Strawberry Shortcake Cupcakes
A classic summer dessert is transformed into a cupcake! Vanilla cupcakes are filled with a sweet strawberry mixture and topped with light whipped cream. A perfectly delicious strawberry dessert!
I love using fresh strawberries in desserts during the summer. There’s something about a juicy strawberry that makes a summer day that much better. Cupcakes are my very favorite desserts to make and I thought it would be so fun to combine a decadent cupcake with a light and fresh strawberry shortcake. This was one of my better cupcake choices that I will be making again and again. They’re flavorful and spongey with the creaminess of whipped topping and the sweetness of a juicy strawberry filling. This is a fun recipe!
Thanks to the greatness that is a boxed vanilla cake mix, these cupcakes come together quickly. You can bake the cupcakes and prepare the strawberry filling while they’re in the oven. Once the cupcakes are cooled, you’re good to go to fill them and top them!
Use a melon baller to scoop out the center of each cupcake. You won’t need to use the innards after this so feel free to eat them as you go. I may or may not have done that with mine.
Then fill the cupcake with sweet strawberry goodness. Add whipped topping right on top and add a fresh strawberry for garnish. Easy and so yummy!
- 1 vanilla cake mix
- 1 c. buttermilk
- ½ c. vegetable oil
- 3 eggs
- 24 white cupcake liners
- 2 c. strawberries, finely chopped
- 4 Tbsp sugar
- 2 Tbsp orange juice
- 2 tsp. cornstarch
- canned whipped cream
- 24 whole strawberries
- Prepare cupcakes by combining cake mix, buttermilk, vegetable oil, and eggs with an electric mixer. Once combined, scrape the bowl and mix on medium speed for two minutes. Place cupcake liners into pan(s) and divide batter evenly. Bake at 350° for 15-17 minutes, or until light golden brown. Remove from pan(s) to cool.
- Prepare strawberry filling by combining orange juice and cornstarch in a saucepan. Add diced strawberries and sugar and cook over medium-high heat until boiling to dissolve the sugar.
- Use a melon baller to scoop the center out of each cupcake. Fill each cupcake with about 1 Tablespoon of the strawberry mixture. Cover with whipped cream and garnish with a fresh strawberry. Serve immediately.
These cupcakes are so yummy and fun for the summer! To save time when it comes to serving, bake the cupcakes, remove the centers, and make strawberry filling ahead of time. Then fill and top with whipped cream and strawberries right before serving. I hope you enjoy this recipe!
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