Strawberry Shortcake Cupcakes

Add a twist of shortcake to your cupcake that are filled with strawberries and whipped cream – a wonderful dessert treat.

  • Prep Time 20 min
  • Total Time 1 hr 25 min
  • Servings 18

Ingredients

2 1/2
cups sliced fresh strawberries
1/3
cup sugar
3
cups Gold Medal™ all-purpose flour
1/2
cup sugar
2
tablespoons baking powder
1/2
teaspoon salt
1/2
cup cold butter
3/4
cup whipping cream
1
teaspoon almond extract
2
eggs, beaten
1
cup whipping cream, whipped, sweetened
18
fresh small whole strawberries

  • 1 In medium bowl, mix sliced strawberries and 1/3 cup sugar; let stand at least 30 minutes.
  • 2 Heat oven to 425°F. Spray 18 regular-size muffin cups with cooking spray. In large bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in 3/4 cup whipping cream, the almond extract and eggs with fork until soft dough forms.
  • 3 On lightly floured surface, knead dough lightly 3 or 4 times. Divide dough evenly among muffin cups, filling each about three-fourths full.
  • 4 Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool 2 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
  • 5 Split cupcakes; fill with strawberries and sweetened whipped cream. Place in paper baking cups. Using toothpick, garnish each shortcake with whole strawberry.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
,
% Daily Value
Total Fat
14g
14%
(Saturated Fat
9g,
9%
),
Sodium
311mg
311%;
Total Carbohydrate
28g
28%
(Dietary Fiber
1g
1%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.