Muffin-Tin Strawberry Shortcakes

Calories 227; Fat 8 g; Cholesterol 32 mg; Carbs 32 g; Sugars 14 g; Added Sugars 11 g; Protein 5 g; Fiber 2 g; Sodium 149 mg; Potassium 134 mg * Serving Size: 1 shortcake

Photo by Barbie C.
Adapted from eatingwell.com

PREP TIME

--

minutes

TOTAL TIME

90

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

90

minutes

SERVINGS

12

servings

Adapted from eatingwell.com

Ingredients

  • 1 1/4

    cups white whole-wheat flour

  • 1 1/4

    cups all-purpose flour

  • 1/2

    cup sugar

  • 2

    teaspoons baking powder

  • 1/4

    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

  • 1/3

    cup lemon curd

  • 1/2

    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 1/4 cup of the strawberries and about 2 teaspoons whipped cream.

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