Featured Product: Nancy’s Organic Whole Milk Vanilla Kefir
- ½ cup Butter, softened
- 1 ¼ cups Cane Sugar, divided
- ½ cup Nancy’s Organic Whole Milk Vanilla Kefir
- 2 Eggs
- 1 ½ cups All-Purpose Flour
- ½ teaspoon Salt
- 2 teaspoon Baking Powder
- 1 cup Heavy Whipping Cream
- ½ teaspoon Vanilla Extract
- 1 ½ cups Hulled and Quartered Strawberries
Preheat oven to 350 degrees and prepare an extra-large muffin tin with light oil. Cream the butter and 1 C. sugar in a mixing bowl. Mix in the Vanilla Kefir and eggs. Sift in the flour, salt and baking powder and incorporate. Pour the batter into the prepared muffin tin and bake for 15-20 minutes until a toothpick comes out clean. Allow the cakes to cool completely.
Meanwhile, combine the hulled, quartered strawberries and 2 tablespoons sugar in a bowl. Allow the mixture to sit for 10-15 minutes, until glistening with syrup. Combine the heavy whipping cream, remaining 2 tablespoons of sugar, and vanilla extract in a chilled mixing bowl. Whip the mixture until stiff peaks form.
Once the cakes have cooled, cut them in half, laterally. Scoop whipped cream and prepared strawberries onto the bottom halves and replace the tops, finishing with another scoop of whipped cream and additional prepared strawberries.