Kelsey Hilts decides to jump-start summer and make strawberry shortcake in the form of cupcakes.
Text And Photo By Kelsey Hilts
Strawberry season is one of my favorite times of the year. We have to wait a bit longer here in the Pacific Northwest but I am so ready, as the arrival of the strawberry marks the beginning of summer in my book.
To help me get through all of the rain that we’ve been having, I decided to jump-start summer and make strawberry shortcake in the form of cupcakes. I had a jar of my mom’s strawberry freezer jam that I swirled into the pound cake batter and buttercream frosting but you could also use chopped strawberries. I made an assortment of cupcakes with the strawberry shortcake theme and you can mix and match the basic ingredients to come up with your own variations, too.Print
Kelsey Hilts is the founder of Itsy Bitsy Foodies, an online resource for families looking for ways to spend more time together enjoying food and exploring the world beyond the children’s menu.