Lemonade Shortcake Cups



1 small pkg (9 oz) white cake mix (see Cook’s Tip)
1/3 cup (75 mL) flour
2 oz (60 g) cream cheese, softened
4 tbsp (60 mL) butter (1/2 stick), melted
1 1/4 cups (300 mL) thawed frozen whipped topping
3/4 cup (175 mL) prepared lemon curd, divided
6 small whole strawberries, hulled
1 tbsp (15 mL) water

Preheat oven to 350°F (180°C).

Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray.

Combine cake mix, flour, cream cheese and butter in Classic Batter Bowl; mix until a soft dough forms using Small Mix ‘N Scraper®.

Spoon about 1 tbsp (15 mL) of the dough into each cup of pan. Bake 11-13 minutes or until cups are light golden brown.

For filling, in clean batter bowl, mix whipped topping and 1/2 cup (125 mL) of the lemon curd until well blended. Add filling to large resealable plastic bag, snip a small corner and you’ll use this to pipe filling into the pastry cups.

Slice strawberries into quarters using Utility Knife.

Remove pan from oven to Stackable Cooling Rack. Immediately press down on cups using Mini-Tart Shaper to form indentations. Let stand 5 minutes.

Grasp edges of each cup and twist gently to loosen. Remove cups from pan to cooling rack.

Mix remaining 1/4 cup (50 mL) lemon curd and water in (1-cup/250-mL) Prep Bowl until blended.

Squeeze filling evenly into cups. Spoon lemon curd over filling. Top each cup with one strawberry quarter.
Yield: 24

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