Indulge in a nostalgic journey with these incredible homemade strawberry crunch cupcakes, a delightful tribute to the beloved strawberry shortcake ice cream bar of your childhood. This from-scratch recipe meticulously transforms that iconic treat into a perfectly portioned, irresistible cupcake, destined to be a crowd-pleaser for any occasion.
For many of us who grew up in the 90s (or raised children during that vibrant decade), the mere mention of a strawberry shortcake ice cream bar instantly evokes fond memories of school cafeterias, summer days, and pure joy. These cupcakes capture that very essence, reimagining it with a sophisticated, yet entirely accessible, homemade twist. Forget the box mixes; we’re crafting these strawberry shortcake cupcakes entirely from scratch, ensuring unparalleled freshness and flavor.
Each component of these cupcakes is designed for maximum deliciousness. They start with an incredibly soft and moist vanilla cake base, baked without any shortcuts like cake mix or buttermilk, achieving a tender crumb that melts in your mouth. A luscious strawberry jam filling awaits at the heart of each cupcake, bursting with authentic fruit flavor. Crowning this delectable creation is a light, airy, and slightly tangy whipped cream cheese frosting, perfectly balancing the sweetness of the cake and jam.
But the true star, and the namesake of these treats, is the irresistible strawberry crunch topping. This vibrant crumble is made by combining golden vanilla sandwich cookies (like Golden Oreos), rich melted butter, and intensely flavored freeze-dried strawberries. The result is a textural masterpiece that adds a delightful crunch and an explosion of strawberry goodness to every bite. These homemade strawberry crunch cupcakes are easy to make, utterly satisfying, and guaranteed to earn rave reviews from everyone who tries them.
These delightful cupcakes are incredibly versatile, making them perfect for celebrating special occasions like Valentine’s Day or birthdays. They’re also an ideal treat for anyone who simply adores the sweet and vibrant taste of strawberries. If you’re looking to explore different flavor profiles, consider my Double Chocolate Strawberry Cupcakes for a rich, decadent alternative, or these refreshing Raspberry White Chocolate Cupcakes if white chocolate is more your style. For an extra boost of strawberry flavor and a smooth finish, you could even top these with a beautiful strawberry swiss meringue buttercream instead of the whipped cream cheese frosting.
Essential Ingredient Insights for Perfect Strawberry Crunch Cupcakes
While many of the ingredients for these from-scratch strawberry crunch cupcakes are pantry staples you likely already have on hand, a few key components require specific attention to ensure the best possible results. Understanding their roles and proper preparation will elevate your baking experience and the final flavor of your cupcakes.
- Sour Cream and Whole Milk: These two dairy ingredients are fundamental to achieving the incredibly moist and tender texture of our vanilla cupcakes. It’s absolutely crucial that both the sour cream and whole milk are brought to a full room temperature before you begin mixing. Cold ingredients can cause the batter to seize, resulting in a dense and less desirable cupcake crumb. Room temperature ingredients emulsify more effectively, creating a smoother, lighter batter and a superior final product.
- Strawberry Jam: The vibrant heart of these cupcakes! You can certainly use your favorite store-bought strawberry jam for convenience. While the filling can be omitted if you prefer a simpler cupcake, it genuinely enhances the overall strawberry flavor experience, adding a burst of sweet fruitiness with every bite. Choose a high-quality jam for the best taste.
- Golden Oreos: These iconic vanilla sandwich cookies are the backbone of our irresistible strawberry shortcake crunch topping. When crushed, they provide the perfect base for that signature crumbly texture. If Golden Oreos aren’t available, any similar vanilla-flavored sandwich cookie will work wonderfully. Ensure they are finely crushed to create an even crumble.
- Freeze-Dried Strawberries: This is where the magic happens for an intensely fruity strawberry crunch topping. Unlike fresh strawberries, freeze-dried ones offer concentrated flavor and a crisp texture that pulverizes into a vibrant powder. This powder distributes beautifully throughout the crumble, infusing it with a bright, authentic strawberry taste and natural pink hue without adding excess moisture.
- Heavy Whipping Cream: Essential for our light and fluffy whipped cream cheese frosting. For the best whipping results and stable peaks, make sure your heavy whipping cream is very cold. Chilling your mixing bowl and whisk attachment beforehand can also significantly aid in achieving that perfect airy consistency.
- Full-Fat Cream Cheese: The secret weapon in our frosting, providing a delightful tang and crucial stability. Using full-fat cream cheese is non-negotiable here; reduced-fat versions contain more water and less fat, which can result in a runny, unstable frosting that won’t hold its shape or last as long. The cream cheese not only adds a wonderful flavor dimension but also helps to stabilize the whipped cream, ensuring your cupcakes remain beautifully frosted for days without weeping or deflating.
