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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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