The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Growing up, my grandmother always had a basket of fresh strawberries waiting in the kitchen during spring. She used them in everything from spoon sweets to creamy desserts layered with biscuit and whipped cream. Those sweet moments inspired today’s treat: Strawberry Shortcake Cupcakes with Buttercream.
This recipe is my modern twist on a timeless favorite. The fluffy vanilla cupcakes are filled with fresh strawberry compote and topped with a cloud of buttercream frosting. It’s the perfect balance between lightness and indulgence ideal for family gatherings, birthdays, or those simple afternoons when you just want something pretty and delicious.
Cooking, for me, isn’t about perfection it’s about sharing stories and creating memories. And when it comes to desserts, these strawberry shortcake cupcakes bring happiness in every bite. They’re bright, delicate, and full of the sunshine that reminds me of my island home.
Whether you’re baking for your kids, your friends, or just yourself (because you deserve it!), this recipe will fill your kitchen with sweetness and love. So, let’s bake together!
Ingredients
For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
- ½ cup sour cream
For the Strawberry Filling
- 1 ½ cups fresh strawberries (chopped)
- 2 tbsp granulated sugar
- 1 tsp lemon juice
For the Buttercream Frosting
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar (sifted)
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Directions
Step 1: Make the Strawberry Filling
In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook for 6–8 minutes, stirring occasionally, until the berries soften and the mixture thickens slightly. Let it cool completely before using.
Step 2: Bake the Cupcakes
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
In a bowl, whisk together flour, baking powder, and salt.
In another large bowl, beat butter and sugar until fluffy (about 2–3 minutes). Add eggs and vanilla; mix until combined.
Gradually add dry ingredients, alternating with milk and sour cream, until batter is smooth.
Fill each liner ¾ full and bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
Step 3: Prepare the Buttercream Frosting
Beat butter on high speed until creamy. Gradually add powdered sugar, 1 cup at a time, beating on low. Add vanilla, cream, and salt. Beat for another 2 minutes until smooth and fluffy.
Step 4: Assemble the Cupcakes
Using a small knife, cut out the center of each cupcake. Fill each hole with a spoonful of strawberry filling, then top with a swirl of buttercream. Garnish with a fresh strawberry half or a sprinkle of crushed shortbread cookies for that true shortcake feel.
Serving and Storage
These cupcakes are best served fresh, slightly chilled, and paired with a cup of tea or iced coffee. If you’re hosting a brunch or baby shower, arrange them on a white platter and garnish with edible flowers or mint leaves for a delightful spring touch.
Store any leftovers in an airtight container in the fridge for up to 3 days. Before serving, let them come to room temperature for the best texture.
🍓 Strawberry Shortcake Cupcakes with Buttercream
Light, fluffy vanilla cupcakes filled with sweet homemade strawberry compote and topped with creamy buttercream frosting. A simple yet elegant dessert inspired by traditional Greek sweetness and sunshine. Perfect for family gatherings, birthdays, or just a cozy afternoon treat.
- Total Time: 45 minutes
- Yield: 12 cupcakes
Ingredients
For the Cupcakes
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup whole milk
½ cup sour cream
For the Strawberry Filling
1 ½ cups fresh strawberries, chopped
2 tbsp granulated sugar
1 tsp lemon juice
For the Buttercream Frosting
1 cup unsalted butter (softened)
3 cups powdered sugar (sifted)
2 tbsp heavy cream
1 tsp vanilla extract
Pinch of salt
Instructions
Prepare the Strawberry Filling:
In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook for 6–8 minutes, stirring occasionally, until the mixture thickens slightly. Let it cool completely.Bake the Cupcakes:
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
In one bowl, whisk together flour, baking powder, and salt.
In another, beat butter and sugar until fluffy (2–3 minutes). Add eggs and vanilla.
Gradually add dry ingredients, alternating with milk and sour cream. Mix until smooth.
Fill each liner ¾ full. Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.Make the Buttercream Frosting:
Beat butter on high until creamy. Gradually add powdered sugar, 1 cup at a time, on low speed.
Add vanilla, cream, and salt. Beat on high until smooth and fluffy.Assemble the Cupcakes:
Cut a small center hole in each cupcake. Fill with a spoonful of strawberry compote.
Pipe or spread buttercream on top. Garnish with fresh strawberry halves or crushed shortbread cookies.
Notes
You can replace fresh strawberries with frozen (thawed and drained).
For pink-tinted frosting, add 1 tbsp of the strawberry compote.
Store cupcakes in the refrigerator up to 3 days; bring to room temperature before serving.
Add a touch of Greek flair by mixing a teaspoon of honey into the strawberry filling.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American with a Greek twist
Nutrition
- Serving Size: 1 cupcake
- Calories: 295 kcal
- Sugar: 27 g
- Sodium: 95 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3g
- Cholesterol: 60mg
Conclusion
There’s something magical about combining strawberries and cream it’s timeless, comforting, and always beautiful. These Strawberry Shortcake Cupcakes with Buttercream are my way of bringing a little Greek sunshine and sweetness to your table.
They’re simple enough for everyday baking yet elegant enough for celebrations. Each bite reminds me that cooking is about love, sharing, and a touch of creativity. So grab your whisk, bake a batch, and let’s make memories together one cupcake at a time.
💫 Short 100-Word Version
Hi, I’m INAYA from Crete! These Strawberry Shortcake Cupcakes with Buttercream are a dreamy twist on a classic. Soft vanilla cupcakes filled with sweet strawberry compote and topped with fluffy buttercream they’re light, fruity, and perfect for any occasion. My grandmother’s love for strawberries inspired this recipe, and every bite tastes like a sweet hug from home. Whether you’re baking for your family or yourself, these cupcakes are pure happiness in a wrapper. Simple, delicious, and full of love just how homemade desserts should be. 💕