As the warm weather arrives and strawberry season hits its peak, there's no better way to celebrate than with a batch of fresh strawberry shortcake cupcakes.

This delightful dessert brings together fluffy cake, juicy strawberries, and frosting for an indulgent and refreshing treat. Even better, you can make it at home using basic ingredients and a few handy tricks.

It takes some patience to make it because you need to make the cake and prepare the strawberries and the frosting. In the last, you have to assemble all of the parts to make a complete strawberry shortcake cupcake! Check how to make each part here:

The Cake

The base of any good strawberry shortcake is a moist, tender cake that soaks up all the strawberry juices without getting soggy. For cupcakes, you'll want to use a light batter, ideally one made with cake flour instead of all-purpose flour to keep it fluffy. A touch of yogurt or sour cream helps ensure moistness.

When mixing, be careful not to overmix the batter once the dry ingredients are added, as this can lead to a tough, dense crumb. Fill your cupcake tins about 2/3 full and bake just until a toothpick inserted in the center comes out clean. Avoid overbaking, which can dry out the cakes.

The Strawberries

Of course, fresh strawberries are the star of the show here. For the best flavor, seek out peak-season berries that are bright red, plump, and fragrant. Hull and slice them into quarters or bite-sized pieces, tossing them with a bit of sugar to draw out their natural juices if desired. Let them macerate for 30 minutes to an hour to allow the flavors to develop.

The Frosting

What sets a strawberry shortcake cupcake apart from other cakes topped with strawberries is its unique frosting. Unlike other cakes, the frosting on a strawberry shortcake is usually a fluffy whipped cream that is made richer and more stable by adding a bit of cream cheese or mascarpone. Whip heavy cream until soft peaks form, then fold in some cream cheese, powdered sugar, and vanilla until fully combined but still light and airy.

Assemble the Cupcakes

Once your components are ready, it's time for assembly! Cut a cone-shaped piece out of the top center of each cooled cupcake. Fill the hole with a spoonful of the macerated strawberries, allowing the juices to soak into the cake.

Next, apply a generous amount of frosting to the top of each cupcake with a piping bag or spatula while moving your hand in a swirling or circular motion to create a visually appealing, decorative pattern. Finally, top each frosted cupcake with a few more strawberry slices for a picture-perfect finish.

Tips for Success

For perfect strawberry shortcake cupcakes every time, keep these tips in mind:

- Avoid overripe or underripe strawberries - seek out berries at peak ripeness for the best flavor and texture.

- Mix your cake batter gently and avoid overmixing to keep the cakes tender.

- Let the baked cupcakes cool completely before filling and frosting to prevent a soggy mess.

- Use a piping bag for neat, professional-looking cream cheese frosting.

- Garnish with extra strawberry slices just before serving cupcakes for the freshest presentation.

With their perfect balance of sweet cake, tart berries, and rich creamy frosting, strawberry shortcake cupcakes are sure to become a warm-weather favorite. Give this simple and impressive recipe a try while strawberries are in season and at their best!