Strawberry Shortcake Cupcakes with Vanilla Whipped Cream Frosting

Prep: 60 minutes | Bake: 25 minutes | Yield: 36 cupcakes


1 pint fresh strawberries, diced

1/2 cup granulated sugar

1 lemon, zested and juiced

1-1/2 boxes French vanilla cake mix

3 large eggs

3/4 cup water

1/2 cup canola oil

1 6-ounce container of strawberry yogurt (the blended kind)


Preheat the oven to 350°F.

Stir the strawberries, sugar, lemon juice and zest together in a medium bowl. Cover the bowl and set it aside for 30 to 45 minutes, or until you can see that the strawberries have macerated.

Combine the cake mix, eggs, water, oil and strawberry yogurt in a large mixing bowl and beat the mixture on low for about 30 seconds, then increase the speed to medium-high and continue beating the batter for another 2 minutes.

Fold in the macerated strawberries and their juices until they're just combined, but be careful not to over-stir. 

Fill cupcake papers about 3/4 full with the strawberry batter and bake for 20-25 minutes, or until the tops are golden and bounce back when lightly pressed.

Let the cupcakes cool completely before frosting them with the vanilla whipped cream, and then keep the cupcakes refrigerated until you're ready to eat them.

For the Vanilla Whipped Cream Frosting:


2 pints whipping cream

1/4 cup granulated sugar

2 teaspoons pure vanilla extract

Chill a large glass or metal bowl and mixer beaters in the freezer for at least 15 minutes before you're ready to make the frosting.

Add the whipping cream, sugar and vanilla into the chilled mixing bowl and beat on high until the cream thickens and makes stiff, firm peaks - about 4 to 5 minutes.

Refrigerate the whipped cream until you're ready to use it, and then pipe the cream onto the cupcakes using a gallon size zip-top bag with a corner snipped off. 


Liza Hawkins | (a)Musing Foodie | June 2012