Introduction & Inspiration
There’s something timeless and comforting about strawberries and cream. It’s a classic combination that never goes out of style, and when I wanted to capture that flavor in cupcake form, this recipe was born.
I was looking for something light, fruity, and a little bit elegant. These Strawberries and Cream Cupcakes are exactly that—fluffy white cupcakes with hints of almond and vanilla, filled with whipped cream and fresh strawberries, and finished with a dusting of powdered sugar.
They’re easy to make, beautiful to serve, and completely irresistible. Whether for springtime brunch, baby showers, or just because strawberries are in season, these cupcakes never fail to impress.
Nostalgic Appeal
Strawberries and cream instantly take me back to childhood picnics and summer evenings. I remember eating bowls of sliced strawberries with whipped cream while sitting outside on the porch, sticky fingers and all.
The flavor is so familiar and nostalgic, but turning it into a cupcake adds a fun twist. It feels both homey and fancy—a dessert that brings comfort and charm in every bite.
I think that’s what makes this recipe so special. It connects the sweetness of simple memories with the joy of sharing something made by hand. It’s the kind of dessert that makes people smile before they’ve even taken a bite.
These cupcakes always remind me that the best recipes are the ones that taste like memories.
Homemade Focus
While this recipe starts with a boxed cake mix, the added touches make it feel completely homemade. I use almond and vanilla extract to elevate the flavor, and the whipped cream and strawberries are fresh, not from a tub or can.
It’s the little things that take these cupcakes from ordinary to extraordinary. The melted butter gives the cake extra richness. The real whipped cream is light and dreamy. And the sliced strawberries make every bite taste fresh and vibrant.
I love how fast it all comes together. You can whip up the batter in one bowl, bake the cupcakes, and while they cool, make the filling. It’s efficient, but still feels like a labor of love.
These are the kinds of treats I bring to gatherings when I want something homemade that doesn’t take all day to prepare—but still gets all the compliments.
Flavor Goal
I wanted these cupcakes to taste light and summery, with a balance of soft sweetness and fresh fruit. The white cake mix is the perfect base—fluffy, moist, and neutral enough to let the cream and berries shine.
The almond extract adds a subtle complexity that gives the cupcakes a more “bakery-style” flavor. It’s delicate and aromatic without being overpowering.
The whipped cream is lightly sweetened and vanilla-kissed. It melts on your tongue and pairs beautifully with the juicy strawberries folded in.
Every bite gives you the perfect balance: airy cake, creamy filling, and juicy berries. It’s simple, clean, and delicious in the best possible way.
Ingredient Insights
White cake mix gives the cupcakes a fluffy, neutral base. I use the 15.25-ounce box size, and it bakes up light and tender.
Water adds moisture to the batter without making it too heavy. You can use milk if you want a slightly richer cake.
Egg whites keep the crumb light and help the cake stay white. Using just the whites gives a cleaner color and softer texture.
Melted butter adds richness and flavor. It replaces the typical oil and makes the cake taste more homemade.
Almond extract provides a subtle nutty-sweet aroma. A little goes a long way, and it pairs beautifully with strawberries.
Vanilla extract rounds out the flavor and adds warmth. It softens the sharpness of the almond and complements the cream.
Strawberries are the heart of this recipe. I use fresh berries for the best texture and flavor. Sliced and folded into the cream, they make every bite juicy and sweet.
Heavy whipping cream is used for the filling. It whips up fluffy and light, and it’s stable enough to hold its shape in the cupcakes.
Powdered sugar sweetens the whipped cream gently. It dissolves quickly and adds a smooth texture.
Vanilla extract in the cream mirrors the flavor in the cupcakes and ties everything together.
Each ingredient plays a simple but essential role in making these cupcakes taste fresh and beautiful.
Essential Equipment
You’ll need a 12-cup muffin pan and cupcake liners to start. Paper liners make cleanup easy and give the cupcakes a polished finish.
A large mixing bowl and a whisk are all you need for the cake batter. I love how simple it is—no mixer required for this step.
An electric mixer is helpful for whipping the cream. You’ll get the best texture if you use chilled heavy cream and a chilled bowl.
A serrated knife makes it easy to slice the tops off the cupcakes neatly.
A rubber spatula is ideal for folding in the strawberries and spreading the filling. And don’t forget a fine mesh strainer for dusting powdered sugar on top.
Refrigerator space is also important so the whipped cream filling stays cool and stable before serving.
List of Ingredients (With Measurements)
For the Cupcakes
1 (15.25 oz) box white cake mix
1¼ cups water
3 large egg whites
3 tablespoons unsalted butter, melted
1 teaspoon almond extract
2 teaspoons vanilla extract
For the Filling
1 pint strawberries, sliced
1 cup heavy whipping cream
1 teaspoon vanilla extract
¼ cup powdered sugar, plus more for dusting
Step-by-Step Instructions
Step 1: Prepare the Cupcakes
Preheat your oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners and set aside.
In a large mixing bowl, whisk together the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract. Stir until smooth and well combined.
Spoon the batter evenly into the cupcake liners, filling each about ¾ full.
Bake for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer to a cooling rack and cool completely—about 20 minutes.
Step 2: Make the Whipped Cream Filling
While the cupcakes cool, make the filling. In a stand mixer fitted with a whisk attachment (or using a handheld mixer), beat the heavy cream, vanilla extract, and powdered sugar on medium-high speed.
