All the flavors of strawberry shortcake, in cupcake-form! Can be made even easier by prepping the day before a party. The final, assembled cupcakes can be stored in the fridge up to an hour before serving.
Ingredients
Strawberry Topping
- 1 pound fresh strawberries, hulled and quartered
- 3 tablespoons white sugar
- 2 teaspoons lemon juice
Whipped Cream
- 2 cups heavy whipping cream
- 3 tablespoons confectioners' sugar
- 1 tablespoon vanilla extract
Cupcakes
- 1 (18.25 ounce) box yellow cake mix (such as Betty Crocker®)
- 1 cup water
- 3 eggs
- ½ cup vegetable oil
- 7 tablespoons strawberry jam
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
Step 2
Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 2 minutes more. Spoon batter into the prepared muffin cups.
Step 3
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 17 minutes. Cool cupcakes in the tin for 5 minutes.
Step 4
Stir strawberry jam in a bowl until it reaches a smooth and spreadable texture. Spread a thin layer of jam onto each cupcake. Refrigerate cupcakes until jam has set into the cake, 3 hours to overnight.
Step 5
Mix strawberries, white sugar, and lemon juice together in a bowl until evenly combined; refrigerate until strawberries are slightly broken down, at least 3 hours.
Step 6
Beat cream, confectioners' sugar, and vanilla extract together in a bowl using an electric mixer until soft peaks form and whipped cream is light and fluffy.
Step 7
Top each cupcake with 3 or 4 slices strawberry and about 2 tablespoons whipped cream.
Cook’s Notes:
Be sure to not overbake the cupcakes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 243 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat6g | 29% |
Cholesterol51mg | 17% |
Sodium158mg | 7% |
Total Carbohydrate25g | 9% |
Dietary Fiber1g | 2% |
Total Sugars16g | |
Protein2g | |
Vitamin C12mg | 58% |
Calcium49mg | 4% |
Iron1mg | 3% |
Potassium71mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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