Remember those classic strawberry shortcake crunch bars you used to get from the ice cream truck as a kid? I’ve been food blogging for over four years, and nostalgic desserts are still one of my favorite inspirations for creating recipes. These strawberry crunch cupcakes, much like my fresh strawberry shortcake cookies, have all the same flavors as the ice cream bars, but in cupcake form instead!
Moist strawberry cupcakes made with real (no artificial!) strawberries, fluffy vanilla frosting, and a crunchy strawberry crumble made from Golden Oreos and freeze-dried strawberries. Let’s bake them!
If you’re craving more of an actual ice cream version of the classic, my strawberry shortcake ice cream cake was made just for you!
Recipe Instructions
Step 1: Roast the strawberries. When I was working in bakeries, I learned that roasting strawberries intensifies their flavor, so there’s really no need for artificial flavorings!
Step 2: Make the strawberry shortcake crumble. You want to pulse it so there are some big and small pieces for the right texture.
Step 3: Combine the dry ingredients and butter. In a stand mixing bowl, mix the cubed butter into the flour mixture until it resembles coarse sand.
Step 4: Mix in the wet ingredients. Mix in the sour cream and oil until it looks like a paste.
Step 5: Mix in the eggs and strawberries. Mix until just combined.
Step 6: Scoop and bake! Use an ice cream scoop to scoop the cupcake batter into a cupcake pan lined with liners.
If you still have plenty of extra strawberries after making this recipe, my fresh strawberry crumb cake is a reader favorite! It has three layers of vanilla cake, fresh strawberries, and crumble topping.
Step 7: Make the vanilla frosting. Just beat the butter, powdered sugar, cream, and vanilla until light and fluffy!
Step 8: Frost the tops of the cupcakes. Once cool, use a piping bag and star tip to pipe the frosting on the cupcakes. Sprinkle with the strawberry crunch topping, and enjoy!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Strawberry Shortcake Crunch Cupcakes
Equipment
Ingredients
Roasted Strawberries
- 2 cups fresh or frozen strawberries, if fresh, hulled and quartered
- 1 tablespoon granulated sugar
Strawberry Crunch Topping
- 6 Golden Oreo cookies
- 1/4 cup freeze-dried strawberries
- 1 tablespoons unsalted butter, melted
- 1/4 teaspoon vanilla extract
Cupcake Batter
- 1 1/2 cups + 2 tablespoons cake flour, *see notes for measuring*
- 3/4 cup + 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 6 tablespoons unsalted butter, cubed, room temperature
- 1/4 cup sour cream or full-fat greek yogurt, room temperature
- 2 tablespoons canola or vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons strawberry extract, or vanilla extract
- 3/4 cup roasted strawberries, from recipe above
Vanilla Buttercream
- 1 cup + 4 tablespoons unsalted butter, room temperature
- 1 1/2 cups powdered sugar
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
- fresh strawberries, for topping
Instructions
Roast the Strawberries
- Preheat the oven to 375°F/190°C.
- On a lined baking tray, toss the strawberries and sugar together. Bake for 20-25 minutes. Then scrape the strawberries (and their juices) into a bowl and mash with a potato masher. Set aside to cool to room temperature. Decrease the oven to 350°F/180°C.2 cups (250 g) fresh or frozen strawberries, 1 tablespoon (15 g) granulated sugar
For the Strawberry Crunch Topping
- In the bowl of a food processor, combine the topping ingredients and pulse on low until crumbly. Set aside.6 (70 g) Golden Oreo cookies, 1/4 cup (4 g) freeze-dried strawberries, 1 tablespoons (14 g) unsalted butter, 1/4 teaspoon vanilla extract
For the Cupcake Batter
- In a stand mixing bowl, combine the dry ingredients. Then mix in the cubed butter on low until it resembles coarse sand.1 1/2 cups + 2 tablespoons (180 g) cake flour, 3/4 cup + 3 tablespoons (187 g) granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon fine sea salt, 6 tablespoons (84 g) unsalted butter, cubed
- Mix in the sour cream and oil, then scrape down the bowl. Mix in the eggs and strawberry extract until just combined. Then mix in the mashed strawberries.1/4 cup (62 g) sour cream or full-fat greek yogurt, 2 tablespoons (20 g) canola or vegetable oil, 2 (110 g) large eggs, 2 teaspoons strawberry extract, 3/4 cup (150 g) roasted strawberries
- Use an ice cream or cookie scoop to scoop the batter into a lined 12-cup cupcake pan. The liners should be mostly full, with about 1/4 inch of room at the top. Bake the cupcakes at 350°F for 17-19 minutes or until the tops spring back when touched. Let the pan cool on a wire rack before frosting.
For the Buttercream
- In a stand mixing bowl, cream the butter and powdered sugar together on low until combined. Then mix in the cream and vanilla. Increase the speed to medium-high and mix for 2-3 minutes until very light and fluffy.1 cup + 4 tablespoons (282 g) unsalted butter, 1 1/2 cups (200 g) powdered sugar, 2 tablespoons heavy cream, 2 teaspoons vanilla extract
Decorate!
- Use a piping bag with a 1M star tip to pipe the vanilla frosting on top of the cupcakes. Sprinkle with the crunch topping and garnish with a fresh strawberry. Enjoy your strawberry crunch cupcakes!fresh strawberries
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
