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Topped with a crunchy streusel, these muffins aren’t just a great on-the-go breakfast; they’re an indulgent snack, a fruity dessert, or a simply elegant brunch bread. A combination of melted butter and oil create a moist crumb, creamy ricotta cheese adds richness, and sweet strawberries provide a burst of fresh flavor to every bite. Strawberry-Ricotta […] LEGGI TUTTO
These light, fluffy strawberry buttermilk muffins are bursting with fresh, juicy strawberries, balanced with a touch of tang. They’re the best way to brighten up a breakfast table! Finish them with a creamy glaze for the perfect summertime treat.
I love picking fresh strawberries in the summer to use in my favorite strawberry recipes, from strawberry bread to strawberry buckle, and more.
This recipe was originally created in 2017, but the images and helpful tips have been updated in 2025. The recipe remains the same.
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Baking isn’t just for the holidays and colder months. I can’t wait to dive into summer with treats like blueberry muffins, zucchini muffins, and these strawberry buttermilk muffins made with fresh, seasonal ingredients. These muffins are SUPER moist and light thanks to the buttermilk, bursting with juicy mashed strawberries in every bite. Enjoy these muffins warm from the oven or wait and top them with glaze to make them a little sweeter. They’re hard to resist either way.
Why I Love These Strawberry Buttermilk Muffins
Fresh strawberries. Summer is my favorite time to bake these strawberry muffins, when berries are ripe, juicy, and in season. But don’t let that stop you from making them year-round, as they turn out pretty great with frozen berries, too.
Easy. The muffin batter is quick and easy, needing only a few common pantry ingredients and minutes to prepare. Have these muffins in the oven in 20 minutes or less for a delicious breakfast or snack.
Soft and fluffy. Buttermilk gives these muffins a super moist, tender texture that makes them extra light and fluffy. It also offers a hint of tang to balance out the sweetness of the strawberries.
Ingredients You’ll Need
Almost all the ingredients in this recipe are pantry staples, plus fresh or frozen berries and buttermilk. Check out my notes below, and scroll to the recipe card for the printable ingredients list and full recipe details.
Dry Ingredients: All-purpose flour, baking powder, baking soda, and salt. Check the expiry dates on the baking powder and soda to ensure they are fresh.
Sugar – I use granulated sugar but light brown sugar will work, too.
Eggs and Vanilla – If you think of it, bring the eggs to room temperature before you start.
Vegetable Oil – Replacing butter with oil results in more tender, moist baked goods. Use a neutral-flavored oil, like canola.
Buttermilk – If you don’t have buttermilk in the fridge, make homemade buttermilk by combining 1 tablespoon of lemon juice or vinegar with a scant cup of regular milk. After 5 minutes, stir, and it’s ready to use! I’ve used this substitute in recipes from buttermilk pancakes to brownies with great results.
Strawberries – These muffins turn out the best with fresh, in-season strawberries. However, you can make them year-round with frozen berries (ensure they’re fully thawed and drained). Dice the strawberries so that they’re easier to mash.
Powdered Sugar – Also called confectioner’s sugar, to combine with milk (any kind) for the glaze.
How to Make Strawberry Buttermilk Muffins
Follow the steps below to make soft, tender strawberry buttermilk muffins from scratch. Scroll down to the recipe card after the post for the printable instructions.
Mix the wet ingredients.
Add to the dry ingredients.
Mix the dry and wet ingredients separately. Start by whisking the flour, baking powder, baking soda, salt, and sugar in one bowl. Next, beat the eggs with vanilla, oil, and buttermilk in a separate bowl. Make a well in the center of the flour mixture, pour in the wet mixture, and stir to make the batter. Be careful not to overmix.
Mash the strawberries.
Fold the berries into the batter.
Add the strawberries. Gently mash the diced strawberries using a fork. You don’t want them puréed; there should be a nice mix of mashed with chunks of strawberries. After, fold the berries into the muffin batter.
Fill the pan and bake.
Cool and then glaze.
Bake. Divide the batter between the wells of a lined muffin tin, so each liner is about ⅔ full. Bake the muffins at 375ºF for 15-18 minutes until a toothpick stuck in the center of a muffin comes out clean. Cool the muffins completely on a wire rack before you glaze them.
