Nothing special but they sure are pretty. Sometimes you just need a quick dessert that looks like you worked all day to make it special. These light and fluffy cupcakes topped with whipped cream frosting are the perfect dessert for any occasion. Spruce up a boxed cake mix with a few add ins and your own homemade whipped cream icing that tastes just like the real thing. This is my shortcut version that takes no time at all to make and WOW are they delicious!
Strawberry Shortcake Cupcakes with Whipped Cream Frosting
1 box Pillsbury Moist Supreme Yellow Premium Cake Mix
1 cup water
½ cup vegetable oil
3 eggs
¼ teaspoon salt
1 teaspoon vanilla extract
Whipped Cream Frosting
1 cup heavy whipping cream
1 teaspoon vanilla extract
pinch of salt
¾ cup powdered sugar
2 pints of strawberries, hulled and sliced or chopped
Preheat oven to 350 degrees. Use cupcake liners or grease your cupcake or muffin tin.
Combine cake mix, water, oil, eggs, salt and vanilla. Whisk to combine or use electric mixer.
Use a ¼ cup measuring cup and divide the batter equally into a
Bake at 350 degrees for about 22 minutes or until cupcakes bounce back when gently touched.
Allow cupcakes to cool in pan for 2-3 minutes, then remove them from pan and let cool completely on a wire cooling rack before icing them.
Strawberry Sauce
2 cups chopped strawberries, equal to about a 1 lb carton
⅓ cup granulated sugar
1 tsp vanilla extract
Squeeze of fresh lemon
In a small-medium sized pot over medium heat, combine the diced strawberries, sugar, vanilla extract, and squeeze of fresh lemon juice.
Bring to a boil, and stir occasionally. The mixture will bubble and foam, the strawberries will release their juices. Allow the mixture to boil for 7 minutes, stirring occasionally.
Use a potato masher to break down some of the strawberries.
Cook until the sauce thickens, about 7 additional minutes.
Transfer the sauce to a container and store in the fridge to cool. Serve when ready.
Whipped Cream Frosting
Once cupcakes are on the wire rack, place a medium bowl for the frosting and your electric beaters in the fridge.
When the cupcakes are cooled, take your chilled bowl and beaters out of the fridge. Beat one cup of heavy whipping cream on medium speed until cream is frothy and bubbly.
Add in a teaspoon of vanilla, pinch of salt, and ¾ cup powdered sugar, ¼ cup at a time.
After frosting comes together, spoon frosting into a cake frosting bag with a star tip or just into a quart size Ziploc plastic bag. Pipe frosting onto cupcakes and top with a little strawberry sauce and then a slice of strawberry.
Light and fluffy. The perfect summer dessert. Want a bite?
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