Crafting Your Dream Strawberry Crunch Cupcakes: A Step-by-Step Guide
Embark on your baking adventure by preheating your oven to 350°F (177°C) and lining a standard muffin tin with cupcake liners. For those who prefer baking without liners, a quick spray of nonstick cooking spray in each well will suffice. This preparation sets the stage for flawless baking.
Part 1: The Moist Vanilla Cupcake Base
STEP 1: Prepare Your Dry and Wet Ingredients. In a medium bowl, thoroughly whisk together your all-purpose flour, corn starch, baking powder, baking soda, and kosher salt. Give it a good, vigorous whisk – this aeration helps to lighten the mixture, contributing to the cupcakes’ soft texture. Set this dry mixture aside. In a separate liquid measuring cup, combine the room temperature sour cream and whole milk, whisking until smooth. Having all your ingredients prepped and at the correct temperature is key to success.
STEP 2: Cream Butter, Oil, and Sugar. In the bowl of your stand mixer fitted with the paddle attachment, add the softened unsalted butter, vegetable oil, and granulated sugar. Beat these ingredients together on medium speed for about two minutes until the mixture is light and fluffy. Stop the mixer and scrape down the sides of the bowl to ensure everything is evenly incorporated. Next, add the egg whites and vanilla extract (or paste) and beat again on medium-high speed for another minute until well combined and slightly thickened.
STEP 3: Combine Wet and Dry, Then Bake. With the mixer on low speed, gradually add half of the whisked flour mixture and mix until just combined. Then, pour in half of the sour cream and milk mixture and mix until just incorporated. Scrape down the sides of the bowl thoroughly. Repeat this process with the remaining flour and dairy, mixing only until a smooth, fluffy batter forms. Be careful not to overmix, as this can lead to tough cupcakes.
Evenly scoop the cupcake batter into the prepared liners, filling each approximately two-thirds of the way full. This ensures proper rising and prevents overflow. Bake for 20-23 minutes (or 13-16 minutes for mini cupcakes), or until a toothpick inserted into the center comes out with moist crumbs attached, but no wet batter. Allow the cupcakes to cool completely on a wire rack before proceeding. Note: This recipe often yields enough batter for about 3 additional standard cupcakes or around 9 mini cupcakes beyond the initial 15.
Part 2: The Irresistible Strawberry Crunch Topping
STEP 4: Create the Crunch. While your cupcakes are cooling, prepare the star of the show: the strawberry crunch topping. Place the golden vanilla sandwich cookies into a zip-top bag and crush them thoroughly until they are finely ground. A rolling pin or even the bottom of a sturdy glass works well for this. Next, pulverize the freeze-dried strawberries into a fine powder. A coffee grinder or a small, powerful blender is ideal for achieving the best powdery consistency. In a bowl, combine the crushed cookies, strawberry powder, a touch of granulated sugar, and the melted unsalted butter. Stir everything together with a fork until the mixture is evenly coated and resembles coarse crumbs. Set this vibrant, fragrant mixture aside. Be sure to mix it again just before topping the cupcakes to break up any clumps and ensure a perfectly loose crumble.
Part 3: Fluffy Whipped Cream Cheese Frosting
STEP 5: Prepare and Whip the Frosting. In the bowl of your stand mixer fitted with the paddle attachment, combine the cold full-fat cream cheese, powdered sugar, and vanilla extract. Beat on medium speed until the mixture is completely creamy and smooth, with no lumps of cream cheese remaining. Make sure to scrape down the sides of the bowl frequently. Once smooth, remove the paddle attachment and switch to the whisk attachment. Add ½ cup of the cold heavy whipping cream and mix briefly to combine. For an extra boost to achieving stiff peaks, place the entire mixing bowl in the freezer for about 10 minutes to chill thoroughly.
After chilling, add the remaining heavy whipping cream to the bowl. Whip on high speed until the frosting becomes light, incredibly fluffy, and holds stiff peaks. When you lift the whisk, the frosting should stand firmly on the tip without drooping. This stable consistency is key for piping and for the frosting to hold up beautifully on your cupcakes.
Part 4: Assembling Your Strawberry Crunch Masterpieces
STEP 6: Core, Fill, Frost, and Garnish. Once your cupcakes are completely cooled, it’s time for assembly. Create a hole in the center of each cupcake to accommodate the filling. A simple method is to use the rounded handle of a wooden spoon to gently press into the center, or you can use a clean finger, or even the wide end of a piping tip to “core” out a small section. The wooden spoon method is often the easiest and cleanest. Fill each created cavity generously with strawberry jam. You can pipe it in using a piping bag or simply spoon it in.
