Remember the strawberry shortcake crunch bars from the ice cream truck? Those nostalgic flavors inspired these strawberry shortcake crunch cupcakes. They capture the same bright strawberry taste with a soft cupcake base, pillowy vanilla buttercream, and a crunchy strawberry crumble made from Golden Oreos and freeze-dried strawberries.
These cupcakes are made with real roasted strawberries—no artificial flavoring—folded into a tender, moist batter. A simple vanilla buttercream tops each cupcake, and a buttery, fruity crumble adds texture and the classic shortcake crunch. They’re perfect for summer parties, a sweet Valentine’s treat, or any time you want a nostalgic dessert with fresh flavor.
If you prefer an actual ice cream version, consider the strawberry shortcake ice cream cake for a similar flavor profile in frozen form.
Recipe Instructions
Step 1: Roast the strawberries. Roasting concentrates the strawberries’ flavor—no extracts needed. Roast until juicy, then mash and cool.
Step 2: Make the strawberry shortcake crumble. Pulse Golden Oreos, freeze-dried strawberries, melted butter, and a touch of vanilla in a food processor until you have a mix of fine crumbs and some larger pieces for texture.
Step 3: Combine dry ingredients and butter. In a mixing bowl, whisk flour, sugar, baking powder, and salt. Cut in cold, cubed butter on low speed until the mixture resembles coarse sand.
Step 4: Add the wet ingredients. Stir in sour cream and oil until the batter comes together into a smooth paste.
Step 5: Mix in eggs and strawberries. Add the eggs and strawberry or vanilla extract, mix until just combined, then fold in the mashed roasted strawberries.
Step 6: Scoop and bake. Use an ice cream scoop to divide the batter into a 12-cup pan lined with cupcake liners, filling nearly to the top. Bake until the tops spring back and a toothpick comes out clean. Cool before frosting.
If you have extra fresh strawberries, try a fresh strawberry crumb cake that layers vanilla cake, strawberries, and crumble topping.
Step 7: Make the vanilla buttercream. Beat room-temperature butter with powdered sugar, heavy cream, and vanilla until the frosting is very light and fluffy.
Step 8: Frost and finish. Pipe the buttercream onto cooled cupcakes using a star tip. Sprinkle with the strawberry crunch topping and garnish each cupcake with a fresh strawberry.
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Strawberry Shortcake Crunch Cupcakes
Equipment
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1 12-cup cupcake pan
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 tablespoon unsalted butter, melted
- 1/4 teaspoon vanilla extract
Cupcake Batter
- 1 1/2 cups + 2 tablespoons cake flour
- 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
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Preheat the oven to 375°F (190°C). Toss strawberries with sugar on a lined baking tray and roast for 20–25 minutes. Transfer berries and juices to a bowl and mash. Cool to room temperature. Reduce oven to 350°F (180°C).
Strawberry Crunch Topping
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In a food processor, pulse Golden Oreos, freeze-dried strawberries, melted butter, and vanilla until crumbly. Set aside.
Cupcake Batter
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In a stand mixer, combine dry ingredients. Add cubed butter and mix until the texture resembles coarse sand. Mix in sour cream and oil, then add eggs and extract and mix until just combined. Fold in roasted strawberries.
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Scoop batter into a lined 12-cup pan, leaving about 1/4 inch at the top. Bake at 350°F for 17–19 minutes or until tops spring back. Cool before frosting.
Buttercream
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Beat butter and powdered sugar on low, then add heavy cream and vanilla. Increase speed and whip 2–3 minutes until light and fluffy.
Decorate
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Pipe buttercream with a 1M star tip, sprinkle with the strawberry crunch topping, and garnish with a fresh strawberry. Serve and enjoy.
Notes
Storage: Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze cupcakes, frosted or unfrosted, in an airtight container for up to one month.
Calorie and nutrition information are estimates and not guaranteed to be exact.
This recipe was created and tested by a real person
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