Strawberry Shortcake Muffins Recipe || Pockets of juicy fresh strawberries, in a buttery, shortcake style muffin — basically the perfect summertime muffin.
Let me start by saying, I love shortcake. A lot. I love its biscuity, buttery texture, that it’s not overly sweet—just sweet enough—and how when paired with freshly picked summertime strawberries, and real whipping cream, no other dessert compares.
About this strawberry shortcake muffins recipe:
- Essentially, we’re talking delicious strawberry shortcake, in muffin form. I based this recipe on my mum’s original shortcake recipe (which she has been making forever).
- The muffin batter, as seen in the pics below, will be quite thick and a little bit sticky. Totally OK. Gently fold in those glorious chopped strawberries and start scooping.
- Depending on the size of your scoops (I use a 1/4 cup), this recipe makes 12-14 muffins.
- For a little extra sweetness, before popping them into the oven, top each strawberry muffin with a sprinkle of sugar. Turbinado sugar is great here, but regular white sugar works just as well.
After 20 minutes (give or take), your kitchen will smell amazing and the muffin tops will be nicely golden. Try to let them cool before taste testing.
So much buttery strawberry goodness. If you give these strawberry shortcake muffins a try, let me know in the comments below—I love to hear from you!
xo Bri
Looking for more yummy muffin recipes? These are a few of our favs.
Strawberry Shortcake Muffins Recipe
Strawberry shortcake muffins. THE perfect summertime muffin. Pockets of juicy fresh strawberries, in a buttery, shortcake style muffin. And only 7 easy ingredients.
Ingredients
- 2 cups all purpose flour
- 1/2 tsp salt
- 3 tsp baking powder
- 1/2 cup cold butter do not substitute for margarine
- 1/2 cup sugar * plus a little extra for sprinkling on top
- 1 cup milk
- 2 cups chopped strawberries washed and chopped into 1/8 inch bites
Instructions
- In a large mixing bowl, sift flour, salt and baking powder.
- Cut butter into small pieces and mix into flour with a pastry cutter (or two knives, or your hands) until the mixture is crumbly.
- Stir in sugar. Add milk and stir until just combined.
- Gently fold in chopped strawberries.
- Scoop into well greased or parchment lined muffin tins, sprinkle tops with a pinch of sugar each, and bake at 400 for 20 minutes. The tops will be slightly golden and a toothpick or fork inserted should come out clean.
Notes
Don’t over mix the berries, or they will bleed into the batter. Fold in gently.
This recipe uses butter, not margarine. Margarine will not result in the same type of buttery shortcake batter we’re looking for.
Missing flour In the ingredients list..pls add…. thx!
Updated! Thanks Janice:))
I just made these for my vegan daughter by replacing butter with coconut oil and milk with almond milk. They turned out soooooo good.
Do these freeze well!?
Hi Marilyn, if you freeze them while still very fresh, i.e. the day they are baked or the next day, they will keep in the freezer for up to three months. I’d suggest warming them up in an oven at a low temperature before serving. xo Bri
hi can I use Bisque instead of flour?
Hi Melissa! I would stick with flour! If you try something else, let me know if it works out! xo Bri
Does this recipe have eggs???
This were so good! And so easy!! 😋 thank you for this scrumptious recipe!
So glad you enjoyed them! xo Bri
Tip for butter – freeze it then use a box grater to grate it. Then you don’t have to cut it in to the flour!
Oh my gosh! I ran across this recipe today. I had to make them. They are amazing! My 7 year old did not think they were sweet enough. The rest of us loved them. Will definitely make them again!
So glad you love them, Aubrey! xo Bri
Made a batch of these strawberry shortcake muffins used frozen strawberries turned out amazing as well did your healthy date and carrot muffins absolutely delicious as well!
I made mines mini muffins and I added some cream cheese chips and they were AMAZING!
Do you store these in the fridge after making them?
