Nothing says spring more than the fresh, bright flavor of a strawberry shortcake muffin. While strawberry shortcakes are delicious, they are hard to eat on the go. That’s where strawberry shortcake muffins come in.
Bright, fresh, and delicious, these muffins are easy to make, easy to eat, and easy to keep for a couple of days. Made with strawberries, cream, and just the right amount of sugar, make these for your family to have breakfast on the go for your next busy weekend.
This is the kind of breakfast food that tastes just as good with a warm latte as it does with a cold glass of milk. Serve this with fresh strawberries for a simple, easy breakfast that your family will love.
What You Need To Make Strawberry Shortcake Muffins
To make strawberry shortcake muffins, you will need all-purpose flour, white sugar, baking powder, heavy cream, cold unsalted butter, a large egg, kosher salt, vanilla, and fresh strawberries.
I like to add a little sugar on top of each muffin to add a crunch, but that’s up to you. The vanilla is also optional. Make sure that you use ripe strawberries. It can be hard to get a strong strawberry flavor in baked goods, so look for strawberries that are at their peak
- All-purpose flour
- Granulated sugar
- Baking powder
- Kosher salt
- Unsalted butter
- Large egg
- Heavy cream
- Fresh strawberries
- Vanilla (optional)
Strawberry shortcake muffins require a muffin tin, two bowls, a whisk, a knife, and a cutting board. You will also be cutting the butter into the flour. You can do this with your hands, use a fork, or use a pastry cutter.
I also like to use tulip muffin tin liners when I make these. It makes them feel like they came straight out of a bakery. You can usually find these online.
How To Make Strawberry Shortcake Muffins
Prepare the strawberries: Wash and dry the strawberries. Cut off the tops and cut them into small pieces, roughly half an inch in size. Set aside.
Prepare the batter: Add the flour, salt, sugar, and baking powder to a bowl and whisk to combine. Cut the cold butter into small cubes. Add this to the dry ingredients.
Using clean hands, rub the butter into the flour, mixing the dough until it is crumbly and made of small pieces. You can also use forks or a pastry cutter to do this.
In another bowl, whisk together the eggs, cream, and vanilla. Fold in the strawberries.
Bake the muffins: Preheat your oven to 400ºF. Spoon the muffin batter into prepared tins until they are ⅔ of the way up the muffin tins.
Add a sprinkle of granulated sugar on top and bake for 18-20 minutes. A toothpick inserted should come out clean.
Serve: Allow to cool. Enjoy!
Do I have to use heavy cream or can I substitute milk?
Heavy cream is going to add a different flavor and texture to the dough that is more reminiscent of a strawberry shortcake packed with whipped cream and strawberries. If you don’t have heavy cream, I would consider substituting half-and-half or whole milk, but note that the final product might not be the same.
Can I make these muffins in advance?
While these muffins taste best fresh out of the oven, you can make these up to two days in advance. You can also freeze them and reheat them if you aren’t able to finish all of them before they start to dry out.
Can I use frozen strawberries?
You can use frozen strawberries, however, these will be more challenging to work with. When they defrost, frozen strawberries tend to collapse, so it may be harder to slice the fruits. You may want to try partially defrosting them before slicing them if you substituted frozen for fresh.
Strawberry Shortcake Muffins
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 cup granulated sugar plus more to top the muffins
- 8 tbsp unsalted butter cold
- 1 large egg
- 1 1/4 cups heavy cream
- 1 tsp vanilla
- 1 3/4 cups fresh strawberries
- 1/2 tsp kosher salt
- Preheat the oven to 400ºF.
- Wash and dry your strawberries.
- Cut the tops off of the strawberries and cut them into small pieces.
- Add 2 ¼ cup flour, ¼ teaspoon kosher salt, ½ cup of granulated sugar, and 2 teaspoons baking powder to a bowl and whisk to combine.
- Cube 8 tablespoons of cold butter.
- Cut butter into the dry ingredients using clean hands, a pastry cutter, or two forks, until the dough is crumbly.
- In a separate bowl, whisk together 1 large egg, 1 ¼ cups heavy cream, and 1 teaspoon of vanilla extract.
- Fold the wet ingredients into the dry ingredients.
- Fold the strawberries until just combined.
- Spoon the batter into prepared tins ⅔ of the way up.
- Sprinkle with more granulated sugar
- Bake for 18-20 minutes.
- Remove when a toothpick inserted comes out clean.
- Allow them to cool. Enjoy!
Here are a few other recipes you might enjoy!
- Cranberry Lemon Muffins
- Pistachio Muffins
- Croissant Muffins (Cruffins)
- Eggnog Muffins
- Mochi Muffins
- Butter Rum Muffins
- Cranberry Banana Muffins
- Gluten-Free Banana Muffins
Arielle is a food and drink photographer based in Washington, D.C. She was previously a social science researcher before she fell in love with photography.