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For the cake: Preheat oven to 350 degrees F and grease a dessert shell pan with non-stick cooking spray (mine is a 6 cavity 3-1/2-inch-by-1-1/2-inch pan) or line 12 muffin tins with baking cups.
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Set aside.
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In the bowl of an electric mixer using the wire whisk attachment, beat eggs and vanilla on medium-high for 10 minutes, or until the mixture is thick and creamy.
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While that is mixing, sift the corn flour three times and set aside.
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Gradually beat in sugar on medium speed.
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Using a rubber spatula, fold in a third of the flour until combined.
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Repeat, adding the rest of the flour a third at a time until all the flour is gone.
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If using a dessert shell pan: scoop about 1/2 cup of batter into each shell.
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If using a muffin tin: scoop about 1/4 cup of batter into each baking cup.
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Bake for 8-10 minutes, or until a toothpick inserted in the center comes out clean.
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The tops will be sweet and sticky.
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Cooling: If using dessert shells, cover a baking sheet parchment paper, sprinkle it with powdered sugar and flip out dessert cups onto the paper.
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(Now, mine didnt come out that easily.
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I gently used a knife and cut around the edges.
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That got them to pop out.)
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The bottoms are super sticky.
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The parchment paper and powered sugar will help keep them from sticking.
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Cooling: If using a muffin tin with baking cups, place muffin tin on a wire rack until cool.
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Remove cakes from muffin tin once cooled.
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For the strawberries: In a small bowl, place strawberries and sugar.
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Mix well, cover and refrigerate for at least 30 minutes.
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For the whipped cream: Place a metal stand mixer bowl and whisk into the freezer for 10-15 minutes.
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Then remove it from the freezer.
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Add sugar and vanilla to bowl.
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Add whipping cream and whisk on medium until the cream creates stiff peaks.
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For the presentation: Take one dessert shell (or cupcake, but first remove wrapper) and place on an individual serving plate.
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Add a spoon full of strawberry mixture into the shell cup or on top of the cupcake.
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Add a dollop of whipped cream.
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Add another spoon full of strawberry mixture.
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Garnish with fresh blueberries.