Next, transfer your whipped cream cheese frosting to a piping bag fitted with your desired tip (a Wilton 1M star tip was used in the photos for a beautiful swirl). Pipe the frosting onto each cupcake. If you don’t have a piping bag or tips, a cookie scoop can create a charming dollop of frosting on top.
Finally, liberally sprinkle the prepared strawberry shortcake crumble over the top of the frosting. For an extra touch, you can gently press some of the crumble onto the sides of the frosted cupcake. Crown each finished cupcake with a fresh strawberry slice, either halved or fanned out. Now, your exquisite strawberry crunch cupcakes are ready to be admired and, most importantly, devoured!
Storing and Freezing Your Strawberry Crunch Cupcakes
Due to the dairy content in both the cupcakes and the whipped cream cheese topping, these delicious treats require refrigeration. It’s best to store them in a tall, airtight container to prevent them from drying out and to protect the delicate frosting from being squished. When stored properly in the refrigerator, these cupcakes will remain fresh and delightful for up to 3 days.
If you wish to prepare components in advance, the unfrosted vanilla cupcake bases can be frozen. Once completely cooled, place them in a freezer-safe zip-top bag or airtight container and freeze for up to 2 months. To enjoy, simply remove the frozen cupcakes and allow them to thaw at room temperature before filling with jam and frosting. Any leftover strawberry crumble topping can also be stored in a zip-top bag in the freezer for 2-3 months, ready for your next batch of treats!
Frequently Asked Questions About Strawberry Crunch Cupcakes
There are several methods for frosting cupcakes, ranging from simple to elaborately decorated. The most popular way, and one that yields beautiful results, is using a piping bag fitted with a piping tip. This allows for intricate designs and swirls. If you don’t have a dedicated piping bag, a sturdy zip-top bag with a corner snipped off can work in a pinch, allowing you to control the thickness of your frosting stream. For a rustic look, you can spread the frosting with a knife or small offset spatula. Another favorite method for a quick and easy application is to use a cookie or ice cream scoop to add a generous dollop of frosting on top of each cupcake.
Coring a cupcake to add filling is surprisingly easy, even without a specialized coring tool. You can use the rounded end of a wooden spoon handle to gently push into the center of the cupcake, creating a perfect well. Alternatively, a clean finger can work, or if you have a piping tip with a wide opening, you can use it to carefully cut and remove a small cylinder of cake from the center. Many bakers, myself included, find the wooden spoon handle method to be the most efficient.
Once you’ve successfully cored your cupcake using one of the methods mentioned above, adding the jam filling is straightforward. The easiest way is to spoon the jam directly into the hole you created. For a neater and more controlled application, you can transfer the jam to a small piping bag (or again, a zip-top bag with a snipped corner) and pipe it into the cupcake’s core. Ensure the jam is not too thick; if it is, you can warm it slightly to make it more spreadable.
Whipped cream cheese frosting is naturally quite stable and thickens beautifully due to the cream cheese itself. If your frosting seems too thin, it likely needs more whipping time, or perhaps too much heavy cream was added. Ensure all your dairy ingredients (cream cheese and heavy cream) are very cold when you start, and consider chilling your mixing bowl and whisk. If it has been whipping for more than 5 minutes with cold ingredients and is still thin, it may have started to deflate or the cream might be approaching the butter stage. In such cases, it’s often best to discard it and start fresh, being mindful of your whipping time and ingredient temperatures.
The delightful strawberry crunch topping, also affectionately known as strawberry shortcake crumbles, is crafted from a simple yet ingenious combination of ingredients: golden vanilla sandwich cookies (like Golden Oreos), granulated sugar, vibrant freeze-dried strawberries, and melted unsalted butter. While some recipes might call for strawberry jello powder, this recipe opts for freeze-dried strawberries. This choice delivers a significantly brighter, more authentic, and intensely punchy strawberry flavor, while also allowing us to omit gelatin and other unnecessary artificial ingredients. The melted butter binds the crushed cookies and strawberry powder just enough to create a wonderfully crumbly texture, turning them into an irresistible, flavorful cookie treat.
