Mini Strawberry Shortcakes
A recipe for kids to make. Reprinted with permission from The Mayo Clinic Kids’ Cookbook: 50 Favorite Recipes for Fun and Healthy Eating (Good Books, 2012), $19.95; ages 7-12.
|Ingredients:||1 quart (4 cups) fresh strawberries
or other berries
3 tablespoons honey or agave nectar, divided
1-1/2 cups whole-wheat pastry flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup trans-fat-free margarine
2 egg whites or 1/4 cup egg substitute
1/2 cup skim milk
|Directions:||1. Preheat the oven to 425° F. Spray the muffin pan with cooking spray.
2. With adult help, remove the leaves and stems from the strawberries. Ask the adult to help you slice the berries into one of the mixing bowls. Stir in 2 tablespoons honey. Set aside.
3. In the other mixing bowl, combine flour, baking powder, salt, and 1 tablespoon honey.
4. Cut the margarine into the dry ingredients with a pastry cutter until the mixture turns into pieces that are about the size of peas.
5. In a small bowl, beat egg substitute and milk together.
6. Stir the wet ingredients into the flour mixture just until everything is wet. Too much stirring will make the shortcakes hard and dry.
7. Spoon the batter evenly into 8 muffin cups—they should be 2/3 full of batter. (If you have empty muffin cups, fill each about halfway with water, so the pan doesn’t warp.)
8. With an adult’s help, put the muffin pan in the oven. Bake for 12 minutes, or until the shortcakes are golden.
9. Using potholders, and your adult helper, take the muffin pan out of the oven. Allow the cakes to cool in the pan for 7 minutes. Then remove them from the pan.
10. Serve warm, or put cakes on a rack to cool completely. When you’re ready to serve the shortcakes, ask an adult to help you use a knife to split the shortcakes in half horizontally.
11. Lay two halves in a dessert bowl. Spoon the berries over the cake halves.