Strawberry Shortcake Muffins

*Ingredients :
° 2 cups all-purpose flour
° 2 teaspoons baking powder
° 1⁄2 teaspoon baking soda
° ½ teaspoon kosher salt
° 1⁄2 c (1 stick) un-salted butter, cut to pieces
° 3/4 c + 2 tsp granulated sugar
° 2 eggs
° 3 teaspoons of pure vanilla extract
° 1 cup sour cream
° 1 1/2 cups fresh, ripe strawberries (about 9 ounces)
° 12 beautiful little strawberries, tops removed
° 1 cup heavy whipping cream

* directione:
Place rack in the middle of the oven and preheat to 400°F. Generously spray two 12-cup muffin tins with cooking spray or spray them with paper liners.
Mixing flour, baking powder, baking soda also salt in bowl. In bowl of  stand blender fitted with paddle attachment, on medium-high speed, beat butter also 1/2 c sugar to light & creamy, about 2 min .
Beat eggs, one at a time, then 2 teaspoons vanilla, until blended, scraping sides of bowl with a rubber spatula. Add the sour cream and beat on low speed until almost combined. Add the dry ingredients and using the rubber spatula, stir until combined. Gently add strawberry cubes. The mixture will be thick.
Using a 2-ounce ice cream scoop, stack mixture into greased muffin cups (maybe about 15 full), and fill them 3/4 full. Bake muffins to golden brown about 14 min .
Let the buns cool in the pan on a wire rack for 5 minutes, then lay them out on the rack. Let it cool completely. When cakes have cooled, in the bowl of a stand mixer fitted with the whisk attachment, on medium-high speed, beat cream, remaining 2 tablespoons sugar, and remaining 1 teaspoon vanilla to medium stiff peaks. do not make it too much.  Place a little cream or a pipe on top of each muffin, top with strawberries, slice them down, and serve.

Enjoy !