Recipes

1 - Roast or fry (without oil) the chopped nuts for about 5-6 minutes or until they turned golden brown. Put aside.

2 - Sift the flour, baking powder, baking soda & salt in a large bowl. Add the roasted nuts. Put aside.

3 - Blend together the strawberries, sour cream & half of the sugar. Take out 1/3 of the blended strawberries, put it in a bowl, keep in the fridge.

4 - In a mixing bowl, cream together butter (room temperature) & the remaining sugar until light & fluffy (around 4-5 minutes). Add eggs - one at a time. Add vanilla essence & strawberry emulco.

5 - With mixer on low speed, add 1/3 of the flour mixture (from step 1), then 1/2 of the blended strawberries (from step 2). Add another 1/2 of the flour mixture, then add all of the blended strawberries and finally add the remaining flour mixture. (in other words, u just simply alternate the flour mixture & the blended strawberries)....this step is done to ensure ur cake will turn out moist (trust me...its worth the effort!)

6 - Line muffin tin with paper liners. Pour batter into each cup, filling each cup about 2/3 full

7 - Bake in an oven at 350 Fahrenheit (170 Celsius) for about 18-20 minutes (it depends on the oven). To know when your cake is done, use the toothpick test. Insert a toothpick at the centre of the cake and pull it out. If the toothpick comes out clean, its done!

8 - Transfer the cakes onto a wire rack to cool them off.

9 - When you are ready to serve them, squirt a dollop of whipped cream, a teaspoon of the cooled blended strawberries & finally a slice of strawberry on top of it.

10 - Bite, chew, swallow & enjoy! =)