«

»

Jun 06 2011

Summer Strawberries

Strawberries are the siren of summer. With their arrival, one can be sure that summer is here to stay. Red, plump, and juicy, what would summer be without them? I do not want to think about it.

strawberry shortcake muffin

Today, I was looking for a no-fuss way to enjoy these sweet scarlet globes and found it in Strawberry Shortcake Muffins. The technique is sort of like scone-making with the cutting in of the cold cubes of butter, but the batter is much looser–this is definitely a muffin. Only a few minutes of prep pays off in huge dividends. And making them this time of year when strawberries are in season will result in a better-tasting muffin. Those so-called strawberries you can find in the late fall and early winter will not do this recipe justice. Just wait until the next summer’s bounty and make the most of it.

I can’t wait til we can start harvesting our own strawberries. Soon enough. I saw some turning pink today.

strawberry shortcake muffin

Strawberry Shortcake Muffins
adapted from Seasons & Suppers

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 2 tsp baking powder
  • 3/4 cup vanilla sugar
  • 1/2 cup (8 Tbsp) cold salted butter, cut in cubes
  • 1 cup milk or cream
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh strawberries, diced

Preheat oven to 350 degrees Fahrenheit. Line 12 cups in a muffin tin with paper liners or grease lightly. Silicone works well, too.

In a large bowl, mix together the flours, baking powder, and sugar. Cut in the butter with a fork or pastry blender until there are pea-sized crumbs. In another bowl, mix together the milk, egg, and vanilla. Dump the wet ingredients into the dry and mix by hand until just incorporated. Gently fold in the strawberries.

Scoop batter and fill prepared muffin tin cups 3/4 of the way. Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely. Muffins can be frozen, if you don’t think you’ll eat a dozen of them in a couple of days. Especially at this time of year when you have to worry about mold growing fast.

strawberry shortcake muffins

About the author

Carrie @ poet in the pantry

Carrie is a home baker and amateur photographer who dabbles in writing and poetry.

7 comments

Skip to comment form

  1. Mike@The Culinary Lens

    How perfect for either Breakfast or Afternoon tea

    1. Carrie @ poet in the pantry

      Throw a little fresh whipped cream on top and they’re perfect for dessert, too!

  2. Linda@LemonDrop

    these look so delicious and a great way to use those beautiful strawberries!

  3. Liz

    Oh, these look wonderful! I have strawberries in the fridge that have been waiting for this recipe :)

  4. sarah

    Strawberry shortcake is always my go-to summer dessert but I so love the idea of turning it into muffins! Now I can get away with dessert for breakfast!

    1. Carrie @ poet in the pantry

      Any excuse for dessert for breakfast works for me! :)

  5. briarrose

    Yum. A lovely way to enjoy strawberries.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>