Strawberry Dream Cupcakes

These Strawberry Dream Cupcakes start with a white cake mix and are enhanced with freeze-dried strawberries, sour cream, strawberry extract, and milk for a soft, bakery-style crumb. Finished with stabilized whipped cream and strawberry swirls, they’re light, fluffy, and irresistible.

At a Glance

• Skill Level: Easy (They start with a box of white cake mix!)
• Flavor Profile: Fresh strawberry, lightly sweet, creamy
• Options Included: Whipped cream topping, strawberry swirl or drizzle
• Best For: Valentine’s Day, spring parties, showers, and frosting-picky kids

A Strawberry Cupcake That Starts with a Box (and Ends Beautifully)

You guys know I love a good doctored cake mix. I'm always turning a white cake into something surprising and delicious! (Usually something unexpected!)

This time around I wanted something perfect for Valentine's Day. And, what sweeter than a simple strawberry cupcake?

Oh, I had plenty of strawberry cake mixes on hand. But I also had something else: freeze dried strawberries.

So, the idea hit: Why not transform a white cake mix using those dried berries? Turn it into a delicious strawberry cupcake?

The result? A tasty, pretty cupcake great for kids and adults, alike!

Why This Doctored Cake Mix Works

Freeze-dried strawberries add bold, real fruit flavor, sour cream creates a tender bakery-style crumb, and a touch of strawberry extract deepens the flavor without overpowering it.

In other words, these cupcakes are pure delight!

Instead of traditional buttercream, I topped mine with stabilized whipped cream (finished with a swirl of strawberry preserves) — a lighter, less-sweet option that’s perfect for kids (and adults) who don’t love heavy frosting.

Why You’ll Love This Recipe

• Real strawberry flavor (no artificial taste)
• Moist, fluffy crumb thanks to sour cream
• Naturally pretty with minimal food coloring
• Whipped topping that’s light, stable, and kid-approved

Strawberry Cupcake Ingredients

You will find a full printable recipe card at the bottom of this post but here's a quick peek at what you will need for these delicious cupcakes! You might already have these simple ingredients in your pantry or refrigerator.

For the Cupcakes

• 1 box white cake mix
• 3 eggs
• ½ cup vegetable oil
• ⅔ cup milk 
• ½ cup sour cream
• 1 cup freeze-dried strawberries, lightly crushed
• ½ teaspoon strawberry extract
  Pink gel food coloring, optional

How to Make Strawberry Cupcakes

Make the Cupcakes

Preheat oven to 350°F. Line a cupcake pan with paper liners.

Lightly crush freeze-dried strawberries, leaving some small pieces for texture and visual appeal.

In a large mixing bowl, prepare the white cake mix according to package directions, substituting milk for water.

Mix in sour cream, strawberry extract, and crushed freeze-dried strawberries.

Add a small amount of pink gel food coloring, if desired.

Mix just until combined.

Fill cupcake liners about ⅔ full.

Bake according to package directions for cupcakes (usually 16–18 minutes).

Cool completely before topping.

Stabilized Whipped Cream Topping

(Perfect for Strawberry Swirls)

Ingredients

There are actually a multiplicity of ways to stabilize whipped cream. You can use instant pudding, cocoa powder, or any number of other things. I went with unflavored gelatin because that's what I had on hand. (I honestly wish I'd had instant strawberry pudding!)

• 1 cup cold heavy whipping cream
• 1–2 tablespoons powdered sugar
• 1 teaspoon unflavored gelatin
• 1 tablespoon cold water
• Strawberry preserves, for swirling or topping

How to Make Stabilized Whipped Cream

This is such a an easy frosting and comes together in just a few minutes!

1. Sprinkle gelatin over cold water and let bloom for 3–5 minutes.
2. Microwave for 5–10 seconds, just until dissolved. Let cool slightly (do not overheat).
3. Whip cream and powdered sugar to soft peaks.
4. With mixer on low, slowly drizzle in dissolved gelatin.
5. Increase speed and whip to medium peaks.
6. Gently swirl in strawberry preserves or spoon a small amount on top of each cupcake.

Frosting & Topping Options

• Swirled strawberry whipped cream
• Vanilla whipped cream with strawberry drizzle
• Cream cheese frosting (for a sweeter option)
• White chocolate buttercream

Baker’s Notes

• Freeze-dried strawberries should be crisp and dry, not chewy.
• Leaving the strawberries partially crushed adds visual charm and texture.
• Stabilized whipped cream holds well for hours and stays fluffy in the fridge.

What to Expect from this Recipe

If you love a light, bright berry cake, this is it! It isn't as strong in flavor as a boxed strawberry cake, but that's part of its charm. The little bit of berry in the whipped cream adds just the right amount of flavor and sweetness.

I'm so glad to have this sweet offering, just in time for Valentine's Day. You're going to love whipping up a batch for the ones you love!

Variations to this Recipe

Want to change things up a bit? Here are some fun ideas:

Sonic Strawberry Pudding: You can use it in the cake or in the frosting.

Fresh berries: Top with them, or lightly dice and add a few to the batter or frosting.

Filling: You can easily add a filling to this cupcake. Choose from something fruity (like strawberry preserves) or chocolatey (like ganache). You can also fill the cupcake with strawberry mousse or my delicious cheesecake mousse. I've also got a delicious lemon curd recipe, so that's a light, bright option, too!

Other Strawberry Favorites from Out of the Box Baking:

If you love strawberry flavor, you're going to enjoy these fan favorites:

• Strawberry Fluffies (Strawberry Crinkle Cookies): These are simple and so fun and pretty!
• Strawberry Lemonade Cake: This is one of my most requested cakes. . .for a reason!
• Strawberry Lemonade Pastry Puffs: So easy. . .and so incredibly delicious! These only take three ingredients and come together in minutes, (but taste like they took hours to make)!

That's it for this post, friends!

Thanks for stopping by. If you make these cupcakes and enjoy them, please leave a review. Before you go, why not pin some photos to your Pinterest boards?

About the Baker

Janice is the baker behind Out of the Box Baking, where everything starts with a box — or, occasionally, a pantry surprise. She loves creating desserts that look bakery-worthy but feel doable at home, especially when they pass the all-important grandkid taste test.