STRAWBERRIES:

Wash and slice 1 pound of fresh strawberries.

Add to a small mixing bowl and mash.

Mix in 1 tablespoon of sugar.

Cover and refrigerate.

CUPCAKES:

Preheat oven to 350-degrees F.

Prepare muffin tins by lining with 12 cupcake liners.

In a medium mixing bowl, add:
• Sift 1 cup of flour
• 1 teaspoon of baking powder
• 1/4 teaspoon of salt

Slightly soften 1/2 cup of butter.

In a medium bowl, add the softened butter and 1/2 cup of sugar.

Using an electric mixer (double beaters), cream together butter and sugar until light and fluffy.

Add 2 eggs and 1 teaspoon of vanilla, then mix

Add half the flour mixture with 3 tablespoons of milk. Mix well.

Add the rest of the flour mixture with 3 tablespoons of milk. Mix until incorporated.

Divide batter into prepared muffin tins, filling each of them approximately 3/4 full.

Bake at 350-degrees F for 15-20 minutes, until done.

WHIPPED CREAM:

In a large mixing bowl, combine:
• 1/2 cup or 120g/ml of cold heavy cream
• 1 tablespoon of sugar
• 1/4 teaspoon of vanilla extract

Using a handheld or stand mixer fitted with a whisk attachment on medium-high speed, whisk until medium peaks form, about 3–4 minutes.

Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts.

If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.

Use immediately or cover tightly and store in the refrigerator for up to 24 hours!

ASSEMBLE:

Cool the cupcakes.

Add whipped cream and mashed strawberries on top!