I am always so excited to get my first batch of strawberries each spring.🍓 It’s usually the official start of fruit season and they happen to be my favorite fruit! Last fall we planted strawberries in the high tunnel in hopes that I would get them even earlier than usual. I had been saving all kinds of strawberry recipes and could hardly wait to make them. However, my kids can put away some strawberries, eating them as fast as they would get ripe. I finally gathered up several gallons and knew this was my moment. The kids and I made strawberry lemonade, strawberry pies (one full fat and one low cal, low carb), strawberry jam, strawberry pie filling, strawberry cupcakes, strawberry yogurt popsicles, and strawberry muffins. Sounds like overkill huh? None of it went to waste, we shared with teachers, co-workers and relatives!
My favorite was the strawberry cupcakes. I have been looking for a strawberry cupcake that is similar to my favorite “Strawberry Shortcake Cupcake” from Gigi’s cupcakes. This one did not have the mile high icing but had a nice flavor and a melt in your mouth quality that I adore! I’ll share the recipe below.
1 (15.25 oz) package white cake mix
1/2 (3.4 oz) package of instant vanilla pudding mix
1 cup strawberry yogurt
3/4 cup applesauce
1/2 cup water
4 eggs, lightly beaten
1 tsp strawberry extract
1 cup diced fresh strawberries (10 medium berries, cut with a knife not food processor)
Strawberry buttercream icing
1\2 cup shortening
1\2 cup butter, room temperature
pinch of salt
1 tbsp water
1 tbsp strawberry preserves, melted
1 tsp strawberry extract
1\2 cup Finely chopped strawberries
4 1\2 cups of powdered sugar
Preheat oven to 350 degrees. Line muffin tin with paper liners.
Beat the cake and pudding mixes, yogurt, applesauce, water, eggs and extract. Beat for about two minutes on medium speed until well combined. Fold in the diced strawberries.
Using an ice cream scoop, distribute the batter between 24 muffin cups
Bake for 18-22 minutes. Allow cupcakes to cool.
Prepare icing. Beat shortening and butter until creamy. Add salt, water, strawberry extract and chopped strawberries and mix again. Slowly add powdered sugar. Heat strawberry preserves in microwave for 30 seconds. Add to frosting. Beat one minute. Frost the cupcakes and store in refrigerator. Enjoy!
Although I’m sad to see the strawberries go, I have preserved enough to get our family through the winter (I hope). However, my focus can now turn to cherries that are turning a beautiful shade of red in the trees. 🍒 I thank the good Lord that as quickly as one season ends, another begins.
I have already started collecting more strawberry recipes for next season😉!