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Irresistible Heart-Shaped Strawberry Shortcake Cupcakes

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These heart-shaped strawberry shortcake cupcakes combine fluffy vanilla cake with juicy strawberries and whipped cream, perfect for Valentine’s Day or any special occasion.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) whole milk, room temperature
  • ½ cup (75g) fresh strawberries, finely chopped
  • 1 cup (150g) fresh strawberries, diced (for filling)
  • 2 tablespoons granulated sugar (for filling)
  • 1 teaspoon lemon juice (for filling)
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract (for whipped cream)

Instructions

  1. Preheat oven to 350°F (175°C). Place heart-shaped cupcake pan on a baking sheet. Lightly grease if metal; skip greasing for silicone pans.
  2. Prepare strawberry filling by combining 1 cup diced strawberries, 2 tablespoons sugar, and 1 teaspoon lemon juice in a small bowl. Stir and set aside for 15-20 minutes to macerate.
  3. Sift together 1 ½ cups flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt in a medium bowl.
  4. In a large bowl, beat ½ cup softened butter with ¾ cup sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
  5. Beat in 2 eggs one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract.
  6. Alternately add dry ingredients and ½ cup milk to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined.
  7. Fold in ½ cup finely chopped strawberries gently with a spatula.
  8. Spoon batter into cupcake molds, filling each about ⅔ full.
  9. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cupcakes should be golden and spring back when pressed.
  10. Cool cupcakes in pan for 10 minutes, then transfer to wire rack to cool completely.
  11. Whip 1 cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract in a chilled bowl until soft peaks form.
  12. Slice cooled cupcakes horizontally. Spoon 1-2 teaspoons of macerated strawberry filling onto bottom half, dollop whipped cream, replace top half, then pipe or spread more whipped cream on top. Garnish with fresh strawberry slices.

Notes

Use firm, small-curd fresh strawberries for best texture. Frozen berries can be used if thawed and drained well. Avoid overmixing batter to keep cupcakes tender. Chill bowl and beaters before whipping cream to achieve soft peaks. Cool cupcakes completely before assembling to prevent melting whipped cream. If batter is too thick, add milk one tablespoon at a time.

Nutrition

Keywords: strawberry shortcake, heart-shaped cupcakes, Valentine’s Day dessert, homemade cupcakes, whipped cream topping, fresh strawberries

Find it online: https://tessierecipes.com/irresistible-heart-shaped-strawberry-shortcake-cupcakes-easy-homemade-recipe-for-valentine-treats/