MINI STRAWBERRY SHORTCAKE SANTA HATS

Preheat oven to 350°F. Grease a mini muffin pan. In a large bowl, combine corn bread mix, milk, oil and eggs; mix until well blended. Spoon batter into mini muffin cups about 2/3 full. Bake for 10 minutes. Remove mini cakes from the pan and let cool completely; top with whipped cream and sliced strawberries. The corn bread muffins can be baked in advance and frozen.