Strawberry Shortcake Cups (Print Version)

Airy vanilla cake, plump strawberries, and a swipe of whipped cream team up for a no-fuss sweet you’ll want all summer.

# Ingredients:

→ Garnish

01 - Optional fresh mint leaves

→ Strawberry Layer

02 - 300 g sliced fresh strawberries

→ Cream Layer

03 - 2 tablespoons icing sugar
04 - 240 ml cold whipping cream

→ Cupcake Base

05 - 3 eggs, large
06 - 430 g boxed vanilla cake mix

# Steps:

01 - Pop some extra strawberry slices on top and maybe a mint leaf if you want. Hand them out right away or let them chill in the fridge for a few.
02 - Break up the cooled cupcakes and toss the pieces into the bottom of your serving glass. Scoop on those juicy strawberries, then a bit of that fluffy whipped cream. Keep the layers going however you like.
03 - Take a cold bowl, pour in the cream and add icing sugar. Get in there with your whisk and whip until the cream makes soft peaks.
04 - Slice up strawberries, toss them into any bowl you grab, sprinkle a pinch of sugar if you want, and let them sit so they're nice and juicy.
05 - Take cupcakes out and move them onto a rack to cool completely before you mess with them.
06 - Drop batter into each paper cup, about two-thirds full. Bake for 15 to 20 minutes. If a toothpick comes out clean, they're set.
07 - Dump cake mix and eggs into a bowl. Stir until you've got a smooth batter going.
08 - Pop some liners in your muffin pan, set your oven to heat at 175°C.

# Notes:

01 - If you build everything right before serving, the bottoms won’t get mushy.