Irresistible Strawberry Shortcake Crunch Cupcakes: A Taste of Childhood Nostalgia
Do you remember those blissful summer days, chasing after the ice cream truck, eager to get your hands on a classic strawberry shortcake crunch bar? That unforgettable combination of sweet strawberry, creamy vanilla, and delightful crunch holds a special place in many hearts. As someone who has been food blogging for over four years, nostalgic desserts like these are my absolute favorite source of inspiration for crafting new recipes. These Strawberry Crunch Cupcakes, much like my popular fresh strawberry shortcake cookies, perfectly capture all those beloved flavors from the iconic ice cream bars, but in an irresistible, handheld cupcake form!
Imagine this: a super moist strawberry cupcake, baked with real, vibrant strawberries (absolutely no artificial flavors here!), generously topped with a cloud of fluffy vanilla frosting, and finished with an addictive, golden strawberry crumble made from crunchy Golden Oreos and concentrated freeze-dried strawberries. It’s a symphony of textures and authentic strawberry flavor that will transport you straight back to your happiest childhood memories. Get ready to embark on a delicious baking adventure with us!
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! It’s another fantastic way to enjoy those nostalgic flavors in a different, equally delightful format. It features layers of creamy strawberry ice cream and that irresistible crunchy topping.
Why You’ll Fall in Love with These Strawberry Crunch Cupcakes
There’s more to these cupcakes than just a pretty face and a catchy name. They offer an unparalleled sensory experience that makes them truly special, perfect for any occasion, from a casual gathering to a festive celebration:
- A Burst of Real Strawberry Flavor: We ditch the artificial stuff. By roasting fresh strawberries, we intensify their natural sweetness and create a deep, authentic fruit flavor that shines through in every bite of the moist cupcake base. This ensures a genuine, gourmet strawberry experience.
- Irresistible Texture Harmony: From the light and tender cupcake crumb to the smooth, dreamy vanilla buttercream and the crisp, sweet-tart strawberry crunch topping, these cupcakes provide a delightful contrast of textures that keeps you coming back for more. It’s a symphony for your taste buds!
- Nostalgia in Every Bite: These aren’t just cupcakes; they’re a trip down memory lane. Each element is carefully crafted to evoke the joy and simplicity of those childhood ice cream truck treats, bringing back cherished memories with every mouthful.
- Perfect for Any Occasion: Whether it’s a summer BBQ, a cozy family gathering, Valentine’s Day, a birthday party, or just an afternoon pick-me-up, these beautiful cupcakes are sure to be a crowd-pleaser and a conversation starter. They’re versatile and always a hit!
- Visually Stunning: The vibrant pink of the cupcake, the pristine white of the frosting, and the playful specks of the strawberry crunch topping make these cupcakes as beautiful to look at as they are delicious to eat. They truly are edible works of art.
Essential Ingredients for Your Perfect Strawberry Crunch Cupcakes
Crafting these delectable strawberry crunch cupcakes relies on a few key components, each playing a vital role in achieving that signature flavor and texture. Understanding these ingredients and their purpose will help you master this recipe and create bakery-worthy treats:
The Heart: Roasted Strawberries
Forget artificial flavorings! The secret to truly spectacular and naturally flavored strawberry cupcakes lies in roasting the fruit. This simple yet transformative step concentrates the natural sugars, intensifying the strawberry’s flavor and making it incredibly aromatic. You’ll use these roasted strawberries not only mashed into the cupcake batter for a tender, flavorful crumb but also blended into a smooth puree for maximum impact and a beautiful pink hue. This is how you achieve authentic fruit flavor without any synthetic additives.
The Star: Strawberry Crunch Topping
This is where the “crunch” comes in, perfectly mirroring the iconic ice cream bar. Our signature topping is made from Golden Oreos, which provide a buttery, vanilla-like base and a satisfying crispness. These are combined with freeze-dried strawberries, which are a game-changer here – they offer an intense, tart strawberry flavor without adding excess moisture, ensuring a perfectly crisp crumble that won’t get soggy. A touch of melted butter and vanilla extract binds it all together and enhances the overall rich flavor, making it utterly irresistible.
The Foundation: Moist Cupcake Batter
Achieving a light, airy, and incredibly moist cupcake is crucial for this recipe. We use a carefully balanced combination of ingredients:
- Cake Flour: This low-protein flour is paramount for a softer, more tender crumb compared to all-purpose flour. It creates that delicate, melt-in-your-mouth texture.
- Granulated Sugar & Baking Powder: Essential for sweetness and providing the perfect lift and fluffy texture.
