Strawberry Corn Cakes

dessert
Strawberry Corn Cakes
Strawberry Corn Cakes

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    8.5 oz pkg corn muffin mix

  • 1/4

    cup all purpose flour

  • 2

    tsps. finely grated lemon zest

  • 1

    tsp. vanilla extract

  • 1

    cup chopped strawberries

  • 2

    tbls. strawberry preserves

  • 3/4

    cup heavy cream

  • 2

    tbls confectioners sugar

Directions

Preheat oven to 375. Lightly coat a 6 cup muffin pan with cooking spray. Prepare the muffin batter as the label directs. Stir in the flour, lemon zest and vanilla. Divide the batter evenly among the muffin cups. Bake until the edges are set and the centers are soft but not wet, 10 to 12 minutes. Meanwhile, toss the strawberries and strawberry preserves in a bowl and set aside. Remove the corn cakes from the oven. 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. Spoon about 2 tsps. of the strawberry mixture into each indentation, pressing to tightly fill (reserve the remaining berry mixture for topping). Return the cakes to the oven and continue baking until just golden, approx 5 more minutes. Let the cakes cool in the pan on a rack for about 5 minutes. Remove from the pan and let cool 10 minutes. Meanwhile beat the cream and the confectioners sugar with a mixer until soft peaks form. Top the cakes with the remaining berry mixture and serve with the whipped cream.

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