Strawberry Cornmeal Muffin Cakes

1 1/4 cups flour
1 teaspoon baking powder
Generous pinch of salt
1/2 cup butter or margarine, softened
2 cups powdered sugar
2 eggs
1/2 cup milk
1/2 cup corn meal
1 cup whipping cream
1 teaspoon sugar
1 pound fresh California strawberries, stemmed and halved

Directions

Heat oven to 350 degrees. Grease and flour 12 muffin cups or 6, 6-ounce custard cups. Mix together flour, baking powder and salt; set aside. In mixer bowl cream butter. Gradually beat in powdered sugar, scraping bowl as needed, until mixture is fluffy. Beat in eggs one at a time. Beat in dry ingredients and milk alternately, to blend thoroughly. Blend in corn meal. Spoon batter into prepared cups. Bake in 350-degree oven about 30 minutes until springy to the touch and pick inserted into center comes out clean; cool 5 minutes. Turn out onto rack to cool completely. Beat cream and sugar to form soft peaks. Serve muffins topped with cream and strawberries. Arrange in serving bowl; spoon into individual dishes. Yield: Makes 12 medium or 6 large desserts.