Strawberries and Cream Cupcakes

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These Strawberries and Cream Cupcakes are made with my favorite vanilla cupcake recipe. They have fresh cream filling with chopped strawberries and the most amazing strawberry frosting!

Strawberries and Cream Cupcakes

Strawberries and Cream Cupcakes on white stand

I always look forward to strawberries being in season. I love their smell, I love their taste and I love to bake with them. They are especially good dipped in whipped cream too. A big ole’ bowl of strawberries and some whipped cream and I’m good to go! And these cupcakes are much like eating just that – in cupcake form.

How to Make Strawberries and Cream Cupcakes

The cupcakes start with my favorite moist vanilla cupcakes. They use the classic creaming method of creaming the butter and sugar together, adding air to the batter that helps make a light cupcake.

The cupcakes also use one of my favorite ingredients – sour cream. I love the moisture it adds to cupcakes, as well as the additional flavor.

You’ll notice only egg whites in these cupcakes as well. They add structure to the cupcakes to help them hold up to all the wonderful moisture from the sour cream and milk.

Finally, the dry ingredients are added alternatively with the liquid to help the liquid ingredients properly incorporate into the batter. Once the cupcakes are baked and cooled, cut out the cores so that they can be filled. I like to use a cupcake corer, but a knife would work as well.

close up of decorated cupcake
angled view of Strawberries and Cream Cupcakes

How to Make Strawberry Cupcake Filling

For the filling, I used one of favorite cream fillings. It’s whipped cream with a little cream cheese added and some vanilla extract. Powdered sugar is used both to sweeten the cream and to stabilize it. I often hear people say they reduce the amount of powdered sugar used, but be careful doing that. The cream may not end up being as firm.

I added chopped strawberries to the cream, as well. I LOVE the extra pop of strawberries it gives. It’s a small addition that makes a big difference!

The cupcakes are finished off with the most amazing strawberry frosting! It was declared “the best strawberry frosting I’ve ever had” by all who tasted these cupcakes. So good! It’s made using freeze dried strawberries to give it plenty of strawberry flavor without thinning out the frosting too much from adding a bunch of strawberry puree. If you’d like to go the puree route, you totally can. I have a frosting like that here. But I definitely recommend trying the freeze dried strawberries.

The final cupcake just melts in your mouth! The moist vanilla cupcake, fluffy cream filling with bursts of strawberries and amazing strawberry frosting are a dangerously delicious combination! All who had them totally fell in love and despite my best efforts, I couldn’t resist eating several. These are definitely a new favorite for summer that I know you’ll want to make over and over!

Strawberries and Cream Cupcakes view from side

Watch How To Make Them

Read transcript

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image of Strawberries and Cream Cupcakes with bite taken out

Strawberries and Cream Cupcakes

  • Author: Lindsay Conchar
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 12-14 Cupcakes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These Strawberries and Cream Cupcakes are made with my favorite vanilla cupcake recipe. They have fresh cream filling with chopped strawberries and the most amazing strawberry frosting!


Vanilla cupcakes

  • 6 tbsp (84g), unsalted butter, room temperature
  • 3/4 cups (155g) sugar
  • 6 tbsp (86g) sour cream
  • 2 tsp vanilla extract
  • 3 large egg whites, room temperature
  • 1 1/4 cups (163g) all purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 6 tbsp (90ml) milk
  • 2 tbsp (30ml) water

Strawberry frosting

  • 1 cup freeze-dried strawberries
  • 1 cup (224g) unsalted butter, room temperature
  • 4 cups (460g) powdered sugar
  • 34 tbsp (45-60ml) water or milk
  • Pinch of salt
  • Fresh berries, for topping


  • 1/2 cup (120ml) heavy whipping cream, cold
  • 1/4 cup (29g) powdered sugar
  • 1/2 tsp vanilla extract
  • 3 oz cream cheese, room temperature
  • 1/2 cup chopped strawberries


Make the cupcakes

  1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
  3. Add sour cream and vanilla extract and mix until well combined.
  4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
  6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  7. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

To make the frosting

  1. While the cupcakes cool, make the frosting.
  2. Add the freeze-dried berries to a food processor and grind into a powder. Set aside.
  3. Add the butter to a large mixer bowl and mix until smooth.
  4. Add about half of the powdered sugar and mix until smooth
  5. Add up to 3 tablespoons of water or milk and the salt and mix until smooth.
  6. Add the remaining powdered sugar and powdered berries and mix until well combined and smooth. Add additional water or milk, as needed. Set frosting aside.

