Strawberry Shortcake Muffins Recipe

If you love all things strawberry and adore the classic flavor of shortcake, then you’re in for a treat with this Strawberry Shortcake Muffins Recipe. These muffins are moist, bursting with juicy strawberries, and have that delightful sugary crunch on top that takes them over the edge. Trust me, once you try them, you’ll be making them all summer long!

this …

Ingredients You’ll Need

These ingredients work together beautifully to create that classic shortcake flavor with a tender muffin crumb. Using cold butter and fresh strawberries makes all the difference—you’ll want to pick ripe, fragrant berries for that sweet punch.

• All purpose flour: This gives structure but keep it light by measuring carefully for tender muffins.
• Baking powder: Essential for that nice rise and fluffy texture.
• Salt: Just a pinch enhances the sweetness and balances flavors.
• Butter (cold): Using cold butter helps create the crumbly texture that I love in these muffins.
• Granulated white sugar: Both in the batter and sprinkled on top for that irresistible crisp.
• Heavy cream: Adds richness giving the muffins that moist, tender bite.
• Vanilla extract: A splash adds warmth and depth of flavor.
• Large egg: For binding and adding some lift.
• Strawberries (fresh, chopped): Fresh and ripe strawberries really make these special—you’ll taste the difference.

Variations

I love keeping this recipe as is because it reminds me of lazy summer mornings, but I’ve tweaked it a few times depending on what I have in the kitchen. Feel free to experiment and make it your own—you can’t go wrong!

• Gluten-Free Version: I swapped in a gluten-free all purpose blend and it worked great, just watch your baking time as it can vary slightly.
• Add a Pinch of Cinnamon: One time, I added a sprinkle of cinnamon for a warm twist and my family went crazy for it.
• Use Frozen Strawberries: If fresh aren’t available, frozen works fine—just thaw and drain excess moisture so muffins don’t get soggy.
• Lemon Zest: A teaspoon of lemon zest adds a bright zing that pairs beautifully with the strawberries.

How to Make Strawberry Shortcake Muffins Recipe

Step 1: Prep Your Oven and Muffin Tin

First things first, preheat your oven to 350°F (180°C). Grease your muffin tin well or line with paper cups so your muffins pop out easily. I always use liners for easier cleanup, plus it helps keep the muffins nice and moist.

Step 2: Mix Dry Ingredients and Cut in Butter

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Then chop your cold butter into small pieces and add it in. Use a pastry cutter or your fingertips to quickly work the butter into the flour until it looks crumbly like coarse sand. This technique creates that tender, almost shortbread-like texture I absolutely love.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. This simple combo adds moisture and flavor that’s key for rich muffins. You’ll want to mix it until smooth so it blends well with the dry ingredients.

Step 4: Bring It All Together

Pour your wet mixture into the dry ingredients. Stir gently until just combined; the batter will be lumpy and that’s exactly what you want. Overmixing leads to tougher muffins, so be careful here. Finally, fold in the chopped strawberries carefully so you don’t crush them.

Step 5: Fill Muffin Cups and Bake

Spoon the batter evenly into the muffin tin — this recipe makes 12 medium muffins. Sprinkle the remaining tablespoon of sugar on top of each muffin; it creates that magical crisp, sugary crust that your family will rave about. Bake for about 18 to 22 minutes or until the tops are golden and a toothpick inserted comes out clean.

Step 6: Cool and Enjoy

Take the muffins out of the oven and set them on a wire rack to cool for a bit. I like them slightly warm with a dab of butter. Honestly, they’re perfect any time — breakfast, snack, or dessert.

How to Serve Strawberry Shortcake Muffins Recipe

Garnishes

I like to top mine with a light dusting of powdered sugar or a dollop of whipped cream for a special treat. Sometimes, fresh strawberry slices add a fresh, pretty touch that’s perfect for brunch or dessert.

Side Dishes

These muffins pair wonderfully with a simple bowl of vanilla yogurt or a fresh fruit salad. For a brunch spread, I often serve them alongside scrambled eggs and crispy bacon for a delightful balance.

Creative Ways to Present

For birthdays or special occasions, I’ve arranged these muffins on a tiered stand surrounded by fresh strawberries and edible flowers — it’s a crowd-pleaser every time and makes your table look stunning with minimal effort.

Make Ahead and Storage

Storing Leftovers

Once cooled, I place leftover muffins in an airtight container at room temperature and they stay fresh for about 2 days. If you want them a bit softer, a quick wrap in a clean kitchen towel helps preserve moisture.

Freezing

I’ve found freezing these muffins is a lifesaver. Just wrap each muffin individually in plastic wrap and place them in a freezer bag. They freeze beautifully and thaw in about an hour at room temperature or a few minutes in the microwave.

Reheating

To reheat, pop the muffin in the microwave for 15–20 seconds or warm them in a toaster oven for a few minutes — the sugar topping crisps back up nicely, making them taste freshly baked.

FAQs

Final Thoughts

I absolutely love how these Strawberry Shortcake Muffins Recipe feels like a warm hug on a plate. They remind me of summers spent baking with my family, the kitchen filled with laughter and the smell of strawberries baking. I’m confident you’ll enjoy making and sharing this recipe just as much as we do—plus, it’s so simple, you can whip up a batch whenever strawberry season calls your name. Give it a go and get ready for some serious muffin love!

Print