Mimi's Organic Eats » Cake & Cupcake Recipes » Simple Strawberry Shortcake Cupcakes

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 Whipped Cream Frosting and fresh strawberries.

If you love strawberry shortcake as much as I do, be sure to check out my other favorite recipes like my classic Strawberry Shortcake, Strawberry Shortcake Banana Bread, or my Eggless Strawberry Shortcake.

simple strawberry shortcake cupcakes, strawberry shortcake without butter

Why You'll Love This Recipe

You will love this strawberry shortcake without butter recipe! When you’re craving strawberry shortcake but don’t have any butter, this recipe for Simple Strawberry Shortcake Cupcakes is just what you need!

This cake batter is an oil based batter, which makes this strawberry shortcake without butter incredibly easy! This recipe for Simple Strawberry Shortcake Cupcakes is an oil based batter which makes it a one bowl cake batter – my favorite kind!

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.

simple strawberry shortcake cupcakes, strawberry shortcake without butter
simple strawberry shortcake cupcakes, strawberry shortcake without butter

Ingredients for Simple Strawberry Shortcake Cupcakes

Wholesome Organic Cane Sugar

La Tourangelle Organic Canola Oil

Organic Valley Heavy Whipping Cream

Organic Valley Large Eggs

Simply Organic Vanilla Extract

Homemade Organic Cake Flour

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Florida Crystals Organic Powdered Sugar

Organic Strawberries

simple strawberry shortcake cupcakes, strawberry shortcake without butter

How to Make Simple Strawberry Shortcake Cupcakes

Step 1

Preheat the oven to 350°F. Line a cupcake pan with liners.

Step 2

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.

Step 3

Fill the cupcake liners three-quarters full.

Step 4

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!)

Step 5

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.

Step 6

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, strawberry shortcake without butter

Tips for Simple Strawberry Shortcake Cupcakes

• This recipe is incredibly easy, making it a one bowl cake recipe as this is an oil based cake! 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. (Check my video and you can see my sunk a tad because I over filled). But there wasn’t enough batter for an extra cupcake, so just keep that in mind.

• 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! And store leftovers in the fridge.

simple strawberry shortcake cupcakes, strawberry shortcake without butter

Why organic?

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

simple strawberry shortcake cupcakes, strawberry shortcake without butter

Simple Strawberry Shortcake Cupcakes

Recipe by MimiDifficulty: Easy
Makes

12

cupcakes

Try this recipe for Simple Strawberry Shortcake Cupcakes while strawberries are in season!

Ingredients

  • Batter
  • 226 grams (1 cup) organic cane sugar

  • 1/2 cup organic canola oil

  • 1/2 cup organic heavy whipping cream

  • 2 organic large eggs

  • 1 teaspoon organic vanilla extract

  • 284 grams (2 cups) organic cake flour

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon fine sea salt

  • Frosting
  • 2 cups organic heavy whipping cream

  • 142 grams (1 cup) organic powdered sugar, sifted

  • 1 teaspoon organic vanilla extract

  • Topping
  • 6 ounces organic strawberries, sliced

Directions

  • 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.
  • 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.

Recipe Video

Notes

  • Gluten Free – Replace the cake flour with 284 grams (1 3/4 cup plus 1 1/2 tablespoons) organic 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.

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Make sure to check out my Strawberry Whipped Cream Cake recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!

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