EatingWell: A shortcake easy enough for kids to bake
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.
To make ahead: Store cooled shortcakes airtight for up to one day; reheat in a 250 F oven just before serving if desired.
Recipe notes: 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 in an airtight container in the freezer.
Recipe nutrition: Per serving: 227 calories; 8 g fat (5 g sat, 2 g mono); 32 mg cholesterol; 32 g carbohydrate; 11 g added sugars; 14 g total sugars; 5 g protein; 2 g fiber; 149 mg sodium; 134 mg potassium.
Nutrition bonus: Vitamin C (41percent daily value), Iron (15percent dv)
2 Carbohydrate Serving(s)
Exchanges: 1 starch, 1 other carbohydrate, 1 fat
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
