Strawberry Shortcake Muffins

So all day yesterday I was eager to get home and bake something. I had just bought some strawberries, and we are going out of town this weekend, so I wanted to use them up so my $2.98 wouldn't go to waste...I can be frugal about things like that. If possible, I like to make things that can be served individually, so I can sneak one and then bring the rest to work. That doesn't work well with a pie or cake where it's blatantly obvious that a slice is missing. I decided to make Strawberry Shortcake Muffins, and was able to sample, and I was really happy with them - they are more dense and cake-like than most muffins - but "cake-like" is never a problem in my book! This could be due to the entire cup of heavy whipping cream used...you can use half-and-half if you prefer a less-dense texture. Anyways, these are a perfect summer breakfast food when you feel like treating yourself a little bit!

Strawberry Shortcake Muffins from Seasons & Suppers

Makes 12 muffins



Ingredients:

• 2 cups all-purpose flour
• 2 tsp. baking powder
• 3/4 cup granulated sugar
• 1/2 cup butter, cold and cut into cubes
• 1 egg
• 1 cup heavy cream
• 1 tsp. vanilla
• 1 1/2 cups diced strawberries (they don’t have to be too small)
• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 350° F. Grease or line 12 muffin cups with paper liners.
2. In large bowl mix together the flour, baking powder and sugar. Cut in cold butter with a pastry blender (I used my hands to blend -ala Thomas Keller's suggestion) until it is in small pea-size pieces.
3. In small bowl mix the egg, vanilla and cream. Add all at once to flour mixture. Stir with spoon until just blended. Gently mix in the diced strawberries.
4. Spoon into muffin cups, making sure each muffin has some strawberries and bake for about 25 minutes. Cool completely in pan before removing. Sprinkle with confectioners sugar once cooled.