Strawberry Shortcake Muffins

24 May

Sometimes I wake up in the morning and exclaim, You’ll never guess what I dreamed about. . .a new cupcake recipe! And I’m not joking. I actually dream about fantastic new recipes, and then I scribble them down so I don’t forget about them. (Because you know how sometimes you can remember your dreams clear as day right after waking up but then you start forgetting little details and then more details until you’ve forgotten the whole dream in an hour’s time?)

I dreamed about strawberry shortcake muffins one night. I woke up with a smile on my face because I knew this was pure inspiration. After doing a Google search, I discovered that other people have had this very same inspiration, but I like to think mine is special because these were speaking to me from my dreams.

My recipe is different from others because they really are muffins and not cupcakes. They aren’t too sweet, and they actually taste like strawberry shortcake. And they’re oh-so-pretty.

Start with your favorite plain muffin recipe. I used my blueberry muffin recipe (without the blueberries, of course). Using a cupcake corer or a serrated knife, cut a small core in your muffin.

Chop some fresh strawberries.

Fill your core with the strawberries.

Cover with a dollop of pink Dream Whip.

Top with a fresh strawberry.

Makes 12 muffins


1 ½ c. flour
¾ c. sugar
½ tsp. salt
2 tsp. baking powder
1/3 c. canola oil
1 egg
1/2 c. heavy whipping cream or buttermilk
1 t. vanilla

1 lb. fresh strawberries
1 packet Dream Whip topping or Cool Whip
1/2 c. milk
1/2 t. vanilla
red food coloring


Preheat oven to 400 degrees F. Generously butter sides and bottoms of muffin cups and the top of the muffin tray. Combine flour, sugar, salt, and baking powder in a medium-sized bowl. Place oil into a 1-cup measuring cup, add egg, vanilla, and enough cream to fill to the 1-cup line. Mix the liquid mixture into the dry ingredients, and mix just until combined. Do not over mix. Bake 18-20 minutes until golden brown. Let cool in pan for at least 5 minutes before removing to a wire rack to cool completely.

Make Dream Whip topping according to package directions. Use a few drops of red food coloring to turn the topping light pink. Refrigerate until ready to use. After muffins have cooled completely, use a cupcake corer or a serrated knife to cut small cores in the center of your muffins. Dice a few of the strawberries, and fill the cores with the pieces. Cover muffins with Dream Whip, and top each with a whole fresh strawberry or a few of the diced pieces.

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3 Responses to “Strawberry Shortcake Muffins”

  1. Amy May 24, 2012 at 10:05 am #

    I didn’t even know cupcake corers existed! I’m learning so much from this blog!

  2. Zach Robertson May 24, 2012 at 2:04 pm #

    I want some right now! If only I wasn’t currently living in a hotel room…

  3. Michael May 24, 2012 at 8:57 pm #

    Definitely going to have to try these!! Looks great!!

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