Strawberry crunch cupcakes with a vanilla cupcake base, a strawberry filling, fluffy strawberry whipped cream, and that classic crunchy shortcake crumble on top.
Inspired by strawberry shortcake ice cream bars, these cupcakes have the same sweet strawberry flavor and buttery crunch—just in cupcake form.
I tested a few versions to keep the crumb soft, the filling thick (not runny), and the crunch topping crisp until serving.
Why you’ll love this recipe
- Soft vanilla cupcakes with real strawberry flavor (not artificial).
- A thick strawberry center that doesn’t leak into the cake.
- The crunchy shortcake topping stays crisp and makes them look instantly “bakery-style”.
Ingredient You Need
- Butter: Unsalted, softened.
- Sugar: Granulated and powdered.
- Eggs: Room temperature.
- Vanilla & salt: Vanilla extract (or paste) and fine salt.
- Buttermilk: Or plain yogurt.
- Flour: Cake flour.
- Baking powder: For a light rise.
- Heavy cream: Cold, for the frosting.
- Strawberries: Fresh or frozen, for filling and topping.
- Golden Oreos: For the strawberry crunch.
- Freeze-dried strawberries: For color and flavor.
- Mascarpone: For a stable whipped frosting.
Tips before you start
- Use room-temperature eggs and butter for a smooth, well-emulsified batter.
- Do not overmix once the flour is added to keep the cupcakes light.
- Cook the strawberry filling until thick to avoid soaking the cupcakes.
- Whip the mascarpone and cream cold for a stable, fluffy frosting.
- Add the strawberry crunch topping just before serving to keep it crisp.
How to make strawberry crunch cupcakes
This recipe use with my classic vanilla cupcake base, which I use for most birthday and celebration cupcakes.
Cream the softened butter and sugar for 2–3 minutes until light and smooth.
Add the eggs and vanilla, then beat until the batter is pale and fluffy.
Add the dry ingredients and buttermilk alternately, mixing gently until just combined. Fold in the diced strawberries.
Divide the batter evenly between the liners.
And bake at 350°F / 180°C for 15–17 minutes, until lightly golden.
Let cool briefly in the pan, then transfer to a rack to cool completely.
Use my homemade strawberry compote recipe for the filling.
Cook the strawberries with sugar and a little lemon juice over low heat until thick and jam-like.
Cool completely, then core the cupcakes and fill the center with the strawberry filling.
You can find the full recipe for this topping on my strawberry crunch topping.
Blend the Golden Oreos and freeze-dried strawberries until fine, then mix in the melted butter until crumbly.
You can find the full step-by-step recipe on my strawberry whipped cream frosting page.
Add the cold mascarpone, cold heavy cream, strawberry purée, powdered sugar, and vanilla to a bowl and beat at medium speed for about 3 minutes, until thick and smooth.
Pipe the frosting onto the cupcakes, sprinkle with strawberry crunch, then refrigerate for 30 minutes before serving.
Serving suggestions
Serve these strawberry crunch cupcakes well chilled for the best texture.
They’re perfect for birthdays, summer parties, dessert tables, or anytime you want a fresh strawberry dessert with crunch.
Storage
- Store the cupcakes in the fridge in an airtight container for up to 3 days.
- For best results, add the strawberry crunch topping shortly before serving to keep it crisp.
Recipe variations
- Strawberry shortcake style: Skip the crunch and add extra whipped strawberry frosting.
- Chocolate strawberry: Add a thin chocolate shell on top before the crunch.
- Raspberry version: Replace strawberries with raspberries for a tangier flavor.
Recipe Questions
Can I make these cupcakes ahead of time?
Yes. Bake the cupcakes and prepare the filling in advance, then assemble and decorate the same day.
Can I use frozen strawberries?
Yes, as long as they are thawed and well drained to avoid excess moisture.
Can I freeze strawberry crunch cupcakes?
Freeze the cupcakes without frosting or crunch. Thaw in the fridge, then assemble before serving.