Make the filling

  1. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl.
  2. Whip on high speed with the whisk attachment until soft peaks form.
  3. Add the cream cheese and continue whipping until stiff peaks form. It’ll happen quickly.
  4. Stir in the chopped strawberries.

Assemble the cupcakes

  1. When the cupcakes have cooled, use a cupcake corer or small knife to remove the centers of the cupcakes.
  2. Fill the centers with the cream filling.
  3. Pipe the frosting onto the cupcakes. I used Ateco tip 844.
  4. Top the cupcakes with a strawberry, then refrigerate until ready to serve. Cupcakes are best served at room temperature.


  • Serving Size: 1 Slice
  • Calories: 431
  • Sugar: 42.3 g
  • Sodium: 88.7 mg
  • Fat: 23.3 g
  • Carbohydrates: 53.2 g
  • Protein: 4 g
  • Cholesterol: 63.6 mg



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  1. Sandy Vanlancker

    Fresh strawberries in a frosting never seems to stiffen up and turn a bit soupy. This is the nature of fresh strawberries I think, as I l kept adding powdered sugar until I felt like the flavor was being compromised. I love the freeze dried strawberries, they pack a punch!!!
    That said, I’m still Leary of putting the fresh strawberries in my filling.

    1. Lindsay

      No, you’d want to at least double it. If you want the cake to be a full 4 inch height, you maybe want to triple it.

  2. Kasey

    I am making my strawberry cake soon and I want a new icing. I’m not a fan of freeze dried strawberries. I’ve made this cupcake before and it’s delicious-is it possible to use this filling as my icing? Will it hold up for a few days? Thank you!

    1. Lindsay

      You could use the filling as the frosting, I just wouldn’t add the strawberry chunks, since you wouldn’t be able to pipe them.

  3. Beatrice

    Hi! I’m so excited to try this, do you think I could make these a day or two before and keep them in the fridge?

    Also, could I use fresh strawberries?

  4. Jess

    Hi, I’d like to freeze these cupcakes and frost them after when I’m ready to serve. Would I fill them prior to freezing or after I’ve taken them out of the freezer, just before frosting? Thx

    1. Lindsay

      I would fill them after you freeze them and thaw them so that the strawberries are fresh and don’t get mushy.

    1. Lindsay

      It sounds like you either added too much liquid or perhaps didn’t add the full amount of powdered sugar. The only way to really thicken it is by adding additional powdered sugar.

  5. Michelle Oelfke

    I have already ground up freeze dried strawberries that are powdered.
    Whats the cup amount I should add since its already ground up?
    Thank you for a reply.

    1. Lindsay

      I didn’t measure it in cups in powder form, so I’m not sure. I’d try adding a couple tablespoons, taste the buttercream and add more as needed.

  6. Sheila

    Hi Lindsay! I made this recipe yesterday & the cupcakes were a big hit! I love the tender vanilla cake & the filling is so yummy! I do have some leftover filling & wonder how long it will keep in the fridge? TY!

  7. Teena

    This is a great recipe with so much strawberry flavor. They were a big hit with my family and my daughters recommendation for her birthday. Just a side note if you are able to can you please remove the YouTube video off of the recipe. It actually prints a large black rectangle.

  8. Lori

    I made these for graduation party and everyone requested for the bridal shower! Didn’t use freeze dried – used fresh strawberries

  9. Sara

    This recipe is SOOO good! I baked it into two pound cake shaped tins, sliced each cake in half and added the cream cheese filling in the middle of each layer (and a bit on the top). I also made strawberry compote instead of the frosting and poured it on top of the cake and cream cheese filling. It was DELICIOUS!!! This cake recipe is moist light, and decadent. The cream cheese filling has just enough cream cheese and sugar to oppose the flavors of the cake. I eye-balled the compote but I made sure to not add too much sugar. Thank you Lindsay!

  10. colleen mcdonald

    Lindsey, I am making the freeze-dried strawberry for the first time. You said it is the best frosting. How many bags of freeze-dried 2 oz frosting do I need to get a cup. I haven’t bought them yet but I would assume it is 4 bags. Is the frosting worth taking a risk using freeze dried. I am bringing to after funeral get together with 40 people and I want to make sure the cupcake is a success

  11. Wanda

    I have pre-crumbled freeze-dried strawberries. How much would I need of the berries in g, or tBsp perhaps? Thanks!

    1. Lindsay

      I’d probably still measure out a cup. In tablespoons that’s 16. Not sure on grams, but I don’t think it’s more than the one ounce bag I typically buy.

