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Strawberry Shortcake Cupcakes

Rated as 3.83 out of 5 Stars

"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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3 h 50 m servings 243
Original recipe yields 24 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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® cake mix. Follow instructions on box if using a different brand.

Nutrition Facts

Per Serving: 243 calories; 15.1 25.3 2.3 51 158 Full nutrition

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Read all reviews 4
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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...

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...

Easy and delicious. Only thing I did was put fresh, finely chopped strawberries in the batter

Easy and delicious