Strawberry Cornmeal Muffin Cakes

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease individual ramekins.

Whisk together flour, cornmeal, baking powder, and salt in a medium bowl.

In a separate large bowl, cream together softened butter and powdered sugar until light and fluffy, about 2–3 minutes.

Beat in eggs one at a time, mixing well after each addition.

Alternate adding the dry flour mixture and milk to the butter mixture, beginning and ending with the flour mixture; stir until just combined.

Divide batter evenly among muffin cups or ramekins, filling each about two-thirds full.

Bake for 18–20 minutes until a toothpick inserted in the center comes out clean and the cakes are golden.

While cakes bake, whip the whipping cream with sugar until stiff peaks form, about 2–3 minutes.

Remove muffin cakes from the oven and allow to cool in the tin for 2–3 minutes before turning out.

Top each warm cake with a dollop of whipped cream and arrange strawberry halves on top. Serve immediately.