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Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 3/4 cup (about 5 or 6)
    trimmed strawberries with 2 tsp
    sugar in a mini chopper. Pulse until
    chopped; fold into batter. To fill and
    frost: Beat 11/4 cups heavy cream,
    3 tbsp sugar and 1/2 tsp vanilla
    extract in a bowl to stiff peaks.
    Transfer to a piping bag fitted with a
    wide round tip. Press frosting tip into
    cupcake and apply gentle pressure to
    squeeze frosting into cupcake. Dollop
    frosting onto top of cake and top
    with a thin strawberry slice (you'll
    need 6 strawberries for all the cupcakes).
    Repeat with remaining cupcakes,
    frosting and strawberry slices.

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