Ingredients:

• 2 lbs, 8oz frozen strawberries
• 16 ounces heavy cream
• 2 ounces sour cream
• 3 ounces yogurt
• 1/2 cup sugar
• 1/2 lb fresh strawberries

Method of Preparation:

1. Mix strawberries, sugar, heavy cream, sour cream and yogurt
2. Beat slowly until well mixed and smooth consistency
3. Chill, shake well before serving
4. Garnish with fresh strawberry halves

Ingredients
FOR THE CUPCAKES
1 box yellow cake mix
1 cup crushed pineapple with juice
1/3 cup vegetable oil
3 large eggs
FOR THE FROSTING
1 cup (2 sticks) butter, softened
4 cup powdered sugar, divided
1/4 cup pineapple juice
1 tsp pure vanilla extract
Small pineapple slice, for garnish

Directions
Preheat oven to 325° and line two cupcake pans with cupcake liners.
In a large bowl using a hand mixer, mix cake mix with crushed pineapple, vegetable oil, and eggs.
Beat at medium speed for 2 minutes.
Pour batter into prepared cupcake pans and bake for 20 to 22 minutes or until a toothpick inserted in center of cupcake comes out clean.
Transfer to a wire rack and let cool completely before frosting.
Meanwhile, make frosting:
In a large bowl, combine butter, 2 cups powdered sugar, pineapple juice, and vanilla.
Using a hand mixer, beat until smooth.
Add remaining 2 cups powdered sugar and beat until light and fluffy.
Transfer frosting to a pastry bag fitted with a large star tip. Swirl frosting onto cooled cupcakes.
Garnish each cupcake with a pineapple wedge and a decorative straw.