Strawberry Shortcake English Muffins

These homemade strawberry English muffins with white chocolate chips are the perfect blend of sweet, soft and chewy — a fresh twist on a classic breakfast bread that’s bursting with summer flavor!

I love these toasted with salted butter and strawberry jam. They aren’t overly sweet as I don’t use refined sugars in the dough and are only sweetened by the strawberry puree and bites of white chocolate chips. They have a lovely fruity essence and smell like a strawberry patch!

Strawberry Shortcake English Muffins

5 from 1 vote

Soft, fluffy English muffins studded with fresh strawberries and creamy white chocolate chips.

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Course: Breakfast

Keyword: baking, English muffins, strawberry

Servings: 8

Ingredients

• ¾ cup warm water
• 2¼ tsp dry active yeast
• 1 tbsp honey or real maple syrup
• 1½ cups strawberries fresh or frozen
• 2 tbsp corn starch
• ⅓ cup strawberry jam (Optional, to add sweetness and flavor)
• 1 tbsp maple syrup
• 4+ cups all purpose flour more as needed
• 1½ tsp kosher salt
• 1 cup white chocolate chips

Instructions

• In a large mixing bowl, combine ¾ cup of warm water, 2¼ tsp yeast & 1 tbsp honey or maple syrup; Let stand for about 5 mins until foamy.
• While your yeast is proofing, prepare the strawberries. In a small saucepan, heat 1 1/2 cups of strawberries over stovetop with 1 tbsp maple syrup. Once simmering, gently mash berries with a fork or spoon to release juices & help break down. Add 2 tbsp corn starch and stir to help thicken and Let cool so it reaches a jam consistency.
• Add flour, salt and cooled strawberry mixture to the large bowl with your proofed yeast, mix until just combined. Stir in the chocolate chips until a shaggy dough forms.
• Transfer dough onto a floured surface and gently work with your floured hands to form a dough ball, adding more flour as needed if too sticky (some strawberries will release more juice than others). Dough will be sticky, handle with a dough cutter to help you transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap & let sit on counter for about 1 hr, until double in size.
• Divide dough into 8 – 10 equal pieces and shape into a ball. Pinching edges to seal the dough into a ball. Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins while your oven preheats.
• Preheat oven to 350℉. Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms. Reduce heat to medium low if they are cooking too quickly.
• Bake at 350 F for 10 minutes to ensure they are cooked all the way through. Allow to cool some before slicing and serving.