Strawberries and Cream Cupcakes

Did someone say strawberries and cream cupcakes?! All the fun of a strawberry shortcake in a tiny little cupcake and made with boxed cake mix.

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Strawberries and cream cupcakes on a wooden tray with strawberries in a bowl behind. There is one cupcake on a plate in the foreground.

Controversial statement, I don’t love icing. I know, it sounds crazy to most people and I really don’t know what it is, I just don’t really like eating it. Almost every time I eat a traditional cake I just eat the inside and leave the icing part on the plate. For some reason, I do really love the icing on the mini cupcakes from the grocery store but that’s another story. Because of this, whenever I make myself a birthday cake I’m struck with the debate of adding icing to it or not. Since it is my birthday cake, and if I don’t like icing why should I put it on my cake? But everyone else likes icing so the people pleaser in me feels guilty for not putting it on.

This year when my birthday rolled around I had the exact same dilemma. Then I thought, “what if I put whipped cream on the cake instead of frosting?”. I also remembered how much I love the little strawberry shortcakes we make with store bought cake cups, strawberries, and whipped cream. It was the perfect solution.

That’s how my dream birthday cake was born. I made a boxed confetti cake (my ultimate favourite boxed cake), added chopped strawberries to the middle, and slapped whipped cream all over the top and sides in place of regular old frosting. And it was FREAKING DELICIOUS! My friends and family all loved it and said they couldn’t get enough, and I wholeheartedly agreed.

Since it was so amazing as a cake, I knew I had to turn it into an adorable, portable, cupcake version: strawberries and cream cupcakes! We use white cake in this recipe instead of confetti, but if you want confetti I will support it 100 percent!


  • white boxed cake 
  • heavy or whipping cream
  • vanilla extract 
  • icing sugar
  • strawberries
An aerial shot of strawberries and cream cupcakes on a wooden board with a bowl of strawberries on the right.

Quick Tips

  • put rice under your cupcake liners to avoid burning 
  • use a piping tip, melon baller, or spoon to hollow out some of the cupcake
  • a piping bag or sandwich bag work well for adding the whipped cream

How to make strawberries and cream cupcakes

Preheat your oven according to the box cake you choose and prepare it following the instructions. Line your cupcake tins with cupcake liners. Add some rice to the tins before the liners if you have it to make sure the bottom of your cupcakes don’t overcook. I love this trick, the rice absorbs any extra moisture and your cupcakes turn out perfectly golden brown. Add your prepared batter and bake. 

While the cupcakes are in the oven, chop up your strawberries and make your whipped cream. I cut my strawberries into super tiny pieces but it’s completely up to you how you’d like them. I liked that the tiny pieces were able to fall into the hole I created as well as stay nicely on the top of the cupcake. This made them a little easier to eat. Make your whipped cream by adding whipping/heavy cream to the bowl of a stand mixer with vanilla extract and icing sugar. Use the whisk attachment to whip on medium high until stiff peaks form. Some people like to make stabilized whipped cream but I found it unnecessary for this recipe. 

After the cupcakes have completely cooled, hollow out some of each one. I made holes by pushing a piping tip into the centre of the cupcake and twisting it a little. You want the hole to be around halfway deep but no more than that. Otherwise the size and shape really doesn’t matter. This is just so we can get some more of that delicious strawberry into more bites.

The best way to get the whipped cream on in my opinion is to use a medium to large sized piping tip on a piping bag filled with your cream. If you don’t have that you can use a sandwich bag filled with whipped cream and a small piece of the corner cut off. Hold the bag steady and apply pressure to push out the whipped cream. Add it to the cupcakes around the outside edge, leaving room for the strawberries. I applied mine in kind of a double layer, this will also help keep the strawberries in place. Lastly, add in the strawberries, making sure to fill the hole and as much on top as you would like. 

And there you have some delicious strawberries and cream cupcakes! This recipe is a personal favourite of mine and I can guarantee I will keep making it again and again.

Strawberries and Cream Cupcakes

Did someone say strawberries and cream cupcakes?! All the fun of a strawberry shortcake in a tiny little cupcake and made with boxed cake mix.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: boxed beauties, boxed cake, cupcakes, strawberries, strawberries and cream cupcakes, whipped cream
Servings: 24 cupcakes
Author: Gianna


  • 1 white box cake (including eggs, oil, and water)
  • 2 cups whipping/heavy cream
  • 2 tsp vanilla extract
  • 2 tbsp icing sugar
  • 1 carton of strawberries chopped


  • Prepare your box cake of choice following its instructions. Line two cupcake tins with cupcake liners and fill the batter to about ⅓ of each cup.
  • Preheat the oven and bake cupcakes according to the instructions on the box.
  • Wash strawberries and chop into small pieces, set aside in a bowl.
  • Make whipped cream by adding cream, vanilla extract, and icing sugar to the bowl of a stand mixer. With the whisk attachment, whip until stiff peaks are formed.
  • Let cupcakes completely cool.
  • Using a piping tip, melon baller, or spoon, hollow out a small section of the middle of the cupcake. The hole should not be deeper than halfway down the cupcake.
  • With a medium to large round piping tip attached, fill a piping bag with whipped cream. Pipe cream onto the cupcake in a double layer focusing on the outer edges. This will create room for the strawberries to sit as well as a barrier to keep them inside the cupcake.
  • Spoon in the chopped strawberries, filling the hole in the cupcake as well as the top.
  • Enjoy!

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