Cupcake Shortcakes
This post may contain affiliate links. Read our disclosure policy.
I love strawberry shortcake. However, I have never been a fan of those cake cups you buy in the grocery store. I always just make a cake from a box mix instead. So the other day when I was going to make the cake for my shortcake, I thought why not do cupcake shortcakes.
The thing that’s nice about cupcakes is you have portion control. You’ll also get 24 cupcakes, so you can throw some in the freezer for another day. These little cupcake shortcakes would also be great to serve for you’re 4th of July barbecue. Just add some fresh blueberries and you’ve got a red, white, and blue dessert!
Cupcake Shortcakes
Real Mom Kitchen
Ingredients
- Cupcakes prepared from a box cake mix (I like the golden vanilla flavor, but white and yellow also work)
- sweetened whipped cream
- strawberries
- sugar
Instructions
- Make cupcakes using you boxed cake mix according to the package directions. At least one hour before serving you shortcake, slice your strawberries and sprinkle with sugar. Sprinkle with enough to lightly coat the berries. Now let it sit and you strawberries will get sweet and juicy.
- Cup each cupcake in half to serve. Put a spoonful of whipped cream on the bottom half followed by some strawberries. The place the top half on top and do more whipped cream and strawberries. Add a few fresh blueberries on top is desired to make a red, white and blue dessert.
Tried this recipe?Let us know how it was!
