Muffin Pan Strawberry Shortcakes

I love making Muffin Pan Strawberry Shortcakes when I want all the flavor of classic strawberry shortcake in individual portions everyone can just grab and go. Tender mini cakes made with Greek yogurt stay soft, honey-soaked strawberries get syrupy and soak right in, and whipped cream tops it all off. They're perfect for Mother's Day, Easter, summer picnics, or anytime I need a sweet treat that's easier than slicing a whole cake. They stay fresh at room temp for a day or in the fridge for up to 3 days.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Course: Dessert

Cuisine: American

Keyword: Muffin Pan Strawberry Shortcakes

Servings:

Calories: 172kcal

Author: Mandy Applegate

Equipment

Muffin pan

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

US Customary - Metric

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

Here are my best tips for perfect shortcakes every time:

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

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