These strawberry shortcake muffins have strawberries baked inside for a summer treat. The muffin batter uses cold butter, heavy cream and vanilla for a rich taste. When you mix in the strawberries, be gentle so they stay chunky instead of soggy.Baking with cold butter means the muffins will be soft on the inside. The cream makes them moist. Vanilla adds a nice flavor.

On top is a sweet crumble. It provides crunch to contrast the soft muffin.Eat these muffins any time of day. They’re a fun breakfast or snack. Want something cool with them? Top with whipped cream.Making the batter with cold butter is important. Go slow when adding the berries. This keeps them from getting mushy and preserves their texture inside the muffins.

Baked strawberries and a crispy topping make these muffins a little like strawberry shortcake in a handheld treat.

Strawberry Shortcake Muffins

These strawberry shortcake muffins are a delightful summer treat with baked strawberries inside. The batter uses cold butter, heavy cream, and vanilla for richness. The crumble topping adds a sweet crunch. Enjoy them any time of day, especially with whipped cream on top for a cool contrast. The cold butter and careful berry mixing ensure a soft, textured muffin with a taste reminiscent of strawberry shortcake.

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Prep Time 20

Cook Time 17

Total Time 40

Course Dessert

Cuisine American

Servings 12 Muffins

Ingredients

2 cups all-purpose flour if you want to make gluten free you can substitute with a gluten free all purpose flour blend
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter cubed
1/3 cup granulated sugar
1 cup heavy cream
1 teaspoon vanilla extract
1 large egg
1 tablespoon additional granulated sugar for topping
1 cup fresh strawberries chopped into 1/2-inch pieces

Instructions

Pre-heat oven to 400 degrees F.
Grease or line a 12-cup muffin tin.
In a large bowl, combine flour, baking powder and salt.
Add very cold cut up butter to the dry mix. Mix with forks until mixture looks like crumbs. Leave some small chunks of butter.
Pour in 1/3 cup of sugar and mix into the crumbly mix.
In a small bowl, whisk cream, vanilla and egg.
Pour wet mix into the dry mix. Gently stir just until blended. Do not overmix. The batter will be thick.
Carefully fold in chopped strawberries. Be gentle to not smash berries.
Scoop batter into the muffin cups until about 3/4 full.
Sprinkle remaining 1 tbsp sugar on tops.
Bake 18-20 minutes, until a toothpick comes out clean.
Cool for 5 minutes in a tin, then enjoy warm or room temp plain or with whipped cream and berries!

Notes

How To Store

The muffins are best enjoyed on the day they are baked as they are very moist and fresh. If you can't eat them all at once, you can freeze some for a few months. Allow the muffins to cool completely in the tin before removing them. Then you can either serve them right away or store the cooled muffins in an airtight container on the counter for up to 2 days. After 2 days, the muffins will need to be frozen to stay fresh. To freeze them, place the cooled muffins in a sealed freezer bag and store for up to 3 months.