Enjoy Strawberry Shortcake Cupcakes made from soft, airy white cake topped with fresh strawberries, sweet strawberry glaze, and whipped cream.
These Strawberry Shortcake Cupcakes are the best Valentine’s and Galentine’s Day treat. Valentine’s Day is just around the corner, and it’s always been very special to me. Every year, I have an ‘I love you’ dinner for my kids where I decorate our table with flowers, balloons, and let them pick what I make to eat that night. I can’t wait to make these easy strawberry shortcake cupcakes. They will be the cherry on top after a delicious dinner, or should I say strawberry! 😉
STRAWBERRY SHORTCAKE CUPCAKES
If you are short on time or are a beginner baker, this homemade Valentine’s treat is perfect for you. This recipe calls for a white cake mix, which simplifies the steps, but don’t worry, there are still ways to add your special touch. Each cupcake is drizzled with a sweet strawberry glaze, freshly sliced strawberries, and as much whipped cream as your heart desires. These cupcakes come out light, airy, and moist every single time. If you’re a fan of chocolate-dipped strawberries, especially during February, drizzle some chocolate on top for the ultimate strawberry chocolate treat. Make these cupcakes for parties, baby showers, weddings, summer gatherings, or anytime you’re craving strawberry shortcake.
Find my expert tips on how to make strawberry shortcake cupcakes below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love These Easy Strawberry Shortcake Cupcakes:
- Perfect For Strawberry Lovers: Juicy, sugar-soaked strawberries create a naturally sweet and refreshing topping that delivers the best strawberry flavor in every bite.
- Easy & Beginner-Friendly: Using a white cake mix keeps this recipe simple and stress-free while still producing soft, fluffy cupcakes every time.
- A Fun Twist On The Classic: All the flavors of traditional strawberry shortcake dessert come together in a handheld cupcake that’s as cute as it is delicious.
- Fits Any Occasion: These cupcakes are perfect for parties, potlucks, holidays, BBQs, baby showers, or anytime you need an easy fruit-topped dessert.
Ingredients
Strawberries
- 1 pound package of fresh strawberries
- 1/2 cup granulated sugar
Cupcakes
- 1 box (16 ounces) white cake mix (don’t forget the egg whites, oil, and water called for on the cake box mix)
- 1 teaspoon vanilla extract
- 2 Tablespoons granulated sugar
Topping
- Fresh whipped cream or Cool Whip
- 1 container strawberry glaze
Instructions
Clean strawberries with water. Pat dry with paper towels. Chop strawberries into small pieces and then place them in a medium bowl. Sprinkle sugar over strawberries then gently stir. Cover the bowl with a lid and let the strawberries soak in sugar for at least 3 hours.
Preheat oven to 325 degrees F. Place 24 cupcake liners in cupcake pans.
Prepare cupcake batter according to package directions. Stir in vanilla extract. Divide batter evenly among liners. Using the 2 Tablespoons of granulated sugar, sprinkle a pinch of sugar over the tops of the batter in liners before baking. Bake 15 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely.
Take each cupcake and pour 1 Tablespoon of strawberry glaze over the top. Spoon 1 Tablespoon of fresh strawberries over the glaze. Top with fresh whipped cream. Repeat for all cupcakes. Serve and enjoy!
Servings
Yields: 24 strawberry shortcake cupcakes.
Storage
Place leftover strawberry shortcake cupcakes in an airtight container and refrigerate for up to 3 days, due to the nature of the fresh strawberries. Plain, unfrosted cupcakes can be frozen in an airtight container or freezer-safe bag (unassembled if possible) for up to 2 months. Thaw at room temperature before adding the toppings. No reheating necessary.
Holly’s Tips for The Best Strawberry Shortcake Cupcakes:
- Choose Quality Strawberries: For the best flavor, use fresh, ripe strawberries that are bright red and fragrant. In-season strawberries release more natural juices, creating a sweeter taste and topping.
- Slice Strawberries Evenly: Chop the strawberries into small, uniform pieces so they sit nicely on top of the cupcakes and are easier to eat.
- Enhance The Cake Mix: Adding vanilla extract and a light sprinkle of sugar on top of the cake batter before baking elevates a standard white cake mix.
- Don’t Overbake: Bake just until a toothpick comes out clean. Overbaking can dry out the cupcakes, which is especially noticeable once topped with fruit and cream.
- Cool Completely Before Topping: Allow cupcakes to cool fully before adding glaze, strawberries, or whipped cream. If they’re too warm, everything will melt.
- Layering Is Key: Start with strawberry glaze, then fresh strawberries, and finish with whipped cream. This layering ensures every bite has balanced sweetness, moisture, and texture.
