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Strawberry Shortcake Cupcakes

These Strawberry Shortcake Cupcakes are a summer favorite! Made with my award winning vanilla cupcake, filled with a sweet berry filling, and topped with homemade strawberry whipped cream. You will love this mini version of strawberry shortcake.
Course Desserts
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Whipped Cream Time 10 minutes
Total Time 55 minutes
Servings 18 cupcakes
Calories 340kcal
Author Jesseca


For the Sauce:

  • 1 pint strawberries
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract

For the Cupcakes:

  • 1 cup sugar
  • 1 teaspoon vanilla bean paste
  • 1/4 cup butter softened
  • 2 eggs
  • 1/3 cup plain yogurt
  • 1/4 cup canola or vegetable oil
  • 1 tablespoon pure vanilla extract
  • 1-1/2 cups flour
  • 3-1/2 tablespoons cornstarch
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup milk

For the Strawberry Whipped Cream:

  • 1/2 cup strawberries more or less as needed
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1/4 teaspoon vanilla extract


For the Sauce:

  • Roughly chop all of the berries into pea sized pieces.
  • Combine the berries and sugar into a large pot. Heat over medium and bring to a simmer. Cook for 15 minutes, stirring occasionally.
  • Remove from the heat and stir in the vanilla.
  • Transfer the sauce to a container and allow to cool while baking the cupcakes.

For the Cupcakes:

  • Preheat the oven to 350 degrees. Line two muffin tins with paper liners and set aside.
  • Combine the sugar and vanilla paste in the bowl of an electric mixer fitted with the paddle attachment.
  • Mix at low speed until the paste combines with the sugar and is fragrant, about one minute.
  • Add the butter in small pieces, about 1 tablespoon, and continue to mix at a low speed until fully incorporated and fluffy, about 2 minutes.
  • Slowly stir in the eggs, yogurt, oil, and extract. Mix for 1 minute, scraping the sides halfway through to ensure even mixing.
  • In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
  • Slowly stir into the wet ingredients along with the milk, making sure to keep the mixer at low speed and scraping the sides of the bowl 1 to 2 times.
  • Fill the paper liners until they are filled halfway.
  • Bake for 14 minutes or until a toothpick comes out clean.
  • Cool completely before filling and frosting.
  • Once cooled, core the cupcake and fill with 1 tablespoon of filling.
  • Press the removed cupcake piece on top to secure firmly over the sauce.

For the Whipped Cream:

  • Pulse berries in a high powered blender or food processor until smooth, or until you get 1/4 cup of puree. Set aside.
  • Add the heavy cream into a chilled mixing bowl, or the bowl of an electric mixer. 
  • Whisk on high speed until peaks start to form. 
  • Stir in the vanilla, powdered sugar, 1/4 cup puree. 
  • Whip an additional 2 to 3 minutes, or until a light and fluffy texture is achieved. 
  • Spoon or pipe onto the filled cupcakes.


Why are my cupcakes dry?The key to not ending up with a dry cupcake is to ensure you measure your dry ingredients properly. Spoon the dry ingredients into the measuring cups, never scoop. Level off the top before adding to the batter.
How long do cupcakes last?Homemade cupcakes are best if eaten within 2-4 days. Technically, they will last longer in the refrigerator but you run the risk of them becoming stale.


Serving: 1g | Calories: 340kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 43mg | Sodium: 188mg | Fiber: 1g | Sugar: 19g