Simple Strawberry Shortcake Cupcakes
This recipe for Simple Strawberry Shortcake Cupcakes is the best recipe for strawberry shortcake without butter! Moist, fluffy, and sweet cupcakes are topped with Homemade Whipped Cream Frosting and fresh strawberries.
If you love strawberry cakes as much as I do, be sure to check out Organic Strawberry Shortcake With Homemade Whipped Cream, Strawberry Snack Cake, Strawberry Vanilla Layer Cake, or Eggless Strawberry Shortcake.
A Quick Look At The Recipe
- Recipe Name: Simple Strawberry Shortcake Cupcakes
- Ready In: 35 minutes
- Makes: 15 cupcakes
- Main Ingredients: cane sugar, cake flour, heavy whipping cream, strawberries
- Flavor Profile: vanilla cake with fluffy whipped cream and juicy strawberries
- Dietary Info: gluten free swap available
- Difficulty: Medium
- Why You’ll Love It: Like mini strawberry shortcake!
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Why You'll Love This Recipe
- Strawberry Shortcake without Butter: You will love this recipe for strawberry shortcake without butter! When you’re craving strawberry shortcake but don’t have any butter, this recipe for Simple Strawberry Shortcake Cupcakes is just what you need!
- Easy AF: This cake batter is an oil based batter, which makes this strawberry shortcake without butter incredibly easy! This oil based batter mixes up in one bowl – making it quick and easy!
- Flexible: You can use a bowl with a whisk, a hand mixer, or a stand mixer for this recipe. It’s incredibly easy and flexible, so whatever you have or whatever you prefer is totally fine! You will need a hand mixer or a stand mixer to make the frosting though, as Homemade Whipped Cream Frosting needs to be whipped to perfection.
- Organic Cupcakes: I use organic ingredients in this strawberry shortcake recipe which makes for a mindful indulgence that you'll feel good about eating and sharing!
Strawberry shortcake is a beautiful blend of sweet vanilla cake, fluffy whipped cream frosting, and fresh strawberries. The lightness that whipped cream frosting brings to cake is really unmatchable! Now, you can enjoy this classic in cupcake form!
If you love whipped cream frosting on cake as much as I do, check out some of my other favorite recipes like Cherry Cake With Whipped Cream Frosting, Pumpkin Pie Cake with Whipped Cream Frosting, Chocolate Berry Flag Cake with Whipped Cream Frosting, or Chocolate Cherry Whipped Cream Cake. And, you could even try this with Simple Chocolate Whipped Cream Frosting.
Ingredients
- Canola Oil: I use organic canola oil because it's the most neutral oil. You can use EVOO if you are avoiding seed oils.
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
- Cake Flour: I use my Homemade Organic Cake Flour, but store bought also works. You can also use pastry flour if you need to as well.
- Baking Powder: Use baking powder, not soda. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Strawberries: You can't have strawberry shortcake without strawberries! Use fresh organic strawberries for the best flavor. You can even use different berries if you prefer.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always use a scale for the best results.
- This one bowl cake recipe is super flexible. You can use a bowl with whisk, spatula, hand mixer, or stand mixer. Any way you choose, this cupcake batter comes together easily!
- I use a cupcake scoop to scoop the batter into the liners. Be sure to fill only three quarters full as if you over fill cupcakes, they can sink a little bit.
- Homemade Whipped Cream Frosting needs to be refrigerated, so you need to store these cupcakes in the fridge. If you plan to bake them ahead of time, that’s fine, just store in the fridge!
- Gluten Free – Replace the cake flour with 284 grams (heaping 1 ¾ cups) gluten free flour blend.
How to Make Simple Strawberry Shortcake Cupcakes
- Preheat the oven to 350°F. Line a cupcake pan with liners. To make the batter: In a large bowl (or using a hand mixer or stand mixer) add the sugar, canola oil, heavy whipping cream, eggs, and vanilla extract.
- Whisk together.
- Add in the cake flour, baking powder, and sea salt in that order.
- Whisk to combine into a smooth batter.
- Fill the cupcake liners three-quarters full. Bake for 20 to 24 minutes or until a toothpick inserted in the center comes out clean. (Make sure to check the Notes at the bottom of the recipe for high altitude baking time!)
- Slice strawberries.
- To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer) add the heavy whipping cream, powdered sugar, and vanilla extract. Whisk starting on low to avoid splattering, and gradually increase the speed as the frosting thickens, until you are at full speed. Whisk until stiff peaks form.
- Transfer the frosting to a piping bag with Ateco tip #808 (or no tip at all). Pipe frosting onto the cupcakes. Top with fresh strawberries and serve immediately.
Simple Strawberry Shortcake Cupcakes FAQ's
Yes, I provide a simple adjustment for gluten free in the Notes at the bottom of the recipe. I even link to the flour I used to test this.
While you don't need a stand mixer, you do need at least a hand mixer for the whipped cream frosting. You can make the cupcake batter by hand in a mixing bowl with a whisk or with a hand mixer, but you will need a stand mixer or hand mixer for the frosting.
Strawberry shortcake is usually made with whipped cream or whipped cream frosting. I like to do a whipped cream frosting for these Strawberry Shortcake Cupcakes as it makes it easy to pipe out and they hold their shape well.
Because strawberry shortcake is made with whipped cream, it needs to be stored in the fridge.
More Organic Cupcake Recipes
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Simple Strawberry Shortcake Cupcakes
Equipment
- Digital Food Scale
- Stand Mixer
- Cupcake Pans
Ingredients
Batter
- 226 grams cane sugar
- ½ cup canola oil
- ½ cup heavy whipping cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 284 grams cake flour
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 2 cups heavy whipping cream
- 142 grams powdered sugar (sifted)
- 1 teaspoon vanilla extract
Topping
- 170 grams strawberries (sliced)
Instructions
- Preheat the oven to 350°F. Line a cupcake pan with liners.
- To make the batter: In a large bowl (or using a hand mixer or stand mixer) add the sugar, canola oil, heavy whipping cream, eggs, and vanilla extract. Whisk together.
- Add in the cake flour, baking powder, and sea salt in that order and whisk to combine into a smooth batter.
- Fill the cupcake liners three-quarters full.
- Bake for 20 to 24 minutes or until a toothpick inserted in the center comes out clean.
- Slice strawberries.
- To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer) add the heavy whipping cream, powdered sugar, and vanilla extract. Whisk starting on low to avoid splattering, and gradually increase the speed as the frosting thickens, until you are at full speed. Whisk until stiff peaks form.
- Transfer the frosting to a piping bag with Ateco tip #808 (or no tip at all). Pipe frosting onto the cupcakes.
- Top with fresh strawberries and serve immediately.
- Store extra cupcakes in the fridge for up to 3 days.
Video
Notes
- Always use a scale for the best results.
- This one bowl cake recipe is super flexible. You can use a bowl with whisk, spatula, hand mixer, or stand mixer. Any way you choose, this cupcake batter comes together easily!
- I use a cupcake scoop to scoop the batter into the liners. Be sure to fill only three quarters full as if you over fill cupcakes, they can sink a little bit.
- Homemade Whipped Cream Frosting needs to be refrigerated, so you need to store these cupcakes in the fridge. If you plan to bake them ahead of time, that’s fine, just store in the fridge!
- Gluten Free – Replace the cake flour with 284 grams (heaping 1 ¾ cups) gluten free flour blend.
- High Altitude – Bake at 350°F for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
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Love how easy this cake is to mix up, all you need is one bowl!