Muffin-cup shortcakes made with self-rising flour turn shortcake biscuits into fast stir-up muffins. The muffins retain the biscuit qualities essential for shortcake—a crisp outer crust and a soft pillowy center that can hold up to a drenching of sweet fruit. Min sprinkles the muffin tops with fancy coarse sugar before baking because it looks pastry chef cool and has a nice crunch. Strawberries are traditional and terrific, of course, but not the only fruit to use. We spoon on any fruit that’s affordable, looks great, and is in season. Any berries or mix of berries and peaches are our summer favorites. In the winter we’ve made shortcake with sliced bananas, Smoky Caramel Sauce (page 198), and whipped cream.

　　

Ingredients

makes 6 large or 12 small servings

　　2 cups self-rising flour

　　1/4 cup granulated sugar

　　8 tablespoons (1 stick) butter, melted

　　1 cup milk

　　2 tablespoons coarse sugar (regular sugar also works fine)

　　Fresh fruits and berries such as blueberries, blackberries, sliced peaches, and nectarines, sweetened to taste (for 12 servings you’ll need a good 6 to 8 cups of fruit)

　　Whipped cream

　　

Step 1

HEAT the oven to 450°F. Grease 12 muffin cups.

　　

Step 2

COMBINE the flour and granulated sugar in a medium mixing bowl. Stir in the butter and milk just until the dough is combined, but still slightly lumpy.

　　

Step 3

SPOON the dough evenly into the muffin cups; they’ll be about half full. Sprinkle the tops with the coarse sugar.

　　

Step 4

BAKE for 12 to 15 minutes, or until the tops are golden brown and crisp. Cool slightly and remove from the muffin cups.

　　

Step 5

To serve, Split the shortcakes, spoon the sweetened fruit over the halves, and top with whipped cream.

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