Add the glaze. Finally, whisk powdered sugar with milk to make the glaze, and drizzle it over the muffins. Once that’s set, enjoy!
Recipe Tips
Use room temperature ingredients. I like to take ingredients like buttermilk and eggs out of the fridge ahead of time. Room-temperature ingredients combine more smoothly into the batter.
Don’t overmix. Overmixing leads to dense, tough muffins. Mix the wet and dry ingredients just until the batter comes together.
Use an ice cream scoop. Using an ice cream scoop is such an easy way to portion muffin batter into the liners. It’s quick and all the muffins bake to the same size.
Cool before you glaze. Move the muffins from the muffin tin and onto a wire rack. They need to cool completely before you add the glaze, otherwise the glaze will melt right off.
Use different fruit. You can make this recipe with any berries you’d like, such as blueberries, raspberries, and blackberries. You could also use diced peaches, rhubarb, or another fruit that’s in season.
Add a streusel. Instead of a glaze, top the muffin batter with a homemade streusel topping before baking.
How to Store
At room temperature. Store these strawberry buttermilk muffins in an airtight container on the counter for up to 3 days.
Freeze. You can freeze these muffins for up to 3 months. Thaw the muffins at room temperature when you’re ready to serve.
More Strawberry Recipes
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Strawberry Buttermilk Muffins
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Author: Shelly
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Yield: 12 large muffins, or 18 standard size muffins 1x
Category: Muffins
Method: Oven
Cuisine: American
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Description
These tender and moist strawberry buttermilk muffins studded with fresh, juicy strawberries are the best way to brighten up a breakfast table! Finish them with a creamy glaze for the perfect summertime treat.
Ingredients
Scale
1x2x3x
Muffins
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup vegetable oil
1 cup buttermilk
1 1/2 cups fresh strawberries, diced
Glaze
1 cup powdered sugar
2 tablespoons milk LEGGI TUTTO
For dough: In a small saucepan, heat milk and ½ cup (120 grams) water over medium heat until bubbles begin to form around sides of pan and an instant-read thermometer registers 180°F (82°C). Remove from heat, and add butter. Let cool, stirring occasionally, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (250 grams) flour, granulated sugar, salt, and yeast. Add warm milk mixture, and beat at low speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at low speed until a soft, slightly sticky dough forms, about 24 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a clean surface; knead 5 to 6 times, and shape into a smooth round.Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1 to 2 hours.Preheat oven to 375°F (190°C).For strawberries: On a small rimmed baking sheet, stir together strawberries, 2 tablespoons (24 grams) granulated sugar, and salt until well combined; spread in a single layer.Bake until berries are very soft and fragrant and have released ample juices, about 30 minutes, stirring every 10 minutes. Strain strawberries and juices through a fine-mesh sieve set over a small saucepan. Let strawberries cool for 15 to 20 minutes. Cut into ¼-inch pieces. Transfer any additional berry juices to saucepan.In a medium bowl, stir together chopped strawberries, ¼ cup (57 grams) melted butter, and vanilla bean paste.In a small bowl, place ½ cup plus 2 tablespoons (124 grams) granulated sugar.Add 3 tablespoons (45 grams) water, remaining ¼ cup (57 grams) melted butter, and remaining ¼ cup (50 grams) granulated sugar to juice in saucepan.Lightly punch down dough. Cover and let stand for 10 minutes. Spray a 3-quart baking dish with baking spray with flour.Turn out dough onto a lightly floured surface, and divide in half (about 495 grams each). Roll each portion into a 30-inch rope. Cut each rope into 1-inch-long pieces (about 16 grams each). Working in batches, dip dough pieces in strawberry mixture; dredge in granulated sugar, gently shaking off excess. Place dough pieces in pan in even layers. Pour remaining strawberry mixture all over dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.Preheat oven to 375°F (190°C).Bring juice mixture in saucepan to a boil over medium-high heat, stirring occasionally until butter is melted and sugar dissolves; cook for 2 to 3 minutes. Pour all over dough.Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 30 to 35 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool on a wire rack for 20 minutes.For glaze: In another medium bowl, whisk together confectioners’ sugar, milk, melted butter, and vanilla bean paste until smooth. Drizzle all over warm bread. Serve immediately. Cover and refrigerate for up to 3 days. LEGGI TUTTO
March 19th marks the official first day of spring in the U.S., and we’re welcoming in the new season with 10 spring-inspired bakes that will brighten any day. From the zing of lemon to the burst of fresh berries, each recipe is crafted to infuse your kitchen with the vibrant essence of spring. So, grab your apron and embark on a flavorful journey that promises to bring the joys of the new season, no matter what the weather outside may hold.
