Mini Strawberry Shortcakes
|2||cups heavy cream, divided|
|3/4||cup Sugar In The Raw Organic White®, divided|
|1/4||cup extra virgin olive oil|
|1||teaspoon pure vanilla extract|
|Finely grated zest of one lemon|
|1||cup all-purpose flour|
|1||teaspoon baking powder|
|1/2||teaspoon sea salt|
|1||pound strawberries, tops removed, sliced|
Preheat oven to 350°F. Oil 8 wide-mouth, half-pint glass jars and place on a baking sheet. In a large mixing bowl, whisk together 1/2 cup heavy cream, 1/2 cup Sugar In The Raw Organic White®, oil, egg, vanilla, and lemon zest until smooth. In a separate bowl, whisk together flour, baking powder, and salt. Stir flour mixture into egg mixture until combined. Pour 1/4 cup batter into each jar and bake until a toothpick inserted comes out clean, about 20-25 minutes. Cool completely.
Place strawberry slices around the inside of each jar. Whip remaining 1 1/2 cups cream with remaining 1/4 cup Sugar In The Raw Organic White®, until soft peaks form. Transfer cream to a large resealable plastic bag and cut off about 1/2” of one corner. Pipe whipped cream into jars. Top with more strawberries.
Per serving: 410 calories, 27g fat (15g saturated fat, 0g trans fat), 34g carbohydrates, 3g protein, 2g dietary fiber, 240mg sodium, 21g sugar