In a small bowl, stir together the 1 cup of diced strawberries with 1 Tbsp of granulated sugar and set aside to let them get nice and juicy.
In a large bowl, beat together the cream cheese and 2 Tbsp of granulated sugar, using an electric hand mixer, until well combined.
Stir in 4oz of the thawed whipped topping (put the rest back into the refrigerator until ready to assemble the sandwiches) until well combined.
Stir the diced strawberry/sugar mixture into the cheese cake and gently fold until the strawberries are well dispersed.
Spoon the batter into the prepared muffin tin, only about 1/2 of the way full. Please note that this will may only fill 10 or 11 of the muffin holes, depending how big your muffin tin is.
Cover with tinfoil and place into the freezer until frozen, at least 4 hours to overnight.
To make the shortcakes:
Preheat your oven to 350 degrees and spray a muffin tin with cooking spray and set aside **
In a large bowl, cream together the sugar and butter until light and fluffy. Add in the egg and vanilla and beat again until well combined.
In a small bowl, stir together the salt, flour and baking powder and then add alternately with the milk into the creamed mixture.
Divide the mixture between the muffin tins (it will only fill about 8, so make sure to add a little water into the empty spots) filling only 1/4 of the way full.
Bake until lightly golden and a toothpick into the center of a cake comes out clean, about 13-15 minutes.
Let cool completely before assembling.
Carefully cut each shortcake in half, and spread a little bit of thawed whipped topping on the bottom half. Place one cheesecake on top and spread a little bit more cool whip on top of it.
Top with the top portion of the shortcake and DEVOUR. ***
You will not use all of the whipped topping, but using the remaining half of an 8 oz container to assemble the sandwiches doesn't give you a ton to play with. But, you can get away with it if you don't want to have leftover whipped topping.br] *I just froze my cheesecake the night before, peeled away the tinfoil and then places all the cheesecakes on a plate back in the freezer, and used the same muffin tin to make the shortcakes. This ensures the shortcake is the same size as the filling*** You can either eat them right away with a totally fresh shortcake, or freeze them and eat them later! Both are delicious.TO DOUBLE: The original recipe called for double the amount of this, and I just thought 16 sandwiches was a lot. So, I played around with the recipe so I wouldn't have to tell you to use 1/2 an egg. If you want to double this recipe, do not double the egg (use 1 egg total) and use 1/2 cup of milk, not 2 tbsp. This will also get you closer to the consistency of a short cake, then a cupcake. But, if you want a cupcake consistency, you can just double this exact recipe too!Shortcake adapted from [Taste of Home