Cooking Instructions
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Step 1
In a medium bowl, add
Fresh Strawberries (455 g)
and
Granulated Sugar (25 g)
, stir, and set aside. Stir occasionally to distribute the sugar.
Step 2
Preheat oven to 400 degrees F (200 degrees C).
Step 3
Move oven rack to middle position. Spray muffin tin with non-stick spray.
Step 4
In a small bowl, sift
All-Purpose Flour (125 g)
,
Baking Powder (4 g)
,
Baking Soda (1 g)
and
Salt (2 g)
.
Step 5
In a separate bowl, beat
Butter (60 g)
and
Granulated Sugar (50 g)
on medium speed until light and fluffy, about 1-2 minutes.
Step 6
Add
Egg (1)
and
Vanilla Extract (5 mL)
and beat to combine. Add
Mayonnaise (115 g)
and beat on low until batter is smooth, about 1 minute. Gradually add dry ingredients, and beat on.
Step 7
Using a spoon or ice cream scoop, place the batter into the prepared muffin pan. This recipe will make 6. Fill each muffin cup 3/4 full. Bake for 14 minutes or until a toothpick comes out clean.
Step 8
Cool in the pan for 5 minutes, remove and cool completely on a wire rack.
Step 9
In a cold bowl, combine the
Whipping Cream (120 mL)
,
Granulated Sugar (10 g)
, and
Vanilla Extract (2 mL)
. Beat on high until medium stiff peaks form, about 2 minutes.
Step 10
Slice the muffin in half and spoon on a heaping helping of the fresh strawberries. If desired, top with the remaining muffin half. Top them with home-made whipped cream and serve! Enjoy!
