Muffin-Tin Strawberry Shortcakes are a healthy way to have your cake and strawberries too. A delicious lemon curd mixed in with fresh berries and topped with a dollop of cool whip all sandwiched together in an adorable little shortcake muffin.
Muffin-Tin Strawberry Shortcake is one of the most refreshing desserts I have made. I cannot tell you how magnificent the lemon curd is, you are really going to have to taste if for yourself. I don’t think I have ever heard of lemon curd until I made these Muffin-Tin Strawberry Shortcakes. It gives such a great zip of flavor and texture to the strawberries, not to mention biting into the shortcake with a light and fluffy cloud of cool whip, just like biting into a warm soft marshmallow that has just begun to turn golden brown around the edges.
Making these Muffin-Tin Strawberry Shortcakes was a piece of cake. No rolling or kneading of dough, no waiting for dough to rise, just mix, bake, chop, and plop to amazing little stacks of strawberry bliss. Such a fun dessert for guest to build their own, all you have to do is bake the shortcakes and let them pile on all the strawberries and cool whip topping they want, it couldn’t be any easier. So put aside the rolling pin, and take out the muffin tin and enjoy a delicious and healthy Strawberry Shortcake that is sure to please. xoxo
- 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 fat-free milk
- 1-teaspoon vanilla extract
- 3-cups sliced fresh strawberries
- 1/3-cup lemon curd (or skip it and combine the berries with 2 tablespoons sugar)
- 1/2-cup fat-free cool whip
- Preheat oven to 375°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 cool whip. Enjoy!