Strawberries and Cream Cupcakes

These Strawberries and Cream Cupcakes have become one of my favorite go-to recipes. They’re simple enough for a casual gathering but elegant enough to serve at a shower or special brunch. Each cupcake is filled with fresh whipped cream and juicy strawberries, tucked inside a pillowy white cake with just a hint of almond and vanilla.

The first time I made these, I brought them to a family picnic, and they were gone before I even sat down. People loved how light they were, and several asked if I had bought them from a bakery. That’s always the best compliment, especially when they’re this easy to make.

Whether you’re planning a birthday, celebrating spring, or just want to make something beautiful and delicious, these cupcakes are guaranteed to impress.

Nostalgic Appeal

Growing up, strawberries and cream was one of those timeless desserts that made appearances at nearly every celebration. Sometimes it was served in little bowls with whipped cream on top. Other times, it was layered into shortcake or spooned over vanilla ice cream.

This cupcake version captures all that nostalgia but packages it into something a little more refined—and way more fun to eat. When you bite into the center and find that hidden cloud of cream and berries, it feels like a tiny surprise party in your mouth.

I remember my mom whipping cream by hand with a wire whisk, folding in sliced berries and spooning it over whatever cake she had made that day. This recipe channels that same sense of homey comfort but adds the structure and charm of a perfectly portioned cupcake.

It’s one of those desserts that looks like you worked hard—but really, you just leaned on a few fresh ingredients and a clever little filling technique.

Homemade Focus

While this recipe uses a box cake mix for convenience, it’s elevated with thoughtful additions like almond extract, vanilla, and real butter. That one extra step—customizing the base—makes a huge difference in the final flavor.

The whipped cream is made fresh, which gives it a lightness and real dairy richness that you simply can’t get from store-bought tubs. Sweetened with just a little powdered sugar and enhanced with vanilla, it’s delicate and smooth.

The strawberries are the star of the show. Instead of purée or jam, you fold in fresh, juicy slices. This keeps the filling vibrant and juicy without weighing it down or making it overly sweet.

Topped with a light dusting of powdered sugar instead of frosting, these cupcakes feel like a hybrid between a classic strawberry shortcake and a cream puff. They’re refreshing, not overly rich, and each bite brings out the beauty of simplicity.

Flavor Goal

The goal of this recipe is to create a cupcake that feels light and creamy while still being completely satisfying. You want that soft vanilla-almond cake as a backdrop for the fresh fruit and cream center, with just the right amount of sweetness.

The cake itself is subtle—moist and tender, with hints of butter and almond. It’s flavorful but doesn’t compete with the filling. Instead, it provides a delicate cushion for the strawberries and cream to shine.

The whipped cream is lightly sweetened, airy, and infused with vanilla. It complements the natural flavor of the strawberries without overpowering it.

The strawberries bring everything together. Their brightness, slight tartness, and juicy texture elevate the cream and add a beautiful contrast to the soft cake.

Together, these elements create a dessert that’s light on the palate but full of flavor. It’s the kind of sweet that leaves you feeling happy, not heavy.

Ingredient Insights

White cake mix forms the base of the cupcake. It gives you a soft, fluffy crumb that holds together beautifully and doesn’t overpower the other ingredients. A high-quality mix makes a big difference here.

Water, egg whites, and melted butter are used to mix the batter. The butter adds richness, while the egg whites keep the texture light and moist.

Almond extract and vanilla extract work together to give the cake a more complex, bakery-style flavor. The almond especially gives it that nostalgic “wedding cake” touch.

Strawberries are used fresh and sliced. Look for ripe, juicy berries—they’re the star of the show, and the flavor really matters.

Heavy whipping cream is used to make the whipped filling. It whips up light and fluffy, and holds its shape well for piping or spooning into the cupcakes.

Powdered sugar adds just enough sweetness to the whipped cream and also makes a beautiful, snowy dusting on top of each cupcake.

Vanilla extract in the whipped cream ties the flavor back to the cake and gives the whole dessert a comforting, rounded sweetness.

Essential Equipment

A 12-cup muffin pan and paper baking liners are essential for shaping and baking the cupcakes evenly.

You’ll need a mixing bowl and whisk or electric mixer to prepare the cake batter and beat the whipped cream to stiff peaks.

A spatula is great for folding the strawberries into the whipped cream gently without breaking them up.

A knife is used to slice the tops off the cupcakes once baked and cooled. It should be small and sharp to create clean cuts.

A sifter or fine mesh strainer makes it easy to lightly dust powdered sugar over the finished cupcakes for a beautiful finish.

List of Ingredients with Measurements

Cupcakes:

• 1 (15.25 oz) box white cake mix
• 1 ¼ cups water
• 3 large egg whites
• 3 tablespoons unsalted butter, melted
• 1 teaspoon almond extract
• 2 teaspoons vanilla extract
• 1 pint strawberries, sliced

Whipped Cream Filling:

• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• ¼ cup powdered sugar
• Additional powdered sugar, for dusting tops