How to Make Strawberry Shortcake Cupcakes - A Step-by-Step Guide

Strawberry Shortcake Cupcakes are a delightful twist on the classic strawberry shortcake dessert. These cupcakes are light, fluffy, and filled with the fresh flavors of strawberries and cream. Whether you're hosting a party, a picnic, or just want to indulge in a sweet treat, these cupcakes are the perfect choice.

These strawberry shortcake cupcakes are made with a simple vanilla cupcake base, filled with fresh strawberries, and topped with a sweet and creamy frosting. The combination...

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Ingredients

  • 1 (18.25 ounce) box yellow cake mix (such as Betty Crocker®)
  • 1 cup water
  • 3 eggs
  • ½ cup vegetable oil
  • 7 tablespoons strawberry jam
  • 1 pound fresh strawberries, hulled and quartered
  • 3 tablespoons white sugar
  • 2 teaspoons lemon juice
  • 2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 tablespoon vanilla extract

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Additional Time: 3 hrs 5 mins
  • Total Time: 3 hrs 50 mins
  • Servings: 24
  • Yield: 24 servings

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  • Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 2 minutes more. Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 17 minutes. Cool cupcakes in the tin for 5 minutes.
  • Stir strawberry jam in a bowl until it reaches a smooth and spreadable texture. Spread a thin layer of jam onto each cupcake. Refrigerate cupcakes until jam has set into the cake, 3 hours to overnight.
  • Mix strawberries, white sugar, and lemon juice together in a bowl until evenly combined; refrigerate until strawberries are slightly broken down, at least 3 hours.
  • Beat cream, confectioners' sugar, and vanilla extract together in a bowl using an electric mixer until soft peaks form and whipped cream is light and fluffy.
  • Top each cupcake with 3 or 4 slices strawberry and about 2 tablespoons whipped cream.
  • Nutrition

    243 cal.

    • Total Fat: 15g
    • Saturated Fat: 6g
    • Cholesterol: 51mg
    • Sodium: 158mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 1g
    • Total Sugars: 16g
    • Protein: 2g
    • Vitamin C: 12mg
    • Calcium: 49mg
    • Iron: 1mg
    • Potassium: 71mg