When strawberry season comes around, I am the first in at the farmers market—gotta stock up on plenty of berries for my favorite strawberry jam. Of course, I always buy a few extra pints for these fresh strawberry desserts. As much as I love a good strawberry pie, though, I’m a cake gal at heart. That’s why I had to find the perfect way to incorporate these berries into a cake recipe. And it turns out that with my favorite strawberry jam, I can make the strawberry cupcake of my dreams.
These cupcakes are pretty, pink and perfectly festive. Topped with strawberry whipped cream frosting and a few fresh berries, they become downright irresistible.
How to Make Strawberry Cupcakes at Home
Lisa Kaminski/Taste of Home
Here’s what you need to make these strawberry cupcakes at home. You can follow this recipe right from my own kitchen!
- 1 cup sugar
- 3/4 cup butter, softened
- 3 egg whites
- 1 cup milk
- 1/2 cup sour cream
- 1/2 cup strawberry jam or preserves, warmed (but not hot)
- 1 teaspoon vanilla extract
- 1-2/3 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Red or pink food coloring
Strawberries and cream are a classic combination, so for these cupcakes, I like to make a strawberry whipped cream frosting. This is super easy to make—if you can make whipped cream, you can make this frosting easily.
- 2 cups heavy whipping cream
- 1/3 cup confectioners’ sugar
- 1/3 cup strawberry jam or preserves
- 1/2 teaspoon vanilla extract
Step 1: Prep the Strawberry Jam
Because fresh strawberries are full of water, they have a tendency to water down cake batters and make soggy cakes. That’s why this cake relies on strawberry jam or preserves. It gives you that real strawberry flavor without compromising the structure of the cake. However, you can’t just stir in the jam right from the fridge.
Instead, warm your strawberry jam slightly, just to loosen it up a bit. Then using a spatula, press it through a fine-mesh sieve. This will remove most of the seeds and break up some of the larger strawberry chunks.
You can use one of our favorite jam brands or use your own homemade version. Both will be delicious.
Step 2: Make the Strawberry Cupcake Batter
Start making your strawberry cupcake batter by creaming your sugar and softened butter together. Once combined, add the egg whites one at a time (psst…here are some recipes to use up those extra egg yolks ). Beat this mixture together until nice and fluffy—I’d say about three to five minutes on high speed.
Then add your vanilla extract and prepared strawberry jam and mix until combined.
From there, alternate adding your dry ingredients—flour, baking powder, baking soda and salt—with your wet ingredients (the sour cream and milk). The finished product should be a pale and creamy looking batter.
Now, the half cup of strawberry preserves definitely add some flavor, but not a lot of color. If you like, add a few drops of red or pink food coloring to give the batter a pinker hue.
Step 3: Bake the Strawberry Cupcakes
Lisa Kaminski/Taste of Home
Take your batter and portion it out into lined cupcake pans. Plain white cupcake liners are my go-to, but these polka dot ones are just too fun. You can use a tablespoon to add the batter to the cups, but I find that a quarter-cup disher or ice cream scoop really makes the job a lot simpler and a bit cleaner. If you’re a serious cupcake or muffin maker, it’s worth purchasing.
Once your cupcakes are portioned, pop them into a 350ºF oven for 20 to 25 minutes.
Lisa Kaminski/Taste of Home
Eidtor’s tip: You can check to see if the cupcakes are done by gently pressing on the tops—they should spring back. You can also try the classic toothpick test (make sure it comes out clean). When they’re baked, remove them from the oven and allow them to cool completely on a wire rack.
Step 4: Make the Strawberry Whipped Cream Frosting
Lisa Kaminski/Taste of Home
Prepare for making the whipped cream frosting by popping your bowl and beaters into the fridge or freezer for about 15 minutes. Cream whips up best when in a chilled bowl with a cold whisk.
Now, to make the strawberry whipped cream frosting, whisk the cream until it starts to thicken. Then add in the confectioners’ sugar, jam and vanilla. Beat until you get nice, soft peaks. Be mindful not to overwhip. In the end, you’ll have a very pale pink frosting with a few swirls of bright red jam. I think it’s super pretty (and I’m already brainstorming ways to use this recipe elsewhere).
Editor’s tip:Â If you don’t want to use whipped cream frosting, try strawberry buttercream.
