When I was a kid I adored Strawberry Shortcake.

Not the dessert, but this cute character.


And don’t get me started on that new version of Strawberry Shortcake. Just give me that adorable, slightly chubby healthy, Strawberry Shortcake from my childhood. Anyway, strawberries were on sale this week (Yay for sales!) so I decided to buy two containers of them. First on my list of strawberry recipes to try is one that I found on How Sweet It Is for Fresh Strawberry Cupcakes.


So pretty.


The berries before they were mixed into…


this lovely batter.


I used cream cheese frosting and topped them with




and sweetened flaked coconut.

What is your favorite strawberry dish?


Yield: 12 cupcakes


  • (recipe from How Sweet It Is)
  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups flour
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup chopped strawberries
  • 1-2 tablespoons milk, if needed (I did not need this)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Beat butter and sugar together in the bowl of an electric mixer until fluffy, about 2-3 minutes.
  3. Add eggs and vanilla extract and mix until combined.
  4. Add flour, baking powder and salt with the mixer on low-speed, then gradually increase speed. Add in chopped strawberries and beat on medium speed until the strawberries break down – about 1-2 minutes. At this point, the strawberries most likely have enough liquid that you don’t need to add any milk to the batter. If you batter seems dry and is not like typical cake batter then add milk 1-2 tablespoons at a time, beating until incorporated.
  5. Pour into cupcake liners, filling 2/3 of the way full, and bake for 18-20 minutes or until cake is set. Let cool, then frost.


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    1. I completely forgot about the blanket when I was writing this. It’s actually in my linen closet. Yup. I still have it.

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