Name: Strawberry Shortcake Muffins Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 2 cups all purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup cold butter; 1/3 cup granulated white sugar; 1 cup heavy cream; 1 teaspoon vanilla extract; 1 large egg; 1 cup strawberries, chopped into 1 inch pieces; 1 tablespoon granulated white sugar (for topping)

Strawberry season is truly magical, and there’s no better way to celebrate it than with a homemade batch of Strawberry Shortcake Muffins Recipe. These muffins are moist, dense, and bursting with juicy strawberries in every bite—perfect for breakfast, an afternoon pick-me-up, or even dessert.

Two black muffin tins are filled with white paper liners holding raw muffin batter. Each muffin cup has about one layer of pale yellow batter, mixed with pieces of red fruit. The muffin tins sit on a white marbled surface, and a cloth with a soft pattern is nearby. The batter looks thick and uneven in texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Strawberry Shortcake Muffins Recipe
Top Tip
How to Serve Strawberry Shortcake Muffins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Strawberry Shortcake Muffins Recipe

Why You'll Love This Recipe

I’ve made these muffins countless times, and every single time they turn out wonderfully—whether I’m rushing to get breakfast on the table or craving a sweet berry treat. Plus, the familiar flavors of shortcake wrapped in muffin form make them an instant crowd-pleaser.

Easy to make: No fancy techniques—just wholesome ingredients and simple steps.
Sweet and tender: The combination of butter and heavy cream creates a rich, moist crumb.
Fresh strawberries: Chopped strawberries add natural sweetness and juicy bursts.
Crisp sugar topping: A light sprinkle of sugar on top adds a delightful crunch.

Ingredients & Why They Work

Before you start mixing these ingredients, make sure to pick fresh, ripe strawberries for the best flavor. Also, cold butter is key to getting the perfect tender, crumbly texture.

Flat lay of a small mound of all purpose flour on a simple white ceramic plate, two teaspoons of baking powder in a small white bowl, half teaspoon of salt in a small white bowl, cold butter cut into small cubes arranged neatly on a simple white ceramic dish, a small white bowl filled with granulated white sugar, a whole large egg with a clean shell resting beside a small white bowl of heavy cream, a small white bowl containing clear vanilla extract, and a small pile of fresh strawberries chopped into one-inch pieces on a simple white ceramic plate, all ingredients arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All purpose flour: The base for these muffins, giving structure without heaviness.
Baking powder: Helps the muffins rise nicely and gives a light texture.
Salt: Balances sweetness and enhances flavors.
Cold butter: Creates a tender, flaky crumb when cut into the flour.
Granulated white sugar: Sweetens the batter and adds a crisp finish on top.
Heavy cream: Adds richness and moisture to keep the muffins dense but tender.
Vanilla extract: Brings a warm, comforting flavor to the mix.
Large egg: Binds ingredients and adds structure.
Strawberries: Fresh, juicy, and chopped into bite-sized pieces for even distribution.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Strawberry Shortcake Muffins Recipe is how easy it is to put your own spin on it. Whether you love extra berries, want to try a different flavor boost, or need a dietary swap, these muffins are incredibly versatile.

Berry Swap: I once replaced half the strawberries with fresh blueberries for a colorful burst. The muffins were just as moist and had a wonderful mix of flavors that everyone loved.
Whole Wheat Twist: Try substituting half of the all-purpose flour with whole wheat flour for a nuttier, heartier muffin — perfect for breakfast on the go!
Dairy-Free Version: For those avoiding dairy, swapping the heavy cream with coconut cream and using plant-based margarine instead of butter works beautifully without sacrificing that tender texture.
Extra Crunch: Sprinkle some slivered almonds or chopped pecans on top along with the sugar before baking to add a nutty crunch that complements the sweet strawberries perfectly.

Step-by-Step: How I Make Strawberry Shortcake Muffins Recipe

The image shows a stack of three golden-brown strawberry muffins, each wrapped in white paper liners. The muffins have a soft, slightly cracked top with visible red strawberry pieces baked inside. Around the stack, there are fresh red strawberries placed on a white marbled surface and some more muffins in the background, slightly out of focus. The overall look is warm and inviting, highlighting the fresh strawberries and the soft texture of the muffins. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Muffin Tin

Start by heating your oven to 350 degrees Fahrenheit (180 degrees Celsius). While it warms up, grease a 12-cup muffin tin generously or line the cups with paper liners. This little step ensures your muffins come out cleanly without tearing or sticking—no one likes muffin muffin pan drama!

Step 2: Whisk Together the Dry Ingredients

In a large bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, ⅓ cup granulated sugar, and ½ teaspoon salt. Whisk these together until evenly mixed. This base gives your muffins the perfect lift and sweetness.

Step 3: Cut in the Cold Butter

Next, add ½ cup of cold butter, cut into small pieces, to the dry mixture. Use a pastry cutter, two forks, or just your fingers to blend the butter in until you get a crumbly, coarse texture. This step is key for that tender, flaky crumb everyone loves in a shortcake muffin.

