These strawberry shortcake cupcakes are light, fresh and the perfect summer treat! With a light and airy angel food cake base, topped with fresh whipped cream, homemade strawberry sauce and fresh strawberries, these sweet little desserts are sure to please.
Can you believe it’s already strawberry season?!
Every where I go, whether it’s the local farmer’s market or the local grocery store, everyone seems to be bursting at the seams with fresh strawberries.
Not that I’m complaining; Fresh strawberries are literally one of my favorite things.
Which is why I couldn’t help but pick up a half flat of them this past weekend. For those of you keeping track at home, that’s 6 pints of strawberries!
I know, I’m up to my eyeballs in them. And what a lovely problem!
So top of my list for fresh strawberry baking: These strawberry shortcake cupcakes!
How to make these strawberry shortcake cupcakes
First, make the angel food cake cupcakes.
To do this, stir together the cake flour and half of the caster sugar (1/4 cup) in a small bowl. In the bowl of a stand mixer, combine the egg whites, water and cream of tarter. Whip until frothy.
Add the remaining caster sugar (1/4 cup) and whip on medium-high until soft peaks form. Add the vanilla extract and mix on low until just combined.
Sift half of the dry ingredients into the egg mixture and fold until just combined. Repeat with the remaining half of the dry ingredients.
Spoon the mixture into a lined cupcake pan and bake at 325F for 16-18 minutes, or until the cupcakes are just lightly browned.
Second, make the strawberry sauce.
To make the sauce, blend 1 pound of hulled and quartered strawberries. Strain the strawberry puree through a fine-mesh sieve and into a medium size pan.
Add the sugar and bring to a boil over medium-high heat. Cook the strawberries over low-medium heat until the mixture thickens and reduces by about half (about 10 minutes).
Third, make the whipped cream topping.
In a large bowl, combine the whipping cream and powdered sugar. Beat on high until stiff peaks form.
Add the vanilla extract and beat on low until just combined.
Finally, assemble the cupcakes.
Spread the whipped cream over the tops of the cooled cupcakes. Top with the cooled strawberry sauce and freshly sliced strawberries. Serve immediately.
Tips for making the perfect cupcakes
- Caster sugar substitution: Don’t have caster sugar on hand? You can make your own by placing the same amount of granulated sugar in a food processor and pulsing until finely ground.
- Don’t over mix your egg whites: The consistency of the egg whites can make or break this recipe so be careful not to over mix. The ideal texture is a really soft peak that folds over on itself.
- Egg white substitution: You can substitute egg whites from a carton for egg whites from eggs. The substitution is approximately 3 tablespoon for every white, so this recipe would require 9 tablespoons of whites from a carton.
- Folding in the dry ingredients: The best way to fold in your ingredients (without deflating your egg whites) is to pull your spatula down the middle of the batter and then turn it up around the edge of the bowl, the same way you would if you were making macarons.
- Making the cupcakes ahead: These cupcakes can be made up to 1 day in advance. To store, cover the unfrosted cupcakes and keep at room temperature. Once the cupcakes are topped with whipped cream, they should be served immediately.
- Making the strawberry sauce ahead: The strawberry sauce can be kept in an airtight container in the refrigerator for up to 1 week.
Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!
PrintStrawberry Shortcake Cupcakes
These strawberry shortcake cupcakes are light, fresh and the perfect summer treat! With a light and airy angel food cake base, topped with fresh whipped cream, homemade strawberry sauce and fresh strawberries, these sweet little desserts are sure to please.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 3 minutes
- Yield: 10 1x
- Category: Dessert
- Cuisine: American
Ingredients
For the angel food cupcakes:
- 1/2 cup caster sugar
- 1/4 cup cake flour
- 3 egg whites
- 2 tsp warm water
- 1/2 tsp cream of tartar
- 1/2 tsp vanilla extract
For the strawberry sauce:
- 1 lb strawberries, cut into quarters + more for garnishing
- 6 tbsp granulated sugar
For the whipped cream topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- In a bowl, stir together 1/4 cup caster sugar and all of the cake flour.
- In the bowl of a stand mixer, combine the egg whites, water and cream of tartar. Whip on medium until frothy.
- Add the remaining caster sugar (1/4 cup) to the egg whites. Whip on medium-high until soft peaks form. Do not over mix.
- Add the vanilla extract and whip on low until just incorporated.
- Pour half of the dry ingredients into a fine-mesh sieve and sift over the egg mixture. Gently fold the dry ingredients into the batter.
- Repeat with the other half of the dry ingredients.
