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1
Preheat the oven to 375 degrees F. Lightly coat a 6-cup muffin pan with cooking spray.
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2
Prepare the corn muffin batter as the label directs, then stir in the flour, lemon zest and vanilla.
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3
Divide the batter evenly among the muffin cups.
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4
Bake until the edges are set and the centers are soft but not wet, 10 to 12 minutes.
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5
Meanwhile, toss the strawberries and strawberry preserves in a bowl and set aside.
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6
Remove the corn cakes from the oven.
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7
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.
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8
Spoon about 2 teaspoons of the strawberry mixture into each indentation, pressing to tightly fill.
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9
(Reserve the remaining berry mixture for topping.)
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10
Return the cakes to the oven and continue baking until just golden, about 5 more minutes.
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11
Let the cakes cool in the pan on a rack, 5 minutes, then remove from the pan and let cool 10 more minutes.
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12
Meanwhile, beat the cream and confectioners' sugar with a mixer until soft peaks form.
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13
Top the cakes with the remaining berry mixture and serve with the whipped cream.
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14
Per serving: Calories 330; Fat 17 g (Saturated 10 g); Cholesterol 57 mg; Sodium 298 mg; Carbohydrate 42 g; Fiber 1 g; Protein 4 g
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15
Photograph by Antonis Achilleos
