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strawberry shortcake cupcakes on a cake stand

Strawberry Shortcake Cupcakes

Strawberry shortcake cupcakes are a portable version of a classic summer dessert. You'll love them!

Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 16 minutes
Total Time 56 minutes
Servings 14
Author Kelsie



  • 10 ounces cleaned and hulled strawberries divided
  • 1/4 cup granulated sugar
  • 2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 1 tablespoon lemon juice


  • 4 tablespoons unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs at room temperature
  • 1 cup all-purpose flour
  • 1/2 cup + 2 tablespoons buttermilk*

Whipped Cream Frosting

  • 4 ounces full-fat cream cheese at room temperature
  • 1/2 cup powdered sugar
  • 1 cup heavy cream well chilled**
  • 1/2 teaspoon vanilla



  1. Slice about half of the strawberries, then puree them in a food processor. Pour the pureed berries into a small saucepan and add the sugar and lemon juice. Cook over medium heat until mixture begins to bubble, stirring constantly.
  2. Allow the mixture to boil for 2 minutes. Remove from the heat and cool for 5 minutes.
  3. Combine the gelatin and water in a medium bowl and set aside. Chop the remaining strawberries.
  4. Pour the cooked pureed berries into the bowl with the water and gelatin; stir until incorporated, then stir in the chopped berries. Refrigerate until thickened, about 2 hours (or up to overnight).
  5. While the mixture refrigerates, make your cupcakes.


  1. Preheat the oven to 350 degrees. Line 13 to 14 muffin cups with paper liners and set pans aside.
  2. Place the butter and sugar in a large mixing bowl and beat with an electric mixer set to medium until until blended. Beat in the vanilla, baking powder, baking soda, and salt and beat until well combined (mixture will be crumbly). Add the eggs and beat well.
  3. With mixer on low, beat in half of the flour followed by half of the buttermilk and beat to combine. Add the remaining flour mixture, then the remaining buttermilk and beat until just incorporated.
  4. Scrape down the sides and bottom of the bowl and beat a few seconds more. Divide the batter between the prepared muffin cups, filling each two-thirds full. Bake 16 to 20 minutes, until a cake tester inserted into the center of the cupcakes comes out clean.
  5. Remove cupcakes from the oven and cool completely on a wire rack before filling and frosting them. (You can store them at room temperature, covered with plastic wrap, overnight if you want to make them ahead. Just don’t fill them too far in advance.)


  1. Once the cupcakes are cool and the filling is thickened, make your frosting.
  2. Beat the cream cheese and powdered sugar in a medium bowl until smooth, scraping down the sides and bottom of the bowl as needed.
  3. With mixer on medium speed, gradually beat in the heavy cream. Once all the cream has been added, turn the mixer to high and beat until the mixture forms stiff peaks, then beat in the vanilla.


  1. Use a paring knife to cut a small circle of cake out of the center of each cupcake. The hole should be about 1 inch across and go about 3/4 of the way down into the cake. Use the tip of the knife to hollow out the hole. (See photos in post for a visual of this, if necessary.)
  2. Discard or eat the cake you trim from inside the cupcakes.
  3. Fill the cupcakes with about 1 tablespoon of filling—it’s ok if the filling sticks up a little out of the hole in the cupcake. Spread or pipe the frosting on top and serve.
  4. Uneaten cupcakes can be stored in the fridge for up to 2 days or in the freezer, tightly wrapped, for up to 2 months.

Recipe Notes

  • *You can substitute whole milk mixed with 2 teaspoons lemon juice or white vinegar; allow the mixture to sit for 5 minutes before you use it.
  • **Be sure you use heavy cream or heavy whipping cream; regular whipping cream doesn't hold its shape well enough to be used as a frosting. See post for more information on this.
  • The cupcakes and filling can be made a day ahead. Make the frosting and assemble your cupcakes just before you're ready to serve them.