- Unsalted Butter (Room Temperature): Crucial for creating a rich, tender crumb and helping with the emulsification of the batter, leading to a smooth, uniform mixture.
- Sour Cream or Full-Fat Greek Yogurt: These dairy components add incredible moisture, a subtle tang that balances the sweetness, and ensure the cupcakes remain wonderfully moist and fresh for days.
- Canola or Vegetable Oil: Contributes to a moist texture that stays fresh longer than butter alone, ensuring a consistently tender bite.
- Large Eggs (Room Temperature): Provide essential structure, richness, and bind the ingredients together for a cohesive batter.
- Strawberry Extract (or Vanilla Extract): While roasted strawberries provide ample flavor, a hint of strawberry extract can boost it further for an even more pronounced strawberry taste. Alternatively, vanilla extract can be used for a more classic shortcake profile, complementing the fruit beautifully.
The Crown: Fluffy Vanilla Buttercream
A classic, airy vanilla buttercream is the perfect sweet and creamy complement to the vibrant strawberry cupcakes. Made with high-quality unsalted butter, fine powdered sugar, a splash of heavy cream, and pure vanilla extract, it’s whipped until it’s incredibly light, smooth, and fluffy, providing a creamy, luscious contrast to the crunchy topping.
Step-by-Step Recipe Instructions for Strawberry Crunch Cupcakes
Let’s dive into the fun part: baking these amazing Strawberry Crunch Cupcakes! Follow these detailed steps for guaranteed success and a truly delightful baking experience.
Step 1: Roast the Strawberries. This is a crucial step for intense, natural strawberry flavor. Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper for easy cleanup. On the lined tray, toss your fresh (hulled and quartered) or frozen strawberries with one tablespoon of granulated sugar until evenly coated. Spread them in a single layer and roast for 20-25 minutes, or until they are very soft, slightly caramelized, and their sweet, concentrated aroma fills your kitchen. Carefully scrape the roasted strawberries, along with all their delicious, syrupy juices, into a small bowl. Using a fork or potato masher, mash them until they form a coarse puree. Set this aside to cool completely to room temperature. Once cooled, remember to decrease your oven temperature to 350°F (180°C) for baking the cupcakes.
Step 2: Make the Strawberry Shortcake Crumble. This crunchy topping is what makes these cupcakes truly reminiscent of the classic ice cream bar and provides essential texture contrast. In a food processor, combine the Golden Oreo cookies (cream filling included!), freeze-dried strawberries, a touch of melted unsalted butter, and vanilla extract. Pulse on low speed in short bursts until you achieve a coarse, crumbly texture. The key is to have a mix of some larger pieces for distinct crunch and smaller crumbs for overall texture – this creates that delightful, varied crunch you remember from the ice cream truck. Be careful not to over-process, as you don’t want a fine powder or a paste. Transfer the crumble to a small bowl and set it aside for decorating later.
Step 3: Combine the Dry Ingredients and Butter. In the bowl of your stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), whisk together your cake flour, granulated sugar, baking powder, and fine sea salt until well combined. This ensures even distribution of the leavening and seasoning. Once combined, add the cold, cubed unsalted butter to the dry mixture. Mix on low speed until the butter is fully incorporated into the flour mixture and resembles coarse sand, with no large butter chunks remaining. This “reverse creaming” method helps create an incredibly tender and moist cupcake crumb by coating the flour particles in butter, preventing excessive gluten development and ensuring a delicate texture.
Step 4: Mix in the Wet Ingredients (Sour Cream & Oil). With the mixer still on low speed, add the room-temperature sour cream (or full-fat Greek yogurt) and canola or vegetable oil to the flour and butter mixture. Continue mixing until these wet ingredients are fully incorporated, and the batter comes together into a thick, somewhat pasty consistency. Stop the mixer and thoroughly scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is evenly combined. The sour cream and oil are essential for creating an incredibly moist and tender cupcake that stays fresh and delightful for days, adding richness without making the cupcakes dense.
Step 5: Mix in the Eggs and Roasted Strawberries. Add the large, room-temperature eggs one at a time, mixing briefly on low speed until just combined after each addition. Be sure to scrape down the sides of the bowl after each egg to ensure everything is fully incorporated. If using, add the strawberry or vanilla extract now. Then, gently fold in your cooled, mashed roasted strawberries. Mix only until no streaks of flour or unmixed ingredients remain; avoid overmixing at this stage to keep the cupcakes light and fluffy. Overmixing can develop too much gluten, which can result in tough cupcakes.
