All the flavors of strawberry shortcake, in cupcake-form! Can be made even easier by prepping the day before a party. The final, assembled cupcakes can be stored in the fridge up to an hour before serving.
Ingredients
- 1 , 18.25 ounce
- 1 cup water
- 3 eggs
- 0.5 cups vegetable oil
- 7 tablespoons strawberry jam
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
-
2
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.
-
3
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.
-
4
Stir strawberry jam in a bowl until it reaches a smooth and spreadable texture. Spread a thin layer of jam onto each cupcake. Refrigerate cupcakes until jam has set into the cake, 3 hours to overnight.
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5
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.
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6
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.
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7
Top each cupcake with 3 or 4 slices strawberry and about 2 tablespoons whipped cream.
Nutrition Facts
Per serving
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