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If you’ve ever dreamed of combining the nostalgic charm of vintage strawberry shortcake with the fun, handheld appeal of a cupcake, you’re in exactly the right place. These Strawberry Shortcake Cupcakes with Whipped Cream Frosting deliver everything you love about the classic dessert fluffy golden cake, pillowy whipped cream, and juicy fresh strawberries all wrapped up in one beautiful, single-serving treat.
Whether you’re baking for a birthday celebration, a summer picnic, or just a sweet weeknight indulgence, this recipe delivers big on flavor with minimal fuss. Built on a Pillsbury Moist Supreme Yellow Cake Mix base, the cupcakes come together in under an hour and look stunning enough to earn center stage on any dessert table. With serious strawberry shortcake aesthetic energy, these cupcakes are as pretty as they are delicious.
Table of Contents
Why You’ll Love This Recipe
- Ready in under an hour from mixing bowl to cooling rack in about 40 minutes.
- Crowd-pleasing flavor classic strawberry shortcake in a portable, single-serve cupcake.
- Light, not heavy the whipped cream frosting is airy and elegant, never dense or overpowering.
- Beginner-friendly a box mix base makes this perfectly accessible for any skill level.
- Gorgeous presentation these cupcakes look like something straight out of a professional bakery.
Equipment You’ll Need
Having the right tools on hand before you start makes the entire process smoother and more enjoyable. Here’s what you’ll need:
- Electric Mixer for combining the batter and whipping the cream to airy, fluffy perfection.
- Mixing Bowls you’ll need at least two: one for the cupcake batter and one (chilled) for the frosting.
- Measuring Cups and Spoons Set precise measurements ensure perfectly consistent cupcakes every time.
- Baking Sheets / Muffin Tin a quality muffin tin ensures even baking and easy release.
- Kitchen Utensils rubber spatula, piping bag, and spoons for handling and frosting.
- Cutting Board for safely slicing your fresh strawberries.
- Chef’s Knife for hulling and slicing strawberries with precision.
Ingredients
For the Strawberry Shortcake Cupcakes
| Ingredient | Quantity |
|---|---|
| Pillsbury Moist Supreme Yellow Premium Cake Mix | 1 box |
| Water | 1 cup |
| Vegetable oil | ½ cup |
| Eggs | 3 large |
| Salt | ¼ teaspoon |
| Vanilla extract | 1 teaspoon |
For the Whipped Cream Frosting
| Ingredient | Quantity |
|---|---|
| Heavy whipping cream | 1 cup |
| Vanilla extract | 1 teaspoon |
| Salt | Pinch |
| Powdered sugar | ¾ cup |
| Strawberries, hulled and sliced | ½ cup |
Before you start, set out your mixing bowls and measuring cups and spoons set. Accurate measurements are the quiet secret behind bakery-quality cupcakes every single time.
How to Make Strawberry Shortcake Cupcakes
Step 1: Mix the Cupcake Batter
- Preheat your oven to 350°F (175°C). Generously grease your muffin tin or line it with cupcake liners.
- In a large mixing bowl, combine the cake mix, water, vegetable oil, eggs, salt, and vanilla extract.
- Use your electric mixer on medium speed or a whisk until the batter is completely smooth and lump-free, about 2 minutes.
Step 2: Fill and Bake
- Use the ¼ cup from your measuring cups set to scoop batter equally into each greased muffin cup. This keeps every cupcake the same size so they bake at the same rate.
- Bake for approximately 22 minutes, or until the cupcakes spring back when gently pressed in the center. For the toothpick test, it should come out with a few dry crumbs not wet batter.
- Allow the cupcakes to cool in the pan for 2–3 minutes, then carefully transfer them to a wire cooling rack. Let them cool completely before frosting this step is non-negotiable!
Step 3: Make the Whipped Cream Frosting
- While the cupcakes bake and cool, place a medium mixing bowl and the beater attachments from your electric mixer in the refrigerator to chill for at least 15–20 minutes. This is the key to a thick, stable whipped cream frosting.
- Once the cupcakes are fully cooled, remove the chilled bowl and beaters. Add the heavy whipping cream and beat on medium speed until the mixture turns frothy and bubbly.
- Add the vanilla extract, a pinch of salt, and the powdered sugar ¼ cup at a time and continue beating until the frosting holds soft, beautiful peaks. Stop before it turns grainy or over-whipped.
Step 4: Frost and Serve
- Use a rubber spatula from your kitchen utensils set to transfer the whipped cream frosting into a piping bag with a star tip, or simply into a quart-size plastic bag with one corner snipped off.
- Pipe the frosting generously onto each fully cooled cupcake with a confident, circular swirl motion.
- Using your chef’s knife and cutting board, hull and slice the fresh strawberries. Place one beautiful slice on top of each frosted cupcake. Serve immediately or refrigerate until ready to enjoy.
Pro Tips for Perfect Strawberry Shortcake Cupcakes
- Cold equipment = fluffy frosting: Chilling your mixing bowl and electric mixer beaters before whipping is the single most important trick for a thick, stable whipped cream frosting.
