The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Growing up, my grandmother always said that strawberries taste like sunshine and she was right. Every spring, we’d pick fresh strawberries from the garden and turn them into sweet treats. One of my favorites was a soft, creamy shortcake, layered with fresh fruit and whipped cream.
Today, I’ve transformed that memory into these Strawberry Shortcake Cupcakes with Crunch Topping a fun, bite-sized version of a classic dessert that’s as joyful to make as it is to eat. The cupcakes are soft and buttery, filled with a fresh strawberry compote, topped with whipped vanilla frosting, and finished with a golden crunch topping that adds the perfect texture.
Whether you’re baking for your family, hosting brunch, or just want a little sweetness after dinner, these cupcakes are guaranteed to bring smiles. The combination of strawberries, vanilla cake, and creamy frosting makes them irresistible.
So grab your mixing bowl, put on some music, and let’s bake something that feels like home together.
Ingredients
Here’s everything you’ll need to create these delicious cupcakes:
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 pure vanilla extract
- ½ cup whole milk
- ½ cup sour cream
For the Strawberry Filling
- 1 ½ cups fresh strawberries, chopped
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water
For the Whipped Frosting
- 1 cup heavy whipping cream
- ½ cup mascarpone cheese (optional but divine!)
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
For the Crunch Topping
- 10 vanilla sandwich cookies (like Golden Oreos)
- 2 tbsp freeze-dried strawberries
- 2 tbsp melted butter
Step-by-Step Instructions
Step 1: Make the Strawberry Filling
In a small saucepan, add chopped strawberries, sugar, and lemon juice. Cook over medium heat until the berries release their juices. Stir in the cornstarch mixture and cook for another 2–3 minutes, until thickened. Let it cool completely.
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 flour, baking powder, and salt.
In another bowl, cream butter and sugar until fluffy. Add eggs and vanilla, beating well. Alternate adding the dry ingredients and the milk/sour cream mixture until smooth.
Fill each liner ¾ full and bake for 18–20 minutes, or until golden. Let them cool completely.
Step 3: Prepare the Crunch Topping
Place vanilla cookies and freeze-dried strawberries in a food processor. Pulse until crumbly. Add melted butter and mix until it looks like a sandy crumble. Set aside.
Step 4: Make the Frosting
In a cold mixing bowl, beat heavy cream, mascarpone, powdered sugar, and vanilla until stiff peaks form. Be careful not to overmix.
Spoon or pipe the frosting onto the cooled cupcakes.
Step 5: Assemble
Cut a small hole in the center of each cupcake and fill it with a spoonful of strawberry compote. Pipe the frosting over the top, then sprinkle the crunchy topping generously. Garnish with a fresh strawberry slice for the perfect finish!
Serving Suggestions
These cupcakes are best served chilled or at room temperature. Pair them with a cup of coffee, a glass of milk, or a light sparkling rosé.
If you’re making them for a special occasion like a birthday, brunch, or Mother’s Day decorate them with edible flowers or drizzle a little strawberry syrup for that extra wow factor.
They also make the perfect gift: just pack them in a pretty box and share the sweetness with someone you love. ❤️
Strawberry Shortcake Cupcakes with Crunch Topping
Soft, buttery vanilla cupcakes filled with homemade strawberry compote, topped with whipped mascarpone frosting, and finished with a golden cookie-strawberry crunch. These Strawberry Shortcake Cupcakes with Crunch Topping are the perfect mix of creamy, fruity, and crunchy a nostalgic yet modern dessert inspired by my grandmother’s kitchen in Crete. Perfect for birthdays, brunches, or sweet moments at home. 🍓✨
- Total Time: 45 minutes
- Yield: 12 cupcakes
Ingredients
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 pure vanilla extract
½ cup whole milk
½ cup sour cream
Strawberry Filling
1 ½ cups chopped fresh strawberries
¼ cup sugar
1 tbsp lemon juice
1 tbsp cornstarch mixed with 1 tbsp water
Whipped Frosting
1 cup heavy whipping cream
½ cup mascarpone cheese (optional but adds richness)
⅓ cup powdered sugar
1 tsp vanilla extract
Crunch Topping
10 vanilla sandwich cookies (like Golden Oreos)
2 tbsp freeze-dried strawberries
2 tbsp melted butter
Instructions
Make the Strawberry Filling:
In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the berries release their juices. Add the cornstarch slurry and stir until thickened. Let it cool completely.Prepare the Cupcakes:
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
In a bowl, whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. Alternate adding dry ingredients and the milk/sour cream mixture. Mix until smooth.Bake:
Divide batter evenly into liners (about ¾ full). Bake for 18–20 minutes, or until golden and a toothpick comes out clean. Cool completely.Make the Crunch Topping:
Pulse cookies and freeze-dried strawberries in a food processor until crumbly. Add melted butter and mix to form a sandy texture.Make the Whipped Frosting:
Beat heavy cream, mascarpone, powdered sugar, and vanilla until stiff peaks form. Don’t overmix.Assemble:
Cut a small hole in the top of each cupcake. Fill with strawberry compote. Pipe frosting over the top, then sprinkle generously with the crunch topping. Garnish with a fresh strawberry slice.
Notes
Use fresh, ripe strawberries for best flavor — frozen can work, but drain excess juice.
Mascarpone makes the frosting richer, but you can replace it with cream cheese or skip it for lighter whipped cream.
Store in the fridge for up to 3 days; best served slightly chilled.
Make extra crunch topping it’s delicious sprinkled over yogurt or ice cream! 🍓
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Greek Fusion
Nutrition
- Serving Size: 1 cupcake
- Calories: 290 kcal
- Sugar: 26 g
- Sodium: 115 mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1 g
- Protein: 4g
- Cholesterol: 70 mg
Conclusion
These Strawberry Shortcake Cupcakes with Crunch Topping are more than just dessert they’re a piece of joy in every bite. Soft, creamy, fruity, and crunchy, they’re proof that even the simplest ingredients can create something magical when made with love.
When I bake these, I always remember those sunny days in my grandmother’s kitchen her laughter, the scent of strawberries, and the warmth of family. I hope this recipe brings a little bit of that happiness into your home, too.
Short Version
Hi, I’m INAYA from Crete! These Strawberry Shortcake Cupcakes with Crunch Topping are a modern twist on my grandmother’s favorite dessert. Soft vanilla cupcakes are filled with fresh strawberry compote, topped with whipped mascarpone frosting, and finished with a golden cookie-strawberry crumble. Perfect for any celebration or afternoon treat, they combine sweetness, freshness, and crunch in every bite. Whether you’re baking for family or friends, this easy recipe will bring joy to your table just like it does to mine. 🍓💖