Moist, tender, and rich…meet the best-ever Strawberry Shortcake muffins with a crumble on top! These muffins will give you strawberry shortcake feels, but all wrapped up into a delicious breakfast bite! Make a night ahead if you need a quick breakfast that the kids will love.
Strawberry Shortcake Muffin Ingredients
Here is what you’ll need to make some yummy strawberry shortcake muffins at home:
Flour – I just used simple all purpose flour.
Baking powder – this will help the muffins rise!
Butter – it is important to make sure your butter is COLD. Take it out of the fridge right when you’re ready to use it, because we will be “cutting” it into the flour.
Sugar – white sugar works best in this recipe.
Vanilla – just a touch will add flavor to the muffins!
Egg – you’ll just need 1 egg.
Heavy cream – this will add the richness of classic strawberry shortcake! It is definitely a must.
Strawberries – slice the strawberries and then measure the amount called for after they are cut. Make sure they are fresh and not starting to go bad.
More Fruity Recipes:
Personally, I love using fruit as the star in lots of recipes! Here are some more strawberry recipes and other fruit baking recipes.
- Strawberry Grape Smoothie
- Strawberry Cherry Smoothie
- Old Fashioned Blueberry Muffins
- Peach Cobbler French Toast
Recipe Tips & Tricks
- This is a shortcake-style muffin, so the batter will be different than what you may be used to in muffins. It will be thick and a little sticky. That is exactly what we want!
- To keep the fresh strawberries from bleeding into the batter, I throw them in the freezer for 20-30 minutes before adding. If you are short on time, you can do 10 minutes in the freezer. If you choose this, just make sure to coat the strawberries with about 2 tbsp of flour before adding them in.
- The size you cut the strawberries is up to you. You can do a smaller dice/chop, but I like to leave them in beautiful rounds (or rounds cut in half if they are too big).
- I can’t emphasize this enough – make sure you use butter that is straight from the fridge for this recipe! Cutting in cold butter to the flour mix is what will give us our shortcake style dough.
Below you can see the flour mixture and the cold butter being added in cubes. From here you just need to use a pastry cutter to “cut in” the butter until it forms small, pea-like crumbs.
And this is what the dough should look like when it is all done and being added to the muffin cups:
Serving & Storing
After making your muffins, let them cool for a few minutes before taking them out of the pan and serving. These muffins are very tender and need to cool quite a bit before you can remove them without falling apart. So be patient!
If you’re saving the muffins for later, make sure to store them at room temperature in an airtight container. Typically, muffins are not kept in the fridge. Either keep them on the counter in a container, or freeze them.
As far as serving goes, you can have these for either breakfast or dessert. If you want to splurge on dessert, the best way to enjoy these is to use some extra heavy cream to make homemade whipped cream. Yum!
Strawberry Shortcake Muffins
- 1 1/4 cups all purpose flour
- 1 tsp baking powder
- 1/2 cup cold butter, cubed
- 1/2 cup sugar
- 1/2 tsp vanilla
- 1 egg
- 1/2 cup heavy cream
- 1 cup sliced strawberries
- 1 extra tbsp sugar
- Wash and dry the strawberries, remove the green and then cut into small pieces until you have 1 cup.
- Spread the strawberries on a plate and then place in the freezer for about 20-30 minutes.*
- Preheat the oven to 375 degrees.
- In a large bowl, mix flour with baking powder. Put cubes of cold butter on top. Grind into small crumbs with your hands or a pastry cutter.
- Measure 2 tbsp of the flour/butter mixture, and set aside for later.
- In a small bowl, mix the sugar, vanilla, and egg.
- Combine all ingredients in the large bowl. Then, add in the heavy cream.
- Lastly, fold in the strawberries.
- Spoon the batter into 9-10 muffin cups. You can use a muffin tin sprayed with cooking spray, or use muffin liners.
- Take the reserved flour/butter mixture and mix with 1 extra tbsp of sugar. Sprinkle this on top the muffins before cooking.
- Bake 20-25 minutes or until a toothpick comes out clean!
- This will keep the strawberries from sinking and discoloring the batter. If you are short on time, place the strawberries in the freezer for only 10 minutes while mixing the rest of the ingredients. Then, coat them with 2 tbsp flour before adding to the batter.
- Unlike other muffin recipes, this batter will be thick and sticky since it is based on a strawberry shortcake. This is what we want in this recipe!
Should I coat the strawberries in flour before baking?
If you are not able to freeze the freshly-cut strawberries for the full amount of time recommended (25-30 minutes) then yes, I recommend coating them. This will keep them from discoloring the batter.
Can I make these muffins dairy-free?
I don’t recommend trying, no. This shortcake-style muffin uses butter as a fundamental ingredient that is cut into the flour. Substituting oil just wouldn’t be the same.
Can I use pre-packaged frozen strawberries?
I have not tested this recipe with frozen strawberries. I wouldn’t imagine it would work very well, since it would be hard to cut the whole frozen strawberries. If anything, just make sure your strawberries are sliced and slightly firm, and/or coated with flour, before adding. You definitely wouldn’t want to use thawed frozen strawberries that are leaking juice everywhere.
Strawberry shortcake muffins are rich, moist, and overall delicious. You can make one batch for the family for breakfast, or make several batches if you need to feed more! These are certainly a great crowd pleaser, either for breakfast, snacks, or dessert! My family loved these and I’m sure yours will too.