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.
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.
Serving Size: 1 shortcake
228 calories; protein 5.1g; carbohydrates 32.3g; dietary fiber 2.4g; sugars 13.9g; fat 7.9g; saturated fat 4.7g; cholesterol 31.6mg; vitamin a iu 230.2IU; vitamin c 24.4mg; folate 51.1mcg; calcium 84.3mg; iron 2.6mg; magnesium 11.6mg; potassium 134mg; sodium 149mg; thiamin 0.1mg; added sugar 11g.