Strawberry Shortcake Muffins

Strawberry Shortcake Muffins

These Strawberry Shortcake Muffins have all the flavours of strawberry shortcake … in muffin form!

I’ve been making these delicious muffins for a couple of years – every strawberry season. Since strawberries are just ready for picking here in Muskoka this week, it was time! My daughter calls these muffins “hella good”, which about as good as it gets in 17-year-old speak.

These muffins are made with heavy cream and somewhat unusually, by cutting butter in to the flour and sugar, much like a biscuit. The result is a muffin that has the taste of shortcake, a wonderful moist crumb and big chunks of strawberry. They truly are strawberry shortcake in muffin form.

Strawberry Shortcake Muffins

Cook’s Notes for Strawberry Shortcake Muffins

I splurge on these and use the heavy cream. You can also use a lighter cream, if you like. As for the strawberries, I like them with big chunks, but a smaller dice also works.

These muffins are really 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!

Strawberry Shortcake Muffins

Strawberry Shortcake Muffins

Strawberry Shortcake Muffins

Course: Dessert, Snack
Cuisine: American
Keyword: muffin recipes with fresh strawberries, Summer muffin recipes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Energy: 267 kcal
Author: Jennifer
All the flavours of strawberry shortcake in muffin form. Rich with butter and cream and made with chunks of fresh strawberries, these muffins are the perfect way to celebrate strawberry season.


  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 3/4 cup granulated white sugar
  • 1/2 cup butter cold and cut into cubes
  • 1 egg
  • 1 cup heavy cream 35%, Table Cream (18%) or Half and Half Cream(10%)
  • 1 tsp. vanilla
  • 1 - 1 1/2 cups diced fresh strawberries they don't have to be too small
  • Icing Confectioners sugar, for dusting


  1. Preheat oven to 350° F. Grease or line 12 muffin cups with paper liners.
  2. In a large bowl, whisk together the flour, baking powder and sugar. Cut in the cold butter with a pastry blender (or two knives) until it is in small pea-size pieces.
  3. 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.
  4. Spoon batter in to prepared muffin cups, making sure each muffin has some strawberries in it and bake for 22-25 minutes or until a tester inserted in centre comes out clean. Cool completely in the pan before removing, as they are very soft while warm. Sprinkle with confectioners sugar once cooled.

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I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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