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Strawberry Shortcake Cupcakes


For the cupcakes:

1 super moist yellow cake mix

3 eggs

1/4 cup vegetable oil

1 cup water

1/4 cup and 2 tablespoons sour cream

For the whipped cream:

2 1/4 cups heavy cream

1 tablespoon granulated sugar

1/2 tablespoon vanilla extract

10 strawberries or 1 cup, cut into small pieces


  • Heat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.

  • Mix cake mix, water, eggs and oil in a bowl and whisk until combined.

  • Add the sour cream and lightly whisk until combined, be careful not to over mix.

  • Pour or spoon the batter into the liners. Fill only halfway, to avoid spilling over the sides or sinking.

  • Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

  • Allow cupcakes to cool completely.

  • While cupcakes are cooling make the whipped cream.

  • In a bowl of a stand mixer fitted with a whip attachment, whip together cream, vanilla and sugar until soft pics form. Fold in strawberries.

  • To assemble the cupcakes, cut them in half horizontally. Dollop a big spoonful of the whipped cream and strawberries into the bottom half of the cupcakes. Place the other half of the cupcakes on top. Dollop a small spoonful of the whipped cream and strawberries on top of the cupcakes.

  • Serve immediately or chill for up to two hours.


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