Sticky-sweet strawberry filling is smeared, rolled, and twisted into a buttery brioche dough, and a final sprinkling of pearl sugar offers an element of elegant crunch to this loaf.
With spring officially sprung, there’s no better recipe to celebrate with than this light yet luscious Hummingbird Pie with Pecan Crust. This pie’s crust may look like any other, but it packs a surprising punch of Schermer Pecans, lending a light, toasted crunch to the deliciously flaky and buttery base of this pie. The nutty, slightly rich notes of pecan act as the perfect counterpoint to the sweet, fruity flavors of the filling. Slices of fresh banana are layered on top of the crisp pecan crust and then blanketed in a smooth pineapple coconut cream. Topped with a cloud of light and fluffy Whipped Cream, this pie is a cool treat sure to satisfy all through spring and even into the dog days of summer.
Who needs cream cheese frosting when you’ve got a layer of cheesecake filling? These bars combine two of our favorite cakes in one: crumbly chunks of carrot cake baked into a velvety layer of cheesecake. Fair warning: you may not be able to have one without the other again.
By swapping the traditional cream cheese filling with vanilla bean-scented Mascarpone Cream and replacing the congealed topping with fresh strawberries, we’ve given this classic pastry a modern salty-sweet makeover.
These party-perfect bars are creamy, crumbly, and crispy all at once. For the best results, we suggest refrigerating overnight. But if you’re in a hurry, you can cut that time down to at least 1 hour before serving.
A tender almond cake speckled with earthy poppy seeds and a strawberry-dappled top dusted with confectioners’ sugar, this simple yet chic one-layer stunner embodies the flavors of spring. We call it “a counter cake” because you’ll want to keep it on your counter all season long as a sweet treat for impromptu guests (and yourself).
Inspired by the busy bees of spring, we paired chopped honeycomb and orange blossom water to create a delicate floral and honey scone. Crowned with golden honeycomb chunks and a generous drizzle of white chocolate, these baked goods offer a surprising flavor combination you didn’t know you needed until now.
Cheesecake is a dessert for all seasons, but this one is geared directly toward spring. We traded the traditional graham cracker crust for a spicy gingersnap crumb base that complements a sunny citrus cheesecake filling. But the coup de grâce is the bright and beautiful blueberry topping, a glistening crown that offers jammy berries in every bite.
Combining a double-dose of zippy lemon flavor in both the cookie and the glaze tastes like spring baking at it’s finest. Add the crunchy finish of sweet sparkling sugar and you’ve got one knockout cookie. LEGGI TUTTO
Make the most of your seasonal strawberry haul with The Best Summer Strawberry Recipes! I’ve rounded up my favorite strawberry desserts and sweet summer recipes that I can’t wait for you to try.
Hunting for more easy dessert ideas featuring summer’s best ingredients? Check out my Best Lemon Desserts, next!
Table of Contents
22 Strawberry Desserts to Make This Summer
Are you ready? Because I’m about to sweeten up your summer! It’s strawberry season, and that means strawberry desserts. I’m slowly finding ways to work fresh, flavorful strawberries into all my baking these days. Zero regrets! Naturally, I’ve rounded up some of my favorite summer strawberry recipes to inspire you to do the same.
These summer desserts are loaded with enough strawberries to make any berry lover swoon. From strawberry cakes to cool and creamy frozen treats, pies, strawberry shortcake, and more delicious recipes, there are so many ways to transform seasonal strawberries into the BEST desserts. These recipes have you covered from Memorial Day until Labor Day, all summer long.
I’ve also thrown in some of my best tips for choosing the ripest strawberries when they’re in season, how to store them, and even how to freeze them!
Why You’ll Love These Strawberry Recipes
In case you couldn’t tell, I’m berry excited about the strawberry season. Here’s why you’ll love these recipes:
Easy to make. Who doesn’t love a dessert that tastes amazing, that’s also stress-free? These strawberry recipes keep it simple while oozing fresh summer flavors in every bite.