Are there eggs in this recipe?
These are so good!! My family loves them, I have made them several times. Thank you for a great recipe!
Thank you, Candice! I’m so happy to hear that your family loves them! xoxo
These are SO delicious! I’m having a hard time with self control. Just picked fresh strawberries the day before finding this recipe. :0)
Love fresh strawberries! So glad you like the recipe! Thanks for the feedback, Steph! xo Bri
Wow. Just made them today aaaaaaand they are a keeper! So moist and so good! Thank you for sharing this awesome recipe!
Thank you, Debbie!!! xo Bri
Never made muffins without eggs added
What flour did you use?
Regular all-purpose flour (bleached or unbleached – either one works).
Does this recipe double well?
Good question! I have never doubled a batch, so I can’t say 100% for certain, but I would think it would be ok to double. If you do, please let me know! xo
Yes it doubles! I just made 36 muffins by multiple the ingredients by 3! 🙂
Thanks for sharing that Nicole!! 🙌
Still in the oven. Had to use small bread pans but the batter is sooooo good!
Oh yum, I bet your kitchen smells so good!😚
Hi! My muffins number rise up the way I want. They always come out yummy but never with that bakery style muffin top. Any suggestions?
I’ve learned to bake muffins at a high temp… 425° for the first five minutes and then turn it down to 350-370 the rest of the cook time. It helps accomplish higher muffin tops. Hope this helps!
can these be frozen?
Hi Mary, I can’t say from personal experience…they never last long enough for me to freeze. I would think they’d be ok. If you do freeze, please let me know the result!
No egg?
Hi Sandra, that’s right, no eggs in this one. The batter is very thick and shortcake-like. xo
I am always on the lookout for strawberry recipes and this one hits it out of the park!!! The aroma is so mouthwatering and the taste is spectacular . The texture so light and fluffy. Thank you for sharing …they will be baked a lot in this house!
Thank you Pam!! I am so happy you love them too! xoxo
Is the oven temp 350 degrees?
Hi Barb! Oven temp is 400 degrees for ~20 minutes. xo
Hi I’m in Australia and wondered if i could use frozen berries?? Would you think it’d work okay? And is the oven temperature degrees Celsius or Fahrenheit? Fan forced oven would you decrease by 5 or 10 degrees please.
Thanks a bunch! Tracey
Hi Tracey! I am slightly wary of using frozen strawberries, for a couple of reasons…number one being that they would add an excessive amount of moisture and result in a soggy muffin…also, size-wise, I’m assuming the frozen berries would come whole and this recipe is best with them chopped into smaller pieces. With that said, if you can find some fresh berries, I’d highly recommend using them instead! Re oven temp, the muffins bake at 400 degrees Fahrenheit. From what I’ve gathered from some Goggle sleuthing, this would convert to 200 degrees Celsius (conventional oven) and 180 degrees in a Celsius fan-forced oven. If you give these a try let me know! xo Bri
Can I mix the batter without the strawberries and leave overnight? I would mix in the strawberries in the morning. Would that work?
Could I use buttermilk instead of milk?
Hi Claudine! I personally have not tried this substitution so I can’t say 100% that the swap will result in the same flavor/texture. However, through a little online research, it seems a fairly safe bet. Some suggest reducing the baking powder and adding a pinch of baking soda——others do not. Let me know how it turns out! xo
They turned out great. A nice crisp top but soft on the inside! Would make them again my family loved them!
Yes!! So glad the swap worked out well and they were enjoyed! And THANK YOU for letting me know!! xo
The batter taste great! Can’t wait to try mine until its done! ❤️
Hi Airene! Hope they were enjoyed! xo
Is it normal strawberries to still a bit wet after baking? I love the recipes but just making sure I didn’t do anything wrong.
