I took a break from bento for a day and let Aaron’s father handle lunch because I had five dozen cupcakes to make! There was a commemorative 9.11 mile ruck march on post and my husbands unit participated, at the end of the ruck march they had a barbeque and I signed up to bring a dish. I made strawberry shortcake cupcakes with white chocolate whipped cream and they were delicious. Unfortunately because they had to be easily distributed and also had to sit out for a couple of hours waiting on the soldiers to come they were not very pretty at all, I think in this case though, it was definitely worth it.
I was quite proud to make the shortcake cupcakes from scratch, as I usually use boxed cake. They turned out very well and were pretty simple to make and only took 20 minutes a batch to bake, perfect for mass production. While the first batch of cupcakes were baking I sliced and sugared 9 cups of strawberries and refrigerated them. By far the most difficult part of the cupcakes was the white chocolate whipped cream. You can find the recipe that I used here. I would eat this whipped cream by the spoonful if it were socially acceptable
If you would like to make this and would like to make it more attractive, I would suggest serving either the cupcake or piece of cake on a plate with a small pattern around the edge and then topping it with a generous amount of sugared strawberries and then a dollop of whipped cream about half the amount of the strawberries. If you don’t care about aesthetics I would highly suggest simply slathering the cake with whipped cream and strawberries, about one part cake to one part whipped cream/ strawberry mixture.