canmcg27 Recipe ∼ Strawberry Shortcake Cupcakes

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

• 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
• 1 pound fresh strawberries, hulled and quartered
• 3 tablespoons white sugar
• 2 teaspoons lemon juice
• 2 cups heavy whipping cream
• 3 tablespoons confectioners' sugar
• 1 tablespoon vanilla extract

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
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.
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.
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.
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.
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.
7. Top each cupcake with 3 or 4 slices strawberry and about 2 tablespoons whipped cream.

Nutrition Facts

• calories242.5
• carbohydrateContent25.3 g
• cholesterolContent50.9 mg
• fatContent15.1 g
• fiberContent0.6 g
• proteinContent2.3 g
• saturatedFatContent5.8 g
• sodiumContent158.4 mg
• sugarContent16.4 g