Strawberry Shortcake Poundcake Cupcakes

by Katie of:
 
CUPCAKE INGREDIENTS:
3 cups all purpose flour
2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
6 large eggs
2 cups softened butter
1/2 cup milk
2 teaspoon vanilla
FILLING INGREDIENTS:
2 pints strawberries, destemmed and sliced thin
1/4 c. sugar
1 pint heavy whipping cream
1/4 c. powdered sugar
 
DIRECTIONS:
Preheat oven to 350 degrees.Combine dry ingredients in a lseparate mixing bowl. Add butter, milk, and vanilla to the dry ingredients. Stir only until just mixed,then turn up speed to medium for aobout 3 minutes.  Using low speed, add eggs one at a time and mix about one minute.   Spoon batter into cupcake tins filling 1/2 full. Bake  for 20 minutes or until toothpick, inserted into the center of the cupcakes comes out clean.  Let cool and slice cupcakes in half.
 
Fresh Whipped Cream Directions:
Pour one pint of chilled whipping cream into mixing bowl and beat on high speed until cream makes peaks but not too stiff.  Add in 1/4 c. powdered sugar.  Mix another minute on low speed. 
 
Sweetened Strawberries Directions:
In medium bowl, slice strawberries thinly.  Add in 1/4 c. sugar and mash with fork or potato masher slightly to begin to release juices. 
 
To assemble:  Place bottom of cupcake on plate or platter.  Spoon a tablespoon or so of strawberries over bottom of cupcake.  Spoon a layer of whipped cream over strawberries and place top on cupcake.  Add additional strawberries to top if desired or top with whipped cream and then add one fresh strawberry to the top for a prettier look.
 
 


 
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