Aug 9, 2014

Strawberry Shortcake Cupcakes

My cousins Lynne and David came over this weekend to make cupcakes again. This may become a weekly tradition. We decided to do a recipe that called for fresh strawberries. This was a nice, light recipe and neither the strawberries or sugar were overwhelming.

Strawberry Shortcake Cupcakes


  • 1 pint of strawberries
  • 1 and 1/4 cup sugar
  • 1.5 cups all-purpose-flour, sifted
  • 1.5 tsp Baking Powder
  • 1/4 tsp salt
  • 3 eggs, room temperature
  • 1 cup unsalted butter, room temperature
  • 1/4 cup milk (2% or whole)
  • 1 tsp vanilla extract


  1. Strawberry Syrup:
    • Part 1: slice strawberries into halves and place in a bowl with 1/4 cup sugar - refrigerate for 1 - 2 hours. Then puree in a food processor or mash into a pulp (fork or potato masher). 
    • Part 2: Refrigerate for another 1-2 hours. 
  2. Preheat oven to 350 degrees Fahrenheit. 
  3. In a bowl designated for dry ingredients, mix together 1 cup sugar, all-purpose flour, baking powder, and salt. Mix together with whisk, set aside.
  4. In a separate bowl designated for wet ingredients, mix eggs, butter, milk and vanilla extract. Beat in low just to combine. 
  5. Next, add dry ingredients 1/4 cup at a time into the wet ingredients. Beat on medium speed between additions to combine until batter is light and fluffy. Use a spatula to scrape down the sides and mix again to ensure everything is well combined.
  6. Line your cupcake tray with paper cupcake liners. Fill the cupcake liners 1/3rd full with cupcake batter ensuring the entire bottom surface is covered. Next add a spoon-full of strawberry syrup, then add another 1/3rd of batter on top. 
  7. Bake for 15 minutes or until cake tester/toothpick comes out dry. 
  8. Allow to cool completely BEFORE icing. 

Strawberry Cream Cheese Frosting


  • 1 package (8 oz) cream cheese
  • 1/4 cup butter, room temperature
  • 2 cups icing sugar
  • Strawberry syrup (see step 1 in directions above). 


  1. Beat cream cheese, 2tbsp of strawberry syrup and butter together on low speed just to combine. 
  2. Add icing sugar 1/4 cup at a time until light and fluffy.
  3. Ice cupcakes once cupcakes have been completely cooled. 
** You can choose to use whole strawberries to garnish your cupcakes. 

Recipe adapted from Tasty Kitchen.

Illustrated Instructions for Strawberry Shortcake Cupcakes 

A 1M Wilton frosting tip was used to create these "roses". 

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  1. Love these! They are so pretty and bet are delicious... your photography skills are AMAZING!!!


  2. I really loved the rose designs on these, Annie. The pink is perfect for them!

  3. That was actually just the natural tint of the strawberry puree - no food colouring added here :)

  4. Thanks Jess! I'm still learning lol