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.
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
Ingredients
- 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
Instructions
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Preheat oven to 350° F. Grease or line 12 muffin cups with paper liners.
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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.
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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.
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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.
Big hit at Memorial Day picnic. Quick and easy to make!!
So glad to hear! Thanks :)
Wow, I didn’t realize it could get any better with my current obsession with strawberry shortcake. Now, it’s in a muffin form?!? I just can’t…but I will. LOL Dying to try this out! Could you throw in other berries, too, if desired?
Thanks Cindy and yes, you could make these with any or all berries!
OMG !!
This is soooooooooooooooooo good ! I just made now and me and my husband eating this one .
It is so amazing. It is very right and not too sweet but buttery and cream flavor in it !
Definitely I am going to make repeatedly !
Thank you so much always grate recipe show us !
So glad you enjoyed them, Yuri and thanks :)
These muffins are FANTASTIC! The flavor of the cream comes out in the best possible way! And the cooked fresh strawberries are almost jammy. A bit messy to prepare but you can clean up while these are in the oven. ;-) I love the other recipes you have here too!
So glad you enjoyed them!
These muffins have the most amazing taste! The perfect amount of sweetness. One questions: when I made these I used frozen strawberries. When I took them out they collapsed even though they were finished. Is it because I used frozen and they had too much liquid?
Hi Desiree. Hmmm. Not sure. I haven’t ever made these with frozen strawberries. Did you thaw them first?
Yes, I did. I’ll try them again with fresh and see if that is the solution.
Can I make these the night before ? If so, fridge or no fridge ?
Hi Debbie, Yes, you can make them the night before and fridge (covered) is maybe best to keep them fresh, but let come to room temperature before eating.
These were a big HIT !!!!!! I made them the night before and took them to my Bible study the next morning . THANK YOU !!
So glad everyone enjoyed them, Debbie!
I just made this muffins ! These are so light texture and top of the muffins are crispy ! I’m going to repeat this recipe for next time. Maybe using next time for Blueberry or apples even peaches instead strawberry. (by the way I was using frozen strawberry this time though. Still it is very good ! )
Glad you enjoyed them Yuri. They are delicious with fresh peaches!
This has become one of my most beloved recipes! I have made these muffins more times than I can count. Every new mommy gets some, I’ve taken them to countless brunches, showers, and luncheons. They’re my go to! Thanks so much!
I love them too, Desiree! So glad you’ve enjoyed them. My sister made these with fresh peaches this past summer and she said they were delicious, too :)
This is one genius idea!!
Thanks Ami!
Oh. my. gosh. This is amazing. I love strawberry shortcake so much. And now you have a recipe for them as muffins. This is heaven. Can’t wait to try them out(:
Thanks Renee. These taste remarkably just like strawberry shortcakes!
These do look “hella good”! I had never heard that expression until I came over to CA (I’m also 17)… thanks for sharing!
Thanks Erica. I guess that expression is big in Canada, too :) Your baking looks delicious, btw!!
I love fruit filled desserts in any shape or form. These look divine, they really do, Jennifer! :-) I am so jealous you can just go and pick fresh strawberries, no such luxuries here.
Thanks Julia. They don’t grow any strawberries in England? The season here is really short – about 2 weeks, so it is a rare treat to have local berries.
I am wanting to make these and have everything except cream….could whole milk be substituted? Or would it ruin it? What do you think?
Hi Jamie, the cream adds the richness to these muffins that makes them “shortcake” like. That said, I have made them with Half & Half (10%) cream, because I always have that around and they are still pretty good. I haven’t tried with milk. I’m sure it will work technically, you just may sacrifice that richness thing.
love the photography and great recipe. looks divine. thanks!
Thanks so much, Thalia!
Beautiful photography! I love the rustic look of your images. I’m getting into food photography and recently started a food blog, and find your work very inspiring. Thank you.
Thanks so much, Matt. Enjoyed visiting your blog!
Ok, strawberry shortcake is one of my all time favorites, and now that you’ve made these into muffins I can enjoy them for breakfast? Definitely need to try, pinned for later :)
Thanks so much, Phi!
How do I not have you bookmarked! I love muffins and who doesn’t like strawberry shortcake.
I don’t know, Tracy, but so glad you found me now! And these muffins are a treat, I promise :)
What a perfect summer breakfast, I love the idea of serving them with extra strawberries and cream!
Thanks Laura. These would definitely be lovely with some fresh strawberries and whipped cream.
Wow beautiful pics! Loving these gorgeous muffins!!
Thanks so much, Jessica!
Genius. I might bury mine in more strawberries and cream.
I think you could never go wrong with that, Tracey :)
they look beautiful. good idea to bake in a muffin pan!
Thanks Dina!
These are stunning, and there is something about cooked strawberries, they are even more luscious that way!
Thanks so much, Sue!. We’re still enjoying these from the freezer :)