Follow these simple steps to create your Irresistible Strawberry Shortcake Muffins:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with butter.

1. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.

1. Combine Wet Ingredients: In another bowl, beat the egg and then combine it with buttermilk, melted butter, and vanilla extract. Mix until well-combined.

1. Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix, as this can make the muffins tough.

1. Fold in Strawberries: Gently fold in the diced strawberries until evenly distributed throughout the batter.

1. Divide Batter: Using a spoon or ice cream scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about ¾ of the way.

1. Bake: Place the muffin tin in the preheated oven. Bake for 15-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

1. Cool: Once done, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.

1. Serve and Enjoy: Once cooled, your muffins are ready to be served. Optionally, top them with a dollop of whipped cream for that classic strawberry shortcake experience.