Strawberry Shortcake Cupcakes

These little things are so good! I decided not to frost mine and you know...I didn't even miss the frosting. The cupcake itself is sweet then the added sweetened whipped cream makes for a sweet little cake but not overly sweet. (Wow....how many times can I say "sweet" in one sentence?) The flavor improved after being in the fridge for a while. If you can store them covered, that would be best...but I didn't and still thoroughly enjoyed them!

Strawberry Shortcake Cupcakes



¾ cup self rising flour
1 cup plus 2 tablespoons all-purpose flour
1 stick butter – room temp
1 cup sugar
2 large eggs – room temp
½ cup milk
½ teaspoon vanilla
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
18 strawberries - 6 cut in half, the rest sliced

Line cupcake pan with 12 liners.

In a small bowl, combine flours. Set aside.

In a large mixing bowl, cream butter until smooth on medium speed. Gradually add the sugar until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.

Combine the milk and vanilla.

Add the flours alternately with the milk mixture, beginning and ending with the flour. Scrape down the sides of the bowl.

Place a scoop of batter in the bottom of each cupcake liner. Add 1/2 strawberry then top with more batter. 
 Bake 20 – 25 minutes or until done.

Cool cupcakes in the pan for 15 pans then on a cooling rack until completely cool.

Whip cream until stiff and add powdered sugar.

When cupcakes are cooled, carve center of cupcake out with a sharp pointed knife held at an angle, making sure not to cut out the strawberry. 

Using a small spoon or a pastry bag, fill each cupcake with the sweetened whipped cream, add two or three slices of strawberries and place the cupcake top back on top.

Place in the fridge until ready to serve.

The line-up.

Cream the butter then add the sugar 

and beat until it's nice and fluffy.

Add the eggs.

Combine the milk and vanilla then 

add that alternately with the flour to 

the butter mixture, beginning and ending with flour.

Cut the tops off of 6 strawberries 

then cut them in half.

Fill the muffin cups about 

1/3 full, add a strawberry...

...then top off with more batter.

Bake!!

Allow them to cool then cut a hole 

in the center of each cupcake. I used 

a sharp paring knife, held at an angle. 

If the strawberry comes out when you 

cut the hole, just pop it back in there.

Beat the heavy cream and powdered sugar until stiff.

Spoon or pipe the cream into the cupcakes.

Add a couple of berry slices and the 

top of the cupcake back on top at a jaunty tilt!! Eat!!!

Cookie Fruit Salad

Here's a fun and different twist on fruit salad! Add cookies! Now don't be turning your nose up...this is REALLY good! Keep in mind that banana pudding has cookies in it and this is kind of like that. I left the bananas out of it for us because none of use around here are that excited about bananas but the pineapple and mandarin oranges were perfect! Pick your choice of canned fruit...get creative!

Cookie Fruit Salad



1 5-ounce box vanilla instant pudding
1 1/2 cups milk
2 8-ounce containers Cool Whip
2 11-ounce cans mandarin oranges ~ drained
1 20-ounce can chunk pineapple ~ drained
1 package Mother's brand striped chocolate shortbread cookies ~ crushed
1 - 2 bananas ~ sliced (I left them out)

Whisk pudding and milk together until smooth.

Add Cool Whip and mix well.

Fold in remaining ingredients and chill for several hours before serving.

The cast of characters. (You'll see 

that I halved the recipe for us.)

Mix the milk and pudding together.

Then add the Cool Whip.

Crush the cookies.

Add the crushed cookies and 

the fruit to the pudding mixture.

Allow to rest in the fridge for a 

few hours before serving. Delish!