Obsessed with Nadiya Bakes? These are her famous Easy Strawberry Shortcake Cupcakes with a surprise Oreo bottom and strawberry ice cream frosting!

overhead photo of strawberry shortcake cupcakes, with some whole and one cut in half on a white speckled plate

I’m obsessed with Nadiya Hussain’s Netflix shows. I’m a baker by nature, and she’s got some of the best ways to make complex recipe truly approachable and adaptable to everyone no matter their skill level. Her strawberry shortcake cupcakes are adorable, and I wanted to recreate them myself. But being in the States meant that I had to make a few substitutions for what is commonly available here, and a few adaptations to make these truly easy strawberry shortcake cupcakes!

Who doesn’t love a good cupcake? I found a few simple tricks to make these, doing the hard part for you, converting everything from metrics to US standard measurements, and finding easy substitutions so nothing gets between you and these adorable easy strawberry shortcake cupcakes.

photo of strawberry shortcake cupcakes on a white speckled plate and golden Oreos beside it

Easy Substitutions

In the States, clotted cream isn’t readily available. Bummer! There are two ways to quickly substitute clotted cream in your recipes. I used creme fraiche for a clotted cream substitute. The other is simple and always easy to find sour cream. You could use yogurt. The thick dairy creams create a mildly acidic environment for your baking powder to help activate, and tenderize the cupcakes. Three easy ways to substitute clotted cream in the United States.

The other easy substitute for self raising flour is to make your own! Most of us don’t just have lots of variety of flours laying around in our cupboards. But we do have all purpose flour, baking powder, and salt. You can make your own self raising flour in a snap with these three ingredients.

overhead photo of strawberry shortcake cupcakes, cut in half on a white speckled plate

Easy Recipe Conversions

One thing that always scares people out of baking is that it’s confusing. You can find recipes in metric, or imperial. But how do you convert them? Below I have converted Nadiya’s recipe for these easy strawberry shortcake cupcakes from metric to imperial for those in the US! In baking, weighing your ingredients really does produce amazing results, but let’s be honest, we just don’t operate that way and no one wants to spend their time converting it. I did it for you!

More Fun Baking Ideas

No Bake Cherry Cheesecakes In a Jar

S’mores Graham Krispie Treats

Fresh Strawberry Cream Cheese Danishes

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Easy Strawberry Shortcake Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Megan Keno
  • Prep Time: 20 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 35 minutes
  • Yield: 1214 1x
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American


Obsessed with Nadiya Bakes? These are her famous Easy Strawberry Shortcake Cupcakes with a surprise Oreo bottom and strawberry ice cream frosting!


Units Scale

Strawberry Shortcake Cupcakes

  • 1 Package Golden Oreo Cookies
  • 12 Medium Strawberries, stemmed and hulled
  • 1/2 cup Creme Fraiche *See Note In Recipe*
  • 1/2 cup Sugar
  • 2 Eggs
  • 1 tsp Vanilla Extract (Vanilla Bean Paste is excellent here!)
  • 1 cup Flour *See Note In Recipe*
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt

Strawberry Ice Cream Frosting

  • 12 Tbsp Unsalted Butter, softened
  • 3 cups Powdered Sugar
  • 1/22/3 cup melted Strawberry Ice Cream
  • Pinch of Salt
  • 1/4 cup Freeze Dried Strawberries



Original recipe calls for self-raising flour. If you don’t have it, use the flour, baking powder, and salt listed above.

Original recipe calls for clotted cream, not widely available in the U.S. I used Creme Fraiche, or Sour Cream works well too.


Preheat the oven to 350 degrees. Line a 12 cup cupcake tin with paper liners.

Place one Golden Oreo into the bottom of each well. Place one strawberry on top of each Oreo, pointed side facing up. Set aside momentarily.

For the batter, in a bowl whisk together the creme fraiche (or whatever cream you are using), and sugar together until they are light and fluffy. Whisk in eggs, one at a time, mixing well between each. Whisk in the vanilla bean paste.

If you are using self-raising flour like in the original recipe, fold in the self-raising flour. If you are using all purpose flour, baking powder, and salt, mix them together in a small bowl, then fold them into the wet ingredients. This will ensure that the dry ingredients incorporate evenly.

Distribute the batter amongst the cupcake tins, just to nearly cover the strawberries. Bake for 15 minutes, until they are golden brown.

Remove and allow to cool for 10 minutes on a wire rack, then remove them from the cupcake tin to cool completely.


With a stand mixer fixed with a paddle attachment (You can also use a hand mixer here, it just may take a little more work.), beat the butter until it is smooth and creamy. With the mixer on low, add in the softened butter a tablespoon at a time, until it is just combined. Add in the powdered sugar, one cup at a time.

Then bring the mixer to a medium speed to whip the frosting. Add in the melted ice cream until just combined and light and fluffy, about 2 minutes.

Add a pinch of salt and beat in. Remove the bowl, cover with plastic wrap and place in the fridge for at least one hour to allow it to set. This will make it easier to pipe.


Pipe the frosting onto the top of the cupcakes with a piping bag and a star, or round tip. Decorate with a sprinkle of crushed freeze dried strawberries on top, and one full slice of freeze dried strawberry nestled into the frosting if desired.