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Strawberry Shortcake Cupcakes with Balsamic Whipped Cream

As a child, I loved Strawberry Shortcake

and I loved jump roping and singing about strawberry shortcake.

 Yes, I realize that you can’t really understand this girl, but it was the best strawberry shortcake jump rope video that I could find.

But, I never actually ate strawberry shortcake because I didn’t like whipped cream. This was due to the fact that I never had fresh whipped cream. Fresh whipped cream = WOW! Whipped cream in the can = Eww. No thanks! Call me a whipped cream snob – I don’t care!

When I made my olive oil cupcakes with balsamic whipped cream, Katy of Sugarlaws said that she used the balsamic whipped cream in a strawberry shortcake.  I filed the idea away until now!  No one could tell what the secret ingredient was in the whipped cream (especially because I used white balsamic)  – they just knew that they LOVED it!

The Strawberry Shortcake Cupcake Recipe

I adapted the strawberry shortcakes on Allrecipes to make my strawberry shortcake cupcakes, and I used the balsamic whipped cream recipe from Sugarlaws.

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5 from 1 vote

Strawberry Shortcake Cupcakes with Balsamic Whipped Cream

A fun personal version of strawberry shortcakes.
Course Dessert
Cuisine American
Keyword balsamic whipped cream, strawberry shortcake cupcakes, strawberry shortcake recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 cupcakes
Calories 325kcal
Author Stef


  • 1 pound fresh strawberries roughly chopped
  • 1/4 cup sugar
  • 2 1/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter unlike most cupcake recipes, the butter should be straight out of the refrigerator, not room temperature
  • 1 large egg beaten
  • 2/3 cup milk
  • 1 cup heavy cream
  • 1/4 cup sugar or more, your preference
  • 2 cup balsamic vinegar It will look prettier if you use white balsamic vinegar.


  • Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
  • In a medium mixing bowl (don't use your electric mixer, make this recipe by hand to avoid over mixing) combine the flour, baking powder, 2 tablespoons white sugar, and the salt.
  • Cut in the butter and mix by hand until the mixture resembles coarse crumbs.
  • Make a well in the center and add the beaten egg and milk.
  • Stir until just combined.
  • Divide the batter evenly among the cupcake wrappers.
  • Bake at 425 F for 15 minutes or until golden brown.
  • Let cool partially in pan on wire rack.
  • While the cupcakes are cooling, whip heavy whipping cream until it looks like whipped cream.
  • Mix in 1/4 cup sugar and balsamic vinegar until just combined.
  • Slice partially cooled cupcakes in half, making two layers.
  • Place half of the strawberries on one layer and top with some whipped cream.
  • Replace the top halves of the cupcakes.
  • Top with remaining strawberries and cover with the whipped cream.


Nutrition Facts
Strawberry Shortcake Cupcakes with Balsamic Whipped Cream
Amount Per Serving
Calories 325 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g45%
Cholesterol 62mg21%
Sodium 79mg3%
Potassium 235mg7%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 19g21%
Protein 4g8%
Vitamin A 575IU12%
Vitamin C 22.4mg27%
Calcium 82mg8%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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Next up, what happens when these strawberry shortcake cupcakes meet the waffle iron?

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