Step 6: Scoop and Bake! Line a 12-cup cupcake pan with paper liners. Use an ice cream scoop or a dedicated cupcake scoop to evenly divide the batter into each liner. Consistency in scooping leads to evenly baked cupcakes. Fill each liner about three-quarters full, leaving approximately 1/4 inch of space at the top to allow for a beautiful dome as they bake. Bake the cupcakes in your preheated 350°F (180°C) oven for 17-19 minutes. They are done when the tops spring back gently when lightly touched, and a wooden skewer or toothpick inserted into the center comes out clean. Once baked, remove the pan from the oven and let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This crucial step prevents them from becoming soggy and makes them easier to handle for frosting.
If you still have plenty of extra strawberries after making this delightful recipe, my fresh strawberry crumb cake is a reader favorite that you absolutely must try! It features three heavenly layers of vanilla cake, fresh strawberries, and a generous crumble topping, making it another perfect way to celebrate this wonderful fruit. Or perhaps explore more of my strawberry recipes!
Step 7: Make the Fluffy Vanilla Frosting. While your cupcakes are cooling completely, prepare the dreamy vanilla buttercream. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room-temperature unsalted butter on medium speed until it’s smooth and creamy (this usually takes about 1-2 minutes). Gradually add the powdered sugar, starting on low speed to prevent a sugar cloud, until it’s fully incorporated. Stop the mixer and scrape down the sides of the bowl thoroughly. Then, add the heavy cream and vanilla extract. Increase the speed to medium-high and beat for an additional 2-3 minutes. Continue mixing until the buttercream is incredibly light, airy, and wonderfully fluffy. This vigorous whipping is what gives it that perfect cloud-like texture and ensures it’s easy to pipe.
Step 8: Frost and Decorate! Once your cupcakes are completely cool (this is absolutely vital to prevent melted frosting and ensure a clean presentation!), transfer the fluffy vanilla frosting to a piping bag fitted with your preferred star tip (a 1M tip works wonderfully for creating classic, elegant swirls). Pipe a generous and beautiful swirl of frosting onto the top of each cooled cupcake. Immediately after frosting, generously sprinkle the prepared strawberry crunch topping over the vanilla buttercream, ensuring it adheres well to the soft frosting. For the perfect finishing touch and a pop of freshness, garnish each cupcake with a fresh strawberry half or slice. Now, step back and admire your stunning, homemade strawberry crunch cupcakes before indulging in this nostalgic delight!
Pro Baking Tips for Strawberry Crunch Cupcake Success
To ensure your strawberry crunch cupcakes turn out absolutely perfect every time, achieving that bakery-quality taste and texture, keep these expert tips in mind:
- Measure Your Flour Accurately: This is my number one baking tip for all recipes! Do not ever scoop a measuring cup directly into your flour bag or container. This compresses the flour, leading to you using too much flour, which inevitably results in dry, dense, and tough cupcakes. Instead, use the spoon-level method: first, fluff your flour with a spoon, then gently spoon it into your measuring cup until it overflows, and finally, level it off with the back of a knife or a straight edge. For the most precise and consistent results, which is especially important in baking, I highly recommend using a digital kitchen scale to weigh your ingredients (especially flour!).
- Room Temperature Ingredients are Key: Ensure your butter, eggs, and sour cream (or Greek yogurt) are all at true room temperature. This allows them to emulsify properly, creating a smoother, more uniform batter without curdling. This leads to a finer, more tender cupcake crumb. Cold ingredients can cause the batter to seize, resulting in a lumpy mixture and a less consistent final product. Plan ahead by taking them out of the fridge at least 30-60 minutes before you start baking.
- Do Not Overmix the Batter: Once you add the wet ingredients (eggs and mashed strawberries), mix only until just combined. Overmixing develops the gluten in the cake flour too much, which can result in tough, chewy cupcakes rather than the soft, tender ones we’re aiming for. A few small lumps in the batter are perfectly fine and often indicate you haven’t overmixed. Stop the mixer as soon as the ingredients are incorporated.
- Cool Cupcakes Completely Before Frosting: Patience is a virtue in baking, and this step is non-negotiable when it comes to frosting. If your cupcakes are even slightly warm, the buttercream will melt and slide right off, creating a messy and unappealing result. Allow them to cool entirely on a wire rack – this can take up to an hour or more, depending on your kitchen’s temperature.
- The Magic of Roasted Strawberries: Seriously, don’t skip this step! Roasting makes a world of difference in the flavor profile of your cupcakes. It intensifies the natural sweetness and complex, deep flavor of the strawberries, giving your cupcakes a depth of fruitiness that artificial extracts simply cannot replicate. It’s an easy step that elevates the entire recipe.
