She Strengthens

Sweet Strawberry Surprise: A Brunch Showstopper

Looking for a dessert that’s sure to impress at your next brunch gathering? Look no further than these scrumptious strawberry shortcake muffins! With their moist, flavorful texture and stunning presentation, they’re sure to become your new go-to treat.

The Perfect Blend of Flavors

These muffins capture the essence of classic strawberry shortcake in a convenient, portable package. Rich, velvety whipped cream and sweet, juicy strawberries come together in perfect harmony, making for a truly unforgettable taste experience.

A Simple yet Impressive Recipe

Don’t be intimidated by the elegant appearance of these muffins – they’re surprisingly easy to make! With just 12 ingredients and a few simple steps, you’ll be on your way to creating a stunning dessert that’s sure to wow your friends and family.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ⁄2 cup (1 stick) unsalted butter, cut into chunks
• 3/4 cup plus 2 tablespoons granulated sugar
• 2 large eggs
• 3 teaspoons pure vanilla extract
• 1 cup sour cream
• 1 1/2 cups diced fresh, ripe strawberries (about 9 ounces)
• 12 small, pretty strawberries, tops removed
• 1 cup heavy whipping cream

Step-by-Step Instructions

1. Preheat and Prepare: Position a rack in the middle of the oven and preheat to 400°F. Spray two 12-cup muffin pans generously with cooking spray or line with paper liners.
2. Mix and Blend: In a bowl, sift together the flour, baking powder, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter with ¾ cup of the sugar until lightened and creamy, about 2 minutes.
3. Add Eggs and Vanilla: Beat in the eggs, one at a time, then 2 teaspoons vanilla, until combined, scraping down the sides of the bowl with a rubber spatula.
4. Combine Wet and Dry Ingredients: Add the sour cream and beat on low speed until nearly incorporated. Add the dry ingredients and, using the rubber spatula, stir just until evenly moistened. Gently stir in the diced strawberries.
5. Scoop and Bake: Using a 2-ounce ice cream scoop, heap the batter into the greased muffin cups (you’ll probably fill about 15), filling them 3/4 full. Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 14 minutes.
6. Cool and Whip: Let the muffins cool in the pan on a wire rack for about 5 minutes, then unmold onto the rack. Let cool completely. In the bowl of a mixer fitted with the whip attachment, beat the cream, remaining 2 tablespoons of sugar, and remaining 1 teaspoon of vanilla to medium-stiff peaks.
7. Assemble and Serve: Dollop or pipe some cream on top of each muffin, top with a strawberry, cut side down, and serve.

With these simple steps, you’ll be on your way to creating a show-stopping dessert that’s sure to impress even the most discerning palates. So go ahead, get creative, and indulge in the sweet delight of these strawberry shortcake muffins!