Easy Strawberry Shortcake Cupcakes
Obsessed with Nadiya Bakes? These are her famous Easy Strawberry Shortcake Cupcakes with a surprise Oreo bottom and strawberry ice cream frosting!
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.
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.
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
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Fresh Strawberry Cream Cheese Danishes
Print
Easy Strawberry Shortcake Cupcakes
- Prep Time: 20 Minutes
- Cook Time: 15 Minutes
- Total Time: 35 minutes
- Yield: 12–14 1x
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Description
Obsessed with Nadiya Bakes? These are her famous Easy Strawberry Shortcake Cupcakes with a surprise Oreo bottom and strawberry ice cream frosting!
Ingredients
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
- 1/2 –2/3 cup melted Strawberry Ice Cream
- Pinch of Salt
- 1/4 cup Freeze Dried Strawberries
Instructions
*NOTE*
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.
STRAWBERRY SHORTCAKE CUPCAKES
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.
STRAWBERRY ICE CREAM FROSTING
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.
TO ASSEMBLE
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.
Keywords: Strawberry, Cupcakes, Stuffed Cupcakes, Ice Cream
how much fun, love this, great mash-up of so many good things, including Creme Fraiche! thank you
Thank you for doing the conversion! I too love Nadiya and I made these cupcakes back in March, over baked them a bit, but loved them nonetheless! Craving them once again I forgot I would need to convert and suddenly I lost all motivation.. UNTIL I found your recent post!!.
Used clotted creme the first time ($6.00 for a jar not much larger than a jar of baby food) – sour cream was the perfect substitute and make these cupcakes more affordable!
Thanks again!
Leah, I am so so happy that you stumbled onto my recipe! I kept searching myself for the recipe that was already converted – and NO ONE else had done it! So glad you were able to use it! 🙂
So excited to make these! If I were to need them for a birthday party tomorrow… should I make them today, or save making them in the morning? Also, do I need to store them in the fridge? Thank you!
Jessilyn, I’m sorry I didn’t see your comment until now – I hope that these were a big hit! For future reference, you can definitely make them a day before and they will hold just fine. You don’t have to refrigerate them, but if you do, make sure they are covered so the cake portion doesn’t get stale. In a tall oversized tupperware type container works best in my opinion, less chance of smashing the frosting 😉
Can you freeze the cupcakes before frosting? How long does the frosting keep in the fridge?
You can freeze them, but with the cooked strawberry in the middle it might change the texture once they thaw… I would test it just to be sure. The frosting can definitely be made and put in the fridge overnight before you frost them, just be sure to rewhip it to ensure it is smooth before piping it on top!
Anyone know if Puck cream can be subbed for clotted cream?
The original recipe called for a half cup of flour while yours called for a full cup. Is there a reason for that? I made it using your ratio and mine turned out with a very strange texture.
great job as always!
I made them!! Delicious! Ty for the conversions
I’m so so pleased you enjoyed them!!
Just made these yesterday for a party! Absolutely delicious and such a hit! Just right on the sweetness and the fresh strawberry flavor! I LOVED this! Thank you so much for the US version!
★★★★★
Have you tried using frozen whole strawberries instead of fresh strawberries?
I have not tried using frozen strawberries for this! So I can’t testify to the result. But if you do try, please let me know how it goes.
Thank you! My kids request this every year during strawberry season. 🙂
This recipe is amazing! There was the fluffiness of the cupcake and the delicious strawberry in the center! I also loved the little surprise crunch on the bottom of the cupcake, I almost forgot that it was there! Thank you so much!
★★★★★
I love this recipe and have made it twice! I followed a combination of instructions between nadiyan and yours. I kept her measurement for flour but made the self raising flour by your method and used the creme fraiche. But domei how I am not getting the light airy icing as seen in your pics and bher video. I did reduce the sugar considerably down to just two cups the first time and to 1 cup the second. I am wondering if the ambit of butter should also reduce in this case? Any suggestions for getting the icing light and airy with reduced sugar? Or maybe I need to beat the sugar and butter a lot more? Many thanks for your help!
I love this recipe and have made it twice! I followed a combination of instructions between nadiyan and yours. I kept her measurement for flour but made the self raising flour by your method and used the creme fraiche. But domei how I am not getting the light airy icing as seen in your pics and bher video. I did reduce the sugar considerably down to just two cups the first time and to 1 cup the second. I am wondering if the ambit of butter should also reduce in this case? Any suggestions for getting the icing light and airy with reduced sugar? Or maybe I need to beat the sugar and butter a lot more? Many thanks for your help!
Hi Aditi! I know it’s tempting to reduce the sugar content, but the sugar helps hold the structure of the icing. If you’re worried about the sweetness, adding a touch of salt will help bring a depth of flavor to counterbalance the sweetness. But to get the light and airy texture, definitely continue to whip the frosting for a prolonged period of time and that will help incorporate more air to give it lift. I hope that helps!