Strawberry Shortcake Cupcakes

Ingredients

• 1 teaspoon almond extract 
• 2 tablespoons double-acting baking powder 
• 0.5 cup butter cold
• 2  eggs beaten
• 3 cups flour all-purpose
• 0.5 teaspoon salt 
• 2.5 cups strawberries fresh sliced
• 18 small strawberries fresh whole
• 0.3 cup sugar 
• 0.5 cup sugar 
• 0.8 cup whipping cream 
• 1 cup whipping cream sweetened

Equipment

• bowl
• oven
• blender
• toothpicks
• muffin liners

Directions

1. In medium bowl, mix sliced strawberries and 1/3 cup sugar; let stand at least 30 minutes.
2. Heat oven to 425F. Spray 18 regular-size muffin cups with cooking spray. In large bowl, mix flour, 1/2 cup sugar, the baking powder and salt.
3. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in 3/4 cup whipping cream, the almond extract and eggs with fork until soft dough forms.
4. On lightly floured surface, knead dough lightly 3 or 4 times. Divide dough evenly among muffin cups, filling each about three-fourths full.
5. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool 2 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
6. Split cupcakes; fill with strawberries and sweetened whipped cream.
7. Place in paper baking cups. Using toothpick, garnish each shortcake with whole strawberry.