It’s July 4th weekend here in the U.S., and it’s also the final Wimbledon weekend and the start of the Tour de France. Being a life-long tennis player (junior tennis, high school varsity, college varsity, USTA and club team tennis), I always watch/tape the major tennis events. Several years ago we took the kids to Wimbledon while traveling around England, and they had a blast. Every year now, as I watch the televised matches, it reminds me of great memories I have of chatting with British tennis fans, eating strawberries and cream, and watching the kids playing tennis on grass tennis courts attached to our B&Bs outside of Cambridge and in Bath.
It’s also strawberry season in my garden. I have wild strawberry plants that yield a fresh crop of berries about 3 times a season. Sometimes we’re lucky enough to get a fourth yield. And they’re prolific. I give at least 40 plants away each summer, and they still creep into the empty spots by the beginning of the next season.
I decided to toss some of the strawberries into a batch of muffins, and then take it a step further by adding some cream to the top of the muffins. If you’re a strawberry and cream fan or strawberry shortcake fan, I think you’ll like this recipe.
And if you’re overflowing with strawberries, here are some other strawberry recipe ideas:
- Strawberry shortcakes
- Strawberry sorbet
- Strawberry slushy
- Strawberry coconut ice cream
- Strawberry freezer jam
As for the cream, I whipped up some of my crème fraîche made from yogurt. I make crème fraîche using heavy cream and yogurt starter so that I can remove lactose in the heavy cream. You can also make crème fraîche with buttermilk. Another cream option is to just use sweetened heavy cream, whipped cream, or even buttercream frosting.
Tip I used fresh strawberries with this recipe. If you use frozen strawberries, I would defrost them first, chop them up, and then pat them dry before adding them to the batter. To save the strawberries in the freezer for another time, cut the green stems and top off of each berry and freeze them in a closed container or bag. And don’t wash them.
Happy weekend, whatever you’re doing and eating!
Strawberry Muffins and Cream
For SCD, use honey and crème fraîche.
Strawberry Muffin Ingredients (makes 10 muffins)
- 1/2 cup of coconut flour
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of sea salt
- 4 eggs
- 1/3 cup of oil or butter (your choice)
- 1/2 cup of honey (or other sweetener; I prefer maple syrup)
- 1 tablespoon of vanilla
- 1 cup of fresh strawberries, wash, dry, and chop into small pieces (at least quartered, but the finer the better)
- extra strawberries to dip in the cream or add to the top of the muffin (optional)
- 1 cup of heavy cream (or crème fraîche)
- 1 tablespoon of honey (or other sweetener; I love maple syrup in whipped cream!); adjust to taste
Add the ingredients to a bowl and whip the cream for a few minutes, or until it starts to form soft peaks. You can refrigerate it for several days.
- Preheat your oven to 350 degrees F.
- For the muffins, combine all the dry in ingredients and blend well.
- Add the wet ingredients to the dry ingredients and use a mixer to blend well, and get rid of any clumps of flour.
- Now fold in the chopped strawberries.
- Fill cupcake liners about 3/4 of the way with batter.
- Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Cool and then top with whipped cream.
- Store covered for a few days at room temperature, or the refrigerator for at least a week or so. If you add the whipped cream, immediately store them in the refrigerator until ready to serve.