strawberry shortcake cupcakes

Ingredients

• Servings: 24
• cupcakes:
• 1 (18.25 ounce) box yellow cake mix (such as betty crocker®)
• 1 cup water
• 3 eggs
• 1/2 cup vegetable oil
• 7 tablespoons strawberry jam
• strawberry topping:
• 1 pound fresh strawberries, hulled and quartered
• 3 tablespoons white sugar
• 2 teaspoons lemon juice
• whipped cream:
• 2 cups heavy whipping cream
• 3 tablespoons confectioners' sugar
• 1 tablespoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 3 hrs 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease 12 muffin cups or line with paper liners.
• 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.
• 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.
• stir strawberry jam in a bowl until it reaches a smooth and spreadable texture. spread a thin layer of jam each cupcake. refrigerate cupcakes until jam has set into the cake, 3 hours to overnight.
• 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.
• 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.
• top each cupcake with 3 or 4 slices strawberry and about 2 tablespoons whipped cream.