I made these Strawberry Shortcake muffins the other week and took them around to share with my family and Grandparents who had just arrived in the country for a holiday with us from Australia. They all got devoured. The muffins are buttery and fluffy, just heavenly. You can finish the muffins by dusting them with icing sugar or go a step further and top them with freshly whipped cream. What a gorgeous way to enjoy such a delicious Summer fruit!
2 cups flour
2 teaspoons baking powder
¾ cup sugar
½ cup butter, cold and cut into cubes
1 cup cream
1 teaspoon vanilla essence
1 – 1 ½ cups strawberries, diced
Icing sugar, for dusting
3 strawberries, cut into quarters
¼ cup cream, whipped
Preheat the oven to 180°C. Grease or line 12 muffin cups with paper liners.
In large bowl mix together the flour, baking powder and sugar. Using your fingers, pinch in the cold butter until the mixture resembles fine breadcrumbs.
In small bowl mix the egg, cream and vanilla. Add the wet ingredients to the flour mixture and stir with spoon until just combined. Gently mix through the diced strawberries.
Spoon the mixture into muffin cups and bake for approximately 20 minutes, or until they are lightly golden on top. Cool in the tin for 10 minutes before transferring to a wire rack. Once completely cooled, dust with icing sugar or top with fresh whipped cream, a strawberry segment and a dust of icing sugar.
Hot pink gingham baking cups c/o The Pretty Baker.