All the flavors of strawberry shortcake, in cupcake-form! Can be made even easier by prepping the day before a party. The final, assembled cupcakes can be stored in the fridge up to an hour before serving.

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Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
3 hrs 5 mins
total:
3 hrs 50 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Cupcakes:
Strawberry Topping:
Whipped Cream:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

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  • Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 2 minutes more. Spoon batter into the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 17 minutes. Cool cupcakes in the tin for 5 minutes.

  • Stir strawberry jam in a bowl until it reaches a smooth and spreadable texture. Spread a thin layer of jam onto each cupcake. Refrigerate cupcakes until jam has set into the cake, 3 hours to overnight.

  • Mix strawberries, white sugar, and lemon juice together in a bowl until evenly combined; refrigerate until strawberries are slightly broken down, at least 3 hours.

  • Beat cream, confectioners' sugar, and vanilla extract together in a bowl using an electric mixer until soft peaks form and whipped cream is light and fluffy.

  • Top each cupcake with 3 or 4 slices strawberry and about 2 tablespoons whipped cream.

Cook's Notes:

Be sure to not overbake the cupcakes.

The cupcakes can be prepped the day ahead, as well as the macerated berries, but not the whipped cream. Prepare the whipped cream no later than 2 hours before serving cupcakes.

Be sure the beaters, bowl, and cream are all very cold or the cream will not whip. If you prefer a sweeter whipped cream, add more sugar, though the berries should be sweet on their own.

Editor's Note:

The instructions for the cupcakes is according to Betty Crocker(R) cake mix. Follow instructions on box if using a different brand.

Nutrition Facts

243 calories; protein 2.3g 5% DV; carbohydrates 25.3g 8% DV; fat 15.1g 23% DV; cholesterol 50.9mg 17% DV; sodium 158.4mg 6% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/18/2015
Such a great Cupcake for summer! I used a personal vanilla cupcake recipe instead of a box mix..and these turned out great! I made 12..half with the strawberry jam and half without..i preferred without. The sweetened strawberry mixture was plenty flavor enough. The whipped topping was spot on in sweetness. I added 2 teaspoons of cream of tartar to the whipping cream so it can give it a touch more stability making them last just a bit longer in the fridge. Thanks for sharing this recipe a great combo of flavors! UPDATE: 48 hours after making these..the whipped topping with the added cream of tartar in it has lasted perfectly..in the fridge of course. So with this addition these can easily be made the night before! Read More
(4)

Most helpful critical review

Rating: 3 stars
08/27/2018
The first time I made these cupcakes they were AMAZING but the second time the wipes cream was chunky And the jelly was took a long time to set in to the cake it took over night then 4 hours after that so I m going to make them again but I m thinking of just using cool wip instead of make homemade wip cream also making homemade vinilla cake is much better with it then a box cake! Read More
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
08/18/2015
Such a great Cupcake for summer! I used a personal vanilla cupcake recipe instead of a box mix..and these turned out great! I made 12..half with the strawberry jam and half without..i preferred without. The sweetened strawberry mixture was plenty flavor enough. The whipped topping was spot on in sweetness. I added 2 teaspoons of cream of tartar to the whipping cream so it can give it a touch more stability making them last just a bit longer in the fridge. Thanks for sharing this recipe a great combo of flavors! UPDATE: 48 hours after making these..the whipped topping with the added cream of tartar in it has lasted perfectly..in the fridge of course. So with this addition these can easily be made the night before! Read More
(4)
Rating: 5 stars
09/26/2017
Easy and delicious. Only thing I did was put fresh finely chopped strawberries in the batter Read More
Rating: 5 stars
03/31/2017
Easy and delicious Read More
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Rating: 3 stars
08/27/2018
The first time I made these cupcakes they were AMAZING but the second time the wipes cream was chunky And the jelly was took a long time to set in to the cake it took over night then 4 hours after that so I m going to make them again but I m thinking of just using cool wip instead of make homemade wip cream also making homemade vinilla cake is much better with it then a box cake! Read More
Rating: 4 stars
02/16/2020
This recipe was a hit!! I normally follow the recipe to a T however this time a used milk instead of water. ( I had some milk that was going to spoil soon so thought why not try) well, took double time to bake but what was great it stayed flat and that made it easier to put strawberries on without falling. This was a crowd pleaser!! Read More
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