Strawberry Shortcake Cupcakes

Although summer is over, it doesn’t mean you have to deny yourself strawberries! In fact, the stores have had them on sale here lately (not sure why…maybe its the last of it). But, during the summer when we have a glutony of strawberries, I often hull them and freeze them. I put them cut side down onto a cookie sheet and stick them in the freezer for about 2 hours. Then, I remove them from the cookie sheet and place them in an airtight container. We can have strawberry dishes all year round that way!If you think it is odd that I’m making strawberry shortcake cupcakes halfway through fall, I did too! For the past few days I have been asking people in the office to vote formy recipe so I can get to the Philly Cook-Off! Please feel free to vote if you have a few minutes to register–there are great prizes to be won for voting as well.

In return, I agreed to make a couple of treats for the office. Doesn’t this alwaysbackfire on me?! The first thing the guys decided they wanted was “something with strawberries”! Don’t they know that season has passed? Lucky for me those summer strawberries were just chilling (literally) in the freezer…then I had the brilliant idea of incorporating my leftovers from these cupcakes into Friday’s post. It’s for a great cause (I think you will agree) and it satisfied everyone–coworkers and their cupcake obsession, and John who got the re-made leftovers. If only every week was this easy!

Strawberry Shortcake Cupcakes (cupcake batter adapted from here)
Serves: 24 (24 cupcakes)
1 1/2 cups flour
1 1/2 teaspoons baking powder
2 eggs
2/3 cup sugar
3/4 cup butter, melted
2 teaspoons vanilla extract
1/2 cup skim milk*
1 cup strawberries (frozen or fresh)
4 tablespoons sugar, divided
1 cup heavy whipping cream

Preheat the oven to 350 degrees F. Whisk together the flour and baking powder. Set aside. In a bowl, beat the eggs and sugar about 2 minutes, until light and foamy. Gradually pour in the butter and vanilla while mixing constantly. Slowly add half the dry ingredients stir until just combined. Add all of the milk mixing until just combined. Last, add the rest of the dry ingredients being careful not to overmix. Spoon the batter into greased cupcake tins (or tins lined with cupcake liners). Bake for 20-25 minutes until the centers of the cupcakes are clean when poked with a toothpick. Let cool.
Meanwhile, let the strawberries come to room temperature if frozen. Either using a food processor, or a sharp knife, cut the strawberries into very small pieces. Top with 2 tablespoons of sugar and set aside.
When the cupcakes have cooled, use a sharp knife to cut a cone-shaped hole down into the cupcake, removing the center (being careful NOT to cut the bottom). Continue with each cupcake. Fill each cupcake with the strawberry mixture and place in the fridge until serving (do not let the cupcakes sit longer than half an hour because the juices will soak right through).
Using an electric mixer, mix the whipping cream and sugar until soft peaks form. Top each cupcake with the whipped cream and serve immediately.

*The first seven ingredients can be substituted with a yellow/butter cake mix. Likewise, the whipped cream can be substituted for store-bought whipped cream. That makes these as fast and easy as you need them!

Until the next time my oven is on…