Strawberry Corn Cakes

Directions

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