Strawberry Shortcake Cupcakes

Vanilla cake filled with strawberry filling, topped with whipped topping and a strawberry slice.  Recipe from Sally's Baking Addiction.

Makes 24 cupcakes

Cupcake

3 1/3 c all purpose flower
1 tsp baking powder
1/2 tsp baking soda
2 c sugar
1 c salted butter
4 egg whites
1/2 c vanilla Greek yogurt
1 1/2 c whole milk
1 tbsp. vanilla extract

Strawberry filling

1lb strawberries, diced
3/4 c sugar
3 tbsp cornstarch

Whipped topping

3 c heavy whipping cream
4 tbsp. sugar
3 tsp vanilla extract

Topping

Thinly sliced strawberries (optional)

Cake

Preheat oven to 350 F.  Line 2 cupcake tins with paper liners.  In medium bowl whisk flour, baking powder, and baking soda together.  Melt butter in a large microwave safe bowl and stir in sugar.  The mixture will be gritty.  Stir in egg whites, yogurt, milk and extract until well combine.  Mix the dry ingredients into the wet.  Batter will be thick.  Divide evenly among the cupcake liners.  Bake 18-20 mins side by side, rotating once mid baking.

Strawberry filling

Place the strawberries in a small saucepan over medium heat until the juices start to release.  Add sugar and corn starch and cook for additional 3-5 minutes.  The mixture should thicken up.  Allow to cool.

Whipped topping

Combine heavy cream, sugar, and vanilla in a large bowl.  Using hand mixer on high, whip until stiff peaks form, at least 5 minutes.

Assemble

Assemble day of serving.  Once cooled, using a sharp knife, cut out an inch or so from the cupcake.  Fill with strawberry filling and replace removed cake piece.  Frost with whipped topping and add a strawberry slice for garnish.  If making ahead, store cupcake in airtight container unrefrigerated.  Store strawberry filling and whipped topping in refrigerator for up to one day prior to serving.