Muffin-Tin Strawberry Shortcakes

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

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.