These easy and delicious fresh strawberry muffins are strawberry shortcake … in muffin form! Enjoy as is or alongside some fresh sliced strawberries and whipped cream.
Why you’ll love these strawberry shortcake muffins
- These strawberry shortcake muffins aren’t muffins with strawberries. They are actual shortcakes, in muffin form, with strawberries baked in. As such, they have all the flavours of strawberry shortcake.
- The addition of heavy cream give these shortcakes a great rich flavour and makes sure they are nice and moist and never dry.
- These are a lovely afternoon treat, maybe with a cup of tea or enjoy as a dessert, with more fresh strawberries and a dollop of whipped cream.
Ingredients and Substitutions
Heavy whipping cream – this would be the 35% b.f. cream, which will produce the richest shortcake muffins. If you prefer, you can use a lower fat cream, such as 18% or 10% Half and Half Cream.
Fresh strawberries – you will need fresh strawberries for these strawberry muffins. We are lucky that reasonably good strawberries are available year round now, so they should be readily available. I don’t recommend frozen strawberries for these.
- Whisk together the dry ingredients in a large bowl.
- Add the cubed, cold butter and cut into the dry ingredients with a pastry blender.
- Add the cream and egg mixture to the dry ingredients all at once, then stir until just blended.
- Add the fresh strawberries and stir in.
- Use a cookie scoop to scoop out the dough into the muffin cups.
- Add the dough to the muffin cups, making 10-12 shortcake muffins, depending on how large you want them.
Making ahead, Storing and Freezing
- These muffins are quite moist, so they are best eaten on the day they are baked. If you can’t eat them all the first day, pop them in the freezer to enjoy later. They freeze beautifully!
Get the Recipe: Strawberry Shortcake Muffins
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup (150 g) granulated white sugar
- 1/2 cup (113 g) butter, cold and cut into cubes
- 1 large egg
- 1 cup (240 ml) heavy whipping cream, 35% butterfat or *see Note 1 below
- 1 tsp. vanilla
- 1 – 1 1/2 cups fresh strawberries, diced into about 1/2-inch dice
- Icing/Confectioners/ sugar, for dusting
- Preheat oven to 350° F. (Regular bake/not fan assisted) Grease or line 12 muffin cups with paper liners (for small muffins) or 10 muffin cups for larger muffins.
- In a large bowl, whisk together the flour, baking powder, salt and sugar. Cut in the cold butter with a pastry blender (or two knives) until it is in small pea-size pieces.
- In a small bowl mix together the egg, vanilla and cream. Add this mixture all at once to the flour mixture. Stir with a spoon just until blended. Gently mix in the diced strawberries.
- Spoon batter in to prepared muffin cups, making sure each muffin has some strawberries in it and bake for 23-30 minutes or until a tester inserted in centre comes out clean. *Be sure to test! They may look "done" and still be wet inside. Cool 5 minutes in the pan before removing, as they are very soft while warm. Sprinkle with confectioners sugar once cooled.
- You can also use a lower fat cream, such as table cream (18%) or Half and Half Cream (10%). The resulting muffins will be less rich with the lower cream.
- Be sure to read the notes above the recipe card for more tips on making this recipe. You will also find step-by-step photos that you might find useful.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!