Strawberry Shortcake Cupcakes

Use your favorite cake mix to create the cupcakes by following the directions on the package for making the cake. Spoon the prepared cake mix into paper lined cupcake forms and bake until golden brown and springy to the touch.

Set the baked cupcakes aside to cool.

Add the diced/chopped strawberries to a large bowl along with the sugar. Gently fold the strawberries and sugar together and let the strawberries sit for 10-15 minutes.

Add the whipping cream to a large bowl and whip to stiff peaks. Fold in the powdered sugar and vanilla. Transfer the whipped cream to a piping bag with a long tip. I use the same type of tip used to fill eclairs.

Transfer the prepared buttercream frosting to a piping bag with a star tip and set aside.

Once the cupcakes have cooled, puncture the cupcake (from the top) with whipping cream piping bag tip and pipe some whipped cream right into each cupcake.

Pipe a ring of buttercream frosting on top of the cupcake and spoon the strawberries into the center of each buttercream ring. Continue until all the cupcakes are finished. If desired, place a dollop of whipped cream on top of the strawberries, serve and enjoy!