Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes. The real deal.

In the 1980’s when strawberry shortcake became a doll with a stupid little bonnet the beleaguered dessert was nearly ruined. Strawberry shortcake, the dessert, ended up being called fresh berries on a biscuit with whipped cream. You know. So we didn’t insult the doll.

Pastry people got clever, however, and called the dessert berry shortcake, but hey – the doll people were right there to foil that one, too. Because Strawberry Shortcake was such a phenom a whole host of friends were created for her like Raspberry Tart. Seriously. Not. Kidding.

Thankfully lil chocolate chip doll or tiramisu the stuffed dancing bear never made it to the drawing board. Just imagine – blueberry muffin-top velour sweats.

I beg of you, doll people and clothing designers. Leave the food alone.

So here we are decades later and strawberry shortcake, the doll is back and a thing thanks to some brilliantly hatched plan to corrupt all good food into animate objects.

But here’s what I say all these years later. So what. Let’s go in a direction they never saw coming. Strawberry shortcake cupcakes. Still food. Not a thing. Yet.

Adding pureed strawberry liquid to the cupcakes gives it a nice light berry flavor. Like a hint. But then if someone couldn’t actually figure out what the flavor was, the topping should give it away. Whipped cream mashed with chopped berries and swirled onto the cupcakes, topped with a fresh strawberry should be a little bit of a clue. Right?

It’s a pretty easy treat to make. Whipping cream is easy enough and to keep it stable, just add powdered sugar which is already mixed with a bit of cornstarch to keep the sugar from clumping. Organic powdered sugar is usually mixed with tapioca starch and will do the same thing. Add a little vanilla because cream is always better with vanilla. Then fold in the processor chopped berries – about 100 grams or a generous 1/2 cup and there you have it. Pink whipped cream and little bits of strawberry.

Doll not included.

Strawberry Shortcake Cupcakes. The real deal.

Strawberry Shortcake Cupcakes
  • 295 grams Canteen flour blend (2¼ cups) (see notes)
  • 150 grams granulated sugar (3/4 cup)
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 150 grams unsalted butter, melted and cooled (10 tablespoons)
  • 3 extra large eggs
  • 80 grams strained strawberry puree (1/3 cup)
  • 120 grams plain Greek yogurt or sour cream (1/2 cup)
  • 2 teaspoons vanilla extract
Strawberry Whipped Cream
  • 480 grams very cold heavy cream (2 cups)
  • 28 grams powdered sugar, sifted (1/4 cup)
  • 100 grams pureed/chopped strawberries (heaping ½ cup)
  • ½ teaspoon vanilla extract
  • 3-5 whole strawberries for topping
  1. Preheat oven to 350°F. Place liners in two 12- count cupcakes pans (makes 15). In a large bowl whisk together flour, sugar, baking powder, baking soda and salt. In a microwave safe bowl melt butter just until melted. Cool slightly. Add eggs. Puree strawberries and strain to remove seeds. Add to butter/egg mixture. Add yogurt and vanilla. Whisk liquids to combine. Add to flour mixture and stir to blend batter until smooth. Batter will be thick. Scoop into liners about ⅔ full.
  2. Bake 18-20 minutes or until a toothpick comes out without crumbs. Cool in the pan for 3-5 minutes and transfer cupcakes to a rack to cool completely before adding whipped topping.
Strawberry Whipped Cream
  1. Using an electric mixer beat cream and sugar just until stiff peaks start to form. Chop or puree the berries in a food processor for best results - you don't want them to be liquid but more like a mush with large chunks of berries. Add to the whipped cream with the vanilla and whip just until the mixture turns light pink and the berries are mixed in. Too much mixing and you'll be making strawberry butter - so be frugal with the whipping.
  2. Pipe or spoon onto cupcakes. Slice berries into 4 pieces each. Top each cupcake with a berry slice. Best served the same day.
See About Flour for information about Canteen blend.


Strawberry Shortcake Cupcakes. The real deal.


  1. These looks good! When it comes to gluten free, I don’t have a lot of experience in the baking department and I’m always looking for easy and delicious gluten free baked good recipes. This one looks like a winner and I absolutely love strawberries!