clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
strawberry shortcake cupcakes on a cooling rack

Strawberry Shortcake Cupcakes

  • Author: Stephanie
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 16 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Deliciously delightful strawberry shortcake cupcakes made with a soft and fluffy vanilla cupcake base that’s stuffed with a Golden Oreo and a fresh strawberry center! Top it off with a sweet, pink strawberry buttercream and a sprinkle of freeze-dried strawberries for the ultimate dessert mashup.


Units Scale

For the cupcakes:

  • 16 Golden Oreo cookies
  • 16 small to medium fresh strawberries, tops sliced off
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 6 tablespoons vegetable oil
  • 1/2 cup milk
  • 1 1/2 teaspoons vanilla extract

For the strawberry buttercream frosting:

  • 1 (2-oz) package freeze-dried strawberries (about 2 cups)
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup milk or heavy cream, plus 1 to 2 tablespoons more as needed
  • 1 teaspoon vanilla extract
  • Pinch salt


  1. First, make the cupcakes: Preheat your oven to 350°F. Line 16 standard-size muffin cups with paper liners. In each liner, place an Oreo in the bottom. Top each with a strawberry, cut side-down. Set aside.
  2. In the bowl of a stand mixer or in a large mixing bowl, whisk flour, granulated sugar, baking powder and 1/4 teaspoon salt. Add eggs, vegetable oil, 1/2 cup milk and 1 1/2 teaspoons vanilla extract; using paddle attachment of stand mixer or an electric hand mixer, beat flour-egg mixture on low speed for 30 seconds, then on medium-high speed for 1 to 2 minutes or until smooth and light.
  3. Pour or spoon cupcake batter evenly over strawberries and Oreos in each paper liner; each cup should be about 3/4 full with batter (the strawberries will still likely be visible; this is normal!). Bake for 18 to 20 minutes or until cupcakes are baked through, the edges are lightly golden and a toothpick inserted in the cupcakes comes out clean.
  4. Cool cupcakes in pan 5 minutes, then transfer to a cooling rack to cool completely.
  5. Once the cupcakes are fully cooled, make the frosting: In a food processor, pulse freeze-dried strawberries until powdery. Measure out 1/2 cup powder to save for frosting; reserve the rest, including any larger bits, for topping the cupcakes.
  6. In a clean bowl of a stand mixer with the paddle attachment or in a large mixing bowl with an electric hand mixer, beat butter on medium-high speed for 2 minutes or until smooth and creamy. Add 1/2 cup strawberry powder, powdered sugar, 1/4 cup milk, 1 teaspoon vanilla extract and a pinch of salt; beat on low speed for 30 seconds, then on medium-high speed for 2 minutes or until mixture is light, fluffy and creamy. Add more milk, 1 tablespoon at a time, as needed to make sure frosting is thin enough to pipe or spread.
  7. Pipe or spread frosting on top of fully cooled cupcakes. Sprinkle with reserved strawberry bits and powder. Serve immediately; store leftovers covered with plastic wrap in the refrigerator for up to 3 days.


Keywords: strawberry frosting, strawberry buttercream frosting, vanilla cupcake batter, Golden oreo cupcakes, strawberry cupcakes