Get the Recipe: Strawberry Shortcake Muffins
Easy and delicious fresh strawberry shortcake muffins, with all the flavours of strawberry shortcake in muffin form!
Ingredients
- 2 cups (250 g) all-purpose flour, spooned and levelled
- 2 teaspoons baking powder
- 1/4 teaspoon salt, increase to 1/2 teaspoon if using unsalted butter
- 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
Instructions
- 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 into prepared muffin cups, making sure each muffin has some strawberries in it and bake for 23-30 minutes or until a tester inserted in the centre comes out clean. *Be sure to test! They may look "done" and still be wet inside. Cool for 5 minutes in the pan before removing, as they are very soft while warm. Sprinkle with confectioners' sugar once cooled.
Notes
Note 1: 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.
Tips!
Be sure to use cold butter and work quickly to avoid softening the butter as you work. These unique muffins will be shorter than average muffins and may not colour much as they bake, so be sure to use a tester to judge doneness rather than colour. 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.
Be sure to use cold butter and work quickly to avoid softening the butter as you work. These unique muffins will be shorter than average muffins and may not colour much as they bake, so be sure to use a tester to judge doneness rather than colour. 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.
Serving: 1muffin, Calories: 267kcal, Carbohydrates: 29g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 61mg, Sodium: 81mg, Potassium: 125mg, Sugar: 12g, Vitamin A: 550IU, Vitamin C: 0.1mg, Calcium: 56mg, Iron: 1.1mg
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