Strawberry Shortcake as Cupcakes

Strawberry Shortcake as Cupcakes

After I couldn't find a great strawberry shortcake recipe for cupcakes, I decided to make my own for Memorial Day. Even people who don't like blueberries loved these! The frosting is great just to dip strawberries in and eat!
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 24 persons



  1. Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with muffin cups.
  2. Step 2

    Combine flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
  3. Step 3

    Combine milk, vegetable oil, and vanilla extract in a separate bowl. Set aside.
  4. Step 4

    Beat sugar and butter with an electric mixer until light and fluffy; add eggs one at a time, beating well after each addition. Mix in flour and milk mixtures alternatively, both beginning and ending with flour, until thoroughly combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  5. Step 5

    Bake in the preheated oven until golden and a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Let cool completely before transferring to a wire rack.
  6. Step 6

    Meanwhile, place a medium-sized mixing bowl and whisk into the freezer for 5 to 10 minutes.
  7. Step 7

    Beat cream cheese and sugar in a large mixing bowl with an electric mixer until smooth. Add vanilla and salt; combine. Set aside.
  8. Step 8

    Remove the medium-sized mixing bowl and whisk out of the freezer. Pour heavy whipping cream into the bowl and whip until stiff peaks are about to form. Add confectioners' sugar and vanilla; whip until stiff peaks form, making sure not to overwhip.
  9. Step 9

    Mix together cream cheese and whipped cream mixtures until combined. Frost cooled cupcakes and top with strawberries and blueberries.