In a medium bowl, add
Fresh Strawberries (3 cups)
Granulated Sugar (2 Tbsp)
, stir, and set aside. Stir occasionally to distribute the sugar.
Preheat oven to 400 degrees F (200 degrees 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 tsp)
Baking Soda (1/4 tsp)
Salt (1/4 tsp)
In a separate bowl, beat
Butter (1/4 cup)
Granulated Sugar (1/4 cup)
on medium speed until light and fluffy, about 1-2 minutes.
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.
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 Tbsp)
Vanilla Extract (1/2 tsp)
. 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!