Strawberry Shortcake Cupcakes

A frosted strawberry shortcake cupcake on a white plate

Strawberry Shortcake Cupcakes

These Strawberry Shortcake Cupcakes feature dense, pound cake-like cupcakes topped with a light, whipped frosting, and fresh strawberries. This strawberry dessert is easy to make and great for summer!

Prep Time20

Cook Time20

Cooling Time30

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: strawberry cupcakes, strawberry desserts, strawberry shortcake dessert

Servings: cupcakes

Ingredients

For the Cupcakes

1 1/2 cups granulated sugar
1 cup whole milk
1/2 cup sour cream
1/3 cup vegetable oil
3 large eggs
2 1/2 cups all-purpose flour , spooned and leveled
1 teaspoon salt
1 teaspoon baking powder

Frosting & Filling

24 ounces strawberry buttercream frosting (or 2, 12-ounce containers store-bought vanilla)
1/2 cup strawberry jam
1/2 cup fresh strawberries (chopped, sliced, or left whole), for topping

Instructions

Preheat the oven to 350 degrees Fahrenheit and line 2 cupcake pans with cupcake liners.
In a large bowl, use a hand or stand mixer to beat the sugar, milk, sour cream, vegetable oil, and eggs together until completely combined.
Slowly add the flour, salt, and baking powder into the bowl with the wet ingredients while beating on low speed. Beat until just combined.
Fill each cupcake liner 3/4 full with batter.
Bake for 18-22 minutes or until a toothpick comes out clean.
Let cupcakes cool completely before assembling.
To assemble the cupcakes, prepare a piping bag with a star tip (I used a 1M Wilton tip) and fill it with the whipped buttercream frosting.
Now use the piping bag to pipe the frosting in a circle starting on the outside of the cupcakes while leaving a hole in the middle, making a sort of “nest”.
Add 1/2 a tablespoon of the strawberry jam to the inside center of the frosting nest of each cupcake.
Top each cupcake with additional frosting and fresh strawberries.

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