the last couple weeks i was pregnant, i was on a cupcake kick. while other soon to be moms are sitting with their feet up (or is that an illusion, and we're all still working like crazy?!), i was baking cupcakes each week. and these definitely didn't disappoint. i love how the fresh berries cooked down and turned almost jam-like in the middle of the cakes, so each bite had some jammy goodness. they're a great way to use up some overly ripe berries.
and i found the perfect finish. ever since i made this white layer cake with blackberry buttercream - which is still one of my all time favorites - two summers ago, i've been looking for an excuse to make the buttercream with different berries. and this strawberry version is just as good - if not better - than the blackberry.