- Embrace Freeze-Dried Strawberries for the Crunch: These are crucial for creating the authentic strawberry flavor and the perfect crisp texture in your topping. They provide a concentrated, tart strawberry flavor without adding excess moisture, which is vital for a crumble that stays crunchy. Fresh strawberries in the crumble would become soggy quickly.
Storage and Freezing Instructions for Freshness
Want to enjoy these delicious strawberry crunch cupcakes for longer? Here’s how to properly store them to maintain their irresistible taste and texture:
- Storage: Any leftover strawberry crunch cupcakes, whether frosted or unfrosted, should be stored in an airtight container to prevent them from drying out. Place them in the refrigerator, where they will stay wonderfully fresh and delicious for up to 5 days. For the best flavor and texture experience, allow them to come to room temperature for about 15-30 minutes before serving. This softens the buttercream and enhances the overall taste.
- Freezing: These delicious cupcakes freeze beautifully, making them perfect for meal prepping desserts or saving for a later craving! You can freeze them either frosted or unfrosted. To freeze frosted cupcakes without smudging the delicate buttercream, I recommend flash freezing them first: place the frosted cupcakes on a baking sheet and freeze for about 30-60 minutes until the frosting is firm. Once solid, transfer them to an airtight freezer-safe container. This method prevents the frosting from sticking to the container or other cupcakes. Unfrosted cupcakes can go directly into an airtight container. They will keep well in the freezer for up to one month. To enjoy, thaw them overnight in the refrigerator or at room temperature for a few hours.
Frequently Asked Questions (FAQ)
Here are some common questions you might have about making these delightful Strawberry Crunch Cupcakes, along with helpful answers to ensure your baking journey is smooth and successful:
- Can I use regular Oreos instead of Golden Oreos for the topping?
While you certainly can, Golden Oreos provide a vanilla-based flavor that perfectly complements the strawberry and classic shortcake profile of these cupcakes. Regular chocolate Oreos would introduce a different, richer chocolate flavor, which is delicious but will alter the traditional “strawberry crunch” taste profile. If you’re going for authenticity, stick with Golden. - Do I have to roast the strawberries? Can I use fresh or frozen strawberries directly?
For the most authentic, intense, and natural strawberry flavor without relying on artificial ingredients, roasting the strawberries is highly recommended and makes a significant difference. It concentrates their flavor. If you’re truly short on time, you could use a high-quality strawberry puree or good quality strawberry jam (reduce sugar in the recipe slightly if using jam), but the depth of flavor and natural sweetness won’t be quite the same as with roasted berries. - How can I make these cupcakes for a larger crowd or party?
Absolutely! This recipe yields 12 standard-sized cupcakes. You can easily double or even triple the recipe to make more for parties, potlucks, or larger events. Just ensure you have enough cupcake pans, mixing bowls, and oven space to accommodate the larger batch. You might need to bake in multiple batches, rotating pans for even baking. - Can I add food coloring to the batter for a brighter pink color?
Yes, if you desire a more vibrant, eye-catching pink hue for your cupcakes, you can definitely add a few drops of pink or red gel food coloring to the batter along with the mashed strawberries. Gel food coloring provides intense color without adding excess liquid, which is ideal for baking. Start with a small amount and add more until you reach your desired shade. - What if I don’t have cake flour on hand?
If you don’t have cake flour, you can make a simple substitute at home. For every cup of cake flour called for in the recipe, measure out 1 cup of all-purpose flour. Then, remove 2 tablespoons of that all-purpose flour and replace those 2 tablespoons with 2 tablespoons of cornstarch. Sift this mixture together twice before using. This helps to create a similar low-protein, tenderizing effect. - Can I make the cupcake batter or frosting ahead of time?
The cupcake batter is best baked immediately after mixing for optimal rise and texture. However, you can make the strawberry crunch topping a few days in advance and store it in an airtight container at room temperature. The buttercream can also be made 1-2 days ahead and stored in an airtight container in the fridge. Before using, let it come to room temperature and then re-whip it on medium-high speed for a few minutes until light and fluffy again.
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! Your feedback helps other bakers. You can also tag me on Instagram or Facebook so I can check it out and share your delicious creations!
Strawberry Shortcake Crunch Cupcakes
Equipment
- 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 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 your oven to 375°F (190°C). Line a baking tray with parchment paper for easy cleanup and to prevent sticking.
