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.
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?
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 :)
Yummilicious !! tastes even great with whipped cream and some extra strawberries
So glad to hear, Rakhee! Thanks so much :)
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!
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!!
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!
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 :)