Normal for *
Hi Shanee! They will definitely be moist (but shouldn’t be overly wet). How moist will depend on how juicy the berries you are using are, which can vary quite a bit! I find local, in-season berries, quite juicy, more so than the store-bought, imported variety. After chopping especially juicy berries, you could gently pat them with paper towel to remove excess juices before adding them to the batter. This should help! xo Bri
Just put them in the oven. Hope they come out ok. Recipe has no eggs?
Hi Katharine! Yes, no eggs. Hope they were enjoyed! xo Bri
Can I give this a bazillion stars?!!!??
Delicious. One of my favorite new recipes. This is a keeper and a repeat staple in my kitchen. Approved by all. So versatile you can change up the fruit because the muffin batter is just heaven. The texture was light and moist with a perfect crust not dense like most muffins. Thank you for a wonderful recipe. Genius really. It isn’t often you find such an excellent recipe. I’ve already sent it over to my sister and mother!! And shared a batch with friends.
Thanks so much for sharing your feedback! I’m so happy to hear how much you love them. Let me know what other fruit combos you try! xo Bri
Do these have to be refrigerated after baked? Thanks!
Nicole! Sorry for my tardy reply! I generally do not refrigerate muffins after baking. These ones never last more than a day or two, and they are fine stored at room temp in tupperware. xo
Does the milk need to be whole, or can reduced fat milk be used? Thanks!
Reduced-fat is totally fine! I usually use 1%. xo Bri
Just made these and they are fantastic! A must try for sure! I didn’t have a full 2 cups of strawberries so I added blueberries as well and used almond milk instead of regular. I will definitely be making them again and will triple the batch!
Thanks for the comments, Melanie! Happy to hear they were a hit! xo Bri
Hello Bri,
I would love to try these, will it work with gluten free flour?
Sorry for the tardy response, Sabrina! I’ve never tried this with gluten-free flour, but if I did, I think almond flour would be a good substitute. Let me know how it works out if you try the swap! xo Bri
Just made these for a little Valentine’s Day treat for my kids! They were delicious and turned out perfectly. I made mini-muffins!
Awesome Valentine’s Day treat! So glad you enjoyed them! xo Bri
Added chocolate chips to half of them for the kids. Big hit! Thanks for sharing
What a great idea, Renee! Love the combo. xo Bri
Just made these muffins, and they were delish! But I couldn’t find my sifter, so I’m sure that made a difference in the lightness of the breading. Also, would it be a good idea to pulse the butter in a food processor first to chop it up? I’m not sure if I got the butter small enough. Lots of butter left in the baking pan when I pulled the muffins out. Your thoughts?
Hmmmm, I haven’t had this issue with the butter before. That said, I don’t see an issue with using a food processor to pulse the flour mixture and butter to make sure it is well incorporated. Glad you enjoyed the recipe! xo Bri
I ended up with the same issue when using two knives to cut up butter. Pools of butter at bottom of cupcake tin slots. I’m guessing this is why they also stuck like glue to the cupcake liners. Tasted good, what I could pull out, anyway, to try but a huge mess.
Hmmm, I wonder what’s going on…I’ve never experienced pools of butter or the muffins sticking to liners. Perhaps as you suggested, the butter was not incorporated enough.
This looks delicious! Thank you for sharing!
Thanks Suzanne! xo Bri
Do you use salted or unsalted butter?
Hey Melissa, I use salted butter, but you can also use unsalted butter and up the amount of added salt to 1 tsp. xo Bri
What kind of butter do you use for this recipe? Can I use unsalted butter?
I use salted butter, but you can also use unsalted butter and up the amount of added salt to 1 tsp. xo Bri
These are so delicious and incredibly easy to make!!!! A new fan fave in our house!!
Thanks Jillian! So glad you like them! xo Bri
Hi! These look amazing and I was planning on making today! I have all the ingredients handy except I only have bowl butter… is that okay instead of stick butter?!
