How To Make Strawberry Shortckae Cupcakes

How to Make Strawberry Shortcake Cupcakes

Strawberry Shortcake is an indulgent sweet treat, that conjures up memories of long, hot summers. This cupcake recipe draws on these classic flavours whilst providing a modern twist, and these dainty light bites are almost impossibly lovely. Bringing together, fresh strawberries, sweet frosting and light vanilla cake they make the perfect summer dessert. For a dainty addition to a picnic hamper, baby shower spread or bake sale, look no further than these Strawberry Shortcake Cupcakes. The quality of the strawberries in this cake make all the difference, so choose organic or home grown fruit for a true taste of summer.

Before You Bake

This recipe makes around 24 cupcakes and a regular cupcake pan and cupcake wrappers are required for this bake. For a super professional finish, use a piping bag with a wide nozzle to add the frosting, but be sure to dice the fruit into small even chunks so as not to clog the bag. You can create your own take on these cupcakes by substituting the strawberries for any summer berry of your choice. As they contain fresh fruit, these cakes are best eaten in a day or so of baking, although it’s likely they won’t last long!

Strawberry Shortcake Cupcakes Recipe

Ingredients –


  • 2 ½ Cups All Purpose Flour
  • ½ Cup Butter
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 tsp Baking Powder
  • ¼ Cup Shortening
  • 3 Eggs
  • 1 ½ Cups Sugar
  • 2 tsp Vanilla Extract
  • ¾ Cup Sour Cream
  • ½ Cup Heavy cream

Strawberry Frosting

  • 8 Oz (1 Packet) Cream Cheese
  • ½ Cup Heavy Cream (Whipped)
  • ½ Cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1 Cup Diced Fresh StrawberriesPlus, Fresh Whole Strawberries to garnish


  • Preheat the oven to 175 C
  • Grease a cupcake pan with a little butter and add paper cup cake cases
  • Combine Flour, Baking Powder, Baking Soda and Salt, set aside
  • In a separate bowl combine the Butter and Shortening, then add the sugar until creamed together
  • Add the Eggs and Vanilla and mix well
  • Add in Sour Cream and Heavy Cream and combine into a lump free mix
  • Slowly fold in dry ingredients, until well combined into a smooth batter
  • Fill cupcake cases with batter, up to around 2/3 full per case (this mix should make 24 cakes)
  • Bake for 18 minutes or until golden and a cocktail stick comes out clean from the centre
  • Cool the cakes in the cupcake pan for a few minutes and then transfer to a wire rack to cool completely
  • Combine Heavy Cream and Cream Cheese until well mixed
  • Add the Powdered Sugar and Vanilla to the frosting mix and combine well
  • Fold diced Strawberries evenly throughout the mix and chill for 20 minutes
  • Place a spoonful of Strawberry Frosting on each cake and top with a whole Strawberry
  • Share and enjoy!


These pretty little cupcakes are the perfect recipe to make with kids after a sunny afternoon’s strawberry picking. Enjoy with a glass of homemade lemonade for a delicious summer treat.

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