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Best Spring Strawberry Shortcake Cupcakes With Whipped Cream

strawberry shortcake cupcakes - featured image
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These light and tender strawberry shortcake cupcakes are topped with fresh whipped cream and strawberries, capturing the essence of spring in every bite. A happy accident turned into a beloved recipe that’s perfect for any spring gathering.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup (80ml) buttermilk, room temperature
  • ⅓ cup (80ml) strawberry puree
  • ¼ cup (60ml) strawberry reduction
  • ½ cup (120ml) strawberry reduction (for filling)
  • 1 cup (150g) fresh strawberries, finely diced
  • 1 ½ cups (360ml) heavy cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh strawberries and mint leaves for garnish

Instructions

  1. Make the strawberry reduction: Add 1 cup chopped strawberries and 1 tablespoon sugar to a small saucepan over medium heat. Simmer for about 10 minutes until thickened into a syrupy consistency. Set aside to cool completely.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Lightly spray liners with non-stick spray.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt for about 20 seconds.
  4. In a large bowl, beat softened butter and granulated sugar on medium speed for about 3 minutes until light, fluffy, and pale. Scrape down sides halfway through.
  5. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until combined.
  6. With mixer on low, add one-third of dry ingredients, mix until just combined. Add half of buttermilk, mix briefly. Repeat with another third of dry ingredients, remaining buttermilk, and finish with last of dry ingredients. Stop mixing as soon as flour disappears.
  7. Gently fold in strawberry puree and ¼ cup strawberry reduction using a rubber spatula until evenly pink with no white streaks.
  8. Divide batter evenly among 12 liners, filling each about two-thirds full. Bake for 18-22 minutes until a toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cupcakes are still warm, brush remaining strawberry reduction on top of each cupcake.
  10. In a chilled bowl, beat cold heavy cream, powdered sugar, and vanilla on medium-high speed until soft peaks form, about 3-4 minutes.
  11. Once cupcakes are completely cool, pipe or spoon whipped cream on top. Garnish with diced fresh strawberries and mint leaves. Serve immediately.

Notes

Room temperature ingredients matter for proper emulsification. Do not overmix the batter to avoid tough cupcakes. Cool completely before frosting to prevent melted whipped cream. Strawberry reduction can be made up to 3 days in advance. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use vegan butter and almond milk with lemon juice for buttermilk, and coconut cream for whipped cream.

Nutrition

Keywords: strawberry shortcake, cupcakes, spring dessert, strawberry cupcakes, whipped cream, Easter dessert, Mother's Day dessert

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