Strawberry Shortcake Muffins | The Squeaky Mixer

Strawberry Shortcake Muffins

Remember those delicious Strawberry Shortcake Good Humor Bars you’d get from an ice cream truck as a kid?! Those were and still are one of my favorites so naturally I HAD to make these Strawberry Shortcake Muffins. Because why not combine two delicious combos into one? Let me tell you, it was worth it.

Strawberry Shortcake Muffins | The Squeaky Mixer

Strawberry Shortcake Muffin Pans

I used these jumbo muffin pans to make these muffins so I needed a LOT of batter to fill them so I doubled this recipe. If you’re using standard size cupcake pans or mini muffin pans then there is no need to double the recipe.

Batter For Strawberry Shortcake Muffins | The Squeaky Mixer

Strawberry Shortcake Muffins Broken Down

Let’s break these deliicous Strawberry Shortcake Muffins down. Throughout the batter is strawberry jam so you get that delicious moist flavor in every bite. There’s also a small 1/2 tsp. of strawberry extract just to help add that bit of oumph.

For the topping and arguably the best part of this Strawberry Shortcake Muffin, it’s vanilla-y from the golden oreos and tart from the dehydrated strawberries. It’s all stuck together with a simple confectioner’s sugar glaze.

Strawberry Shortcake Muffins Before Assembled | The Squeaky Mixer

I hope you enjoy this recipe so much! As always please share your results with me on social media @thesqueakymixer so I can see all of your amazing recreations, they make my day šŸ™‚


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Strawberry Shortcake Muffins

Recipe by Maddison Koutrouba –
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  • 2 cups all-purpose flour

  • 1 cup granulated sugar

  • 1 1/2 tsp. baking powder

  • 1/4 tsp. salt

  • 1 cup whole milk

  • 1/4 cup unsalted butter, melted

  • 1 egg

  • 1/4 tsp. strawberry extract

  • 1 tsp. vanilla extract

  • 6 oz. strawberry jam

  • Glaze
  • 2 cups confectioner’s sugar

  • 3-5 Tbsp. water

  • Strawberry Shortcake Crumb
  • 1 1/2 cups golden oreos

  • 1/2 cup dehydrated strawberries


  • Preheat the oven to 350 degrees F. and line your muffin pans with liners. Set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Set aside.
  • In a separate bowl, whisk together the milk and melted butter.
  • Add in egg and strawberry and vanilla extract. Continue to whisk.
  • Add the wet ingredients to the dry and whisk until the batter is nice and smooth and there are no lumps.
  • Scoop the jam into the batter and use a silicone spatula to evenly fold the jam in the batter. It’s okay to leave some swirls of jam in there!
  • Scoop the jam into the prepared muffin pans and fill about 3/4 full.
  • Bake for 12-15 minutes or until golden brown and set in the center.
  • In the meantime you can prepare the glaze. Whisk together the confectioner’s sugar and 1 Tbsp. of water at a time until the mixture is nice and smooth and there are no lumps. You want the glaze to be thick enough to not just seep in to the muffin but not to thick that the crumb won’t stick to it.
  • To make the strawberry shortcake crumb, place the oreos and dehydrated strawberries in a large ziplock bag and use a mallet or rolling pin to crush everything together. It’s okay to leave a few bigger chunks in there.
  • Once the muffins have cooled completely, spoon a small amount of glaze on top then immediately add the strawberry shortcake crumb topping so it sticks to the glazed muffin.
  • Repeat these steps until each muffin is complete. Enjoy!

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    1. Hi there – thank you so much! These definitely have a bit more of a dense, muffin texture versus a light and fluffy cake texture. You could absolutely try baking it as a cake, I have not tried this yet but don’t see why not šŸ™‚ Just keep in mind the overall texture and outer color (will probably brown a tad more on the outside) may be different from baking them as muffins. I hope this helps!