Muffin Tin Strawberry Shortcake

Muffin Tin Strawberry Shortcake

An easy take on a summer classic!


  • 1¼ cups white whole-wheat flour
  • 1¼ cups all-purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 5 tablespoons cold unsalted butter
  • 1 large egg
  • 1 cup milk
  • 1 teaspoon vanilla extract


  1. Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder and salt in a large bowl. Cut in butter. Whisk egg, milk and vanilla in a small bowl; add to the dry ingredients and stir with a fork just until the batter comes together.
  3. Scoop a generous 3 tablespoons batter into each muffin cup. Bake until puffed and golden at the edges, 14 to 18 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool for 15 minutes more.
  4. Break muffin in half and serve with fresh strawberries and whipped cream!

From: Eating