Step 5: Topping Off the Strawberry Cupcakes
When it comes to cupcake decorating, I like informal just as much as I like fancy decorations—both taste great.
If you want a more informal presentation, add a dollop of the strawberry whipped cream frosting on top of each cupcake and finish with a small strawberry. It’s quick, easy and really makes you want to dive right in.
If you want to level up your cupcake decorating technique a bit, you can fit a pastry bag with a large round tip and fill it with the frosting. Top each cupcake with a quick swirl and a fresh berry. The effect is slightly more polished, so this is a good route to take if you’re making these cupcakes for a special occasion. How pretty would these be for a baby or bridal shower?
Finished Strawberry Cupcakes
Lisa Kaminski/Taste of Home
Whether you decide to go fancy with a pastry bag or just give each cupcake a generous dollop of strawberry whipped cream, you end up with a delicious strawberry dessert. The cupcake is moist, tender with the right hint of strawberry. When you combine that with the whipped cream—which, in my opinion, is a great treat on its own—you get that classic strawberry and cream combo we all love.
I’m looking forward to making this recipe all throughout strawberry season, but I love how—thanks to strawberry preserves—it’ll be just as tasty any time of year.
Give Grandma's Favorite Strawberry Recipes a Try Next
Grandma’s Old-Fashioned Strawberry Shortcake
When my grandma served this shortcake, she usually topped it with homemade vanilla ice cream. —Angela Lively, Conroe, Texas
Go to Recipe
Strawberry Crumble PieI host an annual pie-making party before Labor Day. We host a pig roast on our farm every year, but the pies take center stage at the end of the meal. —Beth Howard, Donnellson, Iowa
Also, try these bursting-with-berries sweets that are too pretty to pass up! Grab a serving (or two) of our favorite
strawberry dessert recipes.
Mamaw Emily's Strawberry CakeMy husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers. —Jennifer Bruce, Manitou, Kentucky
Strawberry Rhubarb Cake with OrangeI came up with this strawberry rhubarb cake when I wanted to make something with rhubarb and strawberries that wasn't a pie. If you know someone who hasn't tried rhubarb before, this is a great way to introduce them to it. —Theresa Kreyche, Tustin, California
Strawberry PillowsMake cookie trays extra special with these mini pie look-alikes stuffed with sweet strawberry preserves. Yum! —Amy Sauerwalt, Columbia, Maryland
Homemade Strawberry Ice CreamThis creamy, luscious ice cream will remind you of the signature treat served at church ice cream socials. What dessert could be better? —Esther Johnson, Merrill, Wisconsin—Esther Johnson, Merrill, Wisconsin
Strawberry Cheesecake BitesThese treats are a perfect mouthful of strawberry, sweet cream cheese filling and just a drizzle of chocolate. Easy to fill
and fix ahead, they add tempting variety to brunch or party offerings—and make a delicious homemade gift. —Linda Baldt, Croydon, Pennsylvania
Strawberry Pretzel SaladNeed to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan
Winning Rhubarb-Strawberry PieWhile growing up on a farm, I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa
Strawberry BlissYou'll love this homemade puff pastry crust topped with a soft-set pudding layer that has a hint of strawberry flavor. This dessert needs to chill for at least an hour, so it's a fabulous make-ahead dish. —Candace Richter, Stevens Point, Wisconsin
Cool Strawberry CreamThis fruity, luscious dessert makes a wonderful ending to a special dinner. When fresh strawberries are not available, substitute two packages frozen unsweetened strawberries, thawed and drained, for the fresh. —Joyce Cooper, Mount Forest, Ontario
Strawberry-Pecan Yeast RollsThese treats are so good! The strawberry filling, creamy glaze and crunchy nuts balance the sweet yeast rolls perfectly. My family loves to eat them as much as I enjoy making them. —Annie Thomas, Michigan, Mississippi
Roasted Strawberry Sheet CakeMy Grandma Gigi loved summer berry cakes. Almost any time I’d call her during the warmer months, she’d invite me over to taste her latest masterpiece. This cake is a tribute to her. —Kristin Bowers, Rancho Palos Verdes, California
Strawberry Rhubarb Cheesecake BarsThese cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. —Amanda Scarlati, Sandy, Utah
