Forget the usual vanilla frosting.
Instead, imagine biting into a cupcake where the top cracks slightly with a gentle squeeze, and your nose is hit with that rush of fresh strawberry aroma – bright, tart, almost a little floral. Watermelon Agua Fresca or Coconut Cream Pie would sit perfectly beside this moment. The cream? Not just sweet, but whipped until it’s feather-light, making the strawberry feel even more vivid on your tongue.
Honestly, I didn’t realize I needed a cupcake that could taste like a childhood picnic without actually needing the sun and the grass. Just something about the balance – sweet, tart, creamy, that brings me back to those lazy summer afternoons that I hadn’t thought about in ages.
Right now, after a long stretch of winter, these feel like a tiny rebellion against grays and cold. It’s a reminder that sometimes, the smallest bites can carry the biggest stories. There’s a quiet magic in that.
Why I Love This Recipe (And You Will Too)
- It’s nostalgic – reminds me of warm afternoons and simple joys.
- The mix of sweet, tart, and creamy feels perfectly balanced.
- It’s elegant without being fussy – great for any mood or season.
- The smell of strawberries while cooking feels instantly cheerful.
- Every bite feels like sunshine after a long, gray week.
- It’s proof that baking can be both comforting and refreshing.
What You’ll Need
Ingredients:
- 1 ½ cups all-purpose flour – the base for that soft, fluffy crumb
- 1 cup granulated sugar – keeps the cupcakes perfectly sweet
- ½ cup unsalted butter, melted – adds richness and moisture
- 3 large eggs – for structure and a tender texture
- 1 cup milk – keeps the batter smooth and light
- 2 teaspoons baking powder – gives the cupcakes their lift
- ½ teaspoon salt – balances the sweetness
- 1 pint fresh strawberries, hulled and sliced – brings color and that juicy tang
- ¼ cup sugar – for cooking the strawberry topping
- 1 cup heavy cream – whipped into soft, dreamy peaks
- 2 tablespoons powdered sugar – lightly sweetens the whipped cream
Equipment:
- Mixing bowls
- electric mixer
- Cupcake pan
- Piping bag with tip
- Knife
- Saucepan
- Whisk
Strawberry Shortcake Cupcakes
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners. Sift the flour, baking powder, and salt into a large bowl. In a separate bowl, whisk together the eggs, sugar, melted butter, and milk until smooth.
- Gradually add the wet mixture to the dry ingredients, folding gently until just combined. Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
- Meanwhile, prepare the strawberry topping by combining sliced strawberries with 1/4 cup sugar in a saucepan. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture thickens slightly, about 10 minutes. Remove from heat and let cool.1 1/2 cups all-purpose flour
- Chill the heavy cream in a mixing bowl. Using an electric mixer, beat the cream until soft peaks form, then add powdered sugar and continue whipping until stiff peaks are achieved. Transfer the whipped cream to a piping bag fitted with a decorative tip.1 1/2 cups all-purpose flour
- Once cupcakes are cooled, use a small knife or spoon to create a shallow hole in the center of each cupcake. Spoon some of the cooled strawberry compote into each hole. Pipe whipped cream on top of each, creating a decorative swirl. Optionally, garnish with a small strawberry slice.1 1/2 cups all-purpose flour
Simple Tricks That Help
- Don’t overmix the batter – it keeps the cupcakes soft and fluffy.
- Let the cupcakes cool fully before filling, so the cream doesn’t melt.
- Chill the bowl before whipping the cream – it helps form stiff peaks faster.
- Cook the strawberry compote just until it thickens – not jammy.
- Add a small pinch of salt to the whipped cream for depth.
- Store leftovers in the fridge to keep the cream light and fresh.
Fun Ways to Mix It Up
- Add lemon zest to the batter for a bright, citrusy twist.
- Swap strawberries for raspberries or peaches for a seasonal change.
- Top with crushed biscuits for a playful shortcake crunch.
- Fold chocolate chips into the batter for a dessert hybrid.
- Use coconut cream instead of heavy cream for a dairy-free version.
- Drizzle melted white chocolate on top for extra sweetness.
How to Store It
- Room Temperature: Unfrosted cupcakes can sit in an airtight container for up to 2 days.
- Refrigeration: Frosted cupcakes last up to 3 days in the fridge – just cover gently.
- Freezing: Freeze unfrosted cupcakes in a sealed container for up to 1 month. Thaw, then add cream and strawberries before serving.
No fancy tricks here, just good ingredients and a little patience. Sometimes, that’s all I need — a cupcake that stirs up memories and makes me smile for no good reason. Guess that’s what baking’s all about, isn’t it?
Mark Renshaw is the creator of Val’s Recipe Box, a heartfelt food blog preserving cherished family recipes inspired by his grandmother Val. Blending nostalgic storytelling with comforting, unfussy dishes, he celebrates the tradition and love behind every meal.
