2 c. flour
1 1/2 c. sugar
3 1/2 tsp baking powder
1 tsp salt
1/2 c. shortening
1 c. milk
1 tsp vanilla
4 egg whites
2 c. strawberries
sugar
whipped cream in a spray can
Wash and cut the stems off the strawberries, then cut into quarters and place in a large bowl. Sprinkle some sugar over the top generously.
Heat oven to 350. Grease and flour a cupcake pan (or use paper cupcake liners). Combine flour, sugar, baking powder and salt. Add shortening, 2/3 c. milk, and vanilla. Beat 2 mins on medium speed on mixer. Scrape sides and bottom of bowl constantly. Add the rest of the milk and egg whites. Beat 2 more minutes, scraping bowl frequently. Pour into pan, filling cups 2/3 full. Bake 25-30 minutes. Cool completely. Slice the top section of each cupcake across the top 3/4 of the way, so it is still connected. Spoon a small amount of strawberries into the opening of each cupcake, then squeeze some whipped cream in the opening as well.
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