Strawberry Shortcakes

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Updated: 4/17/2014 11:59 am
1 1/4 cup flour
3/4 cup sugar
1/3 cup butter
2/3 cup milk
2 eggs
2 1/2 teaspoon baking powder
1/2 teaspoon salt

1 quart of strawberries
1/2 cup sugar

Sweetened whipped cream:
1/2 pint whipping cream
2 Tablespoons sugar

Prepare the strawberries the night or morning before you plan to serve the cakes. Wash and cut the tops off of strawberries. Make at least two slices from from top to bottom of each strawberry. Put in a covered container. Pour 1/4 cup of sugar over top, cover and put in the refrigerator. Shake the container every few hours.
Preheat oven to 400 degrees. Grease and flour a muffin tin, or line with paper baking cups. Combine all cake ingredients in a mixing bowl. Beat at medium speed, scraping bowl often, until well mixed.
Put about 1/4 cup of batter in each cup of the muffin tin. Bake for 15 to 20 minutes, then let cool.
Before serving, whip the cream and sugar.
Cut each cupcake in half. Place the larger half on a plate. Drizzle some of the strawberry juice on the cake, then layer with whipped cream and strawberries. Place the remaining half on top, and add more strawberry juice, whipped cream and strawberries.
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