These easy and delicious fresh strawberry muffins have all the flavours of strawberry shortcake ... in muffin form!
I've been making these delicious muffins for a couple of years - every local 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.
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Ingredients
Here are the simple ingredients you will need for these muffins ...
- All-purpose flour
- Baking powder
- Granulated white sugar
- Butter
- Egg
- Heavy, whipping cream - or you can use 10% b.f. Half and Half Cream
- Vanilla
- Fresh strawberries
- Icing/Confectioners' Sugar, for garnish
Tips
- I always splurge on these and use the heavy cream. You can also use a lighter, 18 or 10% butterfat cream, if you like. The resulting muffins will be a little less rich with the lighter cream.
- As for the strawberries, use fresh strawberries for best results. I like them diced into somewhat 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!
- I haven't tested this recipe with frozen strawberries.
Recipe Card
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 whipping cream (35% butterfat *see Note 1)
- 1 tsp. vanilla
- 1 - 1 1/2 cups fresh strawberries (diced into about 1/2-inch dice)
- Icing/Confectioners/ sugar (for dusting)
Instructions
- Preheat oven to 350° F. Grease or line 12 muffin cups with paper liners.
- 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.
- 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 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.
Notes
- 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, however.
- Be sure to read the Tips section above the recipe card for more tips on making this recipe.
Nutrition
More fresh strawberry recipes you might like ...
Anisha Mody says
I’m going to make these for Mother’s Day could you explain by what you mean cut the butter with two knives? Should the final batter be chunky With butter or completely smooth?
Jennifer says
Hi Anisha, Happy to help :) First, this is not a batter at all. This method is very much like making biscuits, if you've ever done that. You're just doing doing what's known as cutting the butter into the flour. Some people use a wire pastry cutter or two knives. If you are not experienced with that, I would just use your fingertips. So add the cold butter chunks to the flour mixture, then use your fingertips to sort of pinch it, breaking the larger pieces of butter into smaller chunks in the flour. Keep doing this until you have an even mixture, with small chunks of butter in the mixture (think pea-sized) - no large pieces, but not rubbed in so much that they disappear into the flour. When you are done, it's a still a dry mixture, with small chunks of butter in it. When you add the liquid, it will all come together :)
Rakhee says
Yummilicious !! tastes even great with whipped cream and some extra strawberries
Jennifer says
So glad to hear, Rakhee! Thanks so much :)
Sisu sue says
Big hit at Memorial Day picnic. Quick and easy to make!!
Jennifer says
So glad to hear! Thanks :)
Cindy Rodriguez says
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?
Jennifer says
Thanks Cindy and yes, you could make these with any or all berries!
Yuri says
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 !
Jennifer says
So glad you enjoyed them, Yuri and thanks :)
Krista says
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!
Jennifer says
So glad you enjoyed them!
Desiree says
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?
Jennifer says
Hi Desiree. Hmmm. Not sure. I haven't ever made these with frozen strawberries. Did you thaw them first?
Desiree says
Yes, I did. I'll try them again with fresh and see if that is the solution.
debbie copeland says
Can I make these the night before ? If so, fridge or no fridge ?
Jennifer says
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.
debbie copeland says
These were a big HIT !!!!!! I made them the night before and took them to my Bible study the next morning . THANK YOU !!
Jennifer says
So glad everyone enjoyed them, Debbie!
Yuri says
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 ! )
Jennifer says
Glad you enjoyed them Yuri. They are delicious with fresh peaches!
Desiree says
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!
Jennifer says
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 :)
ami@naivecookcooks says
This is one genius idea!!
Jennifer says
Thanks Ami!
Renee AFS says
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(:
Jennifer says
Thanks Renee. These taste remarkably just like strawberry shortcakes!
Erica @ Cannella Vita says
These do look "hella good"! I had never heard that expression until I came over to CA (I'm also 17)... thanks for sharing!
Jennifer says
Thanks Erica. I guess that expression is big in Canada, too :) Your baking looks delicious, btw!!
Julia @Vikalinka says
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.
Jennifer says
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.
Jamie says
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?
Jennifer says
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.
Thalia @ butter and brioche says
love the photography and great recipe. looks divine. thanks!
Jennifer says
Thanks so much, Thalia!
Matt @ Plating Pixels says
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.
Jennifer says
Thanks so much, Matt. Enjoyed visiting your blog!
Phi @ The Sweetphi Blog says
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 :)
Jennifer says
Thanks so much, Phi!
Tracy | PeanutButter and Onion says
How do I not have you bookmarked! I love muffins and who doesn't like strawberry shortcake.
Jennifer says
I don't know, Tracy, but so glad you found me now! And these muffins are a treat, I promise :)
Laura (Tutti Dolci) says
What a perfect summer breakfast, I love the idea of serving them with extra strawberries and cream!
Jennifer says
Thanks Laura. These would definitely be lovely with some fresh strawberries and whipped cream.
Jessica @ Sweet Menu says
Wow beautiful pics! Loving these gorgeous muffins!!
Jennifer says
Thanks so much, Jessica!
Tracey says
Genius. I might bury mine in more strawberries and cream.
Jennifer says
I think you could never go wrong with that, Tracey :)
dina says
they look beautiful. good idea to bake in a muffin pan!
Jennifer says
Thanks Dina!
sue/the view from great island says
These are stunning, and there is something about cooked strawberries, they are even more luscious that way!
Jennifer says
Thanks so much, Sue!. We're still enjoying these from the freezer :)