Thanks so much!:)
Hey Kelsey! The key to this recipe is having really cold butter (no margarine!), which makes for a crumbly mixture and subsequently thick batter. Hope this helps. xo Bri
I made these this morning with fresh picked strawberries from my garden. They were delicious!
I also had a fair amount of butter left in the muffin tin (I used paper liners). I imagine a higher quality paper liner would solve the problem? I used my food processor to pulse the butter/flour combo and I think that worked pretty well.
Thanks for a wonderful recipe!
Thanks for your comments and rating, Trish! So glad you like them. I can only imagine the muffins are even better with your own fresh-picked berries. I typically have a little butter accumulate at the base, but not too much. I use Paper Chef parchment liners and love them. xo Bri
I made these but used Stevia. I think I ruined the because they’re so bitter that I’ll have to throw them away. 🙁 I’m going to just use sugar next time.
Oh no! Yes, best to stick with real sugar for this recipe. xo Bri
I just made these last night and they turned out amazing!
Would blueberries work with this recipe? Would anything need to change ?
Glad you like the recipe, Kelli! I think fresh blueberries would work well as a straight-up substitution (using 2 cups). Let me know how they turn out! xo Bri
Hi! These look awesome! This is a beginner question, I know, but do you measure the strawberries before chopping or after? I.e. is it 2 cups of whole strawberries or 2 cups of chopped strawberries? Thank you!
Hi Jillian, I measure after chopping the strawberries. A little less, or a little more, will be fine though:) Hope this helps! xo Bri
Made these this morning and they are AWESOME! Thanks for your quick response 🙂
Yay! So glad you like them! Thanks for the rating, Jillian! xo Bri
Heyy, do you think I could cut the recipe in half? Like, dividing all the ingredient measures by 2? 12 muffins is a little bit too much for me, so I wonder if I could make about 6 or so…
Thanks ^-^
Hi Nara, Yes, I think that would work just fine! xo Bri
Hi! Is almond milk okay to use?
Hey Kelsey, I’ve never used almond milk for this recipe so I can’t say for certain. If you try it out, please let me know! xo Bri
Hello, do you need to pre-heat the oven? And the temperature (400) is in Fahrenheit, right?
Yup. Preheat to 400 degrees Fahrenheit:) xo Bri
Can’t wait to try this recipe! Can a cake pan be used in place of a muffin pan?
Hey Amanda, it likely would. I’m just thinking about the pan size…9×11 might work well. You might also need to bake for a few extra minutes. xo Bri
May I use a cupcake pan with paper liners ? I don’t have a muffin pan ? Or could this be made in a cake pan ?
Hi Ruth, I’m sure a cupcake pan would be fine. Just be sure to adjust the baking time (more or less), if your tins are a little larger or smaller than muffin tins. I haven’t tried a cake pan, but I think this would work in a 9×11 or a 9×9 round. Re, bake time, this could be anywhere between 20-25 minutes, or until the tops begin to turn slightly golden! xo Bri
Loved this recipe!!! Super easy and my four boys loved them! Thanks for the recipe 🙂
I’m looking to make this recipe using my jumbo muffin tin (6)
Should the temperature still be 400? And how long for 6 jumbo muffins?
Hi Danielle! Jumbo muffins would likely take an additional 8-10 minutes (at 400 degrees), or until the tops begin to turn golden. Good luck, xo Bri.
Was looking for a fast easy recipe for my bakery. These are great and I really like the texture. Two thumbs up
Thanks Rhonda!
Made these for the family a few months ago and it was a big hit!!! They were all gone within an hour. I’m making another batch now 🙂
Love this recipe! Super easy and delish. Thanks ❤️
Thanks Danielle! xo Bri
These are SO delicious! They totally quenched my strawberry shortcake craving. I made a couple of adjustments – I made them with 1:1 gluten free flour, added a white nectarine that I needed to use up, and about 1/2 tsp almond extract. I also added a little sugar to my strawberries because they weren’t the best batch. Oh, and used mini muffin tins! (Cooked for 15-20 minutes, makes 48 mini muffins). My first batch was only in maybe 13-14 min and was a little wet, but since there was no egg in the recipe it didn’t bother me, they still tasted great. Thank you for this excellent recipe!
