Indian Summer Strawberry Shortcakes

The stacks of cake mixes in our pantry have been calling our names for some time, but Emily(my youngest teenage daughter who loves to bake) and I just can't bring ourselves to make yet another plain vanilla cake. It's technically Fall in most part of the United States, however, those of us in the western region of the United States are once again preparing for a week of 9o to 103 degree weather. Its an Indian Summer out here ya'll ( I can say ya'll "cause I'm from Texas)! Indian Summer Strawberry Shortcakes are a great solution for this cake mix dilemma and the scorching temps. Simple, easy, and refreshing, these mini cakes will be your favorite dessert recipe. The last of the the juicy, red strawberries are showcasing the produce sections on the Pacific Coast. So run, don't walk and capture the lasting memories of summer with this yummy recipe.

Have Fun Ya'll,

Lena



Indian Summer Strawberry Shortcake (Dairy)

2 quarts fresh strawberries, chopped
¼ cup powdered sugar
1 package (about 18 ounces) yellow/white cake mix
1 cup non-fat vanilla Greek yogurt
3 eggs
½ cup vegetable oil
1 teaspoon vanilla
2-3 tablespoon Balsamic Vinegar (or to taste) *
Whipped Cream

1. Preheat oven to 350°F. Place paper cupcake liners in 24 standard (2 1/2- inch) muffin cups.
2. Combine strawberries, sugar, and balsamic vinegar in medium bowl. Cover; refrigerate until needed.
3. Beat cake mix, yogurt, eggs, oil, and vanilla in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes or until well blended. Spoon batter into prepared muffin cups, filling two-thirds full.
4. Bake 15-20 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes in pans on wire racks. Transfer to wire racks to cool completely.
5. Cut each cupcake into four pieces and place on small plate. Top with strawberry mixture and whipped cream.

Variations:

Replace non-fat vanilla Greek yogurt with sour cream.

Balsamic vinegar can be omitted.

Replace 3 eggs with 1/3 cup egg whites plus 1 egg.

Whipped cream can be replaced by whipped topping.

* When you combine the strawberries with the powdered sugar and the balsamic vinegar a lovely syrup results. If you want that syrup to have a stronger balsamic flavor, add more than the recipe recommends. The syrup will be a bit thinner and more plentiful. Its really a personal choice here. No right or wrong!