Red Velvet Strawberry Shortcake Cupcakes

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A couple years ago I made a Red Velvet Strawberry Shortcake Cake.  Little did I know (as is most often the case when I am creating recipes!) that it was an original recipe.  Whoopee!

These cupcakes today are the babies to that original cake. With a special twist of course!

Red Velvet Strawberry Shortcake Cupcakes!


I can’t think of any better time to enjoy a strawberry shortcake than the long, golden and warm days of summer.  So adding this cupcake to my summertime baking was a really natural progression!  I love the light whipped cream and the fresh tart strawberry in combination with the dreamy red velvet cake.  It’s win, win, WIN.

Red Velvet Strawberry Shortcake Cupcakes!


However… I made one very tiny teensy weensy addition.

Grenadine!  I drizzled a bit (maybe 1/2 teaspoon) over the top and let it soak into those glorious strawberries.  Then, realizing just how amazing that tasted, I got the idea to drizzle some more on the cupcake prior to assembling them.  Do it.  Just do it.

Assembling these cupcakes it really easy:

Prepare red velvet cupcakes. (recipe below)

Red Velvet Strawberry Shortcake Cupcakes!

Drizzle grenadine. (optional. Nevermind, not options!) Cut up strawberry into flat slices.  Place on cupcake.  Drop a dollop of whipped cream on top.  Cover with more strawberries.

Drizzle with more grenadine.

Then eat seven because it’s fruit and good for you.*

*It’s not good for you.  Don’t listen to me, I write a blog about sugar and cake.

I used Cool Whip because I love it, but you can certainly use a homemade whipped cream.  (this recipe is great, simply swap out the peppermint for vanilla)

Red Velvet Strawberry Shortcake Cupcakes!


That extra layer of strawberries under the whipped cream makes such a difference.  Then when you bite into the red velvet… it’s so unexpected!  But amazing.

Seriously amazing.

Red Velvet Cupcakes


  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1-3 tablespoons red gel food coloring (use as much or as little you need to reach desired color)
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract


  1. Heat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk flour, sugar, cocoa powder, baking soda, and salt together.
  3. To the large bowl of a stand mixer add buttermilk, oil, eggs, food coloring, vinegar, and vanilla and beat until well blended, about 2 minutes.
  4. With mixer on low speed, slowly beat in flour mixture until blended.
  5. Fill muffin cups two-thirds full.
  6. Bake 18-20 minutes or until a toothpick inserted in center of cupcake comes out clean. Let cool in pan on a wire rack 10 minutes; remove from pan and cool completely on rack.

Recipe adapted from Redbook Magazine.

Red Velvet Strawberry Shortcake Cupcakes!


Like these cupcakes? Check out the other unique and delicious recipes shared exclusively on iambaker!


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