This is a different take on Pound Cake with Whipped Cream and Strawberries. This was a perfectly portable dessert that I made to bring to a picnic.

1 Stick of Butter

½ Cup of Vegetable Shortening

1 ½ Cup of Sugar

3 Eggs

1 ½ Cup of Flour

½ Teaspoon of Baking Soda

1 Cup of Milk

1 Teaspoon of Vanilla Extract

Preheat Oven 350

In a mixing bowl mix together Butter, Vegetable Shortening, and Sugar for about 2 minutes. Mix one egg in at a time and vanilla.  Add the Flour, Baking Soda, and Milk alternating between the dry and wet ingredients. Fill cupcake cups about ¾ of the way to the top and bake for 18-22 minutes until a tester comes out clean. Let cool completely before topping them with whipped cream. Makes about 15 Cupcakes.

Strawberry Whipped Cream

1 Pint of Heavy Cream

1 Cup of Marshmallow Fluff

7 Medium Sized Strawberries

2 Teaspoons of Sugar

Dice up the strawberries and in a bowl toss them with the sugar- let stand for just a minute or so. In a separate bowl add the Heavy Cream, Fluff and Strawberry Mixture and beat until light and fluffy. Note: the cream did splatter a lot with the Fluff. Top each cupcake with whipped cream; I finished them off by topping them with a chocolate cover strawberry.