Strawberry short cakes cup cakes

This Friday according to the website is National Strawberry Short Cake Day.  Here is my recipe but I make them as cupcakes.  I developed this recipe a few summers ago while I was teaching cooking classes  at Camp Dina, a sleep away summer camp for girls.  It was a huge hit.

You can also make it for Dad or Grandpa for fathers day.

Strawberry Short Cake Cupcakes

3/4 cup canola oil
1 Tablespoon fresh lemon juice
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Whipped cream

Strawberry jam

Slices of fresh strawberries for garnish

Preheat oven to 350*F.

  1. In a large bowl beat well oil, lemon juice, and sugar for 1 minute. Add vanilla and eggs. Beat until thoroughly combined.
  2. In a separate bowl mix together flour, baking powder, and salt. Add to the batter mix until incorporated.
  3. Pour batter into a disposable cupcake tin that holds 6.
  4. Bake for 30 minutes or until batter is firm. The cakes may puff up into a peak but that is okay.
  5. Cool on wire rack for 10 minutes. Remove cake from pan.
  6. Once cupcakes have cooled take each cupcake and slice into 3 or 4 even slices.
  7. Spread each slice with strawberry jam and some whipped cream and stack slices one on top of another.  Repeat with each cup cake.  You should have 6 cup cakes in total.
  8. On top layer spread whipped cream and garnish with fresh strawberries.