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Easy Strawberry Shortcake Cupcakes

  • Author: Megan Keno
  • Prep Time: 20 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 35 minutes
  • Yield: 12-14 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.

Keywords: Strawberry, Cupcakes, Stuffed Cupcakes, Ice Cream