Strawberry Shortcake Cupcakes recipe

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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

Nutrition Info

242.5 calories
carbohydrate: 25.3 g
cholesterol: 50.9 mg
fat: 15.1 g
fiber: 0.6 g
protein: 2.3 g
saturatedFat: 5.8 g
servingSize: -
sodium: 158.4 mg
sugar: 16.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

24 servings

Recipe Note

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.

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