Can I make these cupcakes ahead of time?

Yes, and it is highly recommended. Bake the cupcakes and prepare the filling up to 2 days in advance, store separately, and assemble with the whipped cream topping on the day of serving for the freshest, most beautiful results.

Can I use frozen strawberries for the filling?

You can. Thaw them completely, drain all excess liquid, and proceed with the recipe. The filling will be slightly less vibrant in color but will still taste delicious.

How do I fill cupcakes without a special tool?

All you need is a sharp paring knife and a small spoon. Cut the cone, fill it, replace the top. Any minor imperfections will be completely covered by the whipped cream.

Can I pipe the strawberry whipped cream for a more polished look?

Absolutely. Use a large open star tip or a round piping tip and pipe the cream in a generous swirl over each cupcake for a beautiful, bakery-style presentation.

Strawberry Shortcake Cupcakes Soft Filled and Fresh

Name: The Best Strawberry Shortcake Cupcakes with Fresh Berry Filling
Prep time: 40 min
Cook time: 21 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups fresh strawberries diced; 1/4 cup granulated sugar; 1 tablespoon cornstarch; 2 tablespoons cold water; 1 teaspoon fresh lemon zest; 1 and 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter melted; 1 cup granulated sugar; 2 large egg whites room temperature; 1/2 cup sour cream room temperature; 1/2 cup whole milk room temperature; 1 and 1/2 teaspoons vanilla bean paste; 1 cup cold heavy whipping cream; 2 tablespoons powdered sugar; 1/2 cup reserved strawberry filling

Description

Soft vanilla bean cupcakes filled with homemade strawberry jam and topped with fresh strawberry whipped cream. The ultimate hand-held summer dessert that everyone will love!

Ingredients

Scale

2 cups fresh strawberries diced

1/4 cup granulated sugar

1 tablespoon cornstarch

2 tablespoons cold water

1 teaspoon fresh lemon zest

1 and 3/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter melted

1 cup granulated sugar

2 large egg whites room temperature

1/2 cup sour cream room temperature

1/2 cup whole milk room temperature

1 and 1/2 teaspoons vanilla bean paste

1 cup cold heavy whipping cream

2 tablespoons powdered sugar

1/2 cup reserved strawberry filling

Instructions

1. Cook strawberries, sugar, cornstarch slurry, and lemon zest over medium heat until thickened. Cool completely and reserve 1/2 cup for topping.

2. Preheat oven to 350F and line two muffin pans with 15 cupcake liners total.

3. Whisk flour, baking powder, baking soda, and salt in a large bowl.

4. Whisk melted butter, sugar, egg whites, sour cream, milk, and vanilla bean paste in another bowl.

5. Combine wet and dry ingredients until just mixed. Do not overmix.

6. Fill liners 2/3 full and bake 18 to 21 minutes until a toothpick comes out clean.

7. Cool completely on a wire rack before filling.

8. Cut cone shapes from the center of each cupcake and fill with strawberry filling.

9. Replace cupcake tops over the filling.

10. Beat cold cream and powdered sugar to soft peaks then fold in reserved strawberry filling.

11. Top each cupcake generously with strawberry whipped cream and a fresh strawberry slice.

Notes

Cool all components completely before assembling.

Use vanilla bean paste for best flavor and the beautiful speckled appearance.

All components can be made up to 2 days ahead and assembled day of serving.

Do not overfill cupcake liners to avoid spilling during baking.

Prep Time: 40 minutes
Cook Time: 21 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 310
Sugar: 24g
Sodium: 145mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg

Keywords: strawberry shortcake cupcakes, filled strawberry cupcakes, summer cupcake recipe, strawberry whipped cream cupcakes, vanilla bean cupcakes