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Strawberry shortcake muffins with fresh whip cream

April 12, 2017

I had a request from a local member at my Wednesday night meeting for a lightened up strawberry shortcake and with Easter just around the corner I thought it was the perfect time to try and create something.. I was so impressed with the end result, these muffins tasted delicious.. I thought about making them prettier “so to speak” but strawberry shortcake can be served up any way you like, you can cut them the same way I did or just top them with the cream and add a strawberry.. I really wanted to use real fresh whipping cream, it adds 2 points to each of them making them 5 smart points total but for me its not strawberry shortcake without fresh cream 🙂 I hope you enjoy them as much as I did!


Strawberry shortcake muffins with fresh whip cream
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
5SP/3PP
Ingredients
  • 1 Tbsp butter
  • ¼ cup sugar
  • 1 egg
  • 2 Tbsp liquid egg whites
  • ⅓ cup unsweetened apple sauce
  • 1 tsp vanilla
  • ⅓ cup low fat (1%) buttermilk
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1⅓ cup flour
  • Fresh strawberries
  • For the whipping cream
  • 1 Tbsp icing sugar (confectionery sugar)
  • 1 tsp vanilla
  • ½ cup heaving whipping cream
Instructions
  1. Preheat oven to 375F, spray a 12 hole regular sized muffin tin with cooking spray, I did not use liners.
  2. In a bowl cream your butter and sugar together, add in egg, egg whites, apple sauce, vanilla and buttermilk and mix well.
  3. Stir in flour, baking soda and powder.
  4. Divide into your 12 muffin cups and bake for 18 minutes.
  5. To make your cream use an electric mixer and beat your cream, icing sugar and vanilla for approx 5-6 minutes until you get a thick cream.
  6. Slice up your fresh strawberries, cut muffins in half and layer with cream and strawberry slices, top with more cream and strawberry.. Cream should cover all 12 muffins.
  7. You can use cool whip if you'd like but it will melt fast, the muffins without the cream are 3 smart points each (2PP) points incl the cream is 5 smart points each (3PP)
  8. Nutritional info per muffin (incl cream) Calories.. 120...Fat 5.6g...Sat fat 3.1g...Carbs 15.5g...Fiber 0.4g... Sugars 5.4g...Protein 2.4g...Sodium 28.8mg

 

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4 Comments

  • Reply Carol April 13, 2017 at 12:03 pm

    Hi,
    have you refrigerated or frozen/thawed these yet? They look great!

    • Drizzle
      Reply Drizzle April 15, 2017 at 12:46 pm

      Hi Carol, no I did not freeze any, the muffins/shortcake part should freeze fine and then you can add the fresh cream/strawberries when thawed out 🙂

  • Reply MaryR April 15, 2017 at 12:57 am

    Hi, I want to make these strawberry shortcake muffins. Each muffin 3sp without the icing? You mentioned 2pp is this recipe base on the old points plan or the new smart points plan?
    Mary

    • Drizzle
      Reply Drizzle April 15, 2017 at 12:52 pm

      Hi Mary, no I always give smart point and point plus values as lots of people still follow PP, so you will see I have listed 3 smart points first (without fresh cream) and then 2PP for those still following PP

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