Strawberry Shortcake Cupcakes
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If you love strawberry shortcake, wait until you try it in cupcake form! Moist strawberry cupcakes, cool whipped topping, and fresh strawberries make for a winning combination, indeed.
What You'll Need:
- 1 (18.25-ounce) package strawberry cake mix
- 1 (16-ounce) container frozen whipped topping, thawed
- 1 quart fresh strawberries, washed, hulled, and sliced
What To Do:
Preheat oven to 350 degrees F. Line muffin tins with paper baking cups.
Make cake mix according to package directions. Spoon batter into muffin tins, filling each cup about 3/4 full.
Bake according to package directions; cool completely.
- Cut cooled cupcakes in half horizontally. Place a spoonful of whipped topping on each bottom half, along with a few strawberry slices. Replace the cupcake tops, then top each with a dollop of whipped topping, and garnish with more strawberries. Serve immediately, or refrigerate until ready to serve.
If you enjoyed this recipe, be sure to check out our free eCookbook, Fast & Fun Cupcakes: 18 Best Cupcake Recipes.
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