Prep 15 mins
Cook 25 mins
I found this on the mealsforyou web site. They look lovely and so wonderful! Am posting this so it doesn't get lost. This can be made ahead, by 2 days or more.
- 1 lb driscoll's strawberry, rinsed, dried and hulled
- 1⁄2 lb cream cheese, room temperature
- 6 fluted paper baking cups
- 6 vanilla wafers (to fit in bottom of muffin cups) or 6 sugar cookies (to fit in bottom of muffin cups)
- 1 egg
- 1⁄2 cup sour cream
- 1⁄4 cup sugar
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- 1⁄8 teaspoon salt
- 1 1⁄2 teaspoons flour
- 1⁄4 cup raspberry jelly or 1⁄4 cup strawberry jelly
- Preheat oven to 325F with rack in the middle.
- Separate muffin papers and set in muffin tins.
- Put one cookie in the bottom of each cup.
- Beat cream cheese on low speed until vey smooth, scraping down the bowl once or twice during process.
- Gradually add egg and continue to beat until mixture is smooth.
- Add sour cream, sugar, lemon juice, vanilla and salt and beat until smooth, scraping down sides of bowl as necessary.
- Sprinkle flour over batter and mix.
- Divide the batter among the muffin cups and give the tin a gentle shake to level the batter.
- Bake for 25 minutes or until the cakes are set - GENTLY shake the tin to test.
- Place the tin on a rack and cool cakes completely.
- Carefully, remove the cakes from the tin and refrigerate for several hours or overnight until well chilled and firm.
- To serve: rinse, drain, and hull the berries.
- Stand each berry on its flat hulled end and slice thinly, keeping them in their original shape.
- Set aside.
- Heat jelly in a small pan over low heat until liquid.
- With a small spoon, drizzle a small amount of jelly over the cakes, using the back of the spoon to spread it evenly over the tops.
- Pick up a berry and open it like a deck of cards and fan it over the top of a cake.
- Layer a second berry over the top of it.
- Re-warm jelly and spoon over the tops of the berries.