Lemon Shortcake Cups

– made in the mini-muffin pan

Ingredients:

1 small pkg (9oz) white cake mix
½ cups flour
2 oz cream cheese, softened
4 tbsp butter melted
1 ¼ cup thawed frozen whipped topping
¾ cup prepared lemon curd, divided*
6 small whole strawberries, hulled (optional, not pictured)
1 tbsp water

Directions:

Preheat Oven to 350 F
1. Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray.
2. Combine cake mix, flour, cream cheese and butter in Classic Batter Bowl, mix until a soft dough forms using Small Mix ‘N Scraper
3. Spoon about 1 tbsp of the dough into each cup of pan. Bake 11-13 minutes or until cups are light golden brown.
4. For filling, in clean batter bowl, mix whipped topping and ½ cup of the lemon curd* until well blended. Add filling to large resealable plastic bag
5. Slice strawberries into quarters using Utility Knife
6. Remove pan from oven to stackable cooling rack. Immediately press down on cups using Mini-Tart Shaper to form indentations. Let stand 5 minutes.
7. Grasp edges of each cup and twist gently to loosen. Remove cups from pan to cooling rack
8. Mix remaining ¼ cup lemon curd and water in 1 cup Prep bowl until blended. (or just use lemon pie filling – no water)
9. Squeeze filling evenly into cups. Spoon lemon curd over filling. Top each with one strawberry quarter. (not pictured with strawberry adornment)
Serves 24 cups.

If you live in a rural area like I do — Lemon Curd might not be on your grocery shelves. You can substitute Lemon Pie Filling — it comes out still tasting really yummy!