Strawberry Shortcake Cupcakes with Whipped Cream Frosting

The Story & Intro

Hi, I’m INAYA, 38, from the sunny island of Crete, Greece where food is not just a meal but a memory. I still remember summer afternoons at my grandmother’s kitchen table, sunlight pouring through the window, and baskets of strawberries fresh from the local market. We’d make simple strawberry desserts that filled the house with sweetness and laughter.

Now, I’ve brought that same spirit into my kitchen with these Strawberry Shortcake Cupcakes with Whipped Cream Frosting a playful twist on the traditional shortcake. They’re light, buttery, and topped with a dreamy whipped cream that feels like a cloud. Whether it’s a family gathering, birthday, or just a sweet treat after dinner, these cupcakes are pure joy in every bite.

If you’re a strawberry lover (and who isn’t?), you’ll adore how fresh, fruity, and irresistible they are. The keyword “Strawberry Shortcake Cupcakes with Whipped Cream Frosting” isn’t just for SEO it’s the heart of this recipe, a dessert that feels like love baked into tiny golden cups.

Cooking for me is about connecting with our memories, our people, and ourselves. And these cupcakes do exactly that. They’re a reminder that happiness often comes in the simplest forms: butter, cream, and strawberries kissed by sunshine.

Ingredients You’ll Need 🍓

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• ½ cup sour cream (or Greek yogurt for a Cretan twist)
• ¼ cup whole milk

For the Strawberry Filling:

• 2 cups fresh strawberries, finely chopped
• 2 tbsp sugar
• 1 tsp lemon juice

For the Whipped Cream Frosting:

• 1 ½ cups heavy whipping cream, chilled
• ¼ cup powdered sugar
• 1 tsp vanilla extract

Optional Garnish:

• Fresh strawberry slices
• Crushed shortbread cookies

Step-by-Step Directions 🍰

Step 1: Make the Strawberry Filling
In a small saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally, until the mixture becomes slightly thick and jammy. Let it cool completely before using.

Step 2: Make the Cupcake Batter
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat the butter and sugar until creamy. Add eggs and vanilla, then mix in sour cream and milk.
Gradually add the dry ingredients to the wet, mixing just until combined.

Step 3: Fill and Bake
Spoon about 2 tablespoons of batter into each liner. Add a teaspoon of strawberry filling in the center, then top with more batter to cover.
Bake for 18–20 minutes, or until a toothpick inserted in the edge comes out clean. Let them cool completely before frosting.

Step 4: Make the Whipped Cream Frosting
Beat heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Make sure the cream is cold it’s the secret to that perfect, airy texture.

Step 5: Frost and Decorate
Once the cupcakes are cool, pipe or spoon the whipped cream frosting on top. Garnish each cupcake with a fresh strawberry slice and a sprinkle of crushed shortbread cookies.

Serving & Enjoying 🍓

Serve your Strawberry Shortcake Cupcakes with Whipped Cream Frosting immediately or refrigerate for up to 2 days. They’re best enjoyed fresh when the cream is cool, the cake is soft, and the strawberry filling bursts with flavor.

Pair them with iced tea, coffee, or even a sparkling rosé for a touch of elegance.

These cupcakes make a beautiful dessert for birthdays, brunches, or summer picnics. They’re light yet indulgent the kind of treat that disappears quickly from the table!

Recipe Card

Strawberry Shortcake Cupcakes with Whipped Cream Frosting
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 12 cupcakes

Light, fluffy, and bursting with fresh strawberry flavor these cupcakes are pure happiness.

Strawberry Shortcake Cupcakes with Whipped Cream Frosting

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Light, fluffy, and filled with fresh strawberries, these Strawberry Shortcake Cupcakes with Whipped Cream Frosting are a delightful twist on the classic dessert. Each cupcake is bursting with sweet strawberry filling and topped with soft, cloud-like whipped cream. Perfect for birthdays, brunches, or any moment you want to feel a little joy made with love from my Cretan kitchen to yours. 🍓💕

• Total Time: 40 minutes
• Yield: 12 cupcakes

Ingredients

Cupcakes:

• 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream or Greek yogurt

• ¼ cup whole milk

Strawberry Filling:

• 2 cups strawberries, finely chopped

• 2 tbsp sugar

• 1 tsp lemon juice

Whipped Cream Frosting:

• 1 ½ cups heavy whipping cream (chilled)

• ¼ cup powdered sugar

• 1 tsp vanilla extract

Optional Garnish:

• Fresh strawberry slices

• Crushed shortbread cookies

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Instructions

• Prepare the Strawberry Filling:
  Combine chopped strawberries, sugar, and lemon juice in a saucepan. Simmer over medium heat for 10 minutes until thickened. Let cool completely.

• Make the Cupcake Batter:
  Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan.
  In one bowl, whisk flour, baking powder, baking soda, and salt.
  In another, cream butter and sugar until fluffy. Add eggs, vanilla, sour cream, and milk. Combine wet and dry ingredients gently.

• Assemble and Bake:
  Spoon 2 tbsp of batter into each liner. Add 1 tsp of strawberry filling, then top with more batter to cover.
  Bake for 18–20 minutes, or until a toothpick inserted near the edge comes out clean. Cool completely.

• Make the Whipped Cream Frosting:
  Beat chilled heavy cream with powdered sugar and vanilla until stiff peaks form.

• Frost and Decorate:
  Pipe or spoon the frosting onto cooled cupcakes. Top with fresh strawberry slices and crushed cookies. Serve immediately or refrigerate up to 2 days.

Notes

• Use cold heavy cream for a stable whipped frosting.

• You can prepare the strawberry filling a day ahead.

• Substitute Greek yogurt for sour cream for a tangier, Mediterranean flavor.

• Keep cupcakes chilled if not serving right away.

• Author: INAYA
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American with Greek Inspiration

Nutrition

• Serving Size: 1 cupcake
• Calories: 275 kcal
• Sugar: 22 g
• Sodium: 95 mg
• Fat: 14g
• Saturated Fat: 9 g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1 g
• Protein: 3g
• Cholesterol: 60 mg

Conclusion

From my Cretan kitchen to yours, these Strawberry Shortcake Cupcakes with Whipped Cream Frosting are a little taste of love and sunshine. They’re easy, beautiful, and full of joy just like the best moments in life. Whether you’re baking for your family or treating yourself, I hope they bring a smile to your face and warmth to your heart.

✨ Short 100-Word Version

Hi, I’m INAYA from Crete! These Strawberry Shortcake Cupcakes with Whipped Cream Frosting are a sweet blend of classic and fresh. Soft vanilla cupcakes are filled with juicy strawberry jam and topped with fluffy whipped cream a dessert that feels light, summery, and full of love. Perfect for gatherings or a quiet afternoon treat, they bring joy to every bite. Simple ingredients, easy steps, and a taste that reminds me of my grandmother’s kitchen. Bake them once, and you’ll keep them forever in your heart (and your recipe box!). 🍓