresh strawberries small dice
  • 1/4 cup strawberry jam

Instructions
 

  • Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
  • In bowl, whisk together cake flour, granulated sugar, baking powder, baking soda, and salt.
    Flour, eggs, strawberries, vanilla, and dairy ingredients for baking strawberry shortcake.
  • In a separate bowl, combine buttermilk, milk, vanilla extract, almond extract, vegetable oil, whole egg, and egg white. Mix well.
    Creamy vanilla custard mixture in glass bowl with whisk and fresh strawberries on marble surface.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
    Cream being poured into dry ingredients for baking between strawberries.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
    Baked cupcake batter in a muffin tin ready to bake.
  • Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
  • While cupcakes are cooling, prepare the whipped cream by beating the chilled heavy whipping cream with the instant vanilla pudding powder until stiff peaks form.
  • Fold in the diced strawberries and strawberry jam gently into the whipped cream.
  • Once cupcakes are cool, cut a small hole in the center of each cupcake and fill with a spoonful of the strawberry whipped cream mixture.
  • Pipe the remaining whipped cream on top of the cupcakes and garnish with sliced strawberries.

Nutrition

Calories: 330kcalCarbohydrates: 35gProtein: 4gFat: 20gSaturated Fat: 10gSodium: 188mgFiber: 1g
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