Ingredients
24 cupcakes (any flavor)
2 cups heavy whipping cream, whipped
8 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 pint strawberries
1. Bake and cool the cupcakes.
2. Mix together the cream cheese, sugar and vanilla. Make sure there are no lumps.
3. Fold in the whipped cream.
4. Chill the whipped cream for 15mins before using.
5. While the whipped cream chills, cut the strawberries into small pieces.
6. Cut a cupcake into 4 pieces and place on a plate.
7. Top with desired amount of strawberries and whipped cream.
8. Repeat steps 6 & 7 for each shortcake,
Plain cupcakes can be stored at room temperature.
Shortcakes taste best when they are prepared at needed. I would no recommend adding whipped cream and strawberries ahead of time.
I used yellow cake mix since my dad prefers that flavor.
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