Strawberry shortcake can be difficult make. As you make the cake the whipped cream is in danger of melting and the cake can completely fall apart. Below is a simpler way to get the strawberry goodness within a small snack. Enjoy this recipe of strawberry short-cupcakes!

Servings:12-14 cupcakes

Cooking time: 30 minutes

Ingredients

3 medium eggs

1 cup of water

2/3 cups of vegetable oil

1 box vanilla cake mix

2 cups of strawberries

1 jar of whipped vanilla icing

1 container of Cool Whip whipped cream (pre-frozen)

Directions

Preheat oven to 350 degrees.

Add eggs, vegetable oil, water, and cake mix to the mixing bowl. Mix on medium for 30 seconds then on high for 10 seconds.

Place the cupcake tins into the pan, or grease it the bottom if unavailable. Pour the mix into the cupcake pan, about ⅔ full. Put the pan in the oven and bake for 18-22 minutes.

While the cupcakes are in the oven, begin on the frosting. Take the whipped vanilla icing and scoop it all out into the medium bowl. Cut up 2 cups of strawberries into small pieces and combine with the icing. Mix together with a spoon until all the strawberries are evened out through the icing. Place the bowl of strawberry frosting in the freezer for about 5-10 minutes.

By this time, the cupcakes should be almost done. Remove them from the oven and let cool for 10 minutes.

The next step is to fill the cupcakes with the whipped cream. Create a piping bag by fill a medium sized plastic bag with the whipped cream, and cut the tip off of one corner of the bag. Using a melon baller or small spoon, scoop out the center of the cupcake until about halfway down. Squeeze the whipped cream into the hole of the cupcake until nearly full. Cut the bottom piece off the scooped out section and place the top over the whipped cream. Place in refrigerator immediately. Repeat this step for all cupcakes.

Take the mixed strawberry frosting out of the freezer and spread it on the cupcakes using a knife. Keep refrigerated until serving.