Beat until stiff peaks form—about 3 to 4 minutes. Be careful not to overbeat or it will turn grainy.
Gently fold in the sliced strawberries with a spatula. Stir until evenly distributed, being careful not to crush the fruit.
Step 3: Fill the Cupcakes
Once the cupcakes are completely cool, use a serrated knife to carefully slice the tops off each cupcake. You want to cut about ⅓ of the way down.
Spoon or pipe the whipped cream and strawberry mixture onto the bottom half of each cupcake.
Gently place the tops back on, pressing slightly to sandwich the filling.
Dust the tops with powdered sugar for a soft, elegant finish.
Step 4: Serve
Serve immediately, or refrigerate for up to 4 hours before serving. These are best enjoyed fresh when the cream is light and the berries are at their best.
Store leftovers in an airtight container in the fridge.
Troubleshooting
If the cupcakes are too dense, be sure not to overmix the batter. Stir just until combined.
Filling too soft? Chill the whipped cream for 10 minutes before adding the berries. This will help it hold up better.
Cupcakes falling apart? Let them cool completely before slicing and filling. Warm cupcakes are too fragile for assembly.
Whipped cream turning runny? Make sure your cream was fully chilled and that you whipped to stiff peaks.
Berries bleeding into the cream? Dry them thoroughly before slicing to prevent extra moisture from softening the filling.
Tips and Variations
Use angel food cake mix for an even lighter cupcake. Just follow the box instructions and proceed with the same filling method.
Add chopped mint to the whipped cream for a fresh twist.
Substitute raspberries or blackberries for the strawberries for a flavor variation.
Add lemon zest to the batter or filling for a bright, citrusy note.
Pipe the filling and top with a swirl of extra whipped cream for a bakery-style finish.
Serving and Pairing Suggestions
Serve these cupcakes chilled with iced tea or sparkling lemonade for a refreshing afternoon treat.
They make a perfect finish for a brunch menu alongside quiche, fruit salad, and mimosas.
For dessert, pair with a glass of rosé or a sweet Moscato for a beautiful match.
They also work beautifully on a dessert buffet or tea party tray. Their soft colors and elegant look make them a standout.
Garnish each cupcake with a mint sprig or a whole berry for an elevated presentation.
Nutritional Information (Approx. Per Cupcake)
Calories: 290
Sugar: 23g
Sodium: 210mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg
Strawberries and Cream Cupcakes
Description
There’s something timeless and comforting about strawberries and cream. It’s a classic combination that never goes out of style, and when I wanted to capture that flavor in cupcake form, this recipe was born
Ingredients
For the Cupcakes
1 (15.25 oz) box white cake mix
1¼ cups water
3 large egg whites
3 tablespoons unsalted butter, melted
1 teaspoon almond extract
2 teaspoons vanilla extract
For the Filling
1 pint strawberries, sliced
1 cup heavy whipping cream
1 teaspoon vanilla extract
¼ cup powdered sugar, plus more for dusting
Instructions
Step 1: Prepare the Cupcakes
Preheat your oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners and set aside.
In a large mixing bowl, whisk together the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract. Stir until smooth and well combined.
Spoon the batter evenly into the cupcake liners, filling each about ¾ full.
Bake for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer to a cooling rack and cool completely—about 20 minutes.
Step 2: Make the Whipped Cream Filling
While the cupcakes cool, make the filling. In a stand mixer fitted with a whisk attachment (or using a handheld mixer), beat the heavy cream, vanilla extract, and powdered sugar on medium-high speed.
Beat until stiff peaks form—about 3 to 4 minutes. Be careful not to overbeat or it will turn grainy.
Gently fold in the sliced strawberries with a spatula. Stir until evenly distributed, being careful not to crush the fruit.
Step 3: Fill the Cupcakes
Once the cupcakes are completely cool, use a serrated knife to carefully slice the tops off each cupcake. You want to cut about ⅓ of the way down.
Spoon or pipe the whipped cream and strawberry mixture onto the bottom half of each cupcake.
Gently place the tops back on, pressing slightly to sandwich the filling.
Dust the tops with powdered sugar for a soft, elegant finish.
Step 4: Serve
Serve immediately, or refrigerate for up to 4 hours before serving. These are best enjoyed fresh when the cream is light and the berries are at their best.
Store leftovers in an airtight container in the fridge.
Recipe Summary and Q&A
These Strawberries and Cream Cupcakes are light, flavorful, and perfect for warm weather gatherings. With a white cake base, a fluffy whipped cream filling, and fresh strawberries folded in, they’re as delicious as they are pretty.
Can I make them ahead of time?
Yes—prepare the cupcakes a day ahead and store unfilled. Fill with whipped cream and berries just before serving.
Can I use frozen strawberries?
Fresh is best, but frozen can work if thawed and patted dry thoroughly.
Can I use Cool Whip instead of homemade whipped cream?
Yes, it works well and holds its shape longer if you’re making these in advance.
Can I turn this into a cake instead of cupcakes?
Definitely—just bake in two 9-inch round pans, then layer with the whipped cream and berries.
This recipe brings together all the sweetness of strawberries and cream in a beautiful handheld dessert. Easy, nostalgic, and totally irresistible.
