Strawberry Shortcake is ONE of my favorite desserts this time of year! Its everything that reminds me of spring! I created this luscious little treat one afternoon as I was CRAVING my tasty spring favorite...it was the perfect size, tasted FANTABULOUS and was just enough to satisfy my sweet tooth, until an hour or 2 later when my sweet tooth acted up again...darn thing...so YES, I had to have another one....BUT I didn't feel TOO guilty about having this small little treat (or 2)...it beats the calories of a MONSTER piece of cake, right?!
Strawberry Shortcake Cupcakes, a little morsel of HEAVEN! MMMMM!!!!
Strawberry Shortcake Cupcakes
2 c. sugar
3 1/2 c. CAKE flour
1 T baking powder
1/2 t. baking soda
1 t. salt
1/2 c. softened butter
2/3 c. sour cream
1/2 c. oil
2 1/2 T (yes, TABLEspoon) vanilla
1 1/3 c. milk
Combine baking powder, cake flour, soda and salt in a medium bowl. Set aside. Combine sugar and vanilla and mix with an electric mixer. Add butter and mix for 2-3 minutes (or until crumbly). Add flour mixture. In another small bowl, combine eggs, sour cream and oil. Stir until smooth, add to flour mixture. Add milk slowly to flour mixture, stir until combined (JUST until combined). Line muffin tin with liners...SPRAY liners with cooking spray. Fill liners 1/2-2/3 full. Bake at 350 degrees for 14-16 minutes or until done. Cool completely before frosting with Strawberry Frosting (recipe below).
2 lbs powdered sugar
1/2 c. milk
3/4 c. shortening
1 T strawberry extract (more or less to taste)
Mix all together until light and fluffy (about 3 minutes). Pipe onto cooled cupcakes.
2 boxes Danish Dessert (mix according to package instructions)
1 lb strawberries, sliced
After mixing and cooking Danish Dessert let it cool slightly. Add sliced strawberries, stir. Pour over cupcake, top with whipped topping and ENJOY...every last crumb!