You can't let strawberry season pass you up without making a batch of these Strawberry Shortcake Muffins. A moist and dense muffin filled with juicy sweet strawberries and topped with sprinkling of sugar to give a crisp top!
Preheat oven to 350 degrees f/180 degrees c. Grease or line with paper liners 12 medium sized muffin cups.
In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
Add cold butter cut into small pieces. Using either a pastry cutter or your fingers, combine the butter into the flour until it reaches a crumbly mixture.
In a small bowl, whisk together the heavy cream, egg and vanilla extract.
Pour this into the dry ingredients and stir in until it just comes together. This batter will be lumpy.
Fold in the chopped strawberries.
Evenly spoon the batter between the 12 muffin cups. Sprinkle over remaining tablespoon of sugar. Bake for 18 - 22 minutes or until golden on top and a toothpick inserted into the center comes out clean.
Remove from oven and place on a wire rack to cool.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Strawberry Shortcake Muffins
Amount Per Serving (1 muffin)
Calories 247Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 58mg19%
Sodium 240mg10%
Potassium 68mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 8g9%
Protein 3g6%
Vitamin A 552IU11%
Vitamin C 7mg8%
Calcium 62mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.