Muffin-Tin Strawberry Shortcakes
TOTAL: 35 minutes TOTAL: 1 hour 15 minutes
TO MAKE AHEAD: Store cooled shortcakes airtight for up to 1 day; reheat in a 250°F oven
just before serving if desired. EQUIPMENT: 12-cup muffin tin (1/2-cup)
Skip rolling and cutting dough and use your muffin tin to make healthy strawberry
shortcakes. 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.
11/4 cups white whole-wheat flour
11/4 cups all-purpose flour
1/2 cup sugar
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
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.
SERVES 12: 1 shortcake each
Calories 227, Fat 8g (sat 5g, mono 2g), Cholesterol 32mg, Carbs 32g, Total sugars 14g
(added 11g), Protein 5g, Fiber 2g, Sodium 149mg, Potassium 134mg.
Nutrition Bonus: Vitamin C (41% daily value), Iron (15% dv).
TIP: 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. Look for it near
other whole-grain flours. For the best flavor, store it airtight in the freezer.