Strawberry Shortcake Cupcakes
Strawberry Shortcake Cupcakes are a delightful twist on the beloved dessert, capturing the essence of fresh strawberries in every bite. These strawberry shortcake cupcakes are a wonderful choice for spring and summer gatherings or whenever you crave a sweet, fruity indulgence. They bring together the brightness of fresh strawberry puree, the fluffiness of whipped cream, and the richness of cream cheese frosting, resulting in an experience that’s both familiar and irresistibly fresh. Made with simple ingredients, these cupcakes offer an approachable yet sophisticated treat that’s sure to impress.
Ingredients Overview
These Strawberry Shortcake Cupcakes rely on carefully selected ingredients that give them their vibrant flavor and luscious texture.
The cake base is the foundation of these cupcakes, with white cake mix, eggs, milk, and a hint of all-purpose flour providing structure. Real strawberries are pureed and incorporated into the batter to infuse a natural fruitiness that’s worlds apart from artificial flavors. The addition of strawberry-flavored gelatin powder brings extra color and depth of strawberry flavor to the cake, enhancing the appearance and taste without overpowering the subtle sweetness of the fresh strawberries.
For the frosting, softened cream cheese is combined with powdered sugar to create a velvety base that’s tangy yet sweet. Whipped heavy cream adds a light, airy quality to the frosting, making it both stable and beautifully textured. Strawberry puree is added for a hint of berry color and an extra layer of flavor, while a touch of strawberry extract is optional for those who want a more intense strawberry taste.
Step-by-Step Instructions
Achieving the perfect Strawberry Shortcake Cupcakes requires careful attention to each step, from preparing the batter to assembling the final cupcake.
Start by preparing the strawberry puree. Blend fresh, ripe strawberries in a food processor or blender, ensuring a smooth consistency that will mix well with the batter and frosting. Measure out ¾ cup of puree for the batter and set aside 3 tablespoons for the frosting, so the fresh flavor of strawberries is evident in both elements of the dessert.
Once your puree is ready, combine all the cake ingredients cake mix, strawberry jello, flour, eggs, oil, milk, and the strawberry puree in a mixing bowl. Begin mixing on low speed to blend the ingredients gently, then increase to medium speed for a couple of minutes, scraping down the sides to ensure an even mix. This gradual increase in speed helps create a light, airy batter with minimal risk of overmixing.
With the batter prepared, fill each cupcake liner two-thirds full. This ensures that the cupcakes rise to a modest dome, ideal for frosting. Bake at 350℉ for 15-18 minutes, checking for doneness by inserting a toothpick in the center if it comes out clean or with a few crumbs, the cupcakes are ready. Allow them to cool completely, as warm cupcakes will melt the frosting.
While the cupcakes cool, prepare the frosting by first chilling your mixing bowl and beaters. This step is crucial for achieving stiff peaks in the whipped cream, a hallmark of a stable and fluffy frosting. Beat the cold heavy cream until stiff peaks form, watching carefully as it thickens.
In a separate bowl, blend the cream cheese, powdered sugar, reserved strawberry puree, and optional strawberry extract until smooth and thoroughly combined. Gently fold the whipped cream into the cream cheese mixture, preserving the whipped texture for a light, airy frosting that’s perfect for piping.
Recipe Tips & Frequently Asked Questions
- Getting the right cupcake texture: Avoid overmixing, which can make cupcakes dense.
- Chilling tools for better frosting results: A chilled bowl and beaters help the whipped cream reach the right consistency.
- Storage and freshness: Store frosted cupcakes in the refrigerator, and allow them to come to room temperature before serving.
- Can I make these cupcakes in advance? Yes, bake the cupcakes a day ahead, but frost them close to serving time.
- How do I store cupcakes with whipped cream cheese frosting? Refrigerate them in an airtight container for up to two days.
- What can I use as a substitute if I don’t have strawberry extract? Simply omit it, or add a few more strawberries to intensify the natural flavor.
- Tips for making these cupcakes gluten-free or vegan-friendly: Use a gluten-free cake mix and dairy-free alternatives for frosting.