Great additions, Megan! xo Bri
I made this today and they were so good! I made a couple of changes, used only half the sugar amount since I have to watch my sugar intake. Also added some heavy cream by reducing the amount of milk. They came out perfect and was just the right amount of sweet for me. Thank you so much for this recipe!
Thanks for sharing your comments and leaving a rating, Radini! So glad you enjoyed the recipe! xo Bri
Hi, Can I add vanilla extract?
Hi Parisa, Yes, adding vanilla will work.
Hey Bri, these are insane! Have you ever made it as a full cake? My daughter is asking for one for her birthday.
Hi Nancy! I haven’t, but I think it would work well in a 9×11 cake pan, served with whipped cream and extra berries. I’d keep the baking temp the same. Might take an extra 5-10 minutes, so check at the 20-minute mark! xo Bri
Hi!!
We made this today with fresh picked strawberries! And oh yum!! We all loved it
But.. I greased the pan first and then put the cupcake liners in. Not spraying again. This is the usual way I bake my cupcakes. Anyway these were del ious but stuck to the liners..
Any tips?
Did I do this wrong?
Hey! I’m so glad you enjoyed them – they must have been so yummy with freshly picked strawberries! With the batter itself being quite buttery, I’ve never had any issues with the muffins sticking. Maybe next time forgo the liners add the batter to the muffin pan directly — well-greased first with butter! I use parchment paper liners most of the time. They are so great and nothing sticks to them! Hope this helps. xo Bri
Delicious! Fluffy and light….. I went ahead and used frozen strawberries partially thawed, patted them a bit dry with a paper towel, and then coated them with a little flour before adding into my dough– that seemed to do the trick! …I also added a splash of vanilla. I might add some almonds next time and try buttermilk.
So glad you loved them, Veronica, and great tip for using frozen strawberries and vanilla! xo Bri
The most wonderful muffin recipe! I always make this one, and the texture is perfect, as is the taste. One cool detail is that you can swap the strawberries for other fruit, it’s great too.
This is a winner, baby! I topped mine with a generous amount of sugar and it added a little crunch. I may add a bit of vanilla next time. Thanks for sharing this great recipe.
Made them, and they came out amazing. Kids loved them. Everyone’s happy 😊
Made two batches, one with blueberries and one with strawberries and both were a hit with my family!! Thanks for a great recipe, I’ll be using it often!😊
OH MY GOODNESS! I was looking for a nice spring muffin recipe that wasn’t overly sweet like a cupcake and this totally fit the bill. I added lemon zest to the dry ingredients, and lemon juice to non-dairy oat milk ( My daughter cant do dairy) to make a “buttermilk” and used dairy free butter. Other than that I followed the recipe exactly as written and it was amazing. I’m so thankful I stumbled upon on this recipe and will be making it again in the near future. Thank you!
Omg. These are to die for! Easy peasy and the house smells so good. I think the key is making sure you cut butter into flour really good. I used a chopper to make sure it was totally mixed in before adding milk. Thank you this one is a keeper !!
These were delicious although I ate probably a 1/2 cup of batter!
They were very soft and crumbly. Is that how they are supposed to be? I cooked them at 400 for 20 minutes. Top was brown and tester was clean.
Can’t wait to share with my grandkids. Thank you for the recipe.
Nice job relaying this recipe and instructions! The muffins came out absolutely fantastic—the consistency was perfection!
Tastes just like a sweet biscuit with strawberry. Super good and easy.
These were absolutely delicious- moist and tasty! I recommend this recipe- it comes s a real treat!
Loved them-Husband looks forward to when I announce they are on the breakfast menu- thank you for sharing!