Step 4: Mix the Wet Ingredients

In a separate bowl, whisk together 1 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract until smooth and combined. This creamy mixture will gently bind everything together while keeping the batter moist.

Step 5: Combine Wet and Dry Mixtures

Pour the wet ingredients into your dry mixture. Stir gently with a spatula or wooden spoon just until the batter comes together—you’re aiming for a lumpy texture here, so resist the urge to overmix. Overworking the batter can make muffins tough, and that’s the last thing you want!

Step 6: Fold in the Strawberries

Carefully fold in 1 cup of strawberries chopped into 1-inch pieces. Folding instead of stirring helps keep those juicy strawberry chunks intact and evenly distributed, so every bite bursts with fresh flavor.

Step 7: Fill the Muffin Cups and Add Sugar Topping

Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Sprinkle the tops with 1 tablespoon of granulated sugar—this little sprinkle will bake up into a delightful, crisp finish that’s just the right contrast to the soft inside.

Step 8: Bake and Cool

Bake your muffins in the 350°F oven for 22 minutes. You’ll know they’re ready when the tops turn golden brown and a toothpick inserted in the center comes out clean. Once done, let them cool in the tin for 5 minutes to set, then transfer to a wire rack to cool completely. The wait is hard, but it’s worth it!

Top Tip

Getting the perfect texture and flavor in your Strawberry Shortcake Muffins Recipe comes down to a few simple tips I've picked up along the way. These little nuggets of wisdom make a big difference!

Use Cold Butter: I always make sure the butter is cold before cutting it into the flour. This step ensures the muffins have that tender, slightly flaky crumb that feels just right.
Don’t Overmix: It’s tempting to stir until smooth, but keeping the batter a bit lumpy helps the muffins stay moist and dense instead of tough.
Evenly Chop Strawberries: Cutting strawberries into roughly 1-inch pieces allows them to distribute evenly throughout the batter, giving every bite a burst of fresh fruit.
Sprinkle Sugar on Top: That final tablespoon of sugar on top creates a delightful crisp crust—don’t skip it! It adds texture and a touch of sweetness that balances perfectly with the soft muffin.

How to Serve Strawberry Shortcake Muffins Recipe

A white plate filled with nine golden-brown muffins, some showing bits of red strawberries inside, all wrapped in white paper liners with a slightly crumbly texture on top. Around the muffins, there are several fresh red strawberries with green leafy tops, some resting on and beside the plate. The plate is placed on a white marbled surface with a blue patterned cloth partially under and behind it, adding a soft background touch. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

These muffins are lovely on their own, but you can add a few garnishes to enhance the experience. Try topping with a dollop of whipped cream or a light spread of strawberry jam. Fresh mint leaves or a light dusting of powdered sugar also make for a pretty touch when serving.

Side Dishes

For a delightful breakfast or snack spread, pair your Strawberry Shortcake Muffins with a fresh fruit salad, creamy yogurt, or a simple green smoothie. A cup of tea or freshly brewed coffee complements the sweet, buttery flavors wonderfully.

Make Ahead and Storage

Storing Leftovers

These Strawberry Shortcake Muffins hold up best when stored in an airtight container at room temperature for up to 2 days. This keeps them moist and fresh, ready to enjoy without losing their tender crumb.

Freezing

If you want to make them ahead for later, freeze baked muffins individually wrapped in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 1 month. When you’re ready, thaw at room temperature or warm them gently.

Reheating

To enjoy warm muffins, reheat in a microwave for about 15-20 seconds or pop them in an oven at 300 degrees Fahrenheit (150 degrees Celsius) for 5-7 minutes until heated through. This revives their soft texture and enhances the strawberry aroma.

Frequently Asked Questions:

Can I use frozen strawberries in this recipe?

Yes, you can use frozen strawberries if fresh aren’t available. Just thaw and drain them well to avoid adding extra moisture to the batter, which could affect muffin texture.

What can I substitute for heavy cream?

If you want a dairy-free or lighter option, coconut cream or full-fat coconut milk work well as substitutes. This swap may slightly alter the flavor but keeps the muffins moist.

How do I prevent my muffins from being too dense?

Be sure not to overmix the batter; mixing just until combined keeps air in the batter for lighter muffins. Also, using cold butter and folding strawberries in gently helps maintain a good crumb.

Can I make these muffins ahead for a party?

Absolutely! Bake them in advance, store at room temperature for up to two days or freeze for longer. Reheat them gently before serving to bring back that fresh-baked warmth.

Final Thoughts

There’s something truly comforting about homemade Strawberry Shortcake Muffins—warm, fragrant, and bursting with sweet berries. Whether you're enjoying them for breakfast, an afternoon snack, or sharing at a gathering, they bring smiles every time. I hope this recipe becomes a favorite in your kitchen as it is in mine. Happy baking and even happier eating!