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Strawberry Shortcake Cupcakes
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1 1/4 cups sugar

3/4 cup Land O Lakes® Butter, softened

3 ounces light cream cheese, softened

1/4 cup milk

3 large Land O Lakes® Eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

Strawberry Filling

1 cup finely chopped fresh strawberries

1/4 cup sugar

1 tablespoon cornstarch


5 ounces light cream cheese, softened

1/4 cup sugar

1 teaspoon vanilla extract

1 cup Land O Lakes® Heavy Whipping Cream


Fresh strawberries, sliced

How to make

  1. STEP 1

    Heat oven to 350°F. Place paper baking cups into muffin pan cups or grease cups; set aside.

  2. STEP 2

    Combine 1 1/4 cups sugar, butter and 3 ounces cream cheese in bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk, eggs and 1 teaspoon vanilla. Continue beating until smooth. Stir in flour.

  3. STEP 3

    Spoon batter evenly into prepared muffin pan cups. Bake 28-32 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool completely.

  4. STEP 4

    Place strawberries, 1/4 cup sugar and cornstarch in 1-quart saucepan; cook over medium heat 2-3 minutes or until mixture comes to a boil and is slightly thickened. Set aside.

  5. STEP 5

    Remove 1-inch piece of cake from center of each cupcake using sharp knife; discard cake piece. Fill hole with about 1 tablespoon strawberry filling.

  6. STEP 6

    Combine 5 ounces cream cheese, 1/4 cup sugar and 1 teaspoon vanilla in bowl. Beat at medium speed until creamy. Slowly add whipping cream, beating until stiff peaks form. Frost cupcakes; garnish each with strawberry slice.

Tip #1

An apple corer makes it easy to remove cake piece from center of each cupcake.

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