Strawberry Shortcake Cupcakes #2

By carvalhohm

Ingredients

• 1 (18.25-ounce) package strawberry cake mix
• 1 (16-ounce) container frozen whipped topping, thawed
• 1 quart fresh strawberries, washed, hulled, and sliced

Preparation

Step 1

Preheat oven to 350 degrees F. Line muffin tins with paper baking cups.

Make cake mix according to package directions. Spoon batter into muffin tins, filling each cup about 3/4 full.

Bake according to package directions; cool completely.

Cut cooled cupcakes in half horizontally. Place a spoonful of whipped topping on each bottom half, along with a few strawberry slices. Replace the cupcake tops, then top each with a dollop of whipped topping, and garnish with more strawberries. Serve immediately, or refrigerate until ready to serve.