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Real Strawberry-Poked White Cupcakes with Whipped Cream

With a thick, fresh strawberry syrup poured inside a vanilla cupcake topped with whipped cream, you can’t go wrong! These are just delicious!
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Prep Time25 mins
Cook Time12 mins
Course: Dessert
Cuisine: All Cuisines!
Servings: 16
Calories: 186


  • Jumbo Cupcake Pans


  • 1 box (16.5 ounces) cake mix white
  • 3 egg whites
  • ¼ cup oil
  • 1 cup water
  • 4 cups strawberries
  • ½ cup sugar
  • 2 cups heavy cream
  • 4 tablespoons sugar
  • 8 strawberries sliced in half


  • Follow your directions on the cake mix package and make 16 jumbo cupcakes. Let them cool.
  • Meanwhile, puree the 4 cups of strawberries and the ½ cup of sugar together in a processor until it becomes a thick syrup.
  • Poke several holes in the tops of the cupcakes with the end of a wooden spoon, going down only about halfway.
  • Carefully pour the strawberry puree into the holes.
  • Whip the heavy cream with the 4 tablespoons of sugar until stiff peaks form.
  • Frost or pipe the cupcakes with the whipped cream.
  • Place a strawberry slice on top of the whipped cream.
  • Chill the cupcakes for one hour before serving or cover and store in the refrigerator for a day or two.


MY PERSONAL PREFERENCE  is Duncan Hines Cake mixes, but use your favorite!
Calories: 186kcal | Carbohydrates: 13g | Protein: 2g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 22mg | Potassium: 96mg | Fiber: 1g | Sugar: 11g | Vitamin A: 442IU | Vitamin C: 25mg | Calcium: 27mg | Iron: 1mg