- Use a measuring cup for consistency: Scooping with the same ¼ measuring cup every time ensures uniform cupcakes that bake evenly and look great.
- Never frost warm cupcakes: Frosting on warm cupcakes will melt and slide off. Always wait for a full, complete cool-down before piping.
- Top with strawberries last: Add strawberry slices right before serving to keep them looking vivid, fresh, and glossy.
- Want to go homemade? Swap the box mix for your favorite scratch vanilla cupcake base the whipped cream frosting pairs beautifully with any light, fluffy cake.
- Storage tip: Keep frosted cupcakes in an airtight container in the refrigerator for up to 2 days. Whipped cream frosting is always best enjoyed fresh.
Frequently Asked Questions
Can I make strawberry shortcake cupcakes ahead of time?
Yes! Bake and fully cool the cupcakes 1–2 days ahead of time, then store them unfrosted at room temperature in an airtight container. Make the whipped cream frosting and add fresh strawberry slices just before serving for the best texture and presentation.
Why is my whipped cream frosting turning runny?
Runny whipped cream is almost always caused by warm equipment or cream that isn’t cold enough. Always chill your mixing bowl and electric mixer beaters in the refrigerator for at least 15–20 minutes before whipping, and make sure your heavy cream goes straight from the fridge to the bowl.
Can I use a different cake mix for this recipe?
Absolutely! These instructions are written for Pillsbury Moist Supreme Yellow Premium Cake Mix, but any quality vanilla or yellow cake mix will work. If the directions on the box differ, follow those instead to ensure the best cupcake texture and rise.
How many cupcakes does this recipe make?
Using a standard muffin tin and scooping batter with a ¼ cup measuring cup, this recipe yields approximately 24 standard-size cupcakes perfect for a party or gathering.
Can I freeze these cupcakes?
You can freeze the unfrosted cupcakes for up to 2 months. Wrap each one individually in plastic wrap, then place them in a freezer-safe zip bag. Thaw at room temperature before frosting and serving. The whipped cream frosting should always be made fresh and does not freeze well.
What if I don’t have a piping bag?
No piping bag? No problem! Use a quart-size zip plastic bag with one corner snipped off, or simply spoon and swirl the frosting onto each cupcake using a spoon or rubber spatula from your kitchen utensils set. The rustic look is equally charming and delicious.
How do I know when the cupcakes are fully baked?
Press the center of a cupcake gently it should spring back immediately. You can also insert a toothpick into the center: it should come out with a few dry crumbs, not wet batter. Avoid overbaking, as this dries out the cake quickly.
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PrintStrawberry Shortcake Cupcakes with Whipped Cream Frosting : Easy 30-Min Recipe
Light and fluffy Strawberry Shortcake Cupcakes made with a golden yellow cake mix base, topped with homemade whipped cream frosting and fresh strawberry slices the ultimate classic strawberry shortcake flavor in a fun, portable cupcake form!
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 box Pillsbury Moist Supreme Yellow Premium Cake Mix
1 cup water
½ cup vegetable oil
3 large eggs
¼ teaspoon salt
1 teaspoon vanilla extract
— Whipped Cream Frosting —
1 cup heavy whipping cream
1 teaspoon vanilla extract
Pinch of salt
¾ cup powdered sugar
½ cup strawberries, hulled and sliced
Instructions
1. Preheat oven to 350°F (175°C). Grease a muffin tin or line with cupcake liners.
2. In a mixing bowl, combine cake mix, water, vegetable oil, eggs, salt, and vanilla extract. Mix with an electric mixer or whisk until smooth.
3. Divide batter equally into prepared muffin cups using a ¼ cup measuring cup.
4. Bake for 22 minutes or until cupcakes spring back when gently touched. A toothpick should come out with dry crumbs.
5. Let cool in the pan for 2–3 minutes, then transfer to a wire rack. Cool completely before frosting.
6. Place a mixing bowl and electric beater attachments in the refrigerator to chill while cupcakes cool (at least 15–20 minutes).
7. Remove the chilled bowl and beaters. Beat heavy whipping cream on medium speed until frothy.
8. Add vanilla extract, a pinch of salt, and powdered sugar ¼ cup at a time, beating until soft peaks form.
9. Transfer frosting to a piping bag fitted with a star tip. Pipe generously onto each cooled cupcake.
10. Top each cupcake with a fresh strawberry slice and serve immediately.
Notes
Instructions are written for Pillsbury Moist Supreme Yellow Premium Cake Mix. Any vanilla or yellow cake mix works — follow box directions if they differ.
Cupcakes are done when they bounce back gently when touched in the center. A toothpick should come out with dry crumbs, not wet batter.
Always chill your mixing bowl and beaters before whipping cream — this is the key to thick, stable frosting.
Add strawberry toppings just before serving to keep them fresh and vibrant.
Store frosted cupcakes in the refrigerator in an airtight container for up to 2 days.
Unfrosted cupcakes can be frozen for up to 2 months — thaw at room temperature before frosting.