Fresh Strawberry Shortcake Cupcakes


All the flavors of strawberry shortcake, in cupcake-form! Can be made even easier by prepping the day before a party. The final, assembled cupcakes can be stored in the fridge up to an hour before serving.

Recipe From

Provided by canmcg27

Time 3h50m

Yield 24


  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  • Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 2 minutes more. Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 17 minutes. Cool cupcakes in the tin for 5 minutes.
  • Stir strawberry jam in a bowl until it reaches a smooth and spreadable texture. Spread a thin layer of jam onto each cupcake. Refrigerate cupcakes until jam has set into the cake, 3 hours to overnight.
  • Mix strawberries, white sugar, and lemon juice together in a bowl until evenly combined; refrigerate until strawberries are slightly broken down, at least 3 hours.
  • Beat cream, confectioners' sugar, and vanilla extract together in a bowl using an electric mixer until soft peaks form and whipped cream is light and fluffy.
  • Top each cupcake with 3 or 4 slices strawberry and about 2 tablespoons whipped cream.

Strawberry Shortcake Cupcakes image

Number Of Ingredients: 11


  • 1 (18.25 ounce) box yellow cake mix (such as Betty Crocker®)
  • 1 cup water
  • 3 eggs
  • ½ cup vegetable oil
  • 7 tablespoons strawberry jam
  • 1 pound fresh strawberries, hulled and quartered
  • 3 tablespoons white sugar
  • 2 teaspoons lemon juice
  • 2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 tablespoon vanilla extract


Go the full eight minutes when creaming the butter and sugar-it helps incorporate air and will give these berry and cream cupcakes a light and fluffy texture.

Recipe From

Provided by Martha Stewart

Time 1h50m

Yield Makes 21 cupcakes


  • Preheat oven to 325 degrees. Line two 12-cup muffin tins with paper liners. Whisk together flour, baking powder and salt. Cream butter and sugar on medium-high speed until pale and fluffy, about 8 minutes. Add eggs, one at a time, beating thoroughly between each addition, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with sour cream and beating until just incorporated.
  • Divide batter evenly among the tins using a 1/4 cup measure or ice cream scoop. Tap pans and smooth tops with an offset spatula or the back of a spoon. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Let cool on a wire rack, about 30 minutes.
  • Whisk the jam in a small bowl until smooth. Fold in chopped strawberries. Using a melon baller or teaspoon, scoop out a hole in the center of each cupcake. Fill with 1 to 2 teaspoons strawberry filling. Top with whipped cream and a slice of strawberry. Serve immediately.

Strawberry Shortcake Cupcakes image

Number Of Ingredients: 11


  • 1 1/2 cups all-purpose flour, plus 2 tablespoons
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup plus 2 tablespoons granulated sugar
  • 4 large eggs, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 6 tablespoons sour cream, room temperature
  • 2 tablespoons good-quality strawberry jam
  • 12 ounces strawberries, finely chopped, plus more thinly sliced, for topping
  • Lightly sweetened whipped cream, for topping


Our founder's sweet recipe is perfect for summer. Top these delightful strawberry cupcakes with Strawberry Meringue Buttercream and tiny wild strawberries.

Recipe From

Provided by Martha Stewart

Yield Makes about 30


Martha's Strawberry Cupcakes image

Number Of Ingredients: 11


  • 1 1/2 cups all-purpose flour, plus more for pans
  • 1 1/2 cups cake flour (not self-rising)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
  • 1 3/4 cups sugar, plus more for sprinkling fruit
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk
  • 10 ounces strawberries, hulled and cut into small dice, plus more for garnish
  • Strawberry Meringue Buttercream

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