More Cupcake Recipes
- Chocolate cupcakes
- Strawberry filled cupcakes
- Strawberry lemonade cupcakes
- White chocolate strawberry cupcakes
- Small batch cupcakes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Strawberry Crunch Cupcakes
- Total Time: 55 minutes
- Yield: 12 cupcakes
Description
Recipe for strawberry cupcakes with strawberry crunch and strawberry whipped cream frosting (for 12 cupcakes)
Ingredients
Strawberry vanilla cupcakes
- 100 g (½ cup) Butter – unsalted and softened
- 150 g (¾ cup) Sugar – granulated
- 2 Eggs – room temperature
- 1 ½ tsp Vanilla extract
- 135 ml (½ cup) Buttermilk – or yogurt
- 150 g (1 ¼ cups) Flour – cake flour
- 1 ½ tsp Baking powder
- ¼ tsp Salt80 g (½ cup) Fresh strawberries – finely diced
Strawberry whipped cream
- 250 g (1 cup) Mascarpone cheese – cold
- 250 ml (1 cup) Heavy cream – cold
- 120 g (½ cup) Strawberry compote (see below)
- 2–3 tablespoon Powdered sugar – to taste
- 1 tsp Vanilla extract
- 1 pinch Strawberry powder or pink food coloring – optional
Strawberry compote (for filling & frosting)
- 250 g (9 oz) Strawberries – fresh or frozen
- 50 g (¼ cup) Sugar
- 1 tbsp Lemon juice
Strawberry crunch topping
- 12 Golden Oreo cookies
- 12 g Freeze-dried strawberries
- 35 g (2 ½ tbsp) Butter – melted, unsalted or semi-salted
Instructions
Strawberry vanilla cupcakes
- Preheat the oven to 350°F / 180°C and line a cupcake pan with paper liners.
- In a bowl, whisk together the cake flour, baking powder, and salt.
- In a large bowl, cream the softened butter and sugar with an electric mixer on medium speed for 2–3 minutes, until pale and creamy.
- Add the eggs and vanilla, then mix again for about 3 minutes until smooth and slightly fluffy.
- Add the dry ingredients and buttermilk alternately, in two additions, folding gently with a spatula until just combined.
- Fold in the diced strawberries carefully.
- Divide the batter between the liners, filling them about ¾ full.
- Bake for 15–17 minutes, until lightly golden and a toothpick inserted in the center comes out clean or with a few crumbs.
- Let cool briefly, then transfer to a wire rack to cool completely.
Strawberry filling
- Place the strawberries, sugar, and lemon juice in a small saucepan.
- Cook over medium heat for 10–15 minutes, stirring often, until the mixture thickens and the strawberries soften.
- Spoon out the amount needed for the frosting, then blend it until completely smooth and seed-free.
Strawberry crunch topping
- Place the Golden Oreo cookies and freeze-dried strawberries in a food processor.
- Blend for about 1 minute, until you get a fine crumble.
- Add the melted butter and blend briefly until evenly coated.
- Set aside at room temperature.
Strawberry frosting
- Place the cold mascarpone, cold heavy cream, strawberry compote, powdered sugar, and vanilla in a large bowl.
- Whip with an electric mixer on medium speed for about 2–3 minutes, until thick, smooth, and stable.
- Transfer the frosting to a piping bag fitted with a star tip.
Assembly
- Core the center of each cooled cupcake and fill with strawberry compote.
- Pipe a generous swirl of strawberry frosting on top.
- Sprinkle with strawberry crunch topping, then chill the cupcakes for about 20–30 minutes before serving.
Notes
Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days. For best texture, add the crunch topping just before serving.
Tips:
- Use fully cooled cupcakes before filling and frosting to avoid melting.
- Keep mascarpone and cream very cold for a stable whipped frosting.
- Dice strawberries finely to prevent excess moisture in the batter.
- Chill the cupcakes briefly after decorating so the frosting sets cleanly.
- Add the crunch topping at the last minute to keep it crisp.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: cupcakes, cakes
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 469
- Sugar: 36.6 g
- Sodium: 295.4 mg
- Fat: 21.5 g
- Carbohydrates: 64.9 g
- Protein: 4.9 g
- Cholesterol: 56.5 mg
Leyla
Waouw I did not know these cupcakes, thank you for making us discover such delicious things ❤️
Wattoote
they are top beautiful
Fadela
Thank you ☺️