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Strawberry Shortcake Cupcakes

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Delightful Strawberry Shortcake Cupcakes featuring moist cake, fresh strawberries, and fluffy whipped cream, perfect for summer picnics and gatherings.

Ingredients

Scale
  • 1 pound package fresh strawberries
  • 1/2 cup granulated sugar
  • 2 tablespoons granulated sugar
  • 1 box (16 ounces) white cake mix (plus egg whites, oil, and water called for on box mix)
  • 1 teaspoon vanilla extract
  • 1 container strawberry glaze
  • Fresh whipped cream (or Cool Whip)

Instructions

  1. Prepare the Strawberries: Clean strawberries thoroughly under water and pat dry with paper towels. Chop strawberries into small pieces and place them in a medium bowl. Sprinkle 1/2 cup granulated sugar over the strawberries and gently stir to combine. Cover the bowl with a lid and allow the strawberries to soak in the sugar for at least 3 hours to develop a sweet syrup.
  2. Preheat the Oven: Preheat the oven to 325 degrees F (163 degrees C). Line two cupcake pans with 24 cupcake liners to prepare for baking.
  3. Mix the Cake Batter: Prepare the white cake mix according to the package directions using the recommended amounts of egg whites, oil, and water. Stir in 1 teaspoon of vanilla extract to enhance the flavor.
  4. Fill Cupcake Liners: Evenly divide the batter among the 24 cupcake liners, filling each about two-thirds full. Sprinkle a pinch of the remaining 2 tablespoons granulated sugar over the top of each cupcake batter to add a slight sweet crust.
  5. Bake the Cupcakes: Place the pans in the preheated oven and bake for approximately 15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  6. Cool the Cupcakes: Once baked, remove from the oven and allow cupcakes to cool completely in the pans before decorating.
  7. Glaze the Cupcakes: Once cooled, take each cupcake and pour 1 tablespoon of strawberry glaze evenly over the top.
  8. Add Strawberries: Spoon 1 tablespoon of the prepared fresh strawberries with their syrup on top of the glaze.
  9. Top with Whipped Cream: Finish by topping each cupcake with a generous dollop of fresh whipped cream or Cool Whip. Repeat for all cupcakes.
  10. Serve & Enjoy: Serve the Strawberry Shortcake Cupcakes fresh and enjoy the luscious combination of moist cake, sweet strawberries, and creamy topping.

Notes

Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Whipped cream may lose its fluffy texture over time, so it’s best enjoyed fresh.

Nutrition

Find it online: https://cookingwithmayaa.com/strawberry-shortcake-cupcakes-recipe-fresh-strawberries-cream/

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