Two awesome desserts in one! These gorgeous Strawberry Shortcake Cupcakes are filled with a vanilla center and loaded with strawberries – delicious!
Strawberry Shortcake Cupcakes with Crumble
This has become one of our favorite summer desserts! Shortcake in cupcake form never fails to delight! Fluffy cupcakes adorned with buttercream frosting and chopped strawberries, as beautiful as they are delicious! Whip these up for summer parties, Easter, whenever really!
Looking or more cupcake recipes? Why not also try my Cookie Butter Cupcakes and my Andes Mint Cupcakes!
Why You’ll Love this Strawberry Shortcake Recipe:
- Loaded With Strawberries: Topped with strawberry Jell-O and chopped, fresh strawberries – this is a fruity delight!
- A Delicious Filling: Each cupcake has a creamy, vanilla pudding center. The perfect match for those sweet and slightly tart strawberries.
- Buttercream Topping: Buttercream frosting crowns each fluffy cupcake, sprinkled with crushed Oreos – yum!
Trademark Note: In the spirit of transparency, I want to note that some of these ingredients are trademarked products. Jell-O and Oreos are proprietary brands that I want to acknowledge and give credit to.
How to Make Strawberry Shortcake Cupcakes
Be sure to see the recipe card below for full ingredients & instructions!
- Mix your dry ingredients then your wet ingredients, combine to make the batter.
- Fill cupcake liner with the batter and oven bake for 15-18 mins.
- For the strawberries, in a small bowl, combine chopped strawberries and sugar. Set aside.
- Mix your buttercream ingredients in a stand mixer and fill a piping bag.
- For the topping, mix the Oreos, Jell-O and food coloring in a bowl.
- Remove the center of the cupcake, fill with vanilla pudding, top with the buttercream, crushed Oreos and chopped strawberries.
Strawberry shortcake is a delightful dessert consisting of strawberries and cream sandwiched between layers of buttery shortcake biscuits. This cupcake brings all of the nostalgic flavors of the popular Strawberry Shortcake ice cream bar by Good Humor.
I don’t recommend using frozen strawberries for this recipe because they will release too much moisture once they thaw, leaving you with soggy cupcakes.
Absolutely! For this recipe, I recommend sticking with fruit flavors that are available as Jell-O, like apricot, blackberry, cherry, lemon, mango, peach, or raspberry. This ensures you’ll be able to create the delicious topping for these cupcakes.
Yes! Because these cupcakes contain pudding, they should be refrigerated. Strawberry shortcake cupcakes can be left out at room temperature for up to 2 hours.
Light and fluffy cupcakes, loaded with buttercream and strawberries, an awesome summer BBQ dessert!
The strawberry and vanilla combination in these filled cupcakes is just divine! These are pure sunshine in cupcake form!
Storage Instructions
Store leftover strawberry shortcake cupcakes in an airtight container in the refrigerator for up to 4 days.
Other Shortcake Flavors
Feel free to get creative with your shortcake cupcakes.
- Apricot: Use apricot jam in place of the fresh strawberries. Use apricot flavored Jell-O and yellow or orange food coloring in the topping.
- Blackberry: Use fresh blackberries in place of the fresh strawberries. Use blackberry flavored Jello-O and purple food coloring in the topping.
- Cherry: Use pitted cherries in place of the fresh strawberries. Use cherry flavored Jello-O and red food coloring in the topping.
- Lemon: Use lemon jam or lemon curd in place of the fresh strawberries. Use lemon flavored Jello-O and yellow food coloring in the topping.
- Mango: Use fresh mangoes in place of the fresh strawberries. Use mango flavored Jello-O and yellow or orange food coloring in the topping.
- Peach: Use fresh peaches or peach jam in place of the fresh strawberries. Use peach flavored Jello-O and pink or orange food coloring in the topping.
- Raspberry: Use fresh raspberries in place of the fresh strawberries. Use raspberry flavored Jello-O and red or pink food coloring in the topping.
Ingredient Substitutions
- Flour: Use a 1:1 gluten free flour replacement, like Cup4Cup, in place of the all-purpose flour to make these cupcakes gluten free. Use gluten free sandwich cookies in place of the oreos.
- Yogurt: Use an equal amount of sour cream in place of the yogurt.
- Milk: In the buttercream, use an equal amount of half-and-half in place of the milk.
Tips for Perfect Strawberry Shortcake Cupcakes
- Strawberries: If you let the sugared strawberries sit for about 10 minutes before frosting your cupcakes, the sugar will begin to melt and you will have like a strawberry syrup that you can use to drizzle over the cupcakes once they are frosted.
- Filling: If you want to have extra strawberry flavor, you can add 1 teaspoon of strawberry flavoring into the vanilla pudding as you are stirring it together.
- Buttercream: When making the buttercream, the longer you whip it, the fluffier it will become as air becomes incorporated. However, over-whipping your buttercream can cause it to separate. The longest I usually like to whip buttercream is about 6-8 minutes.
