EatingWell: A shortcake easy enough for kids to bake
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
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.
...continued
