Strawberry Shortcake Cupcakes

4
Robynne Glenn

By
@RobynneG

This cupcake is the perfect balance of sweet and creamy. It just screams summer! Use your favorite white cake mix for convenience or by all means substitute your favorite recipe. Either way you can't go wrong.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
18-20
Prep:
30 Min
Cook:
20 Min
Method:
Bake

Ingredients

  • CAKE

  • 1 box
    white cake mix
  • 3
    egg whites
  • 1 c
    water
  • 1/3 c
    vegetable oil
  • FILLING

  • 2 c
    fresh strawberries; diced
  • 1/4 c
    granulated sugar ( more or less to taste)
  • TOPPING

  • 1-2 pt
    heavy whipping cream
  • 1/3- 1/2 c
    powdered sugar
  • 3-4 Tbsp
    vanilla instant pudding mix
  • 1 tsp
    clear vanilla extract
  • FRESH STRAWBERRY AND RAW SUGAR GARNISH

How to Make Strawberry Shortcake Cupcakes

Step-by-Step

  1. Bake cupcakes as directed per cake mix. Adjust your water, oil and egg whites accordingly. I use Duncan Hines.
  2. While cupcakes are baking. Dice 2 cups of strawberries in 1/8- 1/4 inch in size. Add sugar to taste. Refrigerate until ready to fill.
  3. When cupcakes are cool, take a spoon or melon ballers work great and scoop out the center of the cupcake. Do not go too deep. You are creating a pocket for your filling.
  4. Drain excess syrup from strawberry filling and fill cupcake pockets.
  5. Whip together whipping cream, powdered sugar, pudding mix and vanilla until stiff peaks form. Do not over whip.
  6. Pipe on frosting or apply with spatula. We prefer a lot of frosting on our cupcakes.
  7. Garnish with fresh strawberries and raw sugar ;if desired.
  8. These cupcakes need to be refrigerated and do not store longer than a few days...if they last that long.
  9. Enjoy!

Printable Recipe Card

About Strawberry Shortcake Cupcakes

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy For Kids




Show 2 Comments & Reviews

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