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Ultimate Fluffy Strawberry Shortcake Cupcakes with Fresh Strawberry Filling and Chantilly Cream Frosting

A close-up of a strawberry shortcake cupcake with a bite taken out, revealing strawberry filling, topped with whipped cream and a fresh strawberry.
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Make light and fluffy strawberry shortcake cupcakes filled with fresh strawberries and topped with homemade Chantilly cream frosting. This recipe delivers the classic shortcake flavor in an easy cupcake format, perfect for summer parties.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup fresh strawberries, diced (for filling)
  • 1 tablespoon granulated sugar (for filling)
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a large bowl, beat the softened butter and 1 cup of granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in 1 teaspoon of vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  6. Fill each cupcake liner about two-thirds full with batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the pan for 5 minutes before transferring them to a wire rack to cool fully.
  7. Prepare the strawberry filling: In a small bowl, gently toss the diced fresh strawberries with 1 tablespoon of granulated sugar. Let this sit while the cupcakes cool.
  8. Prepare the Chantilly cream frosting: Chill a mixing bowl and whisk attachment in the freezer for 10 minutes. Pour the heavy whipping cream into the chilled bowl. Beat on medium speed until soft peaks form. Gradually add the powdered sugar and 1/2 teaspoon of vanilla extract. Increase speed to high and beat until stiff peaks form.
  9. To assemble, use an apple corer or small knife to remove a small cone from the center of each cooled cupcake.
  10. Spoon a small amount of the sugared strawberries into the hole of each cupcake. Replace the removed cake piece on top.
  11. Pipe or spread the Chantilly cream frosting onto each cupcake. Top with a slice of fresh strawberry for garnish.

Notes

  • For a strawberry crunch topping, crush 1/2 cup of vanilla wafer cookies and mix with 1 tablespoon of melted butter and 1 teaspoon of freeze-dried strawberry powder. Sprinkle this mixture over the Chantilly cream before serving.
  • Make sure your butter and eggs are at room temperature for the best cake texture.
  • Chill the finished cupcakes for 15 minutes before serving to help the frosting set.

Nutrition

Find it online: https://dishicious.com/strawberry-shortcake-cupcakes/