Yield: Makes 12 medium or 6 large desserts

INGREDIENTS: 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 corn meal 1 cup whipping cream 1 teaspoon sugar 2 pint baskets fresh California strawberries, stemmed and halved

DIRECTIONS:

Heat oven to 350 degrees. Grease and flour 12 muffin cups or 6, 6-ounce custard cups. Mix together flour, baking powder and salt; set aside. In mixer bowl cream butter. Gradually beat in powdered 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. Spoon batter into prepared cups. Bake in 350-degree oven about 30 minutes until springy to the touch and pick inserted into center comes out clean; cool 5 minutes. Turn out onto rack to cool completely. Beat cream and sugar to form soft peaks. Serve muffincakes topped with cream and strawberries. Arrange in serving bowl; spoon into individual dishes.

Thanks to the California Strawberry Commission for this great recipe.