Strawberry Short-Cupcakes

With the heavy cloud of winter continuing to bear down on us I can think of no better summer dreaming treat than these strawberry shortcake inspired cupcakes. You can use either white or yellow cake mix, or your favorite recipe to make these delightfully fruit filled little gems. The cupcakes can be assembled in advance by a day, and wrapped well with cling film. Save the whipped topping for right before serving or else the fresh cream can separate.

strawberrycupcakes-1-2aKelsey Kinser

Strawberry Short-Cupcakes

1 dozen prepared white or yellow cupcakes, unfrosted

12 ripe strawberries with the tops sliced off plus 2 cups strawberries, chopped

2 cups heavy cream

1/4 cup powdered sugar

1/2 teaspoon vanilla extract

strawberrycupcakes-1-3aKelsey Kinser
  1. Using a small pairing knife cut a cone the size of a strawberry out of the center of the top of the cupcake.
  2. Press the whole strawberry into the cavity.
  3. Whip the heavy cream until soft peaks form. Sift the powdered sugar into the cream and beat to stiff peaks. Gently fold in the chopped strawberries. Top each cupcake with the whipped cream if being consumed immediately. Otherwise store the whipped cream in the fridge until ready to serve. You will need to whisk the cream before using.

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