Directions

1. Strawberry Topping: Wash, trim, and slice strawberries. Add 2 tablespoons of sugar, stir, and set aside. Stir occasionally to distribute the sugar syrup.
   
2. Muffin Shortcakes: Preheat oven to 400 degrees. Move oven rack to middle position, and spray a muffin pan with non-stick spray. In a small bowl, sift flour, baking powder, baking soda, and salt.
   
3. In a separate bowl using your hand mixer, beat butter and 1/4 cup of sugar on medium speed until light and fluffy (1-2 minutes). Add egg and 1 tsp of vanilla and beat to combine. Add mayo and beat on low until batter is smooth, about 1 minute.
   
4. Gradually add dry ingredients and stir by hand until just combined. Do not stir too much, or the muffins will be tough. This will be a thick batter. Using a spoon, fill each muffin tin 3/4 full.
   
5. Bake for 14 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
   
6. Whipped Topping: In a cold bowl, combine the whipping cream, 1 tablespoon of sugar, and 1/2 teaspoon of vanilla. Beat on high until medium stiff peaks form, about 2 minutes.
7. Serve by slicing muffin in half. Top with strawberry topping, then place remaining half on the strawberries. Give it a generous serving of whipped topping and enjoy!