Lemon Cupcakes Strawberry Shortbread

28 Aug

So many strawberries. Mmmm. When searching for better vehicles for strawberries and whipped cream, Foodgawker led me to strawberry shortbread recipes and I thought hmmm I can do that one better. I made half a recipe of lemon cake in cupcake tins, cut them in half, glued them back together with whipped cream, and topped with strawberries. La voila.

Lemon Cupcakes For Use In Strawberry Shortbread or General Nomming

  • 3/4 cup flour
  • 1 teaspoon baking powder
  • dash of salt
  • 1/2 cup non-fat yogurt
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon lemon zest
  • 1/4 teaspoon of vanilla
  • 1/4 cup canola oil


  • 4 Tablespoons lemon juice
  • 4 Tablespoons sugar

Preheat oven to 350o

Combine flour, bp and salt. Combine rest of cake ingredients. Mix wet and dry ingredients. Put dough in cupcake pan, should make 6 cupcakes. Bake for 20 minutes.

Take cupcakes out of the oven and let cool about 10 minutes. Heat lemon juice and sugar until clear and pour over cupcakes. Let cool completely.



I cut the cupcakes in half, held together by whipped cream, and topped with strawberries. For architectural support, I found a teacup is ideal.


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