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Strawberry Cornmeal Muffin Cakes



  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • Generous pinch of salt
  • 1/2 cup butter or margarine, softened
  • 2 cups powdered sugar
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup cornmeal
  • 1 cup whipping cream
  • 1 teaspoon sugar
  • 2 (1-pint) baskets fresh strawberries, stemmed and halved


  1. Heat oven to 350 degrees F. Grease and flour 12 muffin cups or six 6-ounce custard cups.
  2. Mix together flour, baking powder and salt; set aside.
  3. In mixer bowl, cream butter.
  4. Gradually beat in powdered sugar, scraping bowl as needed, until mixture is fluffy.
  5. Beat in eggs one at a time.
  6. Beat in dry ingredients and milk alternately, to blend thoroughly.
  7. Blend in cornmeal.
  8. Spoon batter into prepared cups.
  9. Bake for about 30 minutes until springy to the touch and a wooden pick inserted into center comes out clean; let cool for 5 minutes.
  10. Turn out onto rack to cool completely.
  11. Beat cream and sugar to form soft peaks.
  12. Serve muffin cakes topped with cream and strawberries. Arrange in serving bowl; spoon into individual dishes.

Yield: 12 medium or 6 large desserts

Source: California Strawberry Commission

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