Muffin Pan Strawberry Shortcakes

Muffin Pan Strawberry Shortcake topped with whipped cream on a white table

4.47 from 28 votes

Muffin Pan Strawberry Shortcakes

Looking for a simple, no-fuss strawberry shortcake recipe? This is it. These are light, tender little cakes baked in a muffin pan. Top them with berries and fresh whipped cream.

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Prep Time15

Cook Time15

Total Time30

Course: Dessert

Keyword: berry dessert, easy dessert recipe, egg free baking, strawberries, summer dessert, summer recipe

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $5.00

Equipment

Mixing Bowls
Muffin Pan

Ingredients

Shortcakes

1 1/2 cups All-Purpose Flour (188 grams)
1 Tablespoon Baking Powder
Pinch Salt
1/2 cup White Sugar (100 grams)
1/2 cup Milk (118mL)
1/2 cup Nonfat Greek Yogurt (118mL) (see note)
1/4 cup Vegetable Oil (94 mL)
1 teaspoon Pure Vanilla Extract
1 teaspoon White Vinegar
1 Tablespoon Demerara Sugar, for topping (optional)

Strawberries

1 pound Strawberries, chopped
2 Tablespoons White Sugar

Whipped Cream

3/4 cup Whipping / Heavy Cream, very cold
1 Tablespoon White Sugar
1/2 teaspoon Pure Vanilla Extract

Instructions

Prepare Strawberries:

At least 30 minutes, and up to 1 day before serving, remove and discard stems from strawberries. Chop strawberries. Combine with 2 Tablespoons sugar. If making these right before serving, you can leave the strawberries at room temperature. If making them ahead of time, store them in the refrigerator. (The sugar will help the strawberries to soften and release juice.)

Make Shortcakes:

Preheat oven to 350°F / 177°C.
Spray a muffin pan with nonstick cooking spray (or use muffin liners).
In a small mixing bowl, combine flour, baking powder, and a pinch of salt. Set aside.
In a medium mixing bowl, whisk together 1/2 cup sugar, milk, yogurt, vegetable oil, 1 teaspoon vanilla, and vinegar until evenly combined.
Gently fold dry ingredients into wet ingredients until no dry spots remain (do not overmix).
Spray a cookie scoop or ¼ cup measuring cup with nonstick cooking spray (this will prevent the batter from sticking). Scoop up batter and divide it between spaces in the prepared muffin tin, filling each space about halfway. Sprinkle each shortcake with Demerara sugar (if using).
Bake until a tester inserted into one of the cakes comes out clean, 14 to 16 minutes.
Allow cakes to cool in the muffin tin. Serve immediately or store at room temperature for up to 3 days.

Make Whipped Cream:

Combine whipping cream, 1 Tablespoon sugar, and 1/2 teaspoon vanilla. Use a standing mixer or hand mixer to beat on high until the cream is thick and fluffy, 3 to 4 minutes.

Serve:

To serve, slice each muffin in half and fill with whipped cream and strawberries.

Notes

Yogurt - This recipe will work with any type of nonfat plain or Greek yogurt. It will also work with flavored yogurt. If using full fat Greek yogurt, add an additional 1 Tablespoon (15 mL) milk to the recipe.

Make ahead - The shortcakes can be made up to 3 days ahead. To serve, slice them in half and lightly toast them in a toaster oven or for a few minutes in a 350°F / 177°C oven.

Nutrition