Strawberry Shortcake Cupcakes

For my mom’s birthday this year, I made her my own twist on strawberry shortcake. My mom like simple when it comes to her food. While she is more than willing to try new things, you can’t go wrong with classics.

Again, we will be using the yellow cake recipe mentioned here.

First things first, we need to prep the strawberries. Wash them and cut them into the size of pieces you want. I tried to keep them fairly small to make sure they didn’t come out in chunks when you take some bites and some bites are berry-less.

Next you want to sprinkle on some sugar. This can be adjusted to preference, but you want enough to coat the strawberries evenly. Stir them up well and stick the bowl in the fridge for the time being.

Next, make your cake and bake. When they come out, you want to press the middle in. I have a handy tool from Pampered Chef that allows me to turn my cupcakes into a shallow bowl, but you could use a small jar or whatever you can find to make the dip in your cupcakes.

Let them cool all the way! While they cool make your icing. I used this whipped cream recipe here. It is so good and went super well with the strawberries.

Once everything is prepped and your cupcakes are cool, start assembling.

Fill your cupcakes with as much of your strawberry mix that they will hold and top them with the whipped cream icing.

Perfect and light just in time for the summer heat.