Strawberry Shortcake Cupcakes
Strawberry Shortcake Cupcakes are delicious and light as air. Topped with strawberries, glaze and whipped cream, these cupcakes are the perfect treat!
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Servings: 24
Ingredients
For Strawberries
- 1 pound package fresh strawberries
- 1/2 cup granulated sugar
Cupcakes
- 1 box (16 ounces) white cake mix + egg whites, oil and water called for on box mix
- 1 teaspoon vanilla extract
- 2 Tablespoons granulated sugar
Topping
- 1 container strawberry glaze
- Fresh whipped cream Or Cool Whip
Instructions
- Clean strawberries with water. Pat dry with paper towels. Chop strawberries into small pieces and then place in a medium bowl. Sprinkle sugar over strawberries then gently stir. Cover bowl with lid and let strawberries soak in sugar for at least 3 hours.
- Preheat oven to 325 degrees F. Place 24 cupcake liners in cupcake pans.
- Prepare cupcake batter according to package directions. Stir in vanilla extract. Divide batter evenly among liners. Using the 2 Tablespoons of granulated sugar, sprinkle a pinch of sugar over the tops of batter in liners before baking. Bake 15 minutes or until toothpick inserted in center comes out clean. Let cupcakes cool completely.
- Take each cupcake and pour 1 Tablespoon of strawberry glaze over the top. Spoon 1 Tablespoon of fresh strawberries over the glaze. Top with fresh whipped cream. Repeat for all cupcakes. Serve and enjoy!
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