Chrissy Evan's Lemonade Shortcake Cups

• 1 small (9oz) package white cake mix (if you can’t find a small package, then 1 and 2/3 cups of white cake mix from a regular package)
• ½ cup flour
• 2 oz cream cheese, softened
• 4 tbsp butter, melted
• 1 and ¼ cups thawed cool whip
• ¾ cup lemon curd, divided (1/2 and ¼)
• 6 strawberries
• 1 tbsp water
• Mini muffin pan

1. Preheat oven to 350
2. Spray mini muffin pan with nonstick spray
3. In a bowl, combine cake mix, butter, cream cheese, and flour.  Mix until a crumbly dough forms.
4. Spoon about 1 tbsp of dough into each cup of pan.  Bake 11-13 minutes, or until cups are light golden brown.  Move pan to cooling rack, and use a tart shaper or deep measuring spoon to form indentations in cups.  Let cool 5 minutes.
5. In a bowl, make filling by mixing whipped topping and ½ cup lemon curd until well blended.  Put filling in large resealable plastic bag (cut one corner when ready to fill cups) or icing bag.
6. Slice strawberries into quarters
7. Grasp edges of each cup and gently twist to remove from pan.  Place on cooling rack or dish.
8. Mix remaining ¼ cup lemon curd and 1 tbsp water in a bowl.
9. Squeeze filling evenly into cups.  Spoon lemon curd over filling.  Top with strawberry.