The Story & Intro
Some of my fondest memories in Crete are of summer afternoons filled with the scent of fresh strawberries from our garden. My grandmother would always make her special strawberry shortcakes, and I’d sneak tastes of the whipped cream before anyone noticed. That’s where my love for Strawberry Shortcake Cupcakes with Whipped Cream Frosting began. These cupcakes capture the magic of those days sweet, fluffy, and bursting with fresh berries.
I wanted to make a version that’s simple yet decadent. These cupcakes are perfect for sharing with friends or making a family moment extra special. The tender vanilla cupcake topped with airy whipped cream and juicy strawberries makes every bite feel like a celebration.
Whether you’re new to baking or a seasoned pro, this recipe guides you step by step to make a treat that tastes like summer in every bite.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
For the Whipped Cream Frosting:
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For the Topping:
- 1 cup fresh strawberries, hulled and sliced
- Optional: fresh mint leaves for garnish
Step-by-Step Instructions
Step 1: Prepare the Cupcake Batter
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Gradually add the dry ingredients, alternating with milk, until smooth.
Step 2: Bake the Cupcakes
Divide batter evenly into liners. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack.
Step 3: Make the Whipped Cream Frosting
In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Be careful not to overwhip.
Step 4: Frost the Cupcakes
Pipe or spoon whipped cream generously onto each cooled cupcake. Top with sliced fresh strawberries and, if desired, a mint leaf for color.
Step 5: Serve and Enjoy
Serve immediately or refrigerate for up to 2 hours. These Strawberry Shortcake Cupcakes with Whipped Cream Frosting are best enjoyed fresh for maximum fluffiness. Perfect for summer gatherings, birthday parties, or a sweet afternoon treat.
Conclusion
Making Strawberry Shortcake Cupcakes with Whipped Cream Frosting is more than just baking—it’s creating a joyful moment to share. Each bite is soft, sweet, and bursting with the freshness of strawberries, reminiscent of my childhood in Crete. Don’t worry about perfection; a little rustic charm makes them feel homemade. Whether for a special occasion or just a sunny afternoon treat, these cupcakes are sure to bring smiles and sweet memories.
100-Word Recipe Summary
Strawberry Shortcake Cupcakes with Whipped Cream Frosting are light, fluffy vanilla cupcakes topped with airy whipped cream and fresh strawberries. Begin by preparing the cupcake batter with butter, sugar, eggs, and milk, then bake until golden. Whip heavy cream with powdered sugar and vanilla for a smooth frosting. Once the cupcakes are cooled, frost generously and top with sliced fresh strawberries. Optionally garnish with mint leaves for a pop of color. Serve immediately for the best texture. These cupcakes are perfect for summer gatherings, birthdays, or simply bringing a touch of sweet nostalgia to your home baking.