These easy and simple cupcakes are dressed up with a fresh strawberry & cream filling and topped with a powdered sugar dusting. Not too sweet and perfect for brunch, paired with coffee or for a light and refreshing dessert.
Plate with 2 White cupcakes with tops cut off, strawberry cream added and tops returned with a powdered sugar dusting.

If you are looking for a fresh and easy dessert that is perfect for brunch, just sweet enough for an after-dinner dessert or that pairs perfectly with your morning coffee or tea, look no further than these Easy Strawberries and Cream Cupcakes! Pretty enough for a Valentine’s Day dessert or to celebrate Mother’s Day or even your favorite strawberry lover’s birthday!

Plates and platters showcasing the finished Strawberry Cream Cupcakes

I am a huge Strawberry lover and sometimes I am just looking for a light and simple dessert option that is not as heavy as some other desserts! There is a time and a place for all desserts, don’t get me wrong but this one screams spring!

Strawberry Shortcake Cupcakes scream sitting around with girlfriends chatting over coffee and tea and snacking on these! It screams the cutest Valentine treat or the perfect addition to an Easter brunch!

Let’s also not forget these Surprise Strawberry Cupcakes with Cheesecake Frosting! They are some of my favorites also!

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Strawberries and Cream Cupcake Ingredients & Supplies

Strawberry Shortcake Cupcake Ingredients

  • 1 box cake mix, white was used however yellow, strawberry or chocolate are great too!
  • 3 eggs, whites only
  • 1¼ cup of water
  • 3 tbsps butter, unsalted, melted
  • 1 tsp Vanilla Extract
  • 3 tsp strawberry extract, divided
  • 3 cups strawberries, 2 cups diced, 1 cup sliced
  • 1 cup Heavy Whipping Cream
  • ¼ cup powdered sugar

Cupcake Kitchen Supplies Needed

How to Make Strawberry Shortcake Cupcakes

This recipe is really easy because we add a few extra ingredients to store-bought cake mix! So simple! Then we just whip strawberries into fresh cream to make the filling. Nothing fancy! Let’s get started!

In a mixing bowl, we will combine cake mix, water, egg whites, vanilla & strawberry extracts, and butter and mix with a hand mixer until smooth. I used a white cake mix but you can use Strawberry, Yellow, or chocolate also!

Ingredients needed for Strawberry Cream Cupcakes, mix, eggs, vanilla water and butter

Fill a muffin tin that has been lined with paper cupcake liners until they are about 2/3 the way full. You will get 22-24 cupcakes depending on how full you fill the individual tins.

Next, bake those for approximately 15 minutes or so until a toothpick comes out clean after being inserted into the center of a cupcake!

baked cupcakes in a muffin tin

Let those sit in the pan for 5 minutes and then transfer the cupcakes to a cooling rack to cool until room temperature.

While those are cooling you can whip up the strawberry cream filling and cut the strawberry slices. You will need the whipping cream, strawberry extract and 2 cups of strawberries that have been diced. I like to dice them pretty small.

Use a hand mixer to whip the whipping cream, powdered sugar, and remaining strawberry extract until stiff peaks form.

Mixing Bowl with heavy cream, vanilla extract and powdered sugar ready to be whipped

Next, you will fold in the diced strawberries with a spatula as to not deflate your whipped cream!

Bowl of whipped cream, and diced strawberries ready to be added

When well incorporated you will have your filling complete. Remove the hulls from whole strawberries and slice in thin slices to layer on top of the whipped topping.

Bowl of fresh whipped cream with fresh diced strawberries folding in

To assemble the cupcakes, you will first remove the paper liner from the cake and cut the cupcake about 1/3 of the way down. Generously add your strawberry cream filling to the bottom 2/3 portion and then layer fresh strawberry slices on top of the cream. Replace the top of the cupcake.

Assembled strawberry cream cupcakes. Cupcake bottoms, fresh strawberry cream, strawberry slices, cupcake top

You can add the filling with an offset spatula or use a piping bag with a jumbo tip to pipe it on.

Finally, dust the cupcake with powdered sugar, using a wire sifter or simply your fingers!

Dusting the tops of the cupcakes with powdered sugar

Now you have some beautifully delicious strawberries and cream cupcakes!

Two Strawberry cream cupcakes on a white plate with a strawberry garnish

How to Store Strawberry Cream Cupcakes

Because of the whipped filling, these will need to be stored in an airtight container in the refrigerator. I would recommend using them within 3-4 days of making them.

If you want to make some of the steps ahead of time, you can make the cupcakes, store in an airtight container and then add the filling when ready to serve.

Strawberry Cupcakes on a plate staged and garnished with a strawberry

Get the Recipe Here

YIELD 22 cupcakes

Easy Strawberry Cream Cupcakes

PREP TIME 15 minutes
COOK TIME 15 minutes
Cooling Time 1 hour
TOTAL TIME 1 hour 30 minutes
These easy and simple cupcakes are dressed up with a fresh strawberry & cream filling and topped with a powdered sugar dusting. Not too sweet and perfect for brunch, paired with coffee or for a light and refreshing dessert.
Plate with 2 White cupcakes with tops cut off, strawberry cream added and tops returned with a powdered sugar dusting.
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Ingredients

  • 1 box cake mix, white was used however yellow, strawberry or chocolate are great too!
  • 3 each eggs, whites only
  • cup water
  • 3 tbsps butter, unsalted, melted
  • 1 tsp Vanilla Extract
  • 3 tsp strawberry extract, divided
  • 3 cups strawberries, divided. 2 cups diced, 1 cup sliced.
  • 1 cup Heavy Whipping Cream
  • ¼ cup powdered sugar

Instructions

Cupcakes

  • Preheat your oven to 350 degrees F
  • Line muffin tin with paper liners
  • In a large mixing bowl, mix cake mix, water, egg whites, vanilla extract, 2 tsps strawberry extract, and butter with a hand mixer until fully combined.
  • Add batter to the muffin cups filling until approx 1/2 inch from the top.
  • Bake for approximately 15 minutes, or until a toothpick inserted in the center of a cupcake removes cleanly.
  • Let sit in muffin tin for 5 minutes and then transfer to a cooling rack until completely cooled.

Strawberry Cream Filling

  • In a separate mixing bowl, add heavy whipping cream, remaining strawberry extract, and powdered sugar. Whip until stiff peaks form.
  • Fold diced berries into the whipped cream mixture using a spatula.

Strawberry Cream Cupcake Assembly

  • Remove paper liner from cupcakes and cut tops off using a serrated knife. I like to cut the top third off the cupcake.
  • Spread whip mixture generously onto the bottom half of the cupcake. You can also use a piping bag and a Jumbo tip to apply the cream!
  • Add top of the cupcake back on top
  • Sprinkle with powdered sugar. You can use a sifter or just pinch and sprinkle with your fingers.

Nutrition

Serving: 1cupcake | Calories: 61kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 19mg | Potassium: 28mg | Fiber: 1g | Sugar: 2g | Vitamin A: 207IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 1mg
Tried this recipe?Mention @thatswhatchesaidlife or tag #thatswhatchesaid!
Finished strawberry shortcake cupcakes on a rectangle platter, small plate and cake plate ready for brunch

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