If you love strawberry shortcake, these strawberry shortcake cupcakes are a fun and delicious twist on the classic dessert.
They have a soft buttery cake base, creamy vanilla frosting, and fresh strawberries on top.
They taste more like strawberry shortcake than a traditional cupcake—which makes them perfect for spring and summer gatherings.
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These are beautiful for birthdays, baby showers, cookouts, brunches, and Fourth of July parties.
Love strawberries? Browse all my Strawberry Recipes & Growing Guide here.
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Why You’ll Love These Cupcakes
- Soft buttery homemade cupcakes
- Fresh strawberry topping
- Perfect summer dessert
- Great party recipe
- Easy to make ahead
Ingredients for Strawberry Shortcake Cupcakes
Cupcakes
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup milk
Frosting
- 1 cup butter, softened
- 3 1/2 cups powdered sugar
- 2 to 4 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
Topping
- 3 cups chopped strawberries
How to Make Strawberry Shortcake Cupcakes
Step 1: Prep the Pan
Preheat oven to 350°F.
Line cupcake pans with paper liners.
Step 2: Make the Batter
In a large mixing bowl cream together:
- Butter
- Sugar
Beat until light and fluffy.
Add eggs one at a time.
Mix in vanilla.
In a separate bowl whisk together:
- Flour
- Baking powder
Alternate adding flour mixture and milk to butter mixture.
Mix just until combined.
Step 3: Fill Cupcake Liners
Fill liners about 2/3 full.
Makes:
- 24 standard cupcakes
or - 18 larger cupcakes
Step 4: Bake
Bake for 18 to 22 minutes, or until a toothpick inserted in center comes out clean.
Cool completely before frosting.
Make the Frosting
Beat softened butter until fluffy.
Add:
- Powdered sugar
- Vanilla
- Salt
- Enough milk to reach spreadable consistency
Beat until smooth and creamy.
Frost and Decorate
Spread or pipe frosting onto cooled cupcakes.
Top with chopped fresh strawberries just before serving for best appearance.
Tips for Best Results
- Use room temperature butter and eggs
- Do not overmix batter
- Cool cupcakes fully before frosting
- Add strawberries right before serving
- Store covered so cupcakes stay moist
Fun Variations
Berry Shortcake Cupcakes
Top with strawberries and blueberries.
Perfect for patriotic holidays.
Whipped Cream Version
Use stabilized whipped cream instead of buttercream.
Filled Cupcakes
Core cupcakes and add strawberry filling inside.
Storage
Store in airtight container.
Best enjoyed within 1 to 2 days.
Refrigerate if topped with fresh fruit for longer storage.
More Strawberry Recipes to Try
You may also enjoy:
- Strawberry Syrup
- Strawberry Lemonade Concentrate
- Strawberry Rhubarb Jam
- Strawberry Spinach Salad
- Strawberry Mojito
Browse all my Strawberry Recipes & Growing Guide here.
FAQs
Can I use frozen strawberries?
Fresh is best for topping.
Can I make these ahead?
Yes. Bake cupcakes ahead and frost the next day.
Can I use store-bought frosting?
Yes, but homemade frosting tastes best.
These strawberry shortcake cupcakes are soft, fresh, and perfect for warm-weather celebrations.
They bring all the flavors of strawberry shortcake in a fun handheld dessert everyone loves.
Scroll down to the recipe card below for the full printable recipe.
Soft buttery strawberry shortcake cupcakes topped with creamy vanilla frosting and fresh strawberries. A fun summer dessert perfect for birthdays, parties, brunches, and holidays.
- 1 cup butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup milk
- 1 cup butter softened
- 3 1/2 cups powdered sugar
- 2 to 4 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 cups chopped fresh strawberries
-
Preheat oven to 350°F.
-
Line cupcake pans with paper liners.
-
In a large bowl, cream butter and sugar until light and fluffy.
-
Add eggs one at a time, beating after each addition.
-
Mix in vanilla extract.
-
In a separate bowl, whisk together flour and baking powder.
-
Alternate adding flour mixture and milk to butter mixture.
-
Mix just until combined.
-
Fill cupcake liners about 2/3 full.
-
Bake for 18 to 22 minutes, or until a toothpick inserted in center comes out clean.
-
Cool completely before frosting.
-
Beat softened butter until fluffy.
-
Add powdered sugar, vanilla, salt, and enough milk for spreadable consistency.
-
Beat until smooth and creamy.
-
Frost cooled cupcakes.
-
Top with chopped strawberries just before serving.
Fresh strawberries are best for topping.
Add fruit just before serving for best appearance.
Store covered to prevent cupcakes from drying out.
Refrigerate if storing frosted cupcakes with fruit.
Homemade frosting gives best flavor, but store-bought can be used.
Follow my summer desserts boards on Pinterest.
