Easy Strawberry Shortcake Cupcakes (One-Pan, 30 Minutes Active)

Quick Facts

Time: 3 hours total (includes cooling) • Yield: 15 cupcakes • Skill: Beginner-friendly • Method: One-bowl cupcakes + stovetop compote • Diet: Vegetarian

Introduction

Strawberry Shortcake feelings, cupcake format. That’s the promise here: soft vanilla crumb, a pocket of bright strawberry compote, and swoopy whipped cream that looks as dreamy as a Strawberry Shortcake Birthday Cake—but faster to serve. The texture is tender and moist with a jammy, citrus-lifted center and a cool, creamy top. This bake fits everything from Homemade Strawberry Shortcake moods to Japanese Strawberry Shortcake aesthetics, and it belongs on your Strawberry Dessert Recipes list.

For more berry-forward bakes that fit busy nights, explore these easy Strawberry Shortcake recipes.

Why You’ll Love It

• Weeknight-easy: no mixer for the batter; clear, timed steps.
• Flexible: use raspberries or a strawberry–raspberry mix.
• Balanced flavor: butter + vanilla + lemon-zesty berries.
• Great leftovers: compote keeps the crumb plush overnight.

These Easy Strawberry Shortcake Cupcakes pack all the classic flavor of strawberry shortcake into a tender, vanilla cupcake with a jammy center and swirled whipped cream. They’re beginner-friendly, made in one bowl, and perfect for celebrations or weeknight treats.

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Course: Dessert

Cuisine: American

Calories: 230

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 2 cups strawberries (fresh or frozen)
• 1/3 cup sugar (for compote)
• 1 tablespoon cornstarch
• 1 tablespoon water (for slurry)
• 1 teaspoon lemon zest
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup sugar (for batter)
• 1/2 cup melted unsalted butter
• 3 large egg whites
• 1/3 cup sour cream or yogurt
• 1/2 cup milk
• 2 teaspoons vanilla bean paste or extract
• 1 1/4 cups heavy cream
• 2–3 tablespoons sugar (for whipped cream)
• 1 teaspoon vanilla extract (for cream)
• 1 spoon strawberry compote (folded into cream)

Equipment

• 12-cup muffin pan + 3 liners
• mixing bowls
• whisk
• small saucepan
• paring knife or cupcake corer
• cooling rack
• hand or stand mixer

Method

 

1. In a small saucepan, combine strawberries and sugar over medium heat. Once juicy and bubbling, stir in cornstarch slurry. Simmer until thick and glossy. Add lemon zest and cool completely.
2. In one bowl, whisk flour, baking powder, baking soda, and salt. In another, whisk melted butter and sugar. Add egg whites, sour cream, milk, and vanilla; mix until mostly smooth. Combine wet and dry.
3. Fill cupcake liners 2/3 full. Bake at 350°F for 20–22 minutes. Cool 10 minutes in pan, then fully on a rack.
4. Cut a plug from each cupcake center. Spoon in 1–2 teaspoons of cooled compote. Trim plug and cap.
5. Beat heavy cream, sugar, and vanilla to medium peaks. Fold in a spoonful of compote for a blush tone. Spoon or pipe onto cupcakes.
6. Top with a strawberry slice if desired. Serve chilled. Best within 1–2 days.

Nutrition

Calories: 230kcalCarbohydrates: 29gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 170mgPotassium: 90mgFiber: 1gSugar: 17gVitamin A: 420IUVitamin C: 15mgCalcium: 60mgIron: 0.7mg

Notes

Make the compote ahead to allow it to cool completely before filling. Use a cupcake corer or paring knife to cut plugs cleanly. Medium peaks make the whipped cream swirlable and stable. Add a pinch of salt to the whipped cream to make the strawberries pop. For a dairy-free option, use coconut cream and plant milk. Cupcakes are best within 1–2 days of assembly; unfilled cupcakes freeze well for 3 months.

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Ingredients

Compote: 2 cups strawberries (fresh or frozen), 1/3 cup sugar, 1 tablespoon cornstarch mixed with 1 tablespoon water, 1 teaspoon lemon zest.
Cupcakes: 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup sugar, 1/2 cup melted unsalted butter, 3 large egg whites, 1/3 cup sour cream or yogurt, 1/2 cup milk, 2 teaspoons vanilla bean paste or extract.
Whipped Cream: 1 1/4 cups heavy cream, 2–3 tablespoons sugar, 1 teaspoon vanilla, with a spoon of compote folded in for blush color.

What each ingredient does:
Strawberries—fruit core; Sugar—sweetness and shine; Cornstarch—thickens; Lemon zest—brightness; Melted butter—richness; Egg whites—light crumb; Sour cream—moisture; Milk—structure; Vanilla—aroma; Heavy cream—pillowy finish.

Pro tip: Make the compote first; it needs to cool and thicken before you fill.

