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A beautifully baked golden-brown vanilla cupcake resting in a white paper liner, topped with voluminous whipped cream and a strawberry half with green leaves.

The Ultimate Strawberry Shortcake Cupcakes Recipe

Master the art of elegant summer baking with these Strawberry Shortcake Cupcakes, featuring a tender golden-brown vanilla base, towering airy whipped cream, fresh strawberries, and a cascading glossy berry syrup drizzle.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 cups all-purpose flour (180g)
  • 1 1/2 tsp baking powder (6g)
  • 1/4 tsp fine sea salt (1.5g)
  • 1/2 cup unsalted butter softened (115g)
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs room temperature
  • 1/2 cup whole milk room temperature (120ml)
  • 2 tsp pure vanilla extract (10ml)
  • 2 cups heavy whipping cream ice cold (480ml)
  • 1/2 cup powdered sugar (60g)
  • 6 large fresh strawberries halved, green leafy calyx attached
  • 1 cup chopped strawberries for syrup (150g)
  • 2 tbsp granulated sugar (30g)
  • 1 tsp lemon juice (5ml)

Equipment

  • 1 12-well muffin tin Lined with simple white paper liners.
  • 1 Stand Mixer Or high-powered hand mixer.
  • 1 Piping Bag with Star Tip For the voluminous frosting swirl.

Method
 

Making the Cupcakes
  1. Begin by preheating your oven to 350°F (175°C) and lining your muffin tin with simple white paper liners. Whisk flour, baking powder, and salt together in a medium bowl.
  2. In the bowl of your stand mixer, beat the softened butter and granulated sugar on medium-high speed for about 3 minutes until visibly pale and incredibly fluffy.
  3. Reduce the mixer speed and add the eggs one at a time, followed by the vanilla extract. Alternate adding the dry flour mixture and the whole milk, beginning and ending with the dry ingredients.
  4. Divide the batter evenly among the white paper liners. Bake for 18 to 20 minutes until a golden-brown crust forms on the edges and a toothpick inserted into the center emerges clean. Cool completely.
  5. Place the chopped strawberries, 2 tbsp sugar, and lemon juice in a small saucepan over medium heat. Simmer for 5 to 7 minutes, then press through a fine-mesh sieve. Let the glossy red syrup cool.
  6. In a chilled metal mixing bowl, combine the ice-cold heavy whipping cream, powdered sugar, and a dash of vanilla extract. Whip until stiff peaks form, creating an airy whipped cream.
  7. Pipe a towering swirl of whipped cream onto each completely cooled cupcake. Gently press a fresh strawberry half into the peak, and finish with a subtle drizzle of the glossy red strawberry syrup.

Notes

Always bring cold ingredients like eggs and milk to room temperature for the best crumb texture.
Chill your mixing bowl before making the whipped cream to achieve a taller, more stable swirl.