Strawberries and Cream Cupcakes are a light and refreshing dessert combining fluffy almond-scented white cupcakes with a luscious fresh strawberry and whipped cream filling. Perfect for any occasion, this easy cupcake recipe is made with a box of cake mix in just under an hour!
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Why I Love These Easy Cupcakes
As a busy mom, I’m always on the lookout for recipes that are both easy to make and guaranteed to please a crowd. These Strawberries and Cream Cupcakes fit the bill perfectly. With their fresh strawberry flavor and creamy filling, they’re a hit at every event, from birthday parties to casual family dinners. Here’s why I know you will love them too:
- So Flavorful: Fluffy white cupcakes with a light almond flavor pair perfectly with the light whipped cream and fresh strawberry filling. They are perfectly refreshing on a hot summer day!
- Quick & Easy: Since it uses a box of cake mix, this easy cupcake recipe is straightforward and perfect for bakers of all levels!
- Great for Gatherings: With their classic flavor combination, these cupcakes are a hit with all ages. Make a big batch for parties, and watch them disappear quickly!
Love light and refreshing strawberry desserts? Try my favorite easy strawberry ice cream cake, 3 ingredient strawberry dump cake, or this sweet and salty strawberry pretzel pie!
Key Ingredients
Below you will find helpful notes for key ingredients used to make this easy strawberry shortcake cupcakes. Scroll down to the recipe card for the full ingredient list and exact amounts!
- Box Cake Mix: I used a 15.25 oz box of white cake mix, but sometimes that size is harder to find these days. If you only find a smaller cake mix (like 13.25 oz), cut the water to 1 cup.
- Almond Extract: While optional, a little almond extract added will give your cupcakes a depth of flavor. They taste like the traditional wedding cake flavor!
- Heavy Cream: Make sure to use heavy whipping cream, half and half will not whip into stiff peaks.
- Egg Whites: Do not use the full eggs, if you do, your cupcakes will not be as light in color and will also be more dense.
How To Make Strawberries and Cream Cupcakes
With just a few simple steps, these easy cupcakes come together in no time! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step by step video!
- Batter: Whisk to combine the cake mix, water, egg whites, butter, almond extract and vanilla extract, until smooth.
- Bake: Divide batter evenly into a standard sized cupcake pan lined with cupcake liners, filling each cup 3/4th of the way full. Bake until a toothpick inserted in the center comes out clean. Let cupcakes cool for 20 minutes.
- Strawberry and Cream Filling: Beat the heavy cream, vanilla extract and powdered sugar until stiff peaks form. Fold in the sliced strawberries.
- Assemble: When ready to serve, slice the tops off each cupcake and fill with the strawberries and cream mixture. Place cupcake top back on and dust the tops with powdered sugar, if desired. Once assembled, serve immediately!
Chef’s Tips and Variations
- Cool-Whip: If you prefer, save time and effort and swap the homemade whipped cream for cool whip!
- More Fruits: You can add extra berries to the filling for a mixed berry filling, or use any fruit you would enjoy! These cupcakes will pair well with all fruits!
- Use Jam: If fresh strawberries are not available, high-quality strawberry jam can be a good substitute for the filling. Stir it gently into the whipped cream for a ribboned effect, or spread it on the cupcakes then top with whipped cream and sandwich together.
- Make Ahead: If you need to prepare these cupcakes ahead for an event, do not assemble them until ready to serve. The whip cream and strawberry filling will not hold its shape and will change texturally if stored.
Strawberries and Cream Cupcakes
Ingredients
- 1 (15.25 oz) box white cake mix
- 1 ¼ cups water
- 3 large eggs whites
- 3 tablespoons unsalted butter, melted
- 1 teaspoon almond extract
- 2 teaspoons vanilla extract
- 1 pint strawberries, sliced
Whipped Cream
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar, plus additional for dusting
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Instructions
- Preheat oven to 350°F. Place paper baking cups into muffin pan. Set aside.
- In a large bowl, whisk together cake mix, water, egg whites, butter, almond extract and vanilla extract, until well combined.
- Spoon batter evenly into prepared muffin pan, filling each cup 3/4 way full.
- Bake for 15 to 17 minutes until a toothpick inserted in the center comes out clean. Let cupcakes cool on a cooling rack for 20 minutes.
- While cupcakes cool, make the cream filling. In a stand mixer with whisk attachment, beat the heavy cream, vanilla extract and powdered sugar until stiff peaks form.
- Fold the sliced strawberries into whipped cream. Slice the tops off each cupcake and fill with whipped cream mixture. Place cupcake top back on and sprinkle the tops with powdered sugar. Serve immediately.
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This is so easy to make and delicious!! I love this, perfect for Summer!!
Just made these! They came out amazing!!
HI, just curious, I’m not a huge fan of almond extract so would it make mu ch difference if I omitted that?
So I’m not a huge fan of almond either, but with the almond these came out amazing. I love them!
I made these cupcakes and they were absolutely delicious they were gone within 20 minutes
My sister’s company had a contest for cupcakes so I sent her this recipe, and she won the 1st prize so Yeah, these are so good, look great and are so easy. Thank you. I am making them for a birthday party next weekend.
Looks great, can’t wait to make these.
Very Good!! Will make this week! Tks
Hello, I was wondering why my whipped cream is not very thick and it’s not making stiff peaks. What did I do wrong. Help.
Will make tomorrow.
Have not made yet but plan to sounds great! I love strawberrys and cream. Can’t wait. Thanks
I was wondering if this could be made into a cake…made the cupcakes and they were absolutely delicious…didn’t know if I should make the cake like the box days or if I can still use your light ingredients for cake also… Delicious recipe all the same
Since you have to cut the cupcakes to add the filling, would it be easier to spray cupcake pan with floured baking PAM then using paper cups and unwrapping them all to slice and full? Making these today.
Do it whatever way is easiest for you!
Do they have to be served immediately? Can you refrigerate them?
Loved these! The fresh whipped cream is amazing
Yay! Love to hear that, Julie!
These were so amazing! Great recipe! Definitely a keeper!
So glad you enjoyed them!!
Where’s the recipe?
Hi M! The full recipe is linked to at the very bottom of the post. Thanks!
I looking for measurements for all ingredients please
Hi I’m having problems with measurements, like how much water, butter etc vanilla
Hi Rose! The full recipe is linked to at the very bottom of the post. Thanks!
I’m not able to find the recipe for the strawberry and cream cupcakes. I have the cupcakes made but it doesn’t say how to make the strawberry & cream for the middle of the cups cakes (measurements)
Hi Tracy! The full recipe is linked to at the very bottom of the post. Thanks!
I made these yesterday. They tasted great. I put them in the refrigerator over night (as I plan on taking some to friends) but they aren’t as fresh tasting the second day. Didn’t think it was a good idea to leave whipped cream out all night. Was difficult to slice tops of cupcakes, so mine didn’t look as pretty as yours. But tasted great the day I made them. Hubby has no problem eating them. Thanks for the recipe. I will continue making these until I get them perfect.