Mini Strawberry Shortcakes
- 2 cups heavy cream divided
- 3/4 cup Sugar In The Raw Organic White (R), divided
- 1/4 cup extra virgin olive oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 lemon
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 pound strawberries tops removed, sliced
- shortcakes Mini Strawberry
- Preheat oven to 350u0b0F. Oil 8 wide-mouth, half-pint glass jars and place on a baking sheet. In a large mixing bowl, whisk together 1/2 cup heavy cream, 1/2 cup Sugar In The Raw Organic White(R), oil, egg, vanilla, and lemon zest until smooth. In a separate bowl, whisk together flour, baking powder, and salt. Stir flour mixture into egg mixture until combined. Pour 1/4 cup batter into each jar and bake until a toothpick inserted comes out clean, about 20-25 minutes. Cool completely.
- Place strawberry slices around the inside of each jar. Whip remaining 1 1/2 cups cream with remaining 1/4 cup Sugar In The Raw Organic White(R), until soft peaks form. Transfer cream to a large resealable plastic bag and cut off about 1/2" of one corner. Pipe whipped cream into jars. Top with more strawberries.
heavy cream, sugar, extra virgin olive oil, egg, vanilla, lemon, flour, baking powder, salt, tops, shortcakes mini
Taken from www.yummly.com/recipe/Mini-Strawberry-Shortcakes-9086169 (may not work)