Strawberry Shortcake

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Strawberry shortcake muffins are a delightful twist on the classic strawberry shortcake, offering convenience and portability without compromising on flavor. All we need is a large bowl and less than 30 minutes to whip up the most delicious strawberry treat!

Tilted Brush Stroke

Recipe Facts:


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Tilted Brush Stroke

Total Time

32 minutes

Tilted Brush Stroke



– 2 cups All purpose flour – 3 teaspoon Baking Powder – ½ cup Sugar – ½ teaspoon Salt – ½ cup Butter cold  – ½ teaspoon Almond extract – Tap to see more ...

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– Wash the strawberries and destem them. Chop them into small bite-size pieces. – Cube the cold butter and keep it ready. – Prepare standard muffin tin by layering it with muffin liners. If not using muffin liners, spray the muffin tins with cooking spray.

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Steps 1-3

– Preheat the oven to 375 F. – In a wide bowl, sift 2 cups of flour, 3 teaspoons of baking powder, and half a teaspoon of salt. – Add ½ cup of sugar to the flour mixture.

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Steps 4-6

– Now add the cubed butter and cut it into the flour using a pastry cutter or fork or hands. I used my fingertips and blended the butter with the flour. The flour mixture will look like a coarse crumb now. – Now add the chopped strawberry to the flour mixture and mix it to evenly distribute.

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Steps 7-8

– Add the cream and milk mixture along with almond extract and using a spatula combine the muffin batter.  – Using an ice cream scoop or muffin scoop, scoop the batter evenly between the 12 muffin tin holes. – Place a few strawberry pieces on top and sprinkle coarse sugar (optional).

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Steps 9-11

– Bake in the preheated oven for 20 to 22 minutes. The muffin will be a little lighter in color. – Let the muffins cool in the tin for few minutes (a little longer than usual) and then remove it on a cooling rack to cool entirely.

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Steps 12-13


" I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey!

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