These soft, bakery-style muffins are inspired by classic strawberry shortcake. Made with strawberry yogurt and filled and topped with a light strawberry-vanilla cream, this is a true muffin with a special twist.

Yields 12 muffins

•  2 eggs
• 1 cup sugar
• ½ cup oil
• 1 tsp vanilla extract
• 1 cup Greek strawberry yogurt
  (or nondairy alternative)
• 2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup chopped dried strawberries
• confectioners’ sugar and strawberries, for garnish

Strawberry-Vanilla Cream

• 1 cup whipping cream
• 1/2 cup strawberry jam
• 1/2 cup instant vanilla pudding mix
• 1/4 cup confectioners’ sugar
• 1/4 cup cream cheese (or nondairy alternative)

Preheat oven to 375°F (190°C) and line a muffin pan.

Mix eggs, sugar, oil, vanilla, and yogurt until combined.

Sift together the flour, baking powder, and baking soda; add to wet ingredients and mix just until combined. Fold in the dried strawberries. Divide the batter among the muffin cups.

Bake for 18–22 minutes, until lightly golden. Allow to cool completely.

To prepare the cream, beat the whipping cream until stiff peaks form. Add remaining ingredients and mix until smooth.

Fill a piping bag fitted with a metal tip with cream. Insert the tip into the center of each muffin and squeeze some cream inside. Add a small dollop of cream on top to cover the filling point.

Dust with confectioners’ sugar and garnish with sliced strawberries.

These muffins can be made in advance and frozen, but the cream must be made fresh.