I made this recipe last week for a picnic.  They were a huge hit and so easy to make! 

 Next time I'm trying the lemon curd as the filling and using the Pampered Chef Easy Accent Decorator, and topping each with meringue, mini lemon meringue pies!  I love mini desserts!  Maybe mini chocolate cream pies?.....so many ways this could go. I will keep you updated!

The lemon curd I used was homemade, its is so much better and very easy to make.  I included the recipe for the homemade lemon curd too.  Try it!  You will never buy the canned version again.  

Lemonade Shortcake Cups

1 Small Package (9oz) white cake mix or 1 2/3 cups of a reg. sized white cake mix

1/3 Cup Flour

2 oz. Cream Cheese, Softened

4 Tbsp butter, melted

1 ¼ cups Thawed frozen whipped topping

¾ cup prepared lemon curd

6 small whole strawberries, hulled

1 tbsp water

1. Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray.

2. Combine cake mix, flour, cream cheese and butter in Classic Batter Bowl, mix until soft dough forms using small Mix `N Scraper.

3. Spoon about 1 tbsp of the dough into each cup of pan. Bake 11-13 minutes, or until cups are light golden brown.

4. For filling, in clean batter bowl, mix whipped topping and ½ cup of lemon curd, until well blended. Add filling to large resealable plastic bag.

5. Slice Strawberries into quarters using utility knife.

6. Remove pan from oven, immediately press down on cups using mini-tart shaper to form indentations. Let stand for 5 minutes.

7. Grasp edges of each cup and twist gently to loosen. Remove cups from pan to cooling rack.

8. Mix remaining ¼ cup lemon curd and water in prep bowl until blended.

9. Squeeze filing evenly into cups. Spoon lemon curd over filling. Top each cup with one strawberry quarter.

Jennifer Ambot Babcock~Pampered Chef Senior Consultant #697974

www.pamperedchef.biz/jenniferbabcock

jenniferpcparties@yahoo.com

Homemade Lemon Curd

3 Eggs

1 Cup White Sugar

1/3 Cup Lemon Juice

1/4 Cup Butter

2 Tsp Lemon Zest

Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick 7-10 minutes.

Drain through a mesh sieve to get rid of lumps.  Fold in butter until well incorporated.  Mix in lemon zest.  Cover curd and chill in the refrigerator until thickened, about 4 hours.