Ingredients
2 1/2
cups sliced fresh strawberries
1/3
cup sugar
3
cups Gold Medal™ all-purpose flour
1/2
cup sugar
2
tablespoons baking powder
1/2
teaspoon salt
1/2
cup cold butter
3/4
cup whipping cream
1
teaspoon almond extract
2
eggs, beaten
1
cup whipping cream, whipped, sweetened
18
fresh small whole strawberries
Preparation
In medium bowl, mix sliced strawberries and 1/3 cup sugar; let stand at least 30 minutes.
Heat oven to 425°F. Spray 18 regular-size muffin cups with cooking spray. In large bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in 3/4 cup whipping cream, the almond extract and eggs with fork until soft dough forms.
On lightly floured surface, knead dough lightly 3 or 4 times. Divide dough evenly among muffin cups, filling each about three-fourths full.
Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool 2 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
Split cupcakes; fill with strawberries and sweetened whipped cream. Place in paper baking cups. Using toothpick, garnish each shortcake with whole strawberry.
