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Overhead shot of two strawberry shortcakes topped with sliced strawberries and whipped cream on a white dish.

Muffin Pan Strawberry Shortcakes

Make-ahead muffin pan strawberry shortcakes with fresh strawberries, yogurt-based cakes, and whipped cream. Ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 280 kcal

Ingredients
  

Strawberries

  • 1 pound Strawberries chopped
  • 2 Tablespoons White Sugar

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 118 mL
  • 1/2 cup Nonfat Greek Yogurt 118 mL
  • 1/4 cup Vegetable Oil 94 mL
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon White Vinegar
  • 1 Tablespoon Demerara Sugar for topping (optional)

Whipped Cream

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

Serve

Instructions
 

Strawberries

  • Macerate strawberries with sugar:

    At least 30 minutes and up to 1 day before serving, remove stems from strawberries and discard. Chop the berries. Mix with 2 tablespoons sugar. If eating right away, leave at room temperature; if preparing in advance, refrigerate. The sugar draws out juice and softens the fruit.

Shortcakes

  • Preheat oven and grease pan:

    Heat oven to 350°F (175°C). Grease a muffin pan with nonstick spray or line with paper cups.

  • Mix dry ingredients:

    In a small bowl, stir together flour, baking powder, and a pinch of salt. Set aside.

  • Whisk wet ingredients:

    In a medium bowl, whisk 1/2 cup sugar, milk, yogurt, oil, 1 teaspoon vanilla, and vinegar until smooth.

  • Fold dry into wet:

    Fold the dry mixture into the wet mixture gently until just combined; avoid overmixing.

  • Portion batter into cups:

    Spray a 1/4-cup measure or cookie scoop with nonstick spray. Portion batter into muffin cups, filling each halfway. Optionally top with Demerara sugar.

  • Bake until done:

    Bake until a toothpick inserted in the cake comes out clean, 14 to 16 minutes. Cool in the pan. Serve right away or keep at room temperature for up to 3 days.

Whipped Cream

  • Whip cream with sugar:

    In a bowl, combine cream, 1 tablespoon sugar, and 1/2 teaspoon vanilla. Whip with a stand or hand mixer on high until thick and fluffy, 3 to 4 minutes.

Serve

  • Assemble muffins with filling:

    To serve, split each muffin horizontally and fill with whipped cream and strawberries.
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