Strawberry Muffin Shortcake

by Michelle on April 1, 2011

Twenty years ago I made muffins almost every week. In fact I made muffins so much it was a standing joke in my family and if I was asked once, I was asked at least 1,000 times “Make any muffins lately?” But I don’t make muffins very often any more and I’ve sort of moved on to other tasty sweets. I was all set to make my usual shortcakes for some Strawberry Shortcake when I wondered if a muffin recipe would work and I knew exactly the recipe I wanted to use! It is a very special recipe given to me by one of my favorite people ever, Mrs. Widgery. I first met her when I was a young teacher, fresh out of college.

Mrs. Widgery was truly one of the most amazing women I’ve ever known and I will never forget her. Her four children were always prepared for every test and every field trip. She was on many committees at school and was very involved in the community including The Junior League and Girl Scouts. And Mrs. Widgery accomplished all this with a very severe visual impairment. She was such an inspiration although I’m sure she never thought of herself as anything “special”, she certainly was special to me.

I don’t remember buying the silicone tartlette pan that I used to bake the shortcakes, so I’m not sure how it ended up in my cupboard, but this is the first time I’ve ever used it. But it baked the shortcakes very nicely and they just popped out of the pan with no problems at all. The shortcakes came out so delicious, I think this is my new “go to” shortcake recipe.

Blueberry Muffin Cakes
Recipe adapted from Suzanne Widgery

Muffin:
1/2 cup shortening (I use room temperature butter)
3/4 cup sugar
2 eggs
2 1/3 cup flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
3/4 cup milk (I use buttermilk)
1 – 1 1/2 cup fresh blueberries (you can use any type of fresh or dried fruit. Dried cherries are delicious!)

Topping:
1/2 cup butter, melted
3/4 cup sugar
1/4 tsp cinnamon

1. With an electric mixer on low, cream shortening/butter and sugar.
2. Add nutmeg, baking powder, eggs, milk and salt and thoroughly blend.
3. Sift flour and with mixer on medium speed, gradually add the sifted flour to the butter mixture.
4. Clean the fruit and gently fold into the batter.
5. Spoon dough into greased muffin tin, filling each cavity about 3/4 full.
6. Bake at 350 degrees for about 20 minutes or until a tester comes out clean.
7. Remove to a rack and cool slightly.
8. As soon as you take the muffins out of the oven, melt 1/2 cup butter in the microwave and add 3/4 cup sugar and 1/4 tsp cinnamon and mix.
9. As soon as the muffins are cool enough to handle, dip the tops in the melted butter mixture and set aside.

For the Strawberry Shortcakes:
Use the above recipe with my substitutions which are in ()s. Skip the butter/sugar/cinnamon topping
Skip the blueberries and substitute 1 qt fresh strawberries, cleaned and diced or crushed (You can add 2-3 tsp sugar if you’d like)
Topping: Whipped Cream, Ice Cream and/or mint

Recipe makes about 20 shortcakes

1. Dice or crush the strawberries and add addtional sugar to taste. Set aside.
2. Since I was going to be topping the shortcakes with fresh strawberries I only added 2/3 cup diced strawberries to the muffin batter.
3. Using a tartlette pan, spray each cavity with Pam.
4. Fill each cavity with about 4 TBL of batter or until about 1/8″ under the rim.

5. Bake at 350 degrees for about 12 minutes or until a tester comes out clean.
6. Remove the shortcakes and cool on a rack.
7. Place a shortcake in a dessert dish and top with 4-6 TBL of diced strawberries. If you want to make a Double Decker Strawberry Shortcake, add another shortcake and top with more crushed strawberries!
8. To serve top with whipped cream or ice cream and you can add a sprig of fresh mint. Serve.

AllRightsReserved@BigBlackDog

Related Posts with Thumbnails
Print Friendly

Comments

  • kat April 1, 2011 at 9:02 am

    What a tasty change up!

  • Julie April 1, 2011 at 10:59 am

    So smart! thanks for the tip!

  • Gerard Iribe April 1, 2011 at 11:08 am

    I want a couple of these for breakfast! lol

  • Sheila April 1, 2011 at 12:18 pm

    Oh, set me free! This is sinful it looks so good! 😉

  • judy April 3, 2011 at 1:18 pm

    My mouth is just watering!!!! Love the photography, too!

  • natalie (the sweets life) April 5, 2011 at 11:47 am

    I love how fancy these look! :)

  • Threaded commenting powered by interconnect/it code.

Previous post:

Next post: