The Best Strawberry Shortcake Crunch Cupcakes From Scratch

Hey friends! Today, let’s make some amazing Strawberry Shortcake Crunch Cupcakes. If you’re like me, you probably adore strawberries, especially when they’re at their peak in the summer—juicy, sweet, and bursting with flavor!

Discover Homemade Strawberry Goodness

In this easy recipe, I’ll show you how to create these delightful cupcakes completely from scratch. From the moist and fluffy cake base to the flavorful strawberry buttercream frosting and the irresistible crunchy topping, these cupcakes are a true treat for any occasion.

Perfect for Summer Celebrations

These Strawberry Shortcake Crunch Cupcakes are a must-have for summer gatherings. Imagine serving these beauties at picnics, BBQs, or even birthday parties—the vibrant strawberry flavor combined with that satisfying crunch will have everyone coming back for more.

So, grab your ingredients and let’s get baking!

Ingredients:

• 2.5 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsalted butter, room temperature
• 2 cups fresh whole strawberries, pureed
• 3 large eggs, room temperature
• 3 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1/2 teaspoon salt
• 3/4 cup sour cream, room temperature
• 1/2 cup canola oil
• 3/4 cup milk
• 2 teaspoons vanilla extract
• 2 teaspoons strawberry emulsion or extract

• 3 cups powdered sugar
• 1 cup salted butter, room temperature
• 1/4 cup pureed fresh strawberries
• 20 grams freeze-dried strawberries
• 1/2 teaspoon strawberry emulsion or extract

• 20g freeze-dried strawberries
• 200g mini Golden Oreos
• 1/4 cup salted butter, melted
• 1/2 teaspoon strawberry emulsion or extract (optional). I use this one from Lorann

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit. Line two 12-well muffin pans with cupcake liners.
2. In a stand mixer, beat sugar and butter until pale and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Mix in strawberry puree.
5. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
6. Alternate adding flour mixture and sour cream/oil to the stand mixer, mixing until just combined.
7. Add vanilla and strawberry extracts, mix until combined.
8. Scoop batter into cupcake liners and bake for 17-21 minutes. I like to use a cookie scoop to get level, even cupcakes. Let cool completely.

1. Cream butter in a stand mixer, then add powdered sugar and mix until fluffy.
2. Add strawberry puree, extract, and ground freeze-dried strawberries. Mix until fully incorporated.

For the Easy Strawberry Shortcake Crunch Topping:

1. Combine freeze-dried strawberries and mini Golden Oreos in a food processor. Pulse until they form large crumbs.
2. Add melted butter and pulse until combined.

How to Assemble the Strawberry Shortcake Crunch Cupcakes:

1. Pipe cooled cupcakes with buttercream using a large star tip. I used the Wilton 1M.
2. Sprinkle strawberry shortcake crunch topping over the buttercream.

Let me know if you whip up these easy Strawberry Shortcake Crunch Cupcakes from scratch and what you think of them. Leave me a comment or tag me on Instagram @thesprinkledcakery! Happy baking lovelies!

Tools & Equipment

Stand Mixer or hand mixer. I personally love my Kitchenaid stand mixer but any stand or hand mixer will do.

Blender or Food Processor. You’ll need to use one to puree the strawberries and also make the crumble. I love my kitchenaid blender and have had it for years. It’s a beast!

Cupcake Pans. I use and love the lighter colored Wilton ones. I think they bake better cupcakes than the dark ones.

Cupcake Liners. You can’t go wrong with standard white liners.

Food storage. This vacuum sealer set is the best for keeping all food fresh.

Room Temperature: If you’re planning to enjoy these cupcakes within the next couple of days, you can keep them at room temperature. Just store them in an airtight container and they’ll stay good for up to 2 days.

Refrigerator: For longer storage (up to 5 days), it’s best to pop these cupcakes in the fridge. Keep them in an airtight container to maintain their freshness. They might get a bit drier after day 3, but they’ll still taste amazing on day 5! Just remember to let them sit out for about 10 minutes before serving.

Freezer: Yes, you can freeze these cupcakes! If you have leftovers or want to save some for later, freeze them unfrosted after they’ve fully cooled. Lay them out in a single layer in a freezer-safe, airtight container. They’ll keep well for up to 3 months. If they’re already frosted, it’s best to partially freeze them first to prevent the icing from getting smushed. Once they’re solid, you can wrap them individually and store them in a container or ziplock bag.

Fresh strawberries are best for this recipe as they provide the most flavor and moisture. If using frozen, make sure to thaw and drain excess liquid before pureeing.

Avoid overmixing the batter and ensure your oven is properly preheated. Test cupcakes for doneness with a toothpick before removing from the oven.

Yes! Store the unfrosted cupcakes in an airtight container for up to 2 days. Keep the crunch topping in a sealed container in the fridge.

Do you remember those nostalgic days of biting into a Good Humor Strawberry Shortcake Ice Cream Bar, with its delightful blend of sweet strawberry, creamy vanilla, and a crunchy coating? Strawberry Shortcake Crunch/crumble is similar in flavor and texture to the crunchy coating.

Strawberry crunch topping is incredibly versatile! Sprinkle it over ice cream, yogurt parfaits, or use it as a delicious crust for pies and cheesecakes. Get creative and explore different ways to enjoy this delightful topping.