STRAWBERRY GOOEY BUTTER CAKES FOR TWO

Preheat the oven to 350F. Grease 2 (14-ounce) or 4 (8-ounce) ramekins with butter; set aside.

Add the freeze-dried strawberries to a blender or food processor. Blend into a powder (there should be ~1/2 cup of strawberry powder).

Cake batter: In a small bowl, whisk together the flour, baking powder, salt, and 1/4 cup of the freeze-dried strawberries (reserve the rest for the filling). Set aside.

In a separate medium bowl, add the melted butter, sugar, and vanilla. Whisk to combine. Add the egg and continue to whisk, until fully combined.

Add the flour mixture to the wet, and mix until just combined. Set aside.

Gooey strawberry filling: In a medium bowl, beat the cream cheese to smooth. Add the powdered sugar, the rest of the blended freeze-dried strawberries, egg yolk, cornstarch, and salt. Beat until smooth.

Add the mashed strawberries and mix again.

Assemble. Evenly divide the cake batter among the ramekins and smooth it out. Then, evenly dollop the strawberry filling over the cake batter in the ramekins and smooth out the top. Place the ramekins onto a baking sheet.

For 8-ounce ramekins: bake at 350F for 35-40 mins.

For 14-ounce ramekins: bake at 350F for 40-45 mins, until the edges have set and are golden, but the center still slightly jiggles.

Let cool slightly for 10-15 mins.

Serve warm or chilled with a scoop of vanilla ice cream, if desired.

Enjoy!