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.