- On the lined baking tray, toss the hulled and quartered fresh strawberries (or frozen strawberries) with the granulated sugar until evenly coated. Spread them in a single layer to ensure even roasting. Bake for 20-25 minutes, or until they are very soft, slightly caramelized, and their sweet, concentrated aroma fills your kitchen. Carefully scrape the roasted strawberries, along with all their delicious, syrupy juices, into a small bowl. Using a fork or potato masher, mash them until they form a coarse puree. Set this aside to cool completely to room temperature. Once cooled, remember to decrease your oven temperature to 350°F (180°C) for baking the cupcakes. This temperature adjustment is important for perfectly baked cupcakes.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 Golden Oreo cookies (cream filling included for extra richness!), freeze-dried strawberries, melted unsalted butter, and vanilla extract. Pulse on low speed in short bursts until the mixture becomes a coarse crumble. You want a mix of both fine crumbs and some slightly larger pieces to give the topping interesting texture and that signature crunch you remember from the ice cream bar. Be careful not to over-process, as you don’t want a fine powder or a sticky paste. Transfer the crumble to a small bowl and set it aside; it’s ready for decorating your cooled cupcakes later.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 the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a sturdy hand mixer), combine the cake flour, granulated sugar, baking powder, and fine sea salt. Whisk these dry ingredients together thoroughly for about 30 seconds to ensure even distribution of the leavening and seasoning. Then, add the cold, cubed unsalted butter to the dry mixture. Mix on low speed until the butter is fully incorporated into the flour mixture and resembles coarse sand, with no large butter chunks remaining. This “reverse creaming” technique helps ensure a very tender and moist cupcake crumb by coating the flour particles in butter, preventing excessive gluten development.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
- Next, add the room-temperature sour cream (or full-fat Greek yogurt) and canola or vegetable oil to the mixture. Continue mixing on low speed until these wet ingredients are fully incorporated, and the batter comes together into a thick, somewhat pasty consistency. Stop the mixer and thoroughly scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is evenly combined. Now, add the large room-temperature eggs, one at a time, mixing briefly after each addition until just combined. If using, add the strawberry extract (or vanilla extract) now. Finally, gently fold in the cooled, mashed roasted strawberries. Mix only until no streaks of flour or unmixed ingredients remain; do not overmix, as this can lead to dense, tough cupcakes. A few small lumps are acceptable.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
- Line a 12-cup cupcake pan with paper liners. Use an ice cream or cookie scoop to evenly distribute the cupcake batter into each liner. Consistency in scooping leads to evenly baked cupcakes with uniform tops. Fill them about three-quarters full, leaving approximately 1/4 inch of space at the top to allow for a beautiful dome as they bake. Bake the cupcakes in your preheated 350°F (180°C) oven for 17-19 minutes. They are done when the tops spring back gently when lightly touched, and a wooden skewer or toothpick inserted into the center comes out clean with no wet batter attached. Once baked, remove the pan from the oven and let the cupcakes cool in the pan for about 5-10 minutes before carefully transferring them to a wire rack to cool completely. This prevents them from becoming soggy and makes them easier to handle for frosting.
For the Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment (or using a powerful hand mixer), beat the room-temperature unsalted butter on medium speed until it’s light, fluffy, and creamy (this usually takes about 1-2 minutes). Gradually add the powdered sugar, starting on low speed to avoid a mess and incorporate it slowly, then increase speed as it combines. Stop the mixer and thoroughly scrape down the sides and bottom of the bowl to ensure no dry sugar remains. Then, add the heavy cream and vanilla extract. Increase the speed to medium-high and beat for an additional 2-3 minutes. Continue mixing until the buttercream is incredibly light, airy, and wonderfully fluffy. This vigorous whipping is what gives it that perfect cloud-like texture and ensures it’s easy to pipe and holds its shape beautifully.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!
- Once your cupcakes are completely cool (this is absolutely vital to prevent melted frosting and ensure a clean, professional-looking presentation!), it’s time to bring them to life! Transfer the fluffy vanilla frosting to a piping bag fitted with your preferred star tip (a 1M tip works wonderfully for creating classic, elegant swirls that mimic the look of the ice cream bar). Pipe a generous and beautiful swirl of frosting onto the top of each cooled cupcake. Immediately after frosting, generously sprinkle the prepared strawberry crunch topping over the vanilla buttercream, ensuring it adheres well to the soft frosting. For the perfect finishing touch and a vibrant pop of freshness, garnish each cupcake with a fresh strawberry half or a delicate slice. Now, step back and admire your stunning, homemade strawberry crunch cupcakes before indulging in this nostalgic delight!fresh strawberries
Notes
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.