This simple desert adds an interesting twist to Strawberry Shortcake by replacing the classic sponge cake desert shell with a corn muffin.
An inexpensive, manual food chopper works great on the strawberries.
You can make your favorite corn muffin recipe or buy your favorite fresh baked corn muffins. Regular size muffins work best, the mini-muffins taste great but will probably fall apart.
Darker (more ripe) strawberries or "Off Grade" strawberries for jam work best. I always find the flavor of lighter strawberries does not stand up as well to the sweetness of the whipped cream. You can use any strawberries left in the carton that are becoming soft.
Use a thin steak knife or paring knife to cut a plug out of the center of the corn muffin. Leave the bottom intact (about 1/4" thick).
Fill center of corn muffin with whipped cream. Finely chop strawberries and press into whipped cream center, filling the center of the corn muffin a little over the top. The whipped cream will compress and mix with the strawberries.
Top the muffin with a dab of whipped cream and chopped strawberries. You can also slice the muffin in half and top the cut halves with whipped cream and chopped strawberries.
Try our easy recipe for plain whipped cream or fancy whipped cream (with cream cheese, yogurt or sour cream).