I’ll be honest—I didn’t think anything could top a croissant until I met the cruffin. And then? I discovered Strawberries and Cream Cruffins, and my life officially peaked.
Imagine buttery, flaky pastry layers hugging a sweet-tart strawberry filling, all swirled into a muffin shape and topped with clouds of whipped cream. It’s like dessert decided to cosplay as breakfast, and I’m here for it. If you’ve ever needed a reason to preheat your oven at 6 a.m., this is it.
First off, let’s address the elephant in the room: yes, it’s a hybrid pastry.
But it’s the best kind of chaos. The cruffin combines the crisp, shattering layers of a croissant with the handheld convenience of a muffin—no fork required (unless you’re fancy). The strawberries bring a juicy brightness, while the cream balances it with richness.
Ever bite into something and immediately text the recipe to three friends? That’s this.
Ingredients
Grab these—no weird, hard-to-find stuff here. Unless you consider “self-control” an ingredient, because you’ll need it to avoid eating all the filling before baking.
- 2 cups all-purpose flour (or sub gluten-free 1:1)
- 1 cup fresh strawberries, diced (frozen works in a pinch)
- ½ cup heavy cream (the real MVP)
- 1 tsp vanilla extract (imitation vanilla is a crime, IMO)
- ¼ cup sugar (or monk fruit for keto friends)
- 1 egg (flax egg for vegan magic)
Step-by-Step Instructions
- Prep the dough. Roll it out like you’re mad at it—thin layers mean flaky perfection.
- Spread the strawberry filling. Leave a border unless you enjoy sticky countertops.
- Roll and slice. Channel your inner sushi chef for tight spirals.
- Bake until golden. The smell will haunt your neighbors (in a good way).
- Top with cream. Be generous.
This isn’t the time for restraint.
Storage Instructions
These Strawberries and Cream Cruffins vanish fast, but if by some miracle you have leftovers: store in an airtight container for up to 2 days at room temp. Freeze unbaked rolls for 3 months—just thaw and bake. Pro tip: Double the batch and freeze half.
Future you will send past you a thank-you note.
Why You’ll Love This Strawberries and Cream Cruffins
- Brunch hero: Instantly upgrades any spread (bye, sad bagels).
- Customizable: Swap strawberries for raspberries, or cream for mascarpone.
- No-fail: Even if your “baking skills” are microwaving cookies, you’ve got this.
Common Mistakes to Avoid
- Overfilling the dough. It’s not a burrito. Leaks = sadness.
- Rushing the bake. Pale cruffins are just fancy bread. Wait for that golden glow.
- Skipping the egg wash. Shine matters, people.
Alternatives and Variations
Vegan?
Use coconut cream and flax eggs. Keto? Almond flour and sugar-free jam.
Allergic to joy? (Just kidding.) Try blueberries and lemon curd for a twist, or peaches and bourbon cream for a weekend vibe.
FAQs
Can I freeze this?
Absolutely! Freeze before baking for best results. Bake straight from frozen—just add a few extra minutes.
What’s the best substitute for heavy cream?
Full-fat coconut cream works, but FYI, it’ll taste like coconut (which, if you’re into that, win-win).
How long does it stay fresh?
About 2 days at room temp, but good luck keeping them that long.
Is this kid-friendly?
Unless your kid hates joy, yes.
It’s basically a handheld strawberry shortcake.
Can I prep it ahead of time?
Assemble the night before, refrigerate, and bake in the morning. You’re welcome, sleepyhead.
Final Thoughts
If you’ve made it this far, you’re clearly a person of taste. Strawberries and Cream Cruffins are the ultimate flex—minimal effort, maximum wow factor. Make them, share them (or don’t), and tag me when you do.
Now go preheat that oven.