Muffin Pan Strawberry Shortcakes
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I can’t get enough of these Muffin Pan Strawberry Shortcakes; they’re the perfect little bite of sweet and fruity goodness. Each one bakes up tender and fluffy, the Greek yogurt keeps them incredibly soft, and honey-soaked strawberries get all syrupy. The juice soaks right into the cake, whipped cream makes it rich, and every bite is light and delicious.
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I make them for Mother’s Day, Easter, and summer picnics when I need a quick, easy sweet treat to serve. They’re kid-friendly, make-ahead friendly, and way easier than cutting a whole cake. They stay fresh at room temp for about a day or in the fridge for up to 3 days, though they’re best within a few hours of putting them together.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Muffin Pan Strawberry Shortcakes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let me walk you through how easy this shortcake muffin recipe comes together.
Macerate the Strawberries
Start by tossing your sliced strawberries with honey in a small bowl. If you’re prepping a lot of berries, a strawberry huller makes removing the stems and cores super quick and clean.
Pop them in the fridge while you make the shortcakes so they release their juices and turn into juicy berries with a gorgeous syrup. You can also use frozen strawberries if fresh ones aren’t in season, just thaw and drain them first.
Prep Your Pan
Preheat the oven to 350°F and grease a standard muffin pan really well with nonstick spray. You want to get into all the corners so the shortcakes release easily after baking. You can also line the cups with muffin liners for even easier removal.
I love using this nonstick muffin pan because the nonstick coating makes cleanup so much easier, and the shortcakes pop right out without sticking.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
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∙ Lemon Pound Cake
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Mix the Dry Ingredients
Whisk together your flour, baking powder, sugar, and salt in a large bowl to create your flour mixture until everything’s evenly distributed. I use a balloon whisk for this because it aerates the flour a bit and helps prevent lumps in your batter.
If you need a gluten-free version, gluten-free flour works well as a 1:1 swap here.
Combine the Wet Ingredients
In a separate bowl, whisk your milk, Greek yogurt, vanilla extract, and vegetable oil until completely smooth. The Greek yogurt might be a bit thick at first, but keep whisking, and it’ll blend right in.
Pour the wet ingredients into the dry ingredients and gently fold them together just until combined to create a thick muffin batter. You’ll still see a few small lumps, and that’s exactly what you want, because overmixing makes the shortcakes tough rather than tender.
Bake the Shortcakes
Divide the batter evenly among your muffin cups, filling each about halfway. This gives them room to rise without overflowing.
Bake for 15 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean. This cake tester inserted into the center should come out clean when they’re done.
Let the muffins bake fully, then cool in the pan for 10 minutes before turning them out onto a wire rack so the bottoms don’t get soggy from trapped steam. Cool to room temperature if you’re not serving right away.
Assemble and Serve
Slice each shortcake in half horizontally like you’re making a little sandwich. Spoon a generous layer of those gorgeous honeyed strawberries onto the bottom half, add a dollop of whipped cream, then place the top half over it.
I usually add a few more berries and another swirl of cream on top because it looks prettier and gives you even more of that sweet strawberry flavor. Serve immediately while the shortcakes are still soft and the berries are juicy. Enjoy!
If you need to transport them to a party or potluck, I recommend keeping the components separate and assembling on-site. A hard-sided cupcake carrier works perfectly for transporting the baked shortcakes without crushing them, and you can bring the strawberries and whipped cream in separate containers.
Equipment
Ingredients
For the Shortcakes:
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ cup granulated sugar
- ¼ teaspoon salt
- ½ cup milk
- ½ cup Greek yogurt
- 2 teaspoons vanilla extract
- ¼ cup vegetable oil
For the Topping:
- 10 ounces fresh strawberries halved or sliced
- ¼ cup honey
- Whipped cream for serving
Instructions
- In a small bowl, combine the sliced strawberries and honey. Toss gently and refrigerate while you prepare the shortcakes. This allows the strawberries to release their natural juices and become syrupy.10 ounces fresh strawberries, ¼ cup honey
- Preheat your oven to 350°F (180°C). Lightly grease a standard muffin pan with nonstick spray.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.1½ cups all-purpose flour, 1 tablespoon baking powder, ½ cup granulated sugar, ¼ teaspoon salt
- In a separate bowl, whisk the milk, Greek yogurt, vanilla extract, and vegetable oil until smooth. Pour the wet ingredients into the dry ingredients and gently fold together just until combined. Do not overmix—a few lumps are okay.½ cup milk, ½ cup Greek yogurt, 2 teaspoons vanilla extract, ¼ cup vegetable oil
- Divide the batter evenly among the muffin cups, filling each about halfway. Bake for 15 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Let the shortcakes cool in the pan for 10 minutes, then carefully remove them.
- Slice each shortcake in half horizontally. Spoon a generous layer of the honeyed strawberries onto the bottom half, top with whipped cream, then place the top half of the shortcake over it. Add more berries and cream on top if desired.Whipped cream
- Serve immediately while the shortcakes are soft and the berries are juicy!
Notes
- Don’t overmix the batter: Fold the wet and dry ingredients together just until you no longer see dry flour. A few lumps are fine and actually help keep the shortcakes tender instead of dense.
- Let the strawberries sit: The longer they macerate with the honey, the more syrupy and flavorful they become. I usually start them first and let them sit for at least 15 minutes while I make the batter.
- Use full-fat Greek yogurt: It makes the shortcakes incredibly moist and gives them a subtle, tangy flavor that balances the sweetness of the berries. Low-fat versions work but won’t be quite as tender.
- Cool before slicing: If you try to cut them while they’re hot, they’ll fall apart. Let them cool for at least 10 minutes so they firm up just enough to slice cleanly.
- Assemble right before serving: The strawberry juice will soak through if they sit too long, so I always keep the components separate until it’s time to eat. Takes just a minute to put them together, and they look way better fresh.
- Flash-freeze for later: If you’re making these ahead, freeze the unfilled shortcakes on a baking sheet for an hour, then transfer them to a container so they don’t stick together. Then you can pull out just what you need.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Includes ad-free recipes like:
How to Store Leftovers
Store the unfilled shortcakes separately from the strawberries and whipped cream for best results. Keep the shortcakes in an airtight container at room temperature for up to 2 days, or wrap them individually and freeze for up to 2 months. Make sure they cool completely before storing.
The honeyed strawberries stay fresh in the fridge for about 3 days in a sealed container. If you’ve already assembled them, they’ll keep in the fridge for about a day, but the strawberry juice will soak through and make the cake a bit soggy.
I usually store everything separately and assemble right before serving. For freezing, I use freezer-safe glass containers with tight-sealing lids so the shortcakes don’t get freezer burn. Thaw them at room temp for about an hour before assembling.
What to Serve With Muffin Pan Strawberry Shortcakes
These shortcakes are pretty much a complete dessert on their own, but I love serving them alongside iced tea, lemonade, or cold brew coffee for a spring or summer gathering. They’re sweet but not overly sweet, so they pair well after a light lunch or brunch spread.
For larger parties, set out bowls of extra whipped cream and fresh strawberries so people can top their own. They also look great on a tiered dessert stand alongside other spring treats, such as lemon bars or fruit tarts.
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