Strawberry Corn Cakes
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
45
Spice
55
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
All-Purpose Flour2 tsps
Lemon Zest (finely grated)1 tsp
Vanilla Extract1 cup
Strawberry (chopped)2 tbsps
Strawberry Preserve3 cup
Heavy Cream2 tbsps
Sugar (confectioners')Directions:
1
Preheat the oven to 375 degrees F
2
Lightly coat a 6-cup muffin pan with cooking spray
3
Prepare the corn muffin batter as the label directs, then stir in the flour, lemon zest and vanilla
4
Divide the batter evenly among the muffin cups
5
Bake until the edges are set and the centers are soft but not wet, 10 to 12 minutes
6
Meanwhile, toss the strawberries and strawberry preserves in a bowl and set aside
7
Remove the corn cakes from the oven
8
Gently press the back of a teaspoon into the center of each to make an indentation about one-third of the way into the cake
9
Spoon about 2 teaspoons of the strawberry mixture into each indentation, pressing to tightly fill
10
(Reserve the remaining berry mixture for topping
11
) Return the cakes to the oven and continue baking until just golden, about 5 more minutes
12
Let the cakes cool in the pan on a rack, 5 minutes, then remove from the pan and let cool 10 more minutes
13
Meanwhile, beat the cream and confectioners' sugar with a mixer until soft peaks form
14
Top the cakes with the remaining berry mixture and serve with the whipped cream
15
Photograph by Antonis Achilleos