- Spoon the mixture into a lined cupcake pan until the liners are 2/3 of the way full.
- Bake at 325F for 16-18 minutes until the tops of the cupcakes are very lightly browned.
- To make the strawberry sauce, place your hulled and quartered strawberries into a food processor and puree.
- Pour the strawberries through a fine mesh sieve to remove seeds and pulp and into a medium saucepan.
- Add the sugar and bring to a boil over medium-high heat.
- Cook the strawberries over low-medium heat until the mixture thickens and reduces by about half (about 10 minutes).
- In a large bowl, combine the whipping cream and powdered sugar for the topping.
- Beat on high until stiff peaks form (about 5-7 minutes).
- Add the vanilla extract and beat on low until just combined.
- Spoon the whipped cream onto the cooled cupcakes and spread it across the top. Top with cooled strawberry sauce and freshly sliced strawberries.
Notes
- Caster sugar substitution: Don’t have caster sugar on hand? You can make your own by placing the same amount of granulated sugar in a food processor and pulsing until finely ground.
- Don’t over mix your egg whites: The consistency of the egg whites can make or break this recipe so be careful not to over mix. The ideal texture is a really soft peak that folds over on itself.
- Egg white substitution: You can substitute egg whites from a carton for egg whites from eggs. The substitution is approximately 3 tablespoon for every white, so this recipe would require 9 tablespoons of whites from a carton.
- Folding in the dry ingredients: The best way to fold in your ingredients (without deflating your egg whites) is to pull your spatula down the middle of the batter and then turn it up around the edge of the bowl, the same way you would if you were making macarons.
- Making the cupcakes ahead: These cupcakes can be made up to 1 day in advance. To store, cover the unfrosted cupcakes and keep at room temperature. Once the cupcakes are topped with whipped cream, they should be served immediately.
- Making the strawberry sauce ahead: The strawberry sauce can be kept in an airtight container in the refrigerator for up to 1 week.
Angel food cupcake recipe adapted from Sally’s Baking Addiction.
Strawberry sauce recipe from Wiked Good Kitchen
Keywords: angel food cupcakes, strawberry shortcake cupcakes, strawberry shortcake recipe
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Update Notes: This post was originally published in July of 2014 but was republished with an improved recipe, step-by-step photos and tips in June of 2019.
Oh hey! You made it all the way to the bottom of this post.
And you know what that means for these updated posts: A look back at where my photography was circa 2014!
As cringy as the old photos may be, I hate to get rid of them because they’re part of my food photography journey. I didn’t start out taking good photos (quite the opposite, really). So I want to remind everyone out there, including myself, that it takes time, practice and a lot of work.
And if your discouraged by the “perfect” photos you see online, don’t worry. None of us started there. 🙂
liztiptopshape says
July 4, 2014 at 1:26 amThese look absolutely beautiful. While I usually lean toward chocolate desserts, I always forget what a beautiful time the summer is for fruit-focused desserts.
The Simple, Sweet Life says
July 6, 2014 at 8:34 pmThank you! I’m definitely a chocolate person myself and I’m usually not much of a fruit-based dessert person, but my Mum is and she’s really been a lot of the inspiration for these fresh fruit posts. It’s good to have someone get you out of your comfort-zone every once in a while. 🙂
Libby says
July 7, 2014 at 1:05 amBeautiful! I will definitely have to try this out. Pinned.
The Simple, Sweet Life says
July 9, 2014 at 6:04 amThank you! 🙂 I hope you enjoy them!
blesserhouse says
July 7, 2014 at 7:16 pmOh my gosh! These look devine! I’m very tempted to eat a cupcake for lunch now.
The Simple, Sweet Life says
July 9, 2014 at 6:05 amMy grandmother always used to tell me, “I’ve never met a dessert that could spoil my appetite,” and it became our excuse for eating dessert before eating our meal. I think that applies here. 🙂
Miss Mandee says
July 8, 2014 at 10:53 pmVisiting from the Pinworthy Projects link up. This looks SO yummy! Thanks for sharing 🙂
The Simple, Sweet Life says
July 9, 2014 at 6:10 amThanks for stopping by and leaving a sweet comment! 😀
Emily @ Love, Pasta and a Tool Belt says
July 9, 2014 at 5:30 pmThese look so so delicious! Thank you for sharing at The Wednesday Round Up! We hope to see you back next week!
The Simple, Sweet Life says
July 13, 2014 at 1:10 amThanks for hosting each week! 🙂 I’ll definitely be back next week to check out all the delicious links!