Using these same staples, you can bake other staple-pantry Cake Recipes any night of the week.

Substitutions & Swaps

• Aromatics: swap lemon with lime for a fresh twist.
• Protein/Dairy: Greek yogurt stands in for sour cream; dairy-free milk and coconut cream whip for dairy-free.
• Fruit: Raspberry Shortcake style: 100% raspberries or 50/50.
• Budget/Time: Use frozen berries; they cook down beautifully.
• Flavor boosts: A tiny pinch of salt in whipped cream makes strawberry pop.

Equipment Notes

Standard 12-cup pan plus 3 extra liners, mixing bowls, whisk, small saucepan, knife, cooling rack, and a mixer for the cream (hand or stand). A cupcake corer is optional; a paring knife works perfectly.

Step-by-Step

1. Compote first: Simmer berries and sugar; stir in cornstarch slurry; cook until thick and glossy. Stir in zest; cool completely.
2. Batter: Whisk dry. In another bowl whisk butter and sugar, then whites, sour cream, milk, vanilla. Combine until mostly smooth.
3. Pan and bake: Fill liners 2/3; bake 20–22 minutes at 350°F. Cool 10 minutes in pan, then fully on a rack.
4. Fill: Cut a neat plug, spoon in 1–2 teaspoons compote, trim and cap.
5. Whip and top: Beat cream, sugar, vanilla to medium peaks; fold in a spoon of compote for a swirly pink tone. Spoon or swoop on top.
6. Serve: Add a strawberry slice if desired. Keep chilled if holding longer than 1 hour.

Doneness cues: edges just golden; centers springy; toothpick clean.

Make-Ahead, Storage & Reheating

• Bake-ahead: Cupcakes 1 day ahead at room temp; compote 2–3 days ahead in fridge; whipped cream up to 1 day ahead.
• Fridge: Filled and topped cupcakes: 1–2 days; keep covered.
• Freeze: Unfilled cupcakes: up to 3 months; thaw, then fill and finish day of.
• Reheat/Revive: Brief 5–10 second microwave softens chilled crumb before topping.

How to Lighten / Make It Creamy

• Lighten: Swap half the butter for applesauce or add extra diced strawberries to the cream and reduce sugar slightly.
• Creamy: Blend 2–3 tablespoons of cooled compote and fold into the cream for a silky texture; stop at soft-medium peaks for maximum plushness.

Toppings, Garnishes & Finishes

Try toasted coconut for crunch, microplaned lemon zest for sparkle, or a drizzle of thickened strawberry syrup. A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Pair with sparkling water and lime, a crisp green salad, or a bowl of fresh berries. For parties, arrange cupcakes on a tray lined with parchment for a clean Strawberry Shortcake Aesthetic.

Scaling the Recipe

Double the batter and bake in two pans; cool completely before filling. For half batches, whisk a single egg white vigorously to keep structure. Always fill liners 2/3 to prevent spillover.

Nutrition & Dietary Notes

Naturally nut-free if your pantry is safe. For gluten-free, use a 1:1 blend and check early. For dairy-free, use plant milk and a stabilized coconut whip; keep chilled until serving.

Troubleshooting

• Compote too thin? Simmer another minute; it sets more as it cools.
• Cupcakes sinking? Overfilled or underbaked—stick to 2/3 full and bake to a clean toothpick.
• Cream weeping? Beat to medium peaks and fold compote gently; keep chilled.
• Too sweet? Add a pinch of salt and a touch more lemon zest.

FAQs

Can I use frozen berries? Yes—measure by weight and cook from semi-frozen.
What if I don’t have vanilla bean paste? Use extract; add a few extra drops for aroma.
How do I keep them from drying out? Don’t overbake and store covered; compote helps retain moisture.
Can I make it dairy-free or gluten-free? Yes—see swaps above.
How long do they keep and freeze? 1–2 days filled in the fridge; unfilled cupcakes freeze 3 months.

Variations

• Lemony Herb: Add zest to batter; top with thin mint ribbons.
• Spicy Chipotle: Add a pinch of chipotle to compote; finish with honey-lime.
• Creamy Parmesan (savory riff): Not for dessert—skip for sweet service.

Chef Notes / Test Kitchen Tips

Cooling is king: filling warm cupcakes causes collapse and leaks. The sweet spot for the bake is 20–22 minutes; rotate the pan if your oven runs hot. And remember: medium peaks in whipped cream create the best, soft swirls and hold nicely for serving.

Conclusion

These Easy Strawberry Shortcake Cupcakes are a reliable, crowd-pleasing treat that feels fancy but fits your schedule. They keep well for 1–2 days and deliver that irresistible berries-and-cream payoff. If this bake made your day, save it and share your version—I’d love to hear your favorite garnish.

If this hit the spot, save it and browse my budget-smart Dessert Recipes next.