Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • 1/4 tsp (1.5g) salt
  • 3 tbsp (42g) granulated sugar
  • 1/2 cup (113g) unsalted butter, chilled and cubed
  • 2/3 cup (160ml) whole milk
  • 1 tsp (5ml) vanilla extract
  • 1 lb (450g) fresh strawberries, hulled and quartered
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) lemon juice
  • 1/2 tsp (1g) vanilla bean paste
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tbsp (30g) powdered sugar
  • 2 tbsp (30g) plain Greek yogurt
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Combine the quartered strawberries, maple syrup, lemon juice, and vanilla bean paste in a bowl. Toss gently to coat, cover, and refrigerate for at least 1 hour.
  2. Preheat your oven to 400°F (200°C) and grease a mini muffin tin.
  3. Whisk flour, baking powder, salt, and sugar in a large bowl.
  4. Cut in the chilled butter using a pastry cutter until the mixture resembles coarse crumbs with pea-sized lumps of butter remaining.
  5. Stir in milk and vanilla extract until just combined; do not overmix.
  6. Spoon the batter into the mini muffin tin, filling each slot about 3/4 full.
  7. Bake for approximately 15-20 minutes or until golden brown, then allow to cool completely.
  8. In a chilled bowl, whip heavy cream, powdered sugar, Greek yogurt, and vanilla extract until stiff peaks form.
  9. Assemble by topping each cooled mini cake with macerated strawberries and a dollop of stabilized whipped cream.