A Quick and Easy Strawberry Shortcake Recipe

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This afternoon, after I finished painting my bedroom, I was really craving a sweet reward for all of my hard work.

That’s a lie. I always crave sweets. 

I wasn’t in the mood for chocolate, so I thought I’d try something simple, like a strawberry shortcake. I recently bought a flat of strawberries and they’ve been begging me to turn them into a dessert.

Yes, strawberries speak to me. What, they don’t talk to you?

I wanted to do something light and fresh, not the usually strawberry shortcake with the heavy biscuits or lifeless angel food cake – and that heavy whipped cream? I could do without that as well. I gathered some fresh strawberries, a jar of wildflower honey, and a white cake box mix and went to work.

 

Ingredients

1 white cake box mix

(box mix ingredients: 3 egg whites, 1 & 1/3 cup water, 3 tablespoons oil)

Strawberries

Honey (I prefer wildflower honey, but any will do)

Cool Whip

 

Directions

Preheat your oven to 350 degrees if you are using a metal or glass pan, or 325 if you are using a dark pan.

Grease and flour your muffin tin – I use Pam for baking with flour to make it simple!

Make cake mix according to box directions (or follow your own from-scratch recipe)

Fill a muffin tin about 1/3 of the way full with prepared cake batter

Add 1/2 teaspoon honey to top of batter, like so…

Add two or three slices of strawberries on top of the honey.

Top with more cake batter – enough to cover the strawberries and honey – about 1 tablespoon.

Cook at 350 (or 325, depending on your pan) for 20 minutes for light and fluffy cupcakes.

Let cool for about 10 minutes, then remove from muffin tin using tongs (I learned this trick by watching Kat Dennings do it on 2 Broke Girls!).

Top with Cool Whip and additional sliced strawberries!

These are really simple, and the portion size is perfect since they are cupcakes! My daughter was especially delighted with the little surprise inside!

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