Strawberry Shortcake Cupcake Bites

Name: Strawberry Shortcake Cupcake Bites
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 bites
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 tsp vanilla extract; 1 1/2 tsp baking powder; 1/4 tsp salt; 1 cup heavy whipping cream; 2 tbsp powdered sugar; 1 cup fresh strawberries, diced; Whole strawberries (optional); Mint leaves (optional)

Highlighted under: Modern Baking Ideas

As a huge fan of cupcakes, I love finding new ways to enjoy my favorite flavors. These Strawberry Shortcake Cupcake Bites are a delightful twist on the classic dessert, offering all the deliciousness of strawberry shortcake in a cute, bite-sized form. Every time I make these, I’m amazed by how quickly they disappear at parties and gatherings. The combination of fresh strawberries, whipped cream, and a tender cupcake base is irresistibly satisfying. Trust me, once you bite into one of these little treats, you’ll be hooked!

Created by

Dorothy Finch

Last updated on 2026-02-27T20:46:35.047Z

When I first experimented with cupcake bites, I knew I wanted to encapsulate the essence of strawberry shortcake in a simple, fun way. My method involves baking small cupcakes and then stuffing them with fresh strawberries and whipped cream, creating a beautiful surprise in every bite. The first time I served these at a picnic, people couldn't stop raving about them!

I’ve found that using quality, ripe strawberries makes all the difference in taste. Make sure to whip your cream just to the right consistency—soft peaks are ideal for easy filling. The texture of the bites, combined with the freshness of the ingredients, elevates a typical dessert into something truly special!

Why You'll Love These Strawberry Shortcake Cupcake Bites
Fresh strawberries add a burst of flavor and color
The creamy whipped filling makes them extra indulgent
Perfectly portable for parties or picnics
Adorable bite-sized treats that look impressive

Mastering the Cupcake Texture

For the perfect cupcake texture, ensure your butter is softened to room temperature before creaming with sugar. This step incorporates air into your batter, yielding a light and fluffy result. You want the mixture to become pale and fluffy, taking about 3-5 minutes of mixing. Overmixing can lead to dense cupcakes, so mix until just combined after adding dry ingredients.

Use a mini cupcake pan for uniformity, as these tiny bites allow for quicker baking times and a delightful crispy exterior. Keep an eye on them in the oven starting at the 12-minute mark, and conduct the toothpick test; they are done when the toothpick comes out clean or with just a few crumbs.

Filling Tips for a Perfect Bite

When filling the cupcakes, employ a gentle touch while cutting the cone. A small paring knife works best for this task. Remove just enough batter to create space without piercing the base, which can lead to messy fillings. When you fill the cakes, pack the whipped cream and strawberry mixture carefully to avoid overflow while replacing the top piece.

After filling, give each cupcake a light press down on the top piece to ensure a snug fit. This keeps the filling intact, making it a delightful surprise upon first bite. If you have extra filling, use it as a dip for fresh strawberries or serve with whipped cream on the side for an extra indulgent treat.

Storing and Serving Suggestions

These Strawberry Shortcake Cupcake Bites can be made ahead of time and stored in an airtight container in the refrigerator for up to three days. However, for best flavor and texture, fill them within a few hours of serving. The whipped cream filling can lose its fluffiness if stored for too long, so plan accordingly when preparing for events.

For gatherings, consider arranging these cupcake bites on a tiered serving tray for a visually appealing display. Adding whole strawberries and mint leaves as garnish not only enhances aesthetics but also contributes a fresh flavor contrast. For a fun twist, try incorporating a drizzle of chocolate or a sprinkle of graham cracker crumbs on top for added texture.

Ingredients

Ingredients for Strawberry Shortcake Cupcake Bites

For the Cupcake Bites

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 tsp vanilla extract
1 1/2 tsp baking powder
1/4 tsp salt

For the Filling

1 cup heavy whipping cream
2 tbsp powdered sugar
1 cup fresh strawberries, diced

For Garnishing

Whole strawberries (optional)
Mint leaves (optional)

Make sure to use fresh ingredients for the best flavor!

Instructions

Directions for Preparing the Cupcake Bites

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the milk and vanilla extract. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Bake the Cupcakes

Pour the batter into mini cupcake liners, filling each about 2/3 full. Bake for 12-15 minutes, or until a toothpick inserted comes out clean. Let them cool completely before filling.

Prepare the Filling

While the cupcakes cool, whip the heavy cream with the powdered sugar until soft peaks form. Gently fold in the diced strawberries.

Fill the Cupcakes

Once the cupcakes are cool, use a small knife to cut out a cone from the center of each cupcake. Fill the hole with the whipped cream and strawberry mixture, then replace the cut-out piece on top.

Garnish and Serve

Top each filled cupcake with a whole strawberry and a mint leaf for garnish. Enjoy your Strawberry Shortcake Cupcake Bites!

These bites are best enjoyed fresh, but you can store them covered in the fridge for 1-2 days.

Pro Tips

For an extra flavor burst, consider adding a splash of almond extract to the filling or mixing in some lemon zest.

Ingredient Substitutions

If you're looking to make these cupcake bites gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just ensure that it contains xanthan gum, which mimics the elasticity of regular flour. For a dairy-free version, use almond or coconut milk in place of regular milk and substitute coconut oil for the butter.

For those wanting to reduce sugar, you can experiment with a sugar substitute in both the batter and the filling. However, be cautious with liquid sweeteners in the whipped cream, which may require adjusting the whipping time to reach the desired consistency.

Flavor Variations

Get creative with flavors by swapping the strawberries for other fruits like raspberries or blueberries. The method remains the same—simply dice the fruit finely, and fold into the whipped cream. For a unique twist, add a hint of lemon or orange zest to the whipped cream for a citrus kick that complements the fruit beautifully.

You can also infuse the whipped cream with a splash of your favorite liqueur, such as Grand Marnier or Amaretto, for an adult version of these treats. Just be sure to start with a small amount, as you want the flavor to enhance the strawberries, not overwhelm them.

Troubleshooting Common Issues

If your cupcakes domed too much during baking, it might be due to an overly hot oven. Ensure that your oven is calibrated correctly, and avoid opening the door too soon, which can cause them to collapse. Use an oven thermometer for perfect temperature control.

If your whipped cream filling is not holding its shape, it may be under-whipped. Whip the cream until soft peaks form, but not too stiff—aim for a glossy consistency. If you're making the filling ahead of time, add a stabilizer, such as powdered gelatin mixed with water, to help maintain its shape longer.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but fresh strawberries provide the best flavor and texture.

→ How do I store leftover cupcake bites?

Keep them in an airtight container in the refrigerator for up to two days.

→ Can I make these ahead of time?

You can prepare the cupcakes a day in advance; however, fill them the day you plan to serve them for the freshest taste.

→ What can I substitute for heavy cream?

You can use coconut cream for a dairy-free option, but the texture may vary slightly.