1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon of salt
1/2 cup butter or margarine, softened
2 cups confectioners' sugar
2 eggs
1/2 cup milk
1/2 cup corn meal
1 cup whipping cream
1 teaspoon sugar
4 cups strawberries, stemmed and halved


1. Preheat oven to 350? F. Grease and flour 12 muffin cups or 6 (6-ounce) custard cups. In a large bowl, combine flour, baking powder and salt; set aside.
2. In bowl, using an electric mixer, cream butter. Gradually beat in confectioners' sugar, scraping bowl as needed, until mixture is fluffy. Beat in eggs one at a time. Beat in dry ingredients and milk alternately, to blend thoroughly. Blend in corn meal.
3. Spoon batter into prepared cups. Bake until tester inserted into the center comes out clean, about 30 minutes. Transfer pan to a wire rack and cool in pan 5 minutes. Turn out onto rack to cool completely.
4. Just before serving, in a medium bowl, using an electric mixer, beat cream and sugar to form soft peaks. Serve muffincakes topped with cream and strawberries.

Serve these individual strawberry cakes for dessert at your next summer dinner party.

Strawberry Cornmeal Muffincakes
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