Name: Strawberry Shortcake Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: International
Ingredients: 1 box of strawberry cake mix; 1/2 cup vegetable oil; 3 large eggs; 1 cup water; 1 cup heavy whipping cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 12 fresh strawberries, hulled; 2 tablespoons strawberry glaze (optional)

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Deliciously moist cupcakes topped with creamy strawberry frosting and fresh strawberries, perfect for any occasion.

Why You’ll Love This Recipe

Strawberry Shortcake Cupcakes bring all the classic flavors of a beloved dessert into a convenient, handheld treat. The moist, tender strawberry-flavored cake pairs beautifully with light, fluffy whipped cream frosting infused with vanilla, making each bite refreshing and indulgent. Topped with fresh strawberries and a hint of strawberry glaze, these cupcakes are perfect for celebrations, summer gatherings, or simply satisfying a sweet craving.

Ingredients

1 box of strawberry cake mix
1/2 cup vegetable oil
3 large eggs
1 cup water
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
12 fresh strawberries, hulled
2 tablespoons strawberry glaze (optional)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Bake the Cupcakes

Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. In a large bowl, combine the strawberry cake mix, vegetable oil, eggs, and water until smooth. Divide the batter evenly among the liners. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.

Prepare the Frosting

While the cupcakes cool, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Assemble the Cupcakes

Pipe or spoon a generous swirl of the whipped strawberry frosting onto each cooled cupcake. Top each with a fresh strawberry and drizzle lightly with strawberry glaze if desired.

Serve and Enjoy

Serve immediately or chill briefly before serving for a refreshing treat.

Servings and timing

Makes 12 cupcakes
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Calories: Approximately 250 kcal per cupcake

Variations

Substitute the fresh strawberries with raspberries or mixed berries for different flavors.
Add a layer of strawberry jam inside the cupcakes before frosting for extra fruitiness.
Use cream cheese frosting instead of whipped cream for a tangy contrast.
Garnish with mint leaves or edible flowers for a decorative touch.
Replace boxed cake mix with homemade strawberry cake batter for a fully scratch-made dessert.

Storage/Reheating

Store cupcakes in an airtight container in the refrigerator for up to 2 days. The whipped cream frosting is best served fresh and may soften if left out too long. Do not freeze.

FAQs

Can I use frozen strawberries?

Fresh strawberries are best for topping, but frozen can be thawed and used if fresh are unavailable.

Can I make the whipped cream frosting ahead?

Yes, whip the cream just before assembling for the best texture.

Is this recipe gluten-free?

Check the cake mix packaging; most boxed mixes contain gluten. Use a gluten-free mix to adapt.

How do I get stiff peaks in whipped cream?

Ensure cream and mixing bowl are cold, and whip at medium-high speed until peaks hold firmly.

Can I double the recipe?

Yes, simply double all ingredients and bake in batches or use multiple pans.

What can I use instead of strawberry glaze?

Honey, melted white chocolate, or a simple powdered sugar glaze are good alternatives.

Can I store cupcakes at room temperature?

Because of the whipped cream frosting, refrigerate cupcakes to maintain freshness.

Can I pipe the frosting with a star tip?

Absolutely, use your favorite piping tip for decorative frosting swirls.

How long do the cupcakes last?

Best eaten within 2 days when stored properly refrigerated.

Can I use homemade cake instead of boxed mix?

Yes, substitute with your favorite strawberry cake recipe.

Conclusion

Strawberry Shortcake Cupcakes are a charming and delicious way to enjoy a classic dessert in cupcake form. Their moist strawberry base, airy whipped cream frosting, and fresh fruit topping make them perfect for any occasion—from birthday parties to casual summer afternoons. Simple to make and delightful to eat, these cupcakes are sure to become a favorite.

Strawberry Shortcake Cupcakes

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Author: Mia
Total Time: 35 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Deliciously moist cupcakes topped with creamy strawberry frosting and fresh strawberries, perfect for any occasion.

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
In a large bowl, mix strawberry cake mix, vegetable oil, eggs, and water until smooth. Pour batter evenly into cupcake liners.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Pipe whipped strawberry frosting onto cooled cupcakes.
Top each cupcake with a fresh strawberry and drizzle with strawberry glaze if desired.
Serve and enjoy!