Strawberry Shortcake


Strawberry Shortcake 


2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup unsalted butter, melted

1 large egg

1 teaspoon vanilla extract

1 1/2 cups fresh strawberries, diced

For the Streusel Topping:

1/4 cup all-purpose flour

2 tablespoons granulated sugar

2 tablespoons cold unsalted butter, cubed

For Assembly:

Fresh whipped cream

Additional diced strawberries for topping


Preheat Oven:

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.

Prepare Streusel Topping:

In a small bowl, combine 1/4 cup flour, 2 tablespoons sugar, and cubed cold butter. Use a fork or your fingers to mix until crumbly. Set aside.

Prepare Muffin Batter:

In a large bowl, whisk together 2 cups flour, 1/2 cup sugar, baking powder, and salt.

In another bowl, whisk together milk, melted butter, egg, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir until just combined. Fold in diced strawberries.

Fill Muffin Cups:

Spoon the batter into the prepared muffin cups, filling each about two-thirds full.

Add Streusel Topping:

Sprinkle the streusel topping over each muffin.


Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.


Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.


Once cooled, top each muffin with a dollop of fresh whipped cream and additional diced strawberries.


Enjoy your scrumptious Strawberry Shortcake Muffins!

A delightful treat that captures the essence of strawberry shortcake in muffin form! 🍓🧁

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