What to Serve With This Recipe
Strawberry Shortcake Cupcakes shine on their own, but pairing them with complementary flavors can elevate the experience. Light, refreshing drinks such as strawberry lemonade or a chilled rosé perfectly accentuate the fruity notes of the cupcakes. If you’re serving these at a dessert buffet, consider accompanying them with vanilla bean ice cream or a light fruit platter to balance the sweetness and provide a variety of textures.
Decoration Ideas and Presentation
Decorating these strawberry shortcake cupcakes is a chance to be creative. Pipe the frosting in elegant swirls using a star tip to add a touch of sophistication. A large star tip, like the 1M, creates a classic look that’s easy to achieve yet visually striking. To add a fresh element, top each cupcake with a halved strawberry. You can also sprinkle a dash of edible glitter or pink sanding sugar for a playful, sparkly finish. These simple yet thoughtful decorations turn each cupcake into a stunning individual dessert that’s both charming and delicious.
Closing Notes and Serving Suggestions
Strawberry Shortcake Cupcakes are a joy to make and share, combining classic flavors with a refreshing twist. Their bright, fruity character makes them ideal for celebratory occasions, from birthdays to baby showers. Serve them as the centerpiece of a summer dessert spread or enjoy one with a cup of tea on a warm afternoon. With each bite, these cupcakes deliver the delightful essence of strawberry shortcake in a portable, perfectly portioned treat.
Strawberry Shortcake Cupcakes
Ingredients
For the Cake
- ¾ cup pureed ripe strawberries reserve 3 tablespoons for the frosting; puree enough strawberries at this stage to use for both cake and frosting
- 4 eggs
- ½ cup milk
- ¾ cup vegetable oil canola oil works well
- 3 Tablespoons all-purpose flour
- 1 box white cake mix 15.25 oz
- 1 small box strawberry jello 3 oz
For the Strawberry Whipped Cream Cheese Frosting
- 8 oz 226g full-fat cream cheese, softened
- 1 cup 232g heavy cream
- 3 Tablespoons 34g strawberry puree (from about 4-5 strawberries)
- 2 Cups 230g powdered sugar, measured and sifted
- 1 teaspoon 4g strawberry extract (optional)
For Decoration
- Fresh strawberries halved (optional)
Instructions
- Begin by preheating your oven to 350℉. Line a cupcake pan with paper liners for about 25 cupcakes.
- Prepare the strawberry puree by blending fresh strawberries in a small food processor or blender. Measure ¾ cup of puree for the cake batter and set aside an additional 3 tablespoons for the frosting.
- In a mixing bowl, add the white cake mix, strawberry jello, flour, eggs, vegetable oil, milk, and ¾ cup strawberry puree. Start mixing on low speed to incorporate all ingredients (around 15 seconds), then increase to medium speed and continue mixing for two minutes, pausing to scrape down the bowl as needed. Ensure the puree is evenly blended into the batter.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full (approximately ¼ cup per cupcake). Bake for 15-18 minutes, checking after 15 minutes by inserting a toothpick in the center. The cupcakes are ready when the toothpick comes out clean or with a few crumbs, and the centers spring back when gently touched. Allow the cupcakes to cool completely before frosting.
For the Strawberry Whipped Cream Cheese Frosting
- Place your mixing bowl and whisk or beaters in the freezer for 10-15 minutes to chill. Using a stand mixer with a whisk attachment or a hand mixer, beat the cold heavy cream on medium speed, gradually increasing to high until stiff peaks form. Be attentive, as the cream thickens quickly; stop once peaks hold their shape.
- In a separate bowl, blend the softened cream cheese, sifted powdered sugar, reserved strawberry puree, and optional strawberry extract until smooth and fully combined. Carefully fold the whipped cream into this mixture, creating a light, airy frosting. This frosting needs to stay chilled, so refrigerate the cupcakes once frosted and bring them to room temperature about an hour before serving.
For Decoration
- Once the cupcakes are cool, pipe the frosting in elegant swirls onto each cupcake using a large star tip (such as a 1M). Garnish with halved fresh strawberries on top for a bright and inviting presentation. Enjoy these delightful Strawberry Shortcake Cupcakes!