Muffin-Tin Strawberry Shortcakes

Skip rolling and cutting dough, and use your muffin tin in this healthy strawberry shortcake recipe. Look for lemon curd in the store near jams and jellies, or skip it, and combine the berries with 2 tablespoons sugar in Step 4.

Prep/Cook Time: 35 Minutes, Servings: 12

Ingredients

• 1¼ cups white whole-wheat flour
• 1¼ cups all-purpose flour
• ½ cup sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 5 tablespoons cold unsalted butter, cut into small pieces
• 1 large egg
• 1 cup reduced-fat milk
• 1 teaspoon vanilla extract
• 3 cups sliced fresh strawberries
• ⅓ cup lemon curd
• ½ cup whipped cream

Directions

1. Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
   
2. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder and salt in a large bowl. Add butter; with your fingers, quickly rub it into the dry ingredients until the pieces are smaller but still visible. Whisk egg, milk and vanilla in a small bowl; add to the dry ingredients, and stir with a fork just until the batter comes together.
   
3. Scoop a generous 3 tablespoons batter into each muffin cup. Bake until puffed and golden at the edges, 14 to 18 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool for 15 minutes more.
   
4. Meanwhile, combine strawberries and lemon curd in a medium bowl.
   
5. Split the shortcakes in half, and serve each with ¼ cup of the strawberries and about 2 teaspoons whipped cream.

Nutritional Information

Per Serving: 227 calories; 8 g fat (5 g sat, 2 g mono); 32 mg cholesterol; 32 g carbohydrate; 11 g added sugars; 14 g total sugars; 5 g protein; 2 g fiber; 149 mg sodium; 134 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.