I officially declare that this week on my blog is JAM WEEK!!! If you read my last post you already know that I am obsessed with Freakin Flamingo jam. I used it in my vanilla coconut rum cupcake and now I swirled it in my whipped topping for these mini strawberry shortcakes.
What You Need
2 cups of all purpose flour
2 tsp of baking powder
1/4 tsp of baking soda
1/3 cup of granulated sugar
1/2 tsp of salt
1 1/2 cups of heavy cream
1 package of fresh strawberries
1/2 cup of heavy cream (chilled)
4 tbsp of confectioner’s sugar
1 tsp of vanilla extract
3 tbsp of Freakin Flamingo Vanilla Strawberry Jam
What You Need To Do
Preheat the oven to 350 degrees. Line up a muffin pan with cupcake liners and set aside. Mix together the first 5 ingredients in a large bowl and set aside. Then whisk together the egg and heavy cream and mix it into the dry ingredients. Pour the batter 3/4 of the way full in each cupcake liner. Then drop one strawberry that has the stem removed into each cupcake. Then bake in the oven for 20 minutes. Once they are done take them out of the oven and set aside to cool. Now the fun part is to make the whipping cream. In a large bowl pour the heavy cream and beat it for about 2 minutes or until it thickens with an electric hand mixer. Then add the sugar and extract and beat for another 2 minutes or until soft peaks form. Then stop beating it and add the jam to the whipped cream and just swirl it in. Then frost the mini shortcakes with some jam whipped cream and enjoy!