Discover More Irresistible Strawberry Recipes
- Mini Strawberry Cheesecake Cups
- No Churn Strawberry Ice Cream
- Strawberry Stuffed French Toast
- Strawberry Whoopie Pies
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📖 Strawberry Crunch Cupcakes with Strawberry Filling Recipe
Strawberry Crunch Cupcakes with Strawberry Filling
Callan Wenner
These from-scratch strawberry crunch cupcakes are strawberry shortcake in cupcake form with a fun strawberry crumble topping! Made with an extra soft and moist vanilla cupcake, filled with strawberry jam, and topped with a slightly tangy whipped cream cheese frosting. Finish with the strawberry crunch topping and a fresh strawberry!
Pin Recipe
Equipment
- Stand mixer with paddle and whisk attachment (or hand mixer)
- Food processor, blender, or coffee grinder
- Piping bag and piping tip (optional)
- Cupcake tin
- Cupcake liners
Ingredients
Vanilla Cupcakes
- 1½ cups all-purpose flour (180g)
- ¼ cup corn starch (28g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup unsalted butter, room temperature (57g)
- ¼ cup vegetable oil (60ml)
- 1 cup granulated sugar (200g)
- 3 egg whites, room temperature
- ½ tablespoon vanilla paste or extract
- ½ cup full-fat sour cream, room temperature (114g)
- ½ cup whole milk (120ml)
Strawberry Crunch Topping
- 10 Golden Oreos, finely crushed
- 2 tablespoons freeze-dried strawberry powder
- ½ tablespoon granulated sugar
- 3 tablespoons unsalted butter, melted (42g)
Whipped Frosting
- 4 oz full-fat cream cheese, cold
- ¾ cups powdered sugar (90g)
- 1 teaspoon vanilla paste or extract
- 1½ cup heavy whipping cream (360ml)
- Strawberries for garnish
- Strawberry jam (optional, for filled cupcakes)
Instructions
Vanilla Cupcakes
- Preheat the oven to 350℉/177℃ and line a cupcake tin with cupcake liners.
- Whisk together the flour, corn starch, baking powder, baking soda, and salt and set aside.
- Whisk together the sour cream and whole milk in a liquid measuring cup and set aside.
- Add the butter, oil, and sugar to the bowl of a stand mixer and beat on medium speed for two minutes, then scrape down the sides.
- Add the egg whites and vanilla and beat on medium-high speed for one minute.
- Add half of the flour and mix on low until combined, then add half of the dairy mixture until it comes together. Scrape down the sides and repeat with the remaining flour and dairy.
- Scoop the cupcakes into the liners until â…” full. There will be enough leftover batter for 3 extra cupcakes, or you can make about 9 mini cupcakes with the extra.
- Bake the cupcakes for 20-23 minutes (13-16 minutes for minis) or until a toothpick inserted into the center removes with moist crumbs and no wet batter.
Strawberry Crunch Topping
- While the cupcakes are baking, add the golden Oreos to a zip-top bag and crush with your palms or a rolling pin until finely crushed.
- Pulverize the freeze-dried strawberries (about half of a 1.2 oz bag) until a powder forms.
- Combine the crushed Oreos, strawberry powder, sugar, and melted butter using a fork until evenly coated and set aside. Mix again before adding to the cupcakes and separate any chunks.
Whipped Frosting
- Beat the cold cream cheese, powdered sugar, and vanilla in the bowl of a stand mixer fitted with the paddle attachment over medium speed until creamy. Scrape down the sides.
- Add ½ cup of the heavy cream and mix to combine. Scrape off the paddle, then place the entire bowl in the freezer for 10 minutes.
- Switch to the whisk attachment, add the remaining cup of heavy cream, and whip on high speed until light and fluffy with stiff peaks. When the whisk is removed (with frosting on it), it should remain in place and not begin to slide off.
Assembly
- Use the bottom handle of a wooden spoon with a round bottom (or a clean finger) and push a hole into the center of each cupcake. Fill each center with strawberry jam.
- Transfer the frosting to a piping bag fitted with a piping tip and pipe the frosting onto each cupcake.
- Sprinkle the strawberry crunch onto the frosting, adding as much or as little as you’d like.
- Top each cupcake with a halved strawberry and serve.
Notes
Store the cupcakes in the fridge for 3 days. Bring to room temperature before eating.
A Wilton 1M star tip was used to frost the cupcakes in the photos. If you don’t have a piping bag and tip, a 1.5 inch cookie scoop can be used to add a dollop.
Nutritional Information
Carbohydrates: 40g
Protein: 4g
Fat: 13g
Saturated Fat: 5g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 3g
Trans Fat: 1g
Cholesterol: 20mg
Sodium: 226mg
Potassium: 101mg
Fiber: 1g
Sugar: 25g
Vitamin A: 229IU
Vitamin C: 24mg
Calcium: 67mg
Iron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Let us know how it was!