I LOVE strawberry shortcake. Its easily my favorite anything edible. My mom and I have come-up with any excuses over the years to make anything resembling strawberry shortcake, including shortcake pancakes, cake, pie…pretty much anything. The best recipe by far though is Easy Strawberry Shortcake Breakfast Muffins, a mix of yummy strawberries, shortcake and easy that I just can’t not eat.
The most awesome thing about this recipe, besides how quickly it goes from mixing bowl to mouth, is the fact that I can have it for breakfast. I love starting the day with a pseudo-dessert. Something about sweetness just gets me kicking. Too bad, really, that I have to share with others…
Ingredients for Strawberry Shortcake Breakfast Muffins
- 3 cups Bisquick
- 1 cup Water
- 3 cups sliced Strawberries
- 1 cup Sugar
How to Make Strawberry Shortcake Breakfast Muffins
- Preheat oven to 350 degrees.
- Place parchment paper or cupcake cups in muffin tin.
- Mix 1/2 cup sugar, Bisquick and water together in a medium-sized bowl.
- Mix-in 2 cups of strawberries, being gentle enough to not break them up.
- Mixture should be thick, but malleable, similar to a wet cookie dough. If mixture does not have this consistency, add 1 tblspn of Bisquick until desired consistency is reached.
- Fill muffin cups 3/4 full and place in oven for 10-15 minutes until toothpick comes out clean.
- To make strawberry sauce: Mix remaining sugar and strawberries in a bowl and place in refrigerator for 10 minutes or until sugar is dissolved.
- Dust the muffins with powdered sugar and drizzle strawberry sauce over shortcake muffins before devouring.
If you want to use frozen strawberries instead of fresh, I won’t tell anyone, but the strawberry sauce won’t be quite the same. You could always freeze these muffins, too, and drizzle them with honey or whipped cream at a later date. I’m drooling just thinking about it.
Easy Strawberry Shortcake Breakfast Muffins
The best recipe by far though is Easy Strawberry Shortcake Breakfast Muffins, a mix of yummy strawberries, shortcake and easy that I just can't not eat.
Ingredients
- 3 cups Bisquick
- 1 cup Water
- 3 cups sliced Strawberries
- 1 cup Sugar
Instructions
- Preheat oven to 350 degrees.
- Place parchment paper or cupcake cups in muffin tin.
- Mix 1/2 cup sugar, Bisquick and water together in a medium-sized bowl.
- Mix-in 2 cups of strawberries, being gentle enough to not break them up.
- Mixture should be thick, but malleable, similar to a wet cookie dough. If mixture does not have this consistency, add 1 tblspn of Bisquick until desired consistency is reached.
- Fill muffin cups 3/4 full and place in oven for 10-15 minutes until toothpick comes out clean.
- To make strawberry sauce: Mix remaining sugar and strawberries in a bowl and place in refrigerator for 10 minutes or until sugar is dissolved.
- Dust the muffins with powdered sugar and drizzle strawberry sauce over shortcake muffins before devouring.