Strawberry Shortcake Cupcakes

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: These swoon-worthy Strawberry Shortcake Cupcakes will steal the show at any summer celebration, dinner, birthday party, or picnic. This portable version of classic strawberry shortcake is genius, and face it, simply adorable. These summer treats are so irresistible, you might just want to bake a couple of batches!

• Cupcakes in an hour! My fancy-looking cakes come together quickly.
• Sweet surprise: Filled cupcakes make people happy!
• Elevated ingredients: Tender vanilla buttermilk cake, homemade compote, and whipped, subtly sweet frosting take this beyond the usual biscuits and cream.
• No machine needed: No mixer? It’s easy to whip up the mascarpone cream by hand.
• All-ages appeal: This is the rare dessert sophisticated enough for a dinner party, but totally kid-approved as well.

Strawberry shortcake is never a bad idea, but honestly, it’s on an entirely different level at this time of year. In-season berries are delightfully sweet and juicy, so it’s the time to take advantage (and I do here—fresh strawberries enhance the cupcake center and embellish the top!) After you enjoy these strawberry compote-filled delights, try my Classic Strawberry Shortcake, Chocolate Strawberry Shortcake, and Homemade Strawberry Shortcake Ice Cream Bars.

I truly love this recipe for strawberry shortcake cupcakes because they have all the magic of the classic, with a touch of luxury. I especially love that these cupcakes are paired with mascarpone whipped cream. The mascarpone cream is just sweet enough, and not cloying like some cupcake frostings. I will warn you not to over-mix the whipped cream and the mascarpone. Just mix it in to combine, and then stop. Due to the high fat content of the cream and the mascarpone, it has a tendency to separate, and once that happens, it’s game over. And here’s my tip if you’re making these for a party—make all the elements the day before you’re serving the cupcakes, and all you’ll have to do on the day of is assemble them. Easy!

Table of Contents

• What are Strawberry Shortcake Cupcakes?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Strawberry Shortcake Cupcakes
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Cupcake Recipes

What are Strawberry Shortcake Cupcakes?

Strawberry Shortcake Cupcakes are a handheld version of the iconic strawberry shortcake dessert. They’re perfect for summer parties, birthday parties, Mother’s Day, and even Valentine’s Day.

• • Tender buttermilk cupcakes have a buttery vanilla flavor.
  • The cupcakes are stuffed with fresh and juicy strawberry compote.
  • Velvety mascarpone whipped cream tops it off with rich, subtly tangy flavor.
• Strawberry compote, berries cooked in a lightly sweetened liquid and slightly looser than strawberry jam, can be used as a filling or a topping. Use the compote recipe to make more batches during berry season—use this strawberry compote on ice cream, yogurt, sour cream pound cake, French toast, or waffles.
  • Use the same amount of blueberries for another delicious compote option.
•  In the history of strawberry shortcake, the shortcake came before the strawberry. In 1600s England, “short” referred to baked goods made with a lot of shortening (like butter), which made them crumbly and tender. The strawberries didn’t come into play until the mid-1800s, when the growth of U.S. berry farms encouraged new recipes featuring strawberries. Enjoying strawberry shortcake became a rite of summer, and the crumbly biscuit evolved into endless options like angel food cake, sponge cake, pound cake, or these cupcakes!

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jugs
• Kitchen scale (optional)
• Small pot
• Masher
• Spoon
• 12-cup muffin tin
• Muffin tin paper liners
• Whisk
• Wire cooling rack
• Stand mixer (optional) or an electric hand mixer
• Large piping bag with star tip
• Small knife

Key Ingredients and Substitutes

Strawberry Compote Filling

• Fresh strawberries
  • Fresh strawberries, known for their bright sweetness with a tantalizing floral note, are one of the favorite flavors of summer.
  • Additionally, their plump, juicy texture makes them perfect for this compote filling.
  • Substitute: Use frozen strawberries if there aren’t fresh strawberries in your area or if they’re out of season. Frozen berries are picked and frozen when they are at their peak.
    • Use an equal amount of another fresh or frozen berry of your choice.
• Granulated sugar
  • Granulated sugar adds some additional sweetness, which is important since the sweetness level of strawberries can vary.
  • Importantly, granulated sugar draws the juice from the berries, which works with the cornstarch to thicken the compote.
  • Don’t reduce the sugar here—it’s essential in helping the compote thicken properly.
  • Substitute: You can use an equal amount of light brown sugar.
• Cornstarch
  • Cornstarch works with the strawberry syrup to form a gel, which makes the compote thick enough to fill the cupcakes without being runny.
• Lemon juice
  • Lemon juice accentuates the strawberry flavor by adding a zesty citrus note.
  • Importantly, lemon juice helps preserve the strawberry filling’s vivid color.
  • Additionally, lemon juice aids in thickening the mixture.

