Red Velvet Strawberry Shortcake Cupcakes are rich, moist red velvet cupcakes topped with freshly sliced strawberries and homemade whipped cream. They are perfect for those who enjoy classic red velvet cake but appreciate the added freshness and fruitiness of a strawberry shortcake-inspired dessert. They are great for celebrations, parties, or any occasion where you want to impress with a unique and delicious treat!
Ingredients & Substitutions
Room Temperature Ingredients: Room-temperature ingredients, specifically mayonnaise, eggs, and buttermilk, are important for the best results in these cupcakes.
Cocoa Powder: Choose regular unsweetened cocoa powder for this cake recipe. You could substitute with Dutch-processed cocoa, but be aware that it might give the chocolate flavor a slightly different profile.
Buttermilk: Make your own buttermilk if you don’t have any on hand.
Food Coloring: Red food coloring puts the ‘red’ in red velvet cupcakes. Use as much or as little as you prefer. If using gel food coloring, you will not need as much as if using liquid coloring. And yes, you can leave it out; the cupcakes will still be delicious (but look like light chocolate cupcakes).
Toppings: To take these red velvet cupcakes to the level of strawberry shortcake cupcakes, top each with a layer of sliced strawberries, whipped cream, and more strawberries! Cool whip works if you don’t want to make homemade whipped cream.
How To Store Red Velvet Cupcakes
Store the red velvet cupcakes without the whipped cream and strawberries. (Add the toppings when serving.) To store the cupcakes, first, let them cool completely. Then, store the cupcakes in an airtight container at room temperature for up to 2-3 days. Refrigerating the cupcakes may dry them out faster, so keep that in mind.
Can I Freeze Cupcakes?
Yes, you can freeze the cupcakes. To freeze, let them cool completely. Then, store them in a freezer-safe bag or container for up to 2-3 months. When ready to frost or enjoy, let them thaw at room temperature for 1-2 hours.
More Amazing Cupcakes
Red Velvet Cupcakes
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ⅓ cup (39 g) unsweetened cocoa powder
- 1 teaspoon kosher salt
- 1 cup (232 g) mayonnaise, room temperature
- 2 large eggs, room temperature
- 1 cup (245 g) buttermilk, room temperature
- 2 teaspoons vanilla extract
- 1 ounce red food coloring, more or less depending on how deep you want the color
- ½ cup hot water
- 1 teaspoon white distilled vinegar
Toppings
- fresh strawberries, washed, hulled, sliced
- whipped topping
Instructions
- Preheat oven to 325°F. Line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cocoa powder, and salt.
- In a separate bowl, whisk together the mayonnaise, eggs, buttermilk, vanilla, red food coloring, hot water, and vinegar.
- Slowly add the wet ingredients to the dry ingredients, mixing until just combined.
- Fill the cupcake liners ⅔ of the way full with batter. Bake for 18-20 minutes, or until a toothpick comes out mostly clean. A few crumbs are what you want for moist cupcakes.
- Remove from oven, and set aside to cool for 10-15 minutes before adding the toppings.
- Top each cupcake with a layer of sliced strawberries, whipped topping, and more strawberries.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Only ever cooked simply stuff but since I’ve been following you I absolutely love baking now and trying everything out, even my family love what I make. Sometimes it doesn’t work out but I call that trail and error and I just keep going. Thank you so much for your inspiration.