For the cupcakes:
1 super moist yellow cake mix
1/4 cup vegetable oil
1 cup water
1/4 cup and 2 tablespoons sour cream
For the whipped cream:
2 1/4 cups heavy cream
1 tablespoon granulated sugar
1/2 tablespoon vanilla extract
10 strawberries or 1 cup, cut into small pieces
Heat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
Mix cake mix, water, eggs and oil in a bowl and whisk until combined.
Add the sour cream and lightly whisk until combined, be careful not to over mix.
Pour or spoon the batter into the liners. Fill only halfway, to avoid spilling over the sides or sinking.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Allow cupcakes to cool completely.
While cupcakes are cooling make the whipped cream.
In a bowl of a stand mixer fitted with a whip attachment, whip together cream, vanilla and sugar until soft pics form. Fold in strawberries.
To assemble the cupcakes, cut them in half horizontally. Dollop a big spoonful of the whipped cream and strawberries into the bottom half of the cupcakes. Place the other half of the cupcakes on top. Dollop a small spoonful of the whipped cream and strawberries on top of the cupcakes.
Serve immediately or chill for up to two hours.