Vanilla Cupcakes

• Cake flour
  • Cake flour has a lower protein content than all-purpose flour, so less gluten develops. This results in a wonderfully tender cupcake.
  • Substitute: If you don’t have cake flour, no worries. You can quickly make your own cake flour with my recipe.
• Granulated sugar
  • Granulated sugar sweetens the cupcakes.
  • Additionally, sugar contributes to the moisture of the cupcakes.
  • Substitute: Use an equal amount of light brown sugar.
• Salt
  • Salt keeps the cupcakes from tasting bland.
• Baking powder
  • Baking powder is a chemical leavener that helps the cupcakes rise.
  • Baking powder is “double acting,” meaning it creates carbon bubbles when mixed with liquid, and then again when heated in the oven.
• Baking soda
  • Baking soda gives the vanilla cupcakes additional lift by reacting with the acid in the buttermilk.
• Butter
  • Butter adds creamy flavor.
  • Importantly, butterfat contributes to a moist and tender cupcake.
  • You can use salted butter or unsalted butter.
  • Substitute: You can use solid coconut oil here. Since coconut oil is 100% fat, and butter contains some water, you use less solid coconut oil. In this recipe, use 1 1/2 tablespoons.
• Eggs
  • Eggs bind the liquid and fat ingredients together, creating a smooth, even mixture.
  • Egg yolks add richness and golden color to the batter, and egg whites contribute to the structure.
  • Substitute: Instead of 2 eggs, you can use 1/2 cup (4.25 oz/120 g) of full-fat plain yogurt or Greek yogurt.
    • For more ideas, check out my 12 Best Egg Substitutes for Baking Recipes guide.
• Egg yolk
  • Using an additional egg yolk contributes to a velvety mouthfeel.
  • Substitute: Instead of an egg yolk, you can use an additional 1 tablespoon of vegetable oil.
• Buttermilk
  • The acid in buttermilk activates the baking soda.
  • Importantly, buttermilk tenderizes the gluten, contributing to a soft texture.
  • Additionally, buttermilk adds a tangy flavor.
• Vegetable oil
  • Vegetable oil gives the cupcakes a moister texture than those made only with butter.
  • It also keeps the cupcakes from drying out quickly.
• Vanilla extract
  • Vanilla is the primary flavor of this cupcake, and the creamy, warmly sweet flavor complements the berry filling and tangy frosting perfectly.
  • Substitute: Instead of pure vanilla extract, you can use an equal amount of Vanilla Bean Paste.

Mascarpone Whipped Cream and Strawberry Garnish

• Heavy whipping cream
  • Heavy whipping cream has enough fat  (36% to 40%) to whip up and form stable peaks.
  • Additionally, whipped heavy cream has enough structure for piping.
  • The high fat content gives heavy cream a silky, decadent texture.
• Mascarpone cheese
• • Mascarpone cheese has a mildly tangy flavor and buttery texture.
  • Using mascarpone in the whipped cream frosting gives you a topping with a more luxurious texture and interesting flavor than plain whipped cream.
• Strawberry halves to garnish
  • Halved strawberries add an additional layer of sweet berry flavor.
  • Importantly, the strawberries on top add visual appeal to this shortcake dessert.

How to Make Strawberry Shortcake Cupcakes

Strawberry Compote Filling

1. Heat strawberries: In a small pot, combine the strawberries, sugar, cornstarch, and lemon juice and cook over medium-low heat until the mixture begins to simmer and the strawberries soften and release their juice.
2. Mash and continue to cook: Break up the strawberries with a masher and continue cooking for about 5 minutes, stirring constantly, until the mixture thickens.
3. Cool: Transfer to a small bowl and let cool.

Vanilla Cupcakes

4. Prepare to bake: Preheat the oven to 350°F (180°F) and line a 12-cup muffin tin with paper liners. Set aside.
5. Mix dry ingredients: In a medium bowl, combine the flour, sugar, salt, baking powder and baking soda.
6. Add butter: Add in the butter and mix in until the mixture looks crumbly.
7. Whisk wet ingredients: In a jug, combine the eggs, egg yolk, buttermilk, oil and vanilla extract, then whisk into the flour mixture until smooth.

8. Bake: Divide the batter between the prepared muffin cups and bake for 20-25 minutes, until firm and a toothpick inserted comes out clean.
9. Cool: Let cool in the muffin pan for five minutes, then transfer the cupcakes to a wire rack to cool completely, about 30 more minutes.