- Topping: If you are having a hard time getting the Jell-O and food coloring to combine with the crushed Oreos, do not be afraid to get in there with your hands and break up the Jell-O and food coloring pockets with your fingertips.
These glam cupcakes are a real showstopper! Rich in strawberry flavor with a light and fluffy cupcake base and rich buttercream frosting – whether you are a novice cupcake maker or a pro, you are going to love strawberry shortcake cupcakes! Easy to assemble and guaranteed to brighten up your day!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Strawberry Shortcake Cupcakes Recipe
Ingredients
For the Cupcakes
- 2 cups all-purpose flour 240 grams
- 1 teaspoon baking powder 4 grams
- 1 teaspoon kosher salt 3 grams
- ¼ teaspoon baking soda
- 1¼ cups granulated sugar 250 grams
- 1 cup unsalted butter 226 grams, melted (2 sticks)
- 3 egg whites 105 grams
- ½ cup milk 114 grams
- ⅓ cup half-and-half 76 grams
- ⅓ cup plain yogurt 76 grams
- 2 teaspoons pure vanilla extract 8 grams
For the Strawberries
- 1 cup chopped strawberries 170 grams
- ⅓ cup granulated sugar 67 grams
For the Buttercream
- 3 cups powdered sugar 340 grams
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- 1 tsp pure vanilla extract 4 grams
- ½ teaspoon kosher salt
- 2 tablespoons milk 28 grams, optional
For the Topping
- 5 golden Oreos crushed
- 1 tablespoon prepared strawberry Jell-O (from 1 standard package)
- Pink food coloring
Assembly
- ½ cup prepared vanilla instant pudding (from 1 standard package)
Equipment
Instructions
For the Cupcakes
- Preheat oven to 350°F. Line a cupcake tin with liners and set aside.
- In a medium bowl, combine the flour, baking powder, salt, and baking soda. Set aside.2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt, ¼ teaspoon baking soda
- In a separate large bowl, combine the sugar and melted butter. Add in the egg whites and stir. Whisk in the milk, half-and-half, yogurt, and vanilla.1¼ cups granulated sugar, 1 cup unsalted butter, 3 egg whites, ½ cup milk, ⅓ cup half-and-half, ⅓ cup plain yogurt, 2 teaspoons pure vanilla extract
- Add the flour mixture to the wet mixture and stir just until incorporated.
- Fill the cupcake liners ¾ full of batter and place into the oven to bake for 15-18 minutes or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and place onto a wire rack to cool.
For the Strawberries
- In a small bowl, combine the chopped strawberries and sugar to allow the sugar to sweeten the strawberries. Set aside.1 cup chopped strawberries, ⅓ cup granulated sugar
For the Buttercream
- Combine all of the buttercream ingredients except the milk in the bowl of a stand mixer fitted with a paddle attachment. Beat on low for 1 minute to allow the powdered sugar to become incorporated. Increase the speed to high and beat for another 3-4 minutes, or until a fluffy, smooth frosting has formed. If you feel that your buttercream is too thick, simply add the milk 1 tablespoon at a time. You may not need it at all.3 cups powdered sugar, 1 cup unsalted butter, 1 tsp pure vanilla extract, ½ teaspoon kosher salt, 2 tablespoons milk
- Fill a piping bag fitted with a star tip with buttercream and set aside.
For the Topping
- Add the crushed Oreos, strawberry Jell-O, and a dot of pink food coloring to a small bowl. Stir until it is completely mixed and the Oreos have begun to turn somewhat pink.5 golden Oreos, 1 tablespoon prepared strawberry Jell-O, Pink food coloring
Assembly
- Once the cupcakes are cooled, use a piping tip or an apple corer to remove the center of each cupcake. Place that piece of cupcake to the side, but do not discard it.
- Fill a piping bag with the prepared vanilla pudding. Fill the empty centers of the cupcakes with vanilla pudding just below the top edge of the cupcake. Replace the piece of cupcake that you took out of the center and push it down into the vanilla pudding to hold it in.½ cup prepared vanilla instant pudding
- Pipe an empty circle of vanilla buttercream around the edge of the cupcake about 2-3 layers high. Gently roll the buttercream through the strawberry Oreo mixture to coat. Lastly, spoon several sugared strawberry pieces into the middle of the buttercream. Serve and enjoy!
Notes
- Strawberries: If you let the sugared strawberries sit for about 10 minutes before frosting your cupcakes, the sugar will begin to melt and you will have like a strawberry syrup that you can use to drizzle over the cupcakes once they are frosted.
- Filling: If you want to have extra strawberry flavor, you can add 1 teaspoon of strawberry flavoring into the vanilla pudding as you are stirring it together.
- Buttercream: When making the buttercream, the longer you whip it, the fluffier it will become as air becomes incorporated. However, over-whipping your buttercream can cause it to separate. The longest I usually like to whip buttercream is about 6-8 minutes.
- Topping: If you are having a hard time getting the Jell-O and food coloring to combine with the crushed Oreos, do not be afraid to get in there with your hands and break up the Jell-O and food coloring pockets with your fingertips.
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