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Judy John

Cream Strawberry Shortcake Cupcakes Recipe

These cream strawberry shortcake cupcakes feature soft cake, fresh strawberries, and whipped cream for a light, balanced dessert in perfectly portioned servings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Base
  • 1 box vanilla or strawberry cake mix
  • 3 eggs
  • 1/2 cup milk
  • 1/3 cup oil
Strawberry Filling
  • 1 cup fresh strawberries diced
  • 2 tbsp sugar
Cream Topping
  • 1 cup heavy cream
  • 2 tbsp powdered sugar

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Measuring Cups
  • Spatula
  • Cupcake Tray
  • Oven
  • Cooling Rack
  • Piping Bag

Method
 

  1. Preheat oven to 350°F and line cupcake tray. Mix batter until smooth.
  2. Fill liners and bake until set. Cool completely before filling.
  3. Mix strawberries with sugar and let juices develop.
  4. Core cupcakes slightly and fill with strawberry mixture.
  5. Whip cream to soft peaks and pipe onto cupcakes. Chill before serving.

Notes

For softer cupcakes, avoid overbaking. For firmer texture, chill before serving. Freeze briefly for easier filling. Add vanilla or citrus zest for variation. Store refrigerated and consume within two days for best freshness.