Mascarpone Whipped Cream

10. Whip: In the bowl of a stand mixer fitted with a whisk attachment (or with a medium bowl and a handheld electric mixer) whip the cream on medium-high speed to soft peaks.
11. Add mascarpone: Add in a mascarpone cheese and whip on medium-low speed for about 2 minutes, to medium-stiff peaks.
12. Frost: Transfer the whipped cream to a large piping bag fitted with a large star tip.

Assemble the Strawberry Shortcake Cupcakes

13. Prepare to fill: Using a paring knife, cut out the center of each cupcake, leaving a rim around the edges and some cake on the bottom.
14. Add compote: Fill the holes with the strawberry compote.
15. Finish cupcakes: Pipe a swirl of whipped cream on top of each cupcake, then top with a strawberry half.
16. Serve or refrigerate: Store in an airtight container in the refrigerator (for up to 2 days) until ready to serve.

Gemma’s Pro Chef Tips

• Fresh or frozen: You can use fresh or frozen strawberries to make the compote.
• Cook carefully: When cooking the strawberries, be sure to stir frequently and use low heat so the berries don’t burn.
• Whipping tip: When whipping the mascarpone whipped cream, add in the mascarpone when the cream reaches soft peaks. If you add it too soon the cream can split.
• Storage: Mascarpone cheese stabilizes the whipped cream so you can pipe the cupcakes and they should still be good for up to two days if kept in an airtight container.
• Flavor options: You can make the compote using a different berry in the same amount.
• For Chocolate Fans: Make Chocolate Strawberry Shortcake Cupcakes by making our Chocolate Cupcakes and topping them with either Chocolate Whipped Cream or mascarpone whipped cream.

Make-Ahead and Storage Instructions

Make-ahead tips:

• You can make the cupcakes ahead of time and store the unfrosted cupcakes at room temperature for up to three days.
• For more extended storage, wrap cupcakes well or put in a freezer-safe container and freeze for up to three weeks.
  • Let defrost at room temperature before filling and frosting.
• You can make the mascarpone frosting, place it in an airtight container, and store it in the fridge for up to two days.

How to store leftovers:

• Place cupcakes in an airtight container and store in the refrigerator for up to two days.

FAQs

How can I easily fill the cupcake liner?

Filling cupcake liners easily and neatly can be tricky. Here are some tips:

• Pour batter from a jug with a spout
• Pipe batter using a piping bag or a resealable plastic bag with a corner cut off.
• Use a funnel. There are even batter funnels that can control the flow.

I’m taking these to a party—how do I make sure they look great?

• If you’re not traveling far, assemble the cupcakes, place them in a covered container or on a sturdy platter, and cover.
• If you prefer, you can cut out the cupcake centers so that they’re ready to fill, pack the cupcakes, compote, frosting, and berry halves separately, and assemble them on-site.

Can I make these vanilla strawberry shortcake cupcakes gluten-free?

• Yes, you can make these vanilla strawberry shortcake cupcakes gluten-free.
  • Replace the regular cake flour with 75% gluten-free baking mix and 25% cornstarch.
    • In this recipe, use 1 1/8 cups (4.75 oz/135 g) of a gluten-free baking mix like my Easy Almond Flour Baking Mix, plus 6 tablespoons (1.6 oz/45 g) of cornstarch.

Is it possible to make these filled cupcakes without eggs?

• Yes, it’s possible to make these filled cupcakes without eggs.
  • In place of the two eggs, you can use 1/2 cup (4.25 oz/120 g) of full-fat plain yogurt or Greek yogurt.
  • In place of the additional egg yolk, you can use an additional 1 tablespoon of vegetable oil.
    • For other substitute suggestions, check out my guide, 12 Best Egg Substitutes for Baking Recipes.

What other frostings could use for this shortcake cupcake recipe?

• Instead of the mascarpone whipped cream, try:
  • Vanilla Buttercream Frosting
  • Strawberry Buttercream Frosting
  • Vanilla Buttercream Frosting
  • Swiss Buttercream Frosting
  • Funfetti Frosting

Besides using strawberry halves, are there other fun ways to garnish these cupcakes?

• Other fun and easy garnish for these cupcakes are:
• • Sprinkles
  • Chocolate or white chocolate curls
  • Mint leaves
  • A drizzle of Caramel Sauce or Chocolate Caramel Sauce
  • Edible flowers

More Cupcake Recipes

• Vanilla Cupcakes with Buttercream Frosting
• Chocolate Cupcakes with Chocolate Fudge Frosting
• Carrot Cake Cupcakes with Cream Cheese Frosting
• Red Velvet Cupcakes with Cream Cheese Frosting
• Gluten-Free Chocolate Cupcakes

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