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RECIPE
12 INGREDIENTS 10 STEPS 30min

Muffin Strawberry Shortcake

This muffin strawberry shortcake recipe makes a dense cake, and really hold up well to the strawberry juices instead of turning into mush. The strawberries are the star of this recipe.
Muffin Strawberry Shortcake Recipe | SideChef
This muffin strawberry shortcake recipe makes a dense cake, and really hold up well to the strawberry juices instead of turning into mush. The strawberries are the star of this recipe.
Buy This Cook That shares recipes, products, and ideas with busy families. Our favorites are Southern classics with a twist.
https://buythiscookthat.com/
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Buy This Cook That shares recipes, products, and ideas with busy families. Our favorites are Southern classics with a twist.
https://buythiscookthat.com/
30min
Total Time
$1.50
Cost Per Serving

Ingredients

Servings
6
US / METRIC
3 cups
Fresh Strawberries , washed, trimmed, sliced
1 tsp
Baking Powder
1/4 tsp
Baking Soda
1/4 tsp
1/4 cup
Butter , room temperature, cut
1
Large Egg
1/2 cup
Mayonnaise
1/2 cup
Whipping Cream
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Fulfilled by
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Nutrition Per Serving

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CALORIES
442
FAT
31.2 g
PROTEIN
4.2 g
CARBS
37.0 g

Cooking Instructions

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Step 1
In a medium bowl, add Fresh Strawberries (3 cups) and Granulated Sugar (2 Tbsp) , stir, and set aside. Stir occasionally to distribute the sugar.
Step 2
Preheat oven to 400 degrees F (200 degrees C).
Step 3
Move oven rack to middle position. Spray muffin tin with non-stick spray.
Step 4
In a small bowl, sift All-Purpose Flour (1 cup) , Baking Powder (1 tsp) , Baking Soda (1/4 tsp) and Salt (1/4 tsp) .
Step 5
In a separate bowl, beat Butter (1/4 cup) and Granulated Sugar (1/4 cup) on medium speed until light and fluffy, about 1-2 minutes.
Step 6
Add Egg (1) and Vanilla Extract (1 tsp) and beat to combine. Add Mayonnaise (1/2 cup) and beat on low until batter is smooth, about 1 minute. Gradually add dry ingredients, and beat on.
Step 7
Using a spoon or ice cream scoop, place the batter into the prepared muffin pan. This recipe will make 6. Fill each muffin cup 3/4 full. Bake for 14 minutes or until a toothpick comes out clean.
Step 8
Cool in the pan for 5 minutes, remove and cool completely on a wire rack.
Step 9
In a cold bowl, combine the Whipping Cream (1/2 cup) , Granulated Sugar (1 Tbsp) , and Vanilla Extract (1/2 tsp) . Beat on high until medium stiff peaks form, about 2 minutes.
Step 10
Slice the muffin in half and spoon on a heaping helping of the fresh strawberries. If desired, top with the remaining muffin half. Top them with home-made whipped cream and serve! Enjoy!
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Nutrition Per Serving
Calories
442
% Daily Value*
Fat
31.2 g
40%
Saturated Fat
12.2 g
61%
Trans Fat
0.3 g
--
Cholesterol
82.2 mg
27%
Carbohydrates
37.0 g
13%
Fiber
2.1 g
8%
Sugars
18.6 g
--
Protein
4.2 g
8%
Sodium
350.3 mg
15%
Vitamin D
0.5 µg
2%
Calcium
55.1 mg
4%
Iron
1.6 mg
9%
Potassium
55.7 mg
1%
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