      1. Wanda

        Oh I’m sorry for the confusion. I mean I already have a jar of epicure frozen berries that’s already in small crumbled pieces, so how much does 1 cup of whole berries equate to once pulverized? Thank you.

  12. Krista

    Best cupcakes ever! Love the frosting it’s my favorite! Could you make the batter a day or two ahead of time and keep it in the fridge before baking?

    1. Lindsay

      Glad you enjoyed them! Not sure about making the batter ahead. I’ve never done that and wouldn’t normally be something I’d recommend.

  13. Kim

    I am wanting to make these cupcakes but I have strawberry powder. I was wondering if you could tell me what the conversion might be. 

  14. isabel

    will you taste the sour cream? and why is it used, could it be replaced? and this recipe looks so delicious by the way! i’m excited to make it for my boyfriends birthday this weekend 🙂 ! 

    1. Lindsay

      I personally don’t think you taste sour cream, but that probably depends on how sensitive you are to it. You could try replacing it with additional milk.

  15. Colleen becker

    I have made a few of your recipes and I am always happy,and so is everyone that eats them.I made the strawberry cream cupcakes and they are delicious. .I used a whole package of freeze dried strawberries and the strawberry purée mixed together it was delicious. I made the frosting as said but to us it had to much fat in it ,next time I will start with half and if I have to go to 3/4c.but a full cup was to fatty for meBut this is just my opinion .It as all the recipes I’ve tried have been very good.This will be my go to vanilla cake recipe it was super moist and easy.Thank you for the recipe.

  16. Veronica

    Made a mini layered cake with this recipe! Absolutely loved it. Next time not going to add that extra tbsp of milk to the frosting though, made it a little too runny. 

  17. Nicole

    I’ve made a few of your recipes, and then I made the mistake of making this cupcakes… they are too delicious!
    Now they are everyone’s favorite (including mine) and are the only ones I get requests for which means I can’t try any of your other recipes!
    The frosting in particular is incredible

  18. Dakota Gilley

    Made as directed and these turned out perfect! I’m new to baking so I’m very happy with how they turned out! Delicious! 

  19. Melissa

    How well would the filling sit in the fridge? Would I need to re-whip it? I wanted to make the cupcakes today (Friday) make the filling and frosting on Sunday night and then fill and pipe Monday morning  to give away on the same day. Would this be okay? Also, I don’t own a blender or a processor. You think a good ol mallet and baggie will work? Thanks 🙂 

    1. Lindsay

      The whipped topping won’t wilt in the fridge, but sometimes if you let it sit and then try to stir it and use it again, it won’t be as thick as it was before. I would suggest adding the filling to the cupcakes shortly after making it. It could easily sit in the fridge overnight once you’ve added it to the cupcakes. As for crushing the freeze dried strawberries with a mallet and baggy, it should be fine, you just might have some bigger pieces that don’t fully crush into a powder.

  20. Vicky

    Looks delicious!  Have you tried using plain Greek yogurt instead of sour cream?  Wondering if it made a significant difference in taste.  

    1. Lindsay

      I haven’t tried it with this recipe. When I’ve tried the substitution with other things in the past, it’s not my favorite, but it would be fine.

  21. Casey

    Made these for a birthday party last weekend, and everyone is still talking about them. Making them again this weekend!

  22. Donna Christensen

    Also I was reading about frosting consistency you use 1/2 butter 1/2 shortening do you recommend this for these cupcakes and should you use butter flavored shortening?

    1. Lindsay

      I’m so glad you enjoyed them! You can definitely do the 1/2 and 1/2 if you’d like. I wouldn’t use the butter flavored shortening though.

  23. Donna Christensen

    These were amazing everyone loved them! I’m going to make 3 batches for my daughters baby shower! Any suggestions on how to make it go smoothly!

  24. Lisa

    Hi could i use this filling in a 5 layer cake and the cream taste like cheese as my kids doesnt like cheesse thank you

    1. Lindsay

      You could use it between cake layers, but you’d probably want to have a dam between the layers as well, to keep everything sturdy and in place. I don’t think you really notice the cream cheese, but it probably depends on how sensitive you are to it.

  25. Meagan

    I loved your recipe. My mom, dad , and sister liked it to. Me and my mom were in love with your strawberry filling! We all wanted to eat the strawberry filling by itself!  I Wanted to buy it from a bakery!

  26. Donna Christensen

    Started these late last night for Valentines Day and finished the frosting covered and put in refrigerator I took it out to soften and I’m filling them and frosting them! Will the frosting be okay btw the frosting smells amazing!

