Strawberry Shortcake Cupcakes

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper liners. (5 minutes)

Recipe View 3 mins In a large bowl, combine the cake mix, water, eggs, and vegetable oil. Beat with an electric mixer on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes, until smooth. (3 minutes)

Recipe View 2 mins Spoon the batter evenly into the prepared muffin cups. (2 minutes)

Recipe View 17 mins Bake in the preheated oven for 12 to 17 minutes, or until a toothpick inserted into the center comes out clean. (17 minutes)

Recipe View 5 mins Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

Recipe View 3 hrs In a small bowl, stir the strawberry jam until smooth. Spread a thin layer of jam over the top of each cooled cupcake. Refrigerate the cupcakes for at least 3 hours, or preferably overnight, to allow the jam to set. (3 hours)

Recipe View 3 hrs In a medium bowl, combine the quartered strawberries, granulated sugar, and lemon juice. Stir gently and refrigerate for at least 3 hours to allow the strawberries to macerate and release their juices. (3 hours)

Recipe View 5 mins In a large bowl, beat the heavy whipping cream, confectioners' sugar, and vanilla extract with an electric mixer until soft peaks form. Be careful not to over-beat. (5 minutes)

Recipe View 0 mins Top each cupcake with a generous spoonful of macerated strawberries and a dollop of freshly whipped cream. Dust lightly with confectioners' sugar before serving.