Strawberry-Rhubarb Flip CakeMy friend Dave always brought two strawberry rhubarb cakes to work to celebrate his birthday. He’d use up rhubarb growing in the yard and treat his co-workers. —Charlene Schwartz, Maple Plain, Minnesota
Strawberry TrufflesThe ever-popular combination of strawberries and chocolate shines in these rich, decadent strawberry truffles. I often double the recipe to give as gifts. —Pat Habiger, Spearville, Kansas
Strawberry Jam CakeEvery year I make this special strawberry jam cake for the Relay for Life cake raffle. It has raised lots of money for a good cause. —Tammy Urbina, Warner Robins, Georgia
Strawberry Banana TrifleNo matter where I take this dessert, the bowl is emptied in minutes. It's fun to make because everyone oohs and ahhs over how pretty it is. —Kim Waterhouse, Randolph, Maine
Strawberries 'n' Cream SconesThis strawberry scones recipe is rich with cream and packed with berry goodness. If you are like me, you won't be able to eat just one! —Agnes Ward, Stratford, Ontario
Chocolate-Dipped StrawberriesA bumper crop of berries turned into a real treat when I dipped them in chocolate! I like to make these chocolate covered strawberries before dinner and put them in the fridge, so they're ready when we're finished eating. My family can't get enough of these chocolate strawberries. —Valerie Gee, Depew, New York
Strawberry Poke CakeThat classic spring treat—strawberry shortcake—takes on a wonderful new twist with this strawberry poke cake recipe. Strawberry gelatin and strawberries liven up each pretty slice of this lovely layered cake that's made from a convenient boxed mix. —Mary Jo Griggs, West Bend, Wisconsin
Glazed Strawberry CookiesI learned to bake with my grandmother and mother. I knew I was giving them a sweet new family tradition when I shared this recipe with them. —Andrea Zulauf, Livonia, New York
Strawberry-Chocolate Meringue TorteI make this rich and delicious torte whenever I'm asked to bring dessert to any occasion. Use reduced-calorie whipped topping to create a lighter version. —Christine McCullough, Auburn, Massachusetts
Strawberry Rhubarb Coffee CakeAlthough my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too. —Dorothy Morehouse, Massena, New York
Freezer Strawberry Shortbread DessertWhen I’m planning party menus, I appreciate dessert recipes like this; you can make and freeze it up to two weeks before serving. A refreshing slice is welcome after a big meal.—Cassie Alexander, Muncie, Indiana
Strawberry Cookie CupsI learned to bake beside my mom and grandmother. When I was on break from college, I knew just how to entertain myself: I made cookies. Sharing this recipe with my mom and grandmother was a proud moment.—Andrea Zulauf, Livonia, New York
Strawberry Mascarpone CakeDon't let the number of steps in this recipe fool you —it's easy to assemble. The cake bakes up high and fluffy, and the berries add a fresh fruity flavor. Cream cheese is a good substitute if you don't have mascarpone cheese handy. —Carol Witczak, Tinley Park, Illinois
Rhubarb Strawberry CobblerMom's yummy cobbler is a truly wonderful finale to any meal. This family favorite is sweet and tart, chock-full of berries and rhubarb, and the thick crust is so easy to make. —Susan Emery, Everett, Washington
Strawberry Shortcake PuffsWhen my wonderful friend Kelly brought me a pint of strawberries, I didn’t want to just eat them straight (tempting as it was). I decided to make strawberry shortcake with my own pretty, elegant spin. These light and airy puff pastry stacks let the fruit shine. —Jenny Dubinsky, Inwood, West Virginia
Strawberry Ice Cream CharlotteMy family loves ice cream cake, so they were delighted when I first presented this dessert. It's light, delicious and has a festive presentation. —Scarlett Elrod, Newman, Georgia
Fruit TartIt's well worth the effort to whip up this creamy fruit tart bursting with juicy berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. —Susan Terzakis, Andover, Massachusetts
Chocolate-Strawberry Celebration CakeAlthough I have some wonderful from-scratch recipes, this one uses a boxed mix with plenty of doctoring. It has become a popular groom’s cake that gets more attention than the wedding cake. —Nora Fitzgerald, Sevierville, Tennessee
Strawberry-Rhubarb Cream DessertA neighbor shared this recipe with me, and I created my own variation using garden-fresh rhubarb and strawberries. The shortbread crust and creamy sweet-tart layers went over big at a family party—not a crumb was left! —Sara Zignego, Hartford, Wisconsin
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