Jump-start summer with these strawberry shortcake cupcakes.
Ingredients
Pound cake
2 ¼ cups flour
2 cups sugar
½ tsp salt
½ tsp baking soda
1 tsp vanilla
1 cup shortening or butter
1 cup sour cream
3 eggs
1 - 1½ cups strawberry jam, to taste
Homemade whipped cream
Sliced strawberries, sugared to taste
Buttercream frosting
3 ¾ cups powdered sugar
½ cup butter, softened
1 tsp vanilla
3 Tbsp milk
Instructions
Pound cake
Cream the sugar and the shortening.
Add the sour cream, eggs, vanilla and dry ingredients.
For strawberry pound cake, stir roughly 1½ cups of strawberry jam (or chopped strawberries) into the batter and mix until just swirled together.
Spoon the smooth batter into lined cupcake pans. If you want to keep some of the cupcakes plain you can individually swirl a spoonful of jam into some of the cupcakes once you pour the plain batter into the cupcake liners.
Bake the cupcakes for 10-15 minutes at 325 degrees or until a toothpick comes out clean.
Let them cool in the pan for a few minutes and then place them on a wire rack to cool completely.
Buttercream frosting
Blend the butter, powdered sugar, vanilla and milk until the frosting is smooth and creamy.
Keep a portion of the frosting plain.
Blend 1 tablespoon or more of strawberry jam, to taste, into the remaining half of the frosting.
Strawberry Shortcake Cupcakes
Cut vanilla pound cake cupcakes in half. Spoon sugared, sliced strawberries in the middle of the cupcake.
Top the cupcakes with homemade whipped cream and more strawberries if desired.
Vanilla Pound Cake Cupcakes with Strawberry Buttercream Frosting
Swirl strawberry jam into some of the buttercream frosting.