Name: Strawberry Shortcake Cupcakes Recipe
Prep time: 25 min
Cook time: 22 min
Total time: 1 h
Cuisine: American
Ingredients: 1 and 1/2 Tablespoons (11g) cornstarch; 1 and 1/2 Tablespoons (23ml) warm water; 2 cups (about 300g) diced strawberries; 6 Tablespoons (75g) granulated sugar; 1 teaspoon lemon zest; 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled); 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (200g) granulated sugar; 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled; 2 egg whites; 1/4 cup (60g) sour cream or plain yogurt; 3/4 cup (180ml) whole milk; 2 teaspoons vanilla bean paste or extract; 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream; 3 Tablespoons (38g) granulated sugar; 1 teaspoon vanilla bean paste or extract; Reserved 1/2 cup (120g) strawberry filling; Optional for garnish: strawberry slices and fresh mint

Ingredients

1 and 1/2 Tablespoons (11g) cornstarch

1 and 1/2 Tablespoons (23ml) warm water

2 cups (about 300g) diced strawberries

6 Tablespoons (75g) granulated sugar

1 teaspoon lemon zest

1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup (200g) granulated sugar

1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled

2 egg whites*

1/4 cup (60g) sour cream or plain yogurt*

3/4 cup (180ml) whole milk*

2 teaspoons vanilla bean paste (or extract, see Note)*

1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream

3 Tablespoons (38g) granulated sugar

1 teaspoon vanilla bean paste (or extract, see Note)*

Reserved 1/2 cup of strawberry filling

Optional for garnish: strawberry slices and fresh mint

Instructions

Step 1: Make the strawberry filling first. Mix the cornstarch and warm water with a fork in a small bowl until smooth and thick. Warm the strawberries and 6 tablespoons sugar in a small saucepan over medium heat, stirring and breaking up some berries as it heats. Once it simmers, stir in the cornstarch mixture and continue simmering for 5 minutes while stirring constantly. Remove from heat, stir in lemon zest, and cool completely. This should yield about 1 and 1/4 cups of filling.

Step 2: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with liners. Since the recipe makes about 15 cupcakes, prepare a second pan with 3 liners or bake in batches.

Step 3: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, whisk the melted butter and 1 cup sugar. Add egg whites, sour cream, milk, and 2 teaspoons vanilla bean paste or extract, mixing to combine.

Step 4: Pour the wet mixture into the dry ingredients and whisk until just combined. The batter should be creamy with a few small lumps.

Step 5: Fill cupcake liners about 2/3 full with batter to prevent overflow. Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Let cupcakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before filling and frosting.

Step 7: To fill cupcakes, reserve 1/2 cup of strawberry filling for the whipped cream. Using a sharp knife, cut a 1-inch deep circle from the center of each cooled cupcake and scoop out the inner piece. Spoon strawberry filling into the hollow and replace the top piece by trimming the pointed end if needed.

Step 8: Whip the cold heavy cream, 3 tablespoons sugar, and 1 teaspoon vanilla bean paste or extract with a mixer on medium-high speed until medium peaks form (3–4 minutes). If over-whipped, add a little cold cream to smooth it out. Fold in the reserved strawberry filling gently.

Step 9: Frost the filled cupcakes generously with the strawberry whipped cream using a spatula or knife. Garnish with sliced strawberries and fresh mint if desired.

Step 10: Serve immediately or store in the refrigerator until ready to serve.

Tips & Variations

For extra flavor, macerate the strawberries in sugar for 30 minutes before cooking.

Use Greek yogurt as a substitute for sour cream to add a tangy twist.

Try adding a splash of almond extract to the whipped cream for a nutty complement.

To make these cupcakes vegan, substitute with plant-based milk, vegan butter, and use a flax or chia egg in place of egg whites.

Storage

Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days. Because of the fresh whipped cream and strawberry filling, refrigeration is important to maintain freshness. Before serving, let the cupcakes sit at room temperature for about 15 minutes for the best flavor and texture. If desired, re-whip the frosting slightly if it has softened.

FAQs

Can I make the strawberry filling ahead of time?

Yes, the strawberry filling can be made a day in advance and refrigerated. Make sure it is fully cooled before storing. Give it a good stir before using.

What is the best way to cut and fill the cupcakes?

Use a sharp knife to cut a circle about 1 inch deep in the center of each cooled cupcake. Remove the “cone” piece carefully and fill the hollow with strawberry filling. Trim the pointed end of the removed cupcake piece and press it back on top to seal the filling inside.