  27. Ashley

    Hello, I made these cupcakes last night and they turned out incredible! Love them! Half my batch gone between my husband and I. 

    I did end up making a beginner mistake, by adding all my ingredients together for the filling. It turned out more of a purée but still good. Used a spoon to dig a small hole and filled up the cupcakes. My husband could not wait for the icing!  

    This morning I remade the filling and followed closely what your instructions are and it turned out perfect! I used 2 1/2 cups whipping cream fresh from the fridge and 1/2 cup powdered sugar with 2 tbsp of vanilla extract. I also added 1 3/4 containers of strawberries to it. Making a large batch of cupcakes. Found this ratio to work best for me.

    Thank you so much for posting this incredible recipe! My family and I and our stomachs thank you too! 

      1. Kathy

        I seen in the comments you buy a 1 oz bag of freeze dried strawberries. Do I need to buy 8 bags for a cup? Thank you!

      2. Lindsay

        No, weight and volume are two different ways of measuring. The weight of the bag of freeze dried strawberries is 1 ounce. But by volume, it’s enough for one cup. I hope that helps.

  28. Ria

    I’m looking to make these for an event in June and was hoping to make and freeze. What are your thoughts on that? Have you ever frozen them. Typcally cupcakes freeze very well….i’m mostly questioning because of the fresh strawberries in the filling.

    1. Lindsay

      I generally prefer to make things fresh if I can. The baked cupcakes would probably be fine made ahead of time but I would make the filling fresh for sure. Not only because of the strawberries but because of the whipped cream as well.

  29. Darlene Geyer

    Since you grind the freeze dried strawberries to a powder, why couldn’t you just use a package of strawberry kool-aid?

    1. Lindsay

      I’ve honestly never used kool-aid in frosting (or even tasted it since I was a kid), but I imagine the flavor is different.

  30. Carissa Boyd

    Hi there. I’m wondering if you think these would be okay in the fridge overnight to serve the following day?

  31. Noemie

    Trying to buy freeze-dried strawberries online to try this recipe. How heavy (in oz or g) is 1 cup of freeze-dried strawberries? Thanks!

    1. Lindsay

      They bag of freeze dried strawberries I get is 0.8 ounces. They aren’t heavy and you don’t need a lot.

      1. Noemie

        Finally got my hands on freeze-dried strawberries and wow the frosting is GORGEOUS! Friends asked about the strawberry flavour to which I proudly explained as if I’m an experienced baker which I’m really not ???? Thank you for the recipe and for posting ????

  32. Kristine

    Cupcake perfection!  These are so delicious.  Your recipes do not disappoint!  I made these for an event last night.  The best review was something I overheard.  Someone said to another attendee “YOU HAVE TO TRY THE STRAWBERRY CUPCAKES – THEY WILL CHANGE YOUR LIFE!”  
    Thank you for making me look like a star baker.  

    1. Lindsay

      They should be fine at room temperature for a day or so. If longer, I might refrigerate because of the butter in the frosting.

    1. Ashley

      I plan on making these for a close friend who’s going off to college but I’m on the edge about the strawberries and cream filling. Sounds delicious and I know the cream will hold shape well with powdered sugar in it, but will the cupcakes need to be refrigerated when finished? and if they don’t need to be immediately chilled how soon after making them should they be? I don’t want the cream in the filling to absorb and disappear into the cupcake is all. Thanks!

  33. GiGi

    These look so pretty! Going to make them for my new great niece that was born today for her welcome baby party!!

  34. Liz

    Just finishing up the 4th batch of cupcakes!!! It did yield a lot more than you have noted, but I’m not complaining! The consistency of the batter was fluffy and gorgeous! My kids did a taste test and they LOVED it! I will be using a different frosting, because I failed to note your frosting calls for freeze-dried strawberries. I hope the frosting works out as good as your cupcakes have! Thank you for sharing this!

  35. Julia

    It was yesterday only I was deciding what to bake on my daughter’s third birthday and here your tempting recipes came in. Maria, my daughter is fond of strawberries, We too picked some fresh strawberries from the farm to make it. Will share you the pictures once it is done. 🙂

  36. Kim W.

    I don’t usually comment but…my 16 year old daughter who loves to bake made these and I literally think they are the best cupcake I’ve ever eaten! Moist and delicious! Thank you for the recipe!

  37. Sherrilyn Baker

    This is the fourth recipe I’ve tried from your fabulous site.  The first 3 were fantastic and enjoye by all.  Tonight I am making your strawberries and cream cupcakes for my grand daughter’s birthday. I’m perplexed though. Following your filling recipe carefully but the cream cheese won’t incorporate smoothly.  And yes, it was room temp. I had to improvise, but wondered if you have experienced this or have a suggestion for next time. 

