Strawberry Shortcake Cupcakes

Updated: May 16, 2025 by christina.marsigliese · 49 Comments

When it comes to strawberries, I think they pair best with vanilla flavors rather than chocolate even though I am a certified chocoholic. Strawberries and cream marry so well together and my recipe for Strawberry Shortcake Cupcakes features a soft tender vanilla cake filled with juicy homemade strawberry compote and topped with a strawberry-swirled vanilla whipped cream frosting. They are so light and fresh and irresistible. The frosting looks like a swirled soft serve ice cream cone, so I easily picture this being served at your Summer family gatherings and backyard BBQs. If you love making cupcakes and are searching for the perfect simple vanilla cake for any occasion, check out my BEST Best Vanilla Cupcake Recipe, check out my One Bowl Vanilla Cake with Chocolate Frosting. If you prefer chocolate cakes, here's my recipe for Chocolate Cupcakes.

strawberry shortcake cupcakes on a plate

WHY THIS RECIPE WORKS

Soft and tender vanilla cake - the vanilla cupcakes are super soft with a tender crumb texture and clean vanilla flavor.
Fresh strawberry filling - for the filling, we make a juicy strawberry compote from fresh strawberries. It's very easy to prepare and you'll want to make extra to serve over vanilla ice cream!
Whipped cream frosting - strawberry shortcake wouldn't be complete without whipped cream and this whipped cream frosting is stabilized by skim milk powder so it holds up well on the cupcakes.
Strawberry swirl - my favorite part of these cupcakes is the swirl through the frosting. Not only does it look pretty but you get this pop of fresh strawberry flavor right against vanilla cream!

strawberry shortcake cupcakes cross section

INGREDIENTS FOR STRAWBERRY SHORTCAKE CUPCAKES

Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.

All purpose flour - you do not need specialty cake flour to make wonderful cupcakes. Just be sure to measure your flour correctly! Adding too much flour to the recipe is the most common mistake and leads to tough and dry cake. The most accurate way to measure flour is using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
Granulated sugar - simple fine white granulated sugar keeps the flavor clean so the vanilla shines. Bonus points if you use extra fine (caster) sugar which will create an even lighter texture.
Pure vanilla extract - you can use inexpensive flour, milk and even butter but it is nice to have good vanilla for this recipe! It's the main flavor so you want it to taste great. I like this Madagascar Bourbon Vanilla extract. I actually prefer using a vanilla bean pod for this recipe, so if you have one and you've been waiting for the right recipe to use it, then this is it!
Unsalted butter - butter brings the flavor! I couldn't make rich custardy vanilla cupcakes without butter. Make sure it is completely softened to room temperature.

Oil - just a bit of oil is my secret to making soft cupcakes. Oil is liquid at room temperature while butter has more solid fats. That means if I were to use all butter, the cupcakes would have a firmer texture. Oil will help bring down the fat melting profile so that these cupcakes stay soft. You can use any neutral oil like sunflower oil or canola oil.
Egg - two whole eggs will provide structure, lift and of course flavor to these cakes.
Milk - you can use whole milk at 3.25% or 2% milk. I would avoid anything with less fat content than that (i.e. avoid skim milk).
Whipping cream - the frosting is so easy to make with just cream, sugar, skim milk powder and vanilla. Make sure you use cold heavy cream with minimum 35% milk fat content.
Skim milk powder - it helps stabilize the cream so that it will remain airy without weeping even days after storage in the fridge.
Strawberry compote - you'll make a quick and delicious strawberry compote from fresh strawberries, sugar, corn starch and a bit of lemon. You will use this to fill the cupcakes and then puree some of it to make the swirls in the frosting.

