In a medium bowl, add Fresh Strawberry (1 pound) and Granulated Sugar (2 tablespoon), stir, and set aside. Stir occasionally to distribute the sugar.
Preheat oven to 400 degrees F (205 C).
Move oven rack to middle position. Spray muffin tin with non-stick spray.
In a small bowl, sift All-Purpose Flour (1 cup), Baking Powder (1 teaspoon), Baking Soda (1/4 teaspoon) and Salt (1/4 teaspoon).
In a separate bowl, beat Butter (4 tablespoon) and Granulated Sugar (1/4 cup) on medium speed until light and fluffy, about 1-2 minutes.
Add Egg (1) and Vanilla Extract (1 teaspoon) and beat to combine. Add Mayonnaise (1/2 cup) and beat on low until batter is smooth, about 1 minute. Gradually add dry ingredients, and beat on.
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.
Cool in the pan for 5 minutes, remove and cool completely on a wire rack.
In a cold bowl, combine the Whipping Cream (1/2 cup), Granulated Sugar (1 tablespoon), and Vanilla Extract (1/2 teaspoon). Beat on high until medium stiff peaks form, about 2 minutes.
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!