Simple Strawberry Shortcake Cupcakes
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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 Whipped Cream Cake, or my Eggless Strawberry Shortcake.
Table of Contents
If you are craving strawberry shortcake but don't have any butter, then I got you covered! This is a recipe for strawberry shortcake without butter. And I kinda can't believe I'm saying this, but these organic cupcakes don't even need butter!
I created a simple one bowl oil based vanilla cake, top it with my homemade Whipped Cream Frosting, and add fresh strawberries on top. These easy organic cupcakes come together quickly and easily. This is a recipe I make often when I'm short on time but want delicious organic cupcakes that everyone will love.
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 recipe for Simple Strawberry Shortcake Cupcakes is an oil based batter which makes it a one bowl cake batter – my favorite kind!
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!
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.
- Heavy Whipping Cream: I use Organic Valley, you can use your favorite.
- Cane Sugar: I use organic cane sugar.
- Eggs: Use large eggs.
- 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.
- Salt: Use fine sea salt.
- Powdered Sugar: I use organic powdered sugar in the Whipped Cream Frosting.
- Strawberries: You can't have strawberry shortcake without strawberries! Use fresh organic strawberries for the best flavor.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Cupcake Pan: You’ll need a cupcake pan and liners to bake the cupcakes.
- Piping Bag: You’ll need a large piping bag to pipe the frosting. This part is optional, and you can frost with just a butter knife if you prefer.
- Decorating Tip: I use Ateco tip #808.
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Step by Step Instructions
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.
Baker's Tips
- 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.
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 (like I do in my video), but you will need a stand mixer or hand mixer for the frosting.
Because strawberry shortcake is made with whipped cream, it needs to be stored in the fridge.
Craving More?
Simple Strawberry Shortcake Cupcakes
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.
- 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.
Notes
Nutrition
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