Muffin Strawberry Shortcake

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3 cups

Fresh Strawberries , washed, trimmed, sliced

3 Tbsp

Granulated Sugar

1 cup

All-Purpose Flour

1 tsp

Baking Powder

1/4 tsp

Baking Soda

1/4 tsp

Salt

1/4 cup

Butter , room temperature, cut

1/4 cup

Granulated Sugar

1

Large Egg

1/2 Tbsp

Vanilla Extract

1/2 cup

Mayonnaise

1/2 cup

Whipping Cream

Cooking Instructions

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Step 1

In a medium bowl, add Fresh Strawberries (3 cups) and Granulated Sugar (2 Tbsp) , 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 (1 cup) , Baking Powder (1 tsp) , Baking Soda (1/4 tsp) and Salt (1/4 tsp) .

Step 5

In a separate bowl, beat Butter (1/4 cup) and Granulated Sugar (1/4 cup) on medium speed until light and fluffy, about 1-2 minutes.

Step 6

Add Egg (1) and Vanilla Extract (1 tsp) 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.

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 (1/2 cup) , Granulated Sugar (1 Tbsp) , and Vanilla Extract (1/2 tsp) . 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!