whipped cream
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1 1/2 cups strawberries cut into small pieces
- Whip heavy cream with sugar until the cream is thick and medium-stiff peaks form at the end of the beaters.
- Put the whipped cream into a piping bag with a star tip (I use a 2D tip)
- Swirl the whipped cream onto the edge of the cupcakes leaving the center plain.
- Add a spoonful of fruit into the center of each cupcake.
- Serve immediately.
- If you plan no serving them later, chill them and remove them from the fridge 30 minutes before serving.
Recipe by Created by Diane at https://www.createdby-diane.com/2017/09/strawberry-shortcake-cupcakes.html
3.5.3251