Mallory says
July 9, 2014 at 1:38 pmSo cute!! Love strawberry shortcake!
The Simple, Sweet Life says
July 13, 2014 at 1:09 amThank you! 🙂
Jen says
July 12, 2014 at 10:30 pmCan these cupcakes be made in regular size too? Just decrease the baking time a bit?
The Simple, Sweet Life says
July 13, 2014 at 1:17 amAbsolutely! Try baking them at the same temperature for 18-20 minutes (the typical length of time for baking regular size cupcakes) instead of the 20-25. 🙂
anglemoine says
July 17, 2014 at 3:58 amHi! Thanks so much for stopping by the Wednesday Roundup! This awesome post is being featured this week! Come on by and grab a featured button! I’ve also pinned this to our Link Party Pinterest board!
The Simple, Sweet Life says
July 19, 2014 at 7:27 amWow, thanks so much for the feature! 🙂
Sue says
June 2, 2019 at 8:57 amThese beautiful cupcakes and photos mean the start of summer for me! I love the light, fresh flavors here and I wish I had one right now 🙂 Your post is simply beautiful!!
★★★★★
Liz Shaw says
June 3, 2019 at 9:25 amLooks delicious! Will be a great dessert for 4th of July barbecue. Pinned to my board
Loreto and Nicoletta Nardelli says
June 3, 2019 at 9:45 amSuch a delicious treat, these strawberry shortcake cupcakes! Local strawberries are finally appearing at our local markets, so these would be fun to try.
Gloria | Homemade & Yummy says
June 3, 2019 at 11:13 amPerfect little bites of sweetness. These would be great for bbq parties and showers. I think they would be great birthday cupcakes too.
★★★★★
Natalie says
June 3, 2019 at 11:04 pmI love strawberry shortcake! These cupcakes look so delicious!
★★★★★
Elaine Benoit says
June 4, 2019 at 5:15 amI have a real soft spot in my heart for angel food cake as it was my grandmother’s favorite and she made it regularly! You cupcakes look so easy to make and so delicious!! Now I know what I’m making for my sister’s birthday party! These will look stunning on the table.
★★★★★
Kylie | Midwest Foodie says
June 4, 2019 at 8:17 amThese are going to be perfect for my daughter’s birthday next month – she LOVES strawberries. Your photos are gorgeous too – I love that you included the old one at the end of the post. It’s so fun to look back and see how far we’ve come, isn’t it?!
★★★★★
Denise says
June 6, 2019 at 8:01 amThese shortcake cupcakes are so adorable and sound so delicious! What a perfect little snack, and a refreshing twist on traditional cupcakes!
★★★★★
Carrie | Clean Eating Kitchen says
June 7, 2019 at 8:14 amI love it when strawberry season arrives! These cupcakes are so cute, look forward to trying them!
★★★★★
Eva says
June 8, 2019 at 11:25 amI am also so excited about strawberry season! I love that there are pop-up vending booths in front of supermarkets selling strawberries everywhere during this time! It’s like my inner voice telling me “Buy more strawberries! Now!” Been a while since i last made cupcakes, now that I think about it. Definitely need to fix this.
★★★★★
Heather says
June 8, 2019 at 1:06 pmFirst of, gorgeous photos. Second of all. YUM! These are perfect for summertime – and thanks for the tips on making the cupcakes and sauce ahead. Super helpful when it comes to a busy summer schedule.
★★★★★
Saima says
June 8, 2019 at 3:16 pmSummer and strawberries go together, don’t they? And when you have a beautiful recipe like these strawberry shortcake cupcakes, who wouldn’t be enticed into making them! Love your step by step pics and that old pic you shared. We were all there once as food bloggers! I have my share of cringe-worthy pics as well!
★★★★★
Analida Braeger says
June 9, 2019 at 5:28 pmThese seem very dangerous ! So much goodness packed into a tiny bite. Will try these out, I have only had traditional style short cake !
★★★★★
Jennifer Tammy says
June 9, 2019 at 7:56 pmCan I just say thank you for keeping it real that we don’t all start with amazing photos? I’ve been keeping my original pictures in the bottom of the posts, too, and it’s so encouraging to see how far I’ve come!
BTW these look absolutely mouthwatering!
Julie says
June 10, 2019 at 9:35 amI love individual desserts for dinner parties — something about getting your own personal dessert seems so much more special than having to cut a slice from a big dessert. I turn a lot of things I bake into personal desserts, but I’ve never thought about doing angel food cake cupcakes. I love this idea!