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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2015

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Recipe Summary

total:
1 hr 15 mins
Servings:
12
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.

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  • 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.

Tips

Make Ahead Tip: 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)

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.

Nutrition Facts

228 calories; protein 5.1g 10% DV; carbohydrates 32.3g 10% DV; exchange other carbs 2; dietary fiber 2.4g 10% DV; sugars 13.9g; fat 7.9g 12% DV; saturated fat 4.7g 23% DV; cholesterol 31.6mg 11% DV; vitamin a iu 230.2IU 5% DV; vitamin c 24.4mg 41% DV; folate 51.1mcg 13% DV; calcium 84.3mg 8% DV; iron 2.6mg 15% DV; magnesium 11.6mg 4% DV; potassium 134mg 4% DV; sodium 149mg 6% DV; thiamin 0.1mg 12% DV; added sugar 11g.