    1. Lindsay

      I’m so glad you’ve enjoyed the recipes! Re: the cream cheese – room temperature could vary by house and climate. It’s possible it was just a little cool. Were the lumps quite big? Possibly different brands of cream cheese might not whip as well?

  38. Kaye Vanfossan

    I’ve never seen (or heard of) freeze-dried strawberries.  What do I look for in the store? How are they packaged?  In which food section do I look? 
    I want to try this recipe soon!

    1. Kim W

      I’ve found them in the “snack aisle” of the grocery store near the other dried fruits. Mine were in a sealed bag.

  39. Emily

    Made these yesterday – YUMMMMMM. So good! That filling is perfect and I loved the frosting!
    I bought my freeze dried strawberries off Wise Company brand. 2 days later they’re on my doorstep, ready to be used in this amazing recipe. I’m a somewhat new follower and have pinned so many of your recipes! Thanks Lindsay!!

    1. jona

      Hi Lindsay! I just made these cupcakes and they were incredible! Just a quick question.. im leaving the cupcakes at room temp. The filling and the frosting is kept in the fridge. For how long can i store them there? I was planning to just fill and frost on the day that we’ll eat them.. can i keep the filling and frosting in the fridge and how long will be its shelf lie? thank you so much! 

      1. Lindsay

        I’m so glad you enjoyed them! It really is best to add the filling to the cupcakes shortly after making it. Because of the whipped cream, it’ll deflate once you try to restir it later. The frosting would be fine in the fridge for up to two weeks.

  40. Kristine Brackin

    Oh my goodness I am going to try making these. They look beautiful and sound delicious thank you for sharing

  41. Kim Thomas

    I have topped cupcakes and cakes with strawberries before and they leaked water. Is there a way to prevent that?

    1. Lindsay

      Hmm, they definitely can leak moisture. I try to pat them really dry before adding them, but if they sit for more than a day or so, they do leak. Gotta love the moisture in fruits! It doesn’t suit our decorating needs very well, does it?!

  42. Linda Kolstad

    I made your coconut cream cupcakes and fell in love with them. I don’t like frosting on store bought cakes and normally don’t like buttercream frosting either. But your recipe with the combination of shortening and butter was so light and SO delicious. You mention on your vanilla frosting recipe how you don’t like all butter frosting but this cupcake has that. Does the additions of freezedried strawberries make the difference? I am asking because I use cream cheese with butter and powdered sugar for frosting until I tried your vanilla frosting.

    1. Lindsay

      So glad to hear you’ve enjoyed the recipes! The strawberry flavor in this frosting is definitely nice and strong, so the butter flavor isn’t too strong. But you could definitely still use the half butter/half shortening combo without a problem.

  43. Dawn

    I am making these today for my daughter’s birthday. I really like that you have listed the volume of ingredients in grams. You took all of the work out of conversion! Thank you.

  44. Lynne Grabowski

    We don’t have a Trader Joe’s!! Where do I find freeze dried strawberries?? I saw this recipe and couldn’t wait to try it, then I saw freeze dried strawberries ????. Now what?

    1. Lindsay

      I can actually get them at my local grocery store, but if you can’t find them there I know Target has them and probably Walmart.

    2. Kim

      I started making the cupcakes and then saw it needed freeze dried strawberries. I substituted two packages of strawberry poptarts! I crumbled 4 pop tarts in the food processor and used one cup of them in the frosting. I have extra crumbs so I may top some cupcakes with them!

    1. Lissette pagan

      I love the this recipe! The filling is absolutely delicious n the frosting is perfect 👌… the cupcake recipe is a little dry for me …

    1. Lindsay

      I haven’t tried it as a bundt cake, but it would work as a layer cake. You’d want to double everything though.

      1. Hermione

        When turning the berries into a powder, could I use a blender if I do not have a food processor?

  45. Charity

    This is perfect timing, I just bought some freeze dried strawberries from Trader Joe’s to experiment making frosting and you beat me to it! My kids and I just went strawberry picking at a farm yesterday so we have 3 huge baskets full, ready to make some goodies and of course just eat! Will be making these today!

      1. Stephanie

        Hi, Lindsay! Was wondering if this filling would hold up if I made it a day before? Trying to save some time on a big cake I’m making. Thank you!

      2. Lindsay

        Yes, just be sure to use the full amount of powdered sugar in the whipped cream. It helps to stabilize it.

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29