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Muffin Top Strawberry Shortcakes, a delish summertime treat! Homemade cinnamon muffins overflowing with in-season strawberries and the lightest whipped cream. Every bite will leave you whispering “yum” as you enjoy these sweet summertime cakes.
I’ve been wanting to make strawberry shortcakes for a few weeks now, but I just could not come up with a concept that felt new and exciting to share. Then last week I made these strawberry caramel muffins and the light finally went on – why not make muffin-top shortcakes!
I love these muffins so much. To be honest, I enjoy a soft, moist muffin more than a flaky biscuit. So, in my head, this seemed like a great idea!
I had to try a few different variations before I got the recipe just right. But once I landed on this recipe I’m sharing with you now, I was so happy with the result!
At first, I tried making these as more of a biscuit, but they weren’t turning out how I wanted. I knew I wanted the shortcake portion of this recipe to be soft, fluffy, and moist, not like a biscuit.
Finally, I thought, why not just make muffins? I could slice them in half, just like a biscuit!
So that’s what I did, and wow, these turned out so delicious! My favorite shortcake recipe to date.
These are the steps
Step 1: make the muffins
Mix the coconut oil with the eggs, honey, sour cream, vanilla, and lemon zest.
Now add the dry ingredients: flour, cinnamon, baking soda, baking powder, and salt. Then mix in a swirl of strawberry jam.
Step 2: bake the muffins
Divide the batter between the muffin pan tins. I like to line the tins with parchment paper liners.
Sprinkle the top of the batter with coarse sugar and bake the tray of muffins until they’re just setting up on top. They’ll smell wonderful, like a sweet summer strawberry!
Step 3: while the muffins bake, toss the strawberries
Use the freshest, sweetest strawberries you can find. Since this recipe really focuses on the berries, make sure you get some delicious ones.
To the berries, add a small amount of honey plus some vanilla. Let the berries sit for 15 minutes to macerate, and allow the berries to release their juices.
Step 4: make the cream
I kept the whipped cream very light and simple. Just heavy cream whipped together with a small amount of powdered sugar.
If you’d like, you can add a splash of vanilla to the cream to enhance the flavor a bit!
Step 5: assemble your shortcakes
When the muffins have cooled, slice each in half. Top each muffin bottom with a dollop of whipped cream and a big spoonful of sweet berries.
Once the shortcakes are assembled, serve them up!
Your shortcakes should be slightly warm, your berries looking pretty and juicy, your whipped cream should be light and fluffy – and your house should smell amazing!
Like sweet summertime. These are wonderful and really fill your home with deliciousness!
Looking for other homemade recipes? Here are a few ideas:
Homemade Strawberry Shortcake Ice Cream Bars
Healthier Homemade Nutter Butter Cookies
Frosted Brown Sugar Cinnamon Pop Tarts
Lastly, if you make these Muffin Top Strawberry Shortcakes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Muffin Top Strawberry Shortcakes
Servings: 16 shortcakes
Calories Per Serving: 288 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Muffins
- ½ cup melted coconut oil
- ½ cup honey
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 1 cup sour cream or plain Greek yogurt
- 2 teaspoons lemon zest
- 2 cups all-purpose or white whole wheat flour
- 1 teaspoon cinnamon
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1/3 cup strawberry jam
- coarse sugar, for topping (optional)
Strawberries
- 6 cups fresh strawberries, sliced
- 3-4 tablespoons honey
- 2 teaspoons vanilla extract
Cream
- 1 1/2 cups heavy cream
- 3-4 tablespoons powdered sugar
Instructions
- 1. Preheat the oven to 350° F. Line 16 muffin tins with paper liners.2. In a bowl, stir together the coconut oil, honey, vanilla, eggs, sour cream, and lemon zest. Add the flour, baking powder, baking soda, and salt. Mix until just combined. Fold in the strawberry jam. Divide the batter evenly among the prepared pan. Sprinkle with coarse sugar.3. Bake for 22-25 minutes until the tops are just set.4. Meanwhile, toss together the strawberries, honey, and vanilla in a medium bowl. Let sit 15 minutes or up to a few hours. 5. To make the cream. Whip the cream with the sugar until soft peaks form. 6. Slice the muffin in half, add a dollop of cream, then a big spoonful of berries. Put the muffin top over the berries. Enjoy!
I made these today and they are delicious. I had no strawberries or jam so I added frozen blueberries. The blueberries and the lemon zest blended so well together. Everyone loved them. Another winner!
Hey Autumn,
Wonderful! I appreciate you making this recipe and your comment, love to hear it turned out well! Xx
I made these today with a mix of fruit to include peaches and my my my what a winning recipe. Keep this style of no refined sugar coming….Love um!
Hey Beverly,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks a bunch for making it! xT
Thank you, just made them and they turned out excellent. Also my husband and I each had one and I would make them again. Excellent 👍
Hey Erika,
Awesome! So glad to hear that this recipe turned out nicely for you, I appreciate you making it! xx
I made this dessert last night for a dinner party and I was disappointed. I think it’s a matter of preference. I didn’t read carefully to catch “a soft moist muffin”. That was my main objection. It felt like I was eating a breakfast muffin with strawberries and whipped cream. I prefer a true shortcake. The recipe instructions left out the cinnamon. I added it where it should have gone. I would have liked it better without it. It made it feel even more like a breakfast muffin. The recipe came in as making 16 muffins with the ability to adjust. I was able to get 12 medium sized muffins from the recipe set for 16. I would need to use mini muffins to get 16 instead of a standard size. This would be great as a breakfast dish in place of French toast or pancakes with fruit and whip. I’ll go for a true shortcake next time.
Hi Amy,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed! xx
This is a keeper. Pacific NW local berries are great right now. I substituted lemon curd for the strawberry jam. Bravo
Hey Nickola,
Happy Monday!! Thanks a lot for trying this recipe and your comment, I am so glad to hear that it turned out well for you! x
tried it with the lemon curd as well. what a hit. going to share with my culinary students
I made this tonight and it is SO good!
Hey Wendy,
Happy Sunday! I appreciate you making this recipe and your comment, so glad to hear it was enjoyed! x
I’ll use a muffin top pan.
I hope you love the recipe, Catherine!!
Thank you for another baking recipe that’s low in processed sugar, and that encourages whole wheat flour! I really appreciate that I can find recipes here that align with my eating style. I can’t wait to make these!
Side note: you’ve been sharing recipes that are super appealing to me lately: that buffalo chicken sandwich looks so awesome and I can’t wait to make it too. Thanks!!!
Hey Nicole,
Happy to share!! I hope you love this recipe and the buffalo chicken sandwich! Happy Friday! xT
Recommendation for subbing out coconut oil?
Hey Sarah,
Sure, any other neutral oil that you enjoy should work well here. Please let me know if you have any other questions! Happy Friday! xT
Looks so delicious!! How would I adjust recipe for high altitude baking? Thank you!
Thanks so much, Laura! You should be able to follow this recipe as written without any issues:) Let me know if you give them a try! xT
“When the muffins have cooled, slice each in half”
“Your shortcakes should be slightly warm,”
Which instructions are correct? Thanks!
Hi Liz,
You’ll want them to just cool just a touch, they will still be slightly warm, but cooled enough to slice:) I hope this helps! xT
Both, Liz. Try to think a little.