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Strawberry shortcake cupcakes topped with strawberries in the shape of a flower

Blossom Strawberry Shortcake Cupcakes

  • Prep Time
    Prep Time: 15 minutes
  • Cook Time
    Cook Time: 22 minutes
  • Serves
    Serves: 18 cupcakes
Cupcakes
  • 1 3/4 Cups all-purpose flour
  • 2 Teaspoons baking powder
  • 1/4 Tsp. salt
  • 3/4 Cup whole milk, at room temperature
  • 1/2 Cup (1 stick) unsalted butter, at room temperature, cut into small pieces
  • 3/4 Cup sugar
  • 1 Tsp. vanilla extract
  • 3 large egg whites, at room temperature
  • 2 packages (16 ounces each) Driscoll's Strawberries
Frosting and Decoration
  • 3/4 Cup (1 1/2 sticks) unsalted butter, at room temperature, cut into small pieces
  • 6 3/4 Cups confectioner's sugar, whisked before measuring (plus extra as needed)
  • 1/3 Cup whole milk (plus extra as needed)
  • 1 1/2 Teaspoons vanilla extract
  • Pastry bag and star tip, such as Wilton 1M
Cupcakes
  • Preheat oven to 350 degrees F. Line 18 cupcake wells with paper liners.
  • Whisk flour, baking powder and salt together in a small bowl to aerate and combine; set aside.
  • Whisk egg whites and milk together in a small bowl combine; set aside.
  • In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice; beat in vanilla. Add the flour mixture in four additions, alternately with the egg white/milk mixture. Begin and end with the flour mixture and beat until smooth on low-medium speed after each addition. Chop enough hulled strawberries to equal 1 cup and fold into batter.
  • Divide batter evenly in pan. Bake for about 22 minutes or until edges are turning light golden brown; a toothpick inserted in center will show a few moist crumbs.
  • Cool pan on rack for 5 minutes then remove cupcakes to a cooling rack to cool completely.
Frosting and Decoration
  • In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add 1 cup sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add remaining sugar, milk and vanilla and beat on high speed until silky smooth. Frosting is now ready to use.
  • Use pastry bag and tip to pipe a swirl of frosting on top of each cupcake. Slice remaining strawberries as desired to decorate tops of cupcakes. (See images)
  • Suggestion: Hull berries. Slice berries lengthwise very thinly. Arrange the slices tips facing up in a ring around the cupcake, about ½-inch in from the edge. Create another ring inside the first one. Place a cut berry top in the middle to form the "blossom" center.
  • For more Strawberry Shortcake recipes, click here!
Calories 392.11
Total Fat 12.83 g
Saturated Fat 9.18 g
Cholesterol 34.80 mg
Sodium 247.56 mg
Total Carbohydrates 66.90 g
Dietary Fiber 1.01 g
Protein 2.61 g

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