Muffin-Tin Strawberry Shortcakes
By barbie24
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
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
Details
Servings 12
Cooking time 90mins
Adapted from eatingwell.com
Preparation
Step 1
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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