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.
1 1/4 hours
- 1 1/4cups white whole-wheat flour
- 1 1/4cups all-purpose flour
- 1/2cup sugar
- 2teaspoons baking powder
- 1/4teaspoon salt
- 5tablespoons cold unsalted butter, cut into small pieces
- 1large egg
- 1cup reduced-fat milk
- 1teaspoon vanilla extract
- 3cups sliced fresh strawberries
- 1/3cup lemon curd
- 1/2cup whipped cream
- Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
- 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.
- 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.
- Meanwhile, combine strawberries and lemon curd in a medium bowl.
- Split the shortcakes in half and serve each with 1/4 cup of the strawberries and about 2 teaspoons whipped cream.
Try white whole-wheat flour in place of all-purpose flour in baked goods. It’s made from hard white wheat berries, which makes it lighter in color and flavor than regular whole-wheat flour, but with the same nutritional properties. For the best flavor, store it airtight in the freezer.
Store cooled shortcakes airtight for up to 1 day; reheat in a 250°F oven just before serving if desired.
12-cup muffin tin (1/2-cup)
Per serving (recipe makes 12 servings)
|Mono Saturated Fat||2g|