Vibrant flavors. The ripest strawberries bring all sorts of delicious sweetness and freshness to these easy dessert ideas. Not to mention a pop of rosy color!
Perfect for summer. Strawberries are a surefire sign that summer is here. Take these desserts along with you to cookouts, parties, or make them just because. These are the perfect recipes to satisfy your sweet tooth all season long.
When Are Strawberries in Season?
So, what are the best months for strawberries? For most of the US, strawberries are in peak season from mid-May to early June. This of course can vary a bit depending on which part of the country you’re in. As soon as berry season arrives, you best believe I’m first in line at my local farm stall.
How to Pick Strawberries at the Store
Get in, we’re going strawberry shopping! But how do you know if you’re picking the right berries? Below are my tips for choosing the very best strawberries:
Color and Plumpness: Look for bright, plump berries that are red from top to bottom. Unlike some other fruits, strawberries don’t ripen after they’re picked. If the strawberries have a lot of yellow and green shading, they’ll stay that way and won’t be as sweet. And if the berries look dry or shriveled at all, give them a pass.
Leaves: Fresh green leaves = fresh strawberries. Dry, wilted leaves indicate that the berries were picked a while ago.
Signs of Mold: It probably goes without saying, but if any of the strawberries are moldy, it’s best to pick another box. Mold means that the berries are going bad, even if some of them aren’t spoiled just yet.
How to Store and Freeze Fresh Strawberries
Now that you’ve selected the best strawberries of the bunch, make sure you store them properly. It’s easy to do:
Store: Store your strawberries in the fridge until you’re ready to wash and eat them. It’s best to leave strawberries whole and unwashed when you store them so that they aren’t exposed to moisture. To prolong the life of your fresh strawberries, store them in a single layer inside an airtight container lined with a paper towel. Properly stored strawberries can last in the fridge for a week (or sometimes longer).
Freeze: Fresh strawberries can be frozen either whole or chopped. Before you freeze your berries, remove the stems, then flash-freeze the berries on a baking sheet. Once solid, transfer the frozen berries to a freezer bag or airtight container. They’ll stay fresh for up to 6 months. Frozen strawberries are perfect to use in everything from smoothies to pies.
Wash: Place your fresh berries into a colander and give them a good rinse under cold water before you eat them.
My Favorite Strawberry Recipes
Below you’ll find all my best, brightest strawberry desserts and flavorful, summery treats made with my favorite berry.
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Strawberry Sheet Cake
We’re kicking things off with this soft and moist strawberry cake that’s made for feeding a crowd. This is an easy sheet cake recipe made totally from scratch, right down to the creamy icing.
Krispie Treat Ice Cream Pie
This refreshing strawberry ice cream pie is what summer dreams are made of. Cool and creamy like an ice cream cake, set inside a crunchy Rice Krispie treat crust and topped with fluffy whipped cream.
Matcha Cake With Strawberry Frosting
This soft and buttery matcha cake is smothered in rich and creamy homemade strawberry frosting. It’s the perfect combination of earthy green tea flavors and bright, fruity strawberries.
Strawberry Lemon Icebox Pie
This easy icebox pie recipe made with fresh strawberries and lemon is my go-to make ahead dessert for summer BBQs, and then some. It’s the ultimate no-bake dessert that’s absolutely bursting with citrus and berry flavors.
Fresh Strawberry Bread
You can use fresh or frozen strawberries to make this easy strawberry bread, but it’s one of my favorite recipes to make when strawberries are in season! This quick bread recipe is tender and moist, with bright pops of berries throughout, drizzled with sweet strawberry cream cheese icing.
Strawberry Brownies
These strawberry brownies have all the flavor of a chocolate-covered strawberry wrapped up in a delicious dessert bar! Made from fudgy brownies covered in a thick layer of strawberry frosting, finished off with rich homemade chocolate ganache.
Strawberry Pound Cake
Bake your fresh strawberries right into this moist strawberry pound cake! This is the perfect summer twist on a classic bundt cake recipe. Bring this pound cake along to BBQs, picnics, and parties. It’s guaranteed to disappear!
Chocolate Covered Strawberry Cheesecake
Imagine that your favorite creamy cheesecake married a chocolate covered strawberry. You’ll get this classic cheesecake topped with vanilla mousse, fresh strawberries, and a generous drizzle of melted chocolate. It’s a love for the ages!
