Strawberry Shortcake Cupcakes Recipe

By
María del Mar Cuadra
A headshot of Maria del Mar Cuadra, a contributing writer at Serious Eats.
María del Mar Cuadra
María del Mar Cuadra is a food stylist, recipe developer, and art director. She has written three cookbooks and worked for America's Test Kitchen.
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Updated August 30, 2018
strawberry shortcake cupcake with extra strawberries
Strawberry stunner. . María del Mar Sacasa

Strawberry shortcake is awesome, but biscuits are a pain in the butt to make, even for a seasoned pro. This variation replaces the finicky biscuits with moist, tender, fool-proof cupcakes.

Recipe Details

Strawberry Shortcake Cupcakes Recipe

Active 30 mins
Total 90 mins
Makes 12 cupcakes
Cook Mode (Keep screen awake)

Ingredients

  • For the Cupcakes:
  • Non-stick baking spray
  • 1 1/4 cups (about 11 1/4 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (about 5 1/4 ounces) granulated sugar
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • For the Filling:
  • 1 pound fresh strawberries, hulled and sliced from pole to pole
  • 1 tablespoon granulated sugar
  • 2 teaspoons fresh juice from 1 lemon
  • 1/8 teaspoon salt
  • 2 ounces cream cheese, softened
  • 1 1/2 cups heavy or whipping cream, chilled
  • 3/4 cup confectioners’ sugar

Directions

  1. For the Cupcakes: Adjust oven rack to middle position and preheat oven to 350°F (180°C). Line cupcake tin with liners and lightly coat with baking spray.

  2. Whisk flour, baking powder, baking soda, and salt together in medium bowl; reserve. Combine buttermilk and vanilla in liquid measuring cup; reserve.

  3. Beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in three additions, alternating with buttermilk mixture, scraping down sides and bottom of bowl with rubber spatula as needed.

  4. Divide batter equally among prepared tin. Bake until tester inserted in center of cupcakes comes out clean, about 20 minutes. Transfer cupcakes to cooling rack and cool 10 minutes in pan. Turn cupcakes out directly onto racks, then invert so the tops are facing up. Cool completely, about 30 minutes.

  5. For the Filling and Assembly: Toss strawberries with sugar, lemon juice, and salt in medium bowl; set aside.

  6. Whip cream cheese and confectioners’ sugar on medium speed until light, about 30 seconds. Add 1/4 cup cream and beat until combined, about 30 seconds. Add remaining cream and beat until soft peaks form, 1 to 2 minutes.

  7. To serve, slice cupcake tops off with serrated knife. Arrange strawberries on cupcake base, dollop with cream and place tops over cream. Serve.

Special equipment

12-cup standard muffin tin, 12 cupcake liners, electric mixer, rubber spatula, cooling rack

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