strawberry shortcake cupcakes with strawberry filling

STEP BY STEP INSTRUCTIONS

STEP 1). First prepare the filling. Make the strawberry compote according to the recipe at the bottom of this post, then let it cool completely and chill for 1 hour before filling the cupcakes.
STEP 2). Make the cupcake batter. Cream the butter and sugar. Combine soft butter with sugar and vanilla in a large bowl and beat with an electric hand mixer for about 3 minutes on medium-high speed until pale, light and fluffy.
STEP 3). Beat in egg. Add one egg and beat until well incorporated. Add the other egg and beat until evenly combined, smooth and creamy.
STEP 4). Combine wet ingredients. Whisk together milk and oil in a volumetric measuring jug or a small bowl.
STEP 5). Alternate adding wet and dry ingredients. Add one-third of the flour mixture to the butter mixture and beat on medium-low speed until mostly incorporated. Add half of the milk mixture and beat until well blended, 10-15 seconds. Beat in half of the remaining flour mixture followed by the last of the milk mixture on medium speed just until the batter is smooth, but do not over beat. Finally, add the rest of the flour mixture and mix until just combined. Turn the mixer up to high speed and beat for 5 seconds to emulsify the batter.
STEP 6). Bake. Divide the batter among prepared muffin cups, filling them about two-thirds full and bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let cupcakes cool for 5 minutes in the pan before transferring individually to the rack to cool completely.
STEP 7). Fill the cupcakes. Using a sharp paring knife, cut out a small cone in the center of each cooled cupcake, being careful not to cut too deep (cut just to the center of the cupcake). Spoon the strawberry filling into the center to fill the well of each cupcake.
STEP 8). Make the frosting. Prepare the whipped cream frosting as directed in the recipe card at the bottom of this post. Fill a small piping bag with some of the strawberry puree and pipe 3 or 4 lines down the sides of a larger piping bag. The puree will be a bit loose so don't fret if it leaks down the bag. I like to prop my bag up in a tall glass to hold it upright. Then, carefully fill the bag with whipped cream. Twist the end and pip onto cooled cupcakes.

EXPERT BAKING TIPS

Use very soft (but not melted) butter. Take your butter out of the fridge two hours before you plan to bake. I usually take mine out the night before if it's not a hot day. It should be nice and soft but not melted to whip properly with the sugar during the initial "creaming" step.
Do not over-bake. The cupcakes are ready when they spring back when pressed gently and a skewer comes out clean. They will not get very browned on the top, just lightly golden so don't wait for browning.
Gradually add the wet and dry ingredients. Alternating additions of dry ingredients and milk will help ensure that the ingredient incorporate smoothly without over-mixing.
Do not over-mix, but DO mix! Just mix in the dry ingredients and wet ingredients until just combined between additions, and then mix on medium-high speed at the very end to emulsify the batter. An emulsified batter is the secret to the soft texture.
Have eggs at room temperature. Take your egg out of the fridge 2 hours before baking, or place it in a bowl of warm water for 15 minutes.
Make the strawberry compote ahead of time - you can prepare the compote up to 2 days in advance to save you time on the day you're making the cake.
Use a tall glass to prop up the large piping bag when you're piping the lines of strawberry puree and filling with the whipped cream. The strawberry puree is quite runny, so propping up the bag will help stabilize it. You can also just smear some puree along the sides of the bag with a spoon if you don't mind it looking more rustic.

RECIPE FAQ

What type of oil is best for vanilla cake?

Firstly - use a fresh oil! Do not use anything that's been opened for a long time and when you store oil, it should be in a cool dark place. Light and heat accelerate oxidation reactions that can make the flavor turn rancid. My oil of choice for baking is sunflower oil for its clean and neutral taste, but any other oil such as canola or safflower will do.

How do I know when my cupcakes are finished baking?

Once the centers are springy and a toothpick comes out clean the cupcakes are ready. The do not get very brown, just lightly golden around the edges.

What is the secret to super moist cake and how do I make my cake more moist?

It's not more fat! Moisture comes from liquid, not fat. So you can add more butter and more oil, but it will really just make the cake more dense and more tender by shortening the texture. Fat will not make a cake moist as only liquids can add moisture. This cake is moist because of the amount of liquid.

How do you add moisture to vanilla cake?

A bit of oil makes the texture very soft and in turn gives the perception of "moistness". That's because oil is made up of mostly unsaturated fats that are liquid at room temperature. Butter contains more saturated fats that are solid at room temperature, therefore the texture of a butter cake will be more crumbly and firm.

Why are my cupcakes flat?

These cupcakes bake up with beautiful soft domes. If your cakes baked up flat or sink in the middle, it may be that your raising agents are no longer active, so be sure to use fresh baking soda and fresh baking powder. It may also be that you happened to add too much raising agents and the gases reacted so fast that they escaped the batter before it could set.

Can I make the cupcakes in advance?

Yes you can make the cupcakes (without the filling and the frosting) up to one day in advance and store them at room temperature (do not refrigerate). The next day you can fill them and top them before serving.

Can I make the strawberry compote in advance?

Yes, you can make the strawberry compote up to 2 days in advance and keep it covered and refrigerated until ready to use it.

STORING AND FREEZING

How do I store strawberry shortcake cupcakes?

These cupcakes must be stored in the refrigerator since they have a fruit filling and fresh whipped cream topping.

Can I freeze strawberry shortcake cupcakes?

You can wrap and freeze unfrosted and unfilled cupcakes for up to three months. Wrap them individually in plastic wrap and place in a resealable freezer bag for storage.

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