Strawberry Shortcake Cupcakes

Step 1

Begin by combining the ¾ container of chopped strawberries and 2 tablespoons sugar in a small bowl. Refrigerate for 30 minutes or until ready to use.

Step 2

To make the angel food cake cupcakes, line a cupcake tin with cupcake liners. Preheat your oven to 350 degrees.

Step 3

Sift flour and salt into a bowl and set aside.

Step 4

Separate egg whites from yolks. Zest the lemon and set the zest aside. Juice the lemon.

Step 5

Add the egg whites to a mixer and beat on medium high until foamy (about 1 minute).

Step 6

Add the lemon juice to the egg whites and beat until soft peaks form.

Step 7

Continue to beat, adding about 1 tablespoon sugar at a time, until stiff peaks form, about 2 minutes.

Step 8

Add the vanilla and beat to combine.

Step 9

Transfer the mixture to a large bowl. Sift the flour mixture over the egg-white mixture, about ¼ cup at a time, folding the flour into the egg whites using a rubber spatula each time. Be careful not to over mix, you want it to stay really fluffy.

Step 10

Spoon the batter into the prepared cupcake tins (about a heaping tablespoon in each one) and smooth the tops of each.

Step 11

Bake until golden, or approximately 15 to 20 minutes. Let cool in pan.

Step 12

While waiting for the cupcakes to cool, prepare the frosting. Combine the cream cheese, sugar, vanilla extract and lemon zest in a large mixing bowl or the bowl of a stand mixer. Whisk on medium speed until smooth.

Step 13

While the mixture is still whipping, slowly pour in the heavy cream. Whip until stiff peaks form. Fold in the finely chopped strawberries.

Step 14

Once the cupcakes have cooled, use a small paring knife to cut out the center of the cupcake (Be sure not to cut completely through to the bottom).

Step 15

Fill with some of the strawberry-sugar mixture.

Step 16

Add the frosting to a plastic bag and cut a small corner off the bottom of the bag. Pipe the icing on to the cupcakes and top with a strawberry slice.