Strawberry Cupcakes

Fresh strawberries always remind me of summer.  As a child I distinctly recall picking wild strawberries in my grandparents’ field…this was not an easy task as it would take forever to pick a pint (wild strawberries are tiny!).  All the whinging that took place was soon placated by strawberry shortcake topped with sweetened whipped cream or later on as a preserve on toast.  Yes, summers for me and my siblings did have its rewards.

If you live in an urban setting, a field of wild strawberries may seem like something out of a novel.  Thankfully, U-Pick farms are usually a short drive away and provide a perfect backdrop for easy food education where kids of all ages get a chance to learn where fruits and vegetables come from.  The fruit is easily accessible and usually a good size which means less time to fill a box.  Oh yes, sampling is a must! 

Makes 12
adapted from Sweet Paul magazine

1/2 cup butter (1 stick), room temperature
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups plain white flour
1 teaspoon baking powder
1/2 cup chopped strawberries
whipped cream
15 strawberries, sliced

Preheat oven 350f (180c).  Line a cupcake pan with paper liners.  Beat butter and sugar until light and fluffy.  Add eggs one at a time until well incorporated.  Add vanilla, flour, and baking powder.  Mix together until you have have a smooth batter.  Fold in the strawberries (don’t mix).  Divide batter evenly between paper liners.  Bake 20 minutes or until firm to the touch.  Remove and cool on a wire rack.  Serve with sweetened whipped cream and a strawberry slice.

The Culinary Chase’s Note:  Even without the cream these were scrumptious!