The Perfect Dessert for a Picnic: Strawberry Shortcake Cupcakes

I'm a HUGE fan of picnics, just being outside when the weather is nice (very seldom in Arizona 😂) with friends, family, or even just enjoying it alone is a dream day for me! Having a yummy dessert is a must for me, of course and that's why I absolutely adore these Strawberry Shortcake cupcakes!

It's a twist on the traditional Strawberry Shortcake recipe and pairs perfectly with a little picnic meal, and if we're being honest it goes great with anything or by itself for a late night snack.

These cupcakes are a tad bit denser than the usual light and fluffy cupcakes because they're supposed to resemble the shortcake feeling. These cupcakes take about an hour all together to make. The recipe is down below along with the photos I took of the cupcakes I made!

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Strawberry Shortcake Cupcakes

Prep Time 35 minutes

Cook Time 25 minutes

Total Time 1 hour

Serves 24 cupcakes

Ingredients

For the Cupcakes

• 1 cup butter, softened

• 2 cups granulated sugar

• 4 eggs, room temperature

• 1 teaspoon vanilla

• 2 ¾ cups of all purpose flour

• 2 teaspoons baking powder

• 1 cup milk room temperature

For the Buttercream

• 1 cup (2 sticks) butter, softened

• 3 ½ cups of powdered sugar

• 2-4 tablespoons of heavy cream

• 1 ½ teaspoons of vanilla

• ½ teaspoon of salt

For Strawberry Filling and Topping

• 3-4 cups + finely diced strawberries

• 1 tablespoon+ granulated sugar

Instructions

To make the cupcakes

1. Preheat Oven to 350 F & Line cupcake pans with 24 cupcake papers

2. Using stand mixer cream butter and sugar on high for 2-3 minutes or until the mix is lightly colored and has a fluffy texture.

3. Beat in eggs one at a time. Then beat the vanilla in.

4. Whisk in a separate bowl the flour and baking powder.

5. Alternatively add the dry ingredients to the wet ingredients with milk in three different parts. While stirring just until combined and scrape down the sides when needed.

6. Spoon batter into lined cupcake trays evenly dividing the batter between 24 cupcake liners.

7. Bake for 15-20 minutes or until the toothpick comes out clean.

To make the buttercream

1. Beat softened butter in stand mixer for 2-3 minutes until light and fluffy

2. Beat in powdered sugar, vanilla, and heavy cream (as needed) until frosting is a spreadable consistency.

3. Then beat frosting on high for 3-4 minutes until very fluffy

Finally, FROST THOSE CUPCAKES!!! And then add the strawberries on top and ENJOY!