1/2 cup Pillsbury® Creamy Supreme® Pink Lemonade Flavored Frosting
3 cups sliced strawberries
1/4 cup Smucker's® Strawberry Preserves
2 tablespoons chopped fresh basil (optional)
HEAT oven to 350°F. Coat 18 muffin cups with baking spray with flour. Beat cake mix, butter, water and eggs in large bowl with electric mixer on medium speed until smooth, about 1 minute. Divide batter evenly into prepared muffin cups.
BAKE 16 to 19 mintues or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan to wire rack to cool completely.
STIR mascarpone and frosting in small bowl until smooth. Combine strawberries, preserves and basil, if desired, in medium bowl until strawberries are evenly coated. Cut cupcakes in half crosswise using a serrated knife. Spread mascarpone mixture evenly over bottoms of shortcakes. Top with strawberries. Place top half of shortcakes over strawberries. Garnish with whipped cream, if desired.