- Use Fresh Whipped Cream for Best Texture: Homemade whipped cream gives the cupcakes a lighter, fresher taste, but Cool Whip works well if you need a quicker, make-ahead option.
- Serve Fresh for Best Results: These cupcakes are best enjoyed the same day given the nature of the fresh fruit and light, airy shortcake.
- Make It Your Own: Use homemade whipped cream or Cool Whip, add extra strawberries or your other favorite berries, and drizzle more glaze as needed. You can even add some fun, festive sprinkles for Valentine’s and other holidays!
Frequently Asked Questions:
Yes, but for the best results, assemble them shortly before serving. If needed, store assembled cupcakes in the refrigerator for up to 6 hours and add whipped cream just before serving.
Fresh strawberries are best for Strawberry Shortcake Cupcakes because they provide better texture and flavor. Frozen strawberries can be used in a pinch, but they may release extra liquid and become softer once thawed.
A white or vanilla cake mix works best because it allows the strawberry flavor to shine. You can also use yellow cake mix for a slightly richer taste.
Yes, you can substitute a homemade white cake recipe if preferred. The toppings pair well with any light, fluffy vanilla-style cupcake.
To make these Strawberry Shortcake Cupcakes vegan or vegetarian, start by choosing a vegetarian-friendly white cake mix (most are vegetarian) or a certified vegan cake mix. For vegan cupcakes, replace the egg whites with egg substitutes such as applesauce (¼ cup per egg), unsweetened plant-based yogurt, or a commercial egg replacer, and prepare the batter using plant-based milk instead of water if desired. Make sure the granulated sugar is vegan-certified (some sugars are processed with bone char). Use a vegan strawberry glaze or homemade strawberry sauce made from strawberries and sugar, and top the cupcakes with dairy-free whipped topping or coconut whipped cream.
To make these Strawberry Shortcake Cupcakes gluten-free, simply use a gluten-free white cake mix in place of the regular cake mix and prepare it according to the package directions, using the recommended eggs (or egg substitutes if needed), oil, and liquid. Make sure all other ingredients are clearly labeled gluten-free, as some brands may contain hidden gluten or cross-contamination. Bake as directed, checking doneness with a toothpick since gluten-free cupcakes may need a minute or two longer.
Similar Recipes
Craving something similar? Try my Homemade Strawberry Shortcake.
Wanting something different? Bake my Chocolate Cupcakes with Strawberry Frosting next.
Looking for something more filling? Bake my party-ready Strawberry Shortcake Sheet Cake.
Searching for more strawberry recipes? Make my Strawberry Cheesecake Dip, Easy Strawberry Toaster Strudels with Icing, and Strawberry Jello Poke Cake.
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Strawberry Shortcake Cupcakes
Ingredients
For Strawberries
- 1 pound package fresh strawberries
- 1/2 cup granulated sugar
Cupcakes
- 1 box (16 ounces) white cake mix + egg whites, oil and water called for on box mix
- 1 teaspoon vanilla extract
- 2 Tablespoons granulated sugar
Topping
- 1 container strawberry glaze
- Fresh whipped cream Or Cool Whip
Instructions
- Clean strawberries with water. Pat dry with paper towels. Chop strawberries into small pieces and then place in a medium bowl. Sprinkle sugar over strawberries then gently stir. Cover bowl with lid and let strawberries soak in sugar for at least 3 hours.
- Preheat oven to 325 degrees F. Place 24 cupcake liners in cupcake pans.
- Prepare cupcake batter according to package directions. Stir in vanilla extract. Divide batter evenly among liners. Using the 2 Tablespoons of granulated sugar, sprinkle a pinch of sugar over the tops of batter in liners before baking. Bake 15 minutes or until toothpick inserted in center comes out clean. Let cupcakes cool completely.
- Take each cupcake and pour 1 Tablespoon of strawberry glaze over the top. Spoon 1 Tablespoon of fresh strawberries over the glaze. Top with fresh whipped cream. Repeat for all cupcakes. Serve and enjoy!
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Hi holly, I see in the ingredients you say egg whites+ oil and water called for on the box, but there is no mention of the egg whites in the body of the recipe. Are you omitting the yolks from the eggs called for on the box?
The egg whites, oil and water are the ingredients called for on the box. So I just state to mix the batter as directed on the package with those ingredients. Hope that makes sense 🙂
I made these for a summer kick off barbecue last weekend and everyone loved them. I was hoping to have extra to enjoy for later but they were all eaten. They are so light and delicious!
So very yummy. I added chocolate shavings to the tops of ours!