Easy Strawberry Syrup
Make your own homemade strawberry syrup that rivals anything you’ll find in your favorite ice cream parlor! I’ll never run out of summer desserts to drizzle with sweet strawberry sauce.
Strawberry Buttermilk Muffins
Tangy buttermilk and fresh strawberries are a match made in baking heaven. Whip up a batch of these easy strawberry muffins and enjoy them for breakfast or dessert.
Strawberry Shortbread Bars
These shortbread bars are my lazy girl’s version of a thumbprint cookie, filled with ribbons of sweet strawberry jam. These cookie bars taste even better when I get my hands on fresh strawberry jam from my local famer’s market.
Strawberry Pop Tart Cake
This cake is a strawberry Pop Tart extravaganza, and you’re all invited. It’s made with layers of moist vanilla cake filled with strawberry jam, smothered with frosting and loaded up with real Pop Tarts!
Strawberry Buckle
This skillet strawberry buckle recipe is tender and rich on the inside, crisp on the outside, topped with a buttery crumble. It’s an easy variation of a coffee cake that’s ultra-moist and bursting with fresh summer strawberries.
Berry Crisp
I’ll make this berry crisp with any berry, but strawberries are a must when in season! It’s the perfect easy dessert to bring to summer BBQs and it’s always the first to vanish from the baking dish. Enjoy a scoop with strawberry ice cream!
Strawberry Sweet Cream Rolls
These sweet cream rolls are a strawberries-and-cream spin on ooey-gooey sticky buns. They’re made from buttery pastry rolled up around strawberry cream cheese, amped up with real strawberries. It’s the ultimate breakfast treat smothered in sweet vanilla glaze!
Pound Cake Trifle
This easy yet impressive pound cake trifle recipe is the perfect dessert to make in berry season. It’s giving red, white, and blue dessert vibes for the 4th of July, don’t you think? The freshest, ripest strawberries are a must!
Chocolate Dipped Strawberry Cheesecake Sandwiches
These strawberry cheesecake sandwiches are an easy treat to whip up, no baking needed! I make these with strawberry cream cheese smeared between two crunchy graham crackers with strawberry preserves, then dip the whole thing in chocolate (because, why not?).
Roasted Strawberry Buttercream
Roasting fresh ripe strawberry slices takes their sweet flavors to a whole ‘nother level. Then it’s just a matter of blending them up and combining the puree with butter and powdered sugar for the ultimate strawberry buttercream frosting!
Company Strawberry Shortcake
I couldn’t have a list of strawberry desserts without including my mom’s retro company strawberry shortcake. This recipe is perfect for feeding a hungry crowd at your neighborhood cookout. Who can resist tender shortcake topped with fluffy whipped cream and strawberries? No one.
Berry Slab Pie
This summer berry slab pie is packed with a juicy medley of seasonal strawberries, raspberries, and blueberries for the ultimate sunshine-filled slice. Serve it with a scoop of vanilla ice cream that melts over the buttery crust. You won’t be disappointed.
Angel Food Cake with Wine Soaked Berries
I think maybe the only thing better than fresh, ripe strawberries is fresh strawberries soaked in my favorite white wine! Serve them as the topping for this light and fluffy angel food cake (and don’t forget the whipped cream).
Berry Ambrosia Salad
Whenever I bring home a berry haul, one of the first things I’ll make is this ambrosia salad. This recipe combines juicy strawberries, blackberries, and blueberries with a creamy dressing, coconut, and marshmallows for a fresh take on a classic fruit salad.
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PIN for later: LEGGI TUTTO
There is no better way to celebrate National Pecan Month than with Schermer Pecans and this delicious, bright Strawberry-Pecan Bread with Strawberry-Pecan Butter! With spring finally here, this recipe is the perfect way to kick off the season. The soft, buttery crumb is studded with a beautiful light pink from the sweet, bright strawberries, while […] LEGGI TUTTO
Whether served for breakfast, brunch, or afternoon snack, these PB&J S will add a touch of whimsy to any occasion. The tender peanut butter-flavored are filled with a layer of homemade strawberry jam before being baked and then drizzled with a delectably sweet Peanut Butter Glaze. They’ll evoke only the fondest memories of childhood picnics and packed […] LEGGI TUTTO
