Strawberry Shortcake Cupcakes

Fluffy vanilla cupcakes filled with fresh strawberries and topped with whipped cream – just like a classic strawberry shortcake in cupcake form!

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✅ Ingredients:

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter (softened)
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk

For the Strawberry Filling:

• 1 ½ cups diced fresh strawberries
• 1 tbsp sugar
• 1 tsp lemon juice (optional but brightens the flavor)

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2–3 tbsp powdered sugar
• ½ tsp vanilla extract

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🍰 Instructions:

1. Make the Cupcakes:

1. Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes).
4. Add eggs one at a time, beating after each. Stir in vanilla.
5. Add the dry ingredients in 2 parts, alternating with the milk. Mix until just combined.
6. Divide the batter evenly among cupcake liners. Bake for 18–20 minutes, or until a toothpick comes out clean.
7. Let cool completely.

2. Prepare the Strawberry Filling:

1. In a small bowl, combine diced strawberries, sugar, and lemon juice.
2. Let sit for 15–20 minutes to macerate (draw out the juices).

3. Make the Whipped Cream:

1. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

4. Assemble the Cupcakes:

1. Once cupcakes are cool, use a knife or cupcake corer to remove the center (don’t cut all the way to the bottom).
2. Fill the hole with strawberry mixture.
3. Pipe or dollop whipped cream on top.
4. Garnish with a sliced strawberry (optional but pretty!).

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🍓 Tips:

Want more strawberry flavor? Add a bit of strawberry jam to the filling.

Best served fresh the same day.

Keep refrigerated if not serving immediately.