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Star-Spangled Shortcake Recipe

Photo by: Taste of Home

Celebrate Independence Day with this patriotic treat dreamed up by our home economists. Star-shaped corn muffins are terrific when topped with ice cream and colorful berries.

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6 Servings
Prep/Total Time: 30 min.

Ingredients

1 package (8-1/2 ounces) corn bread/muffin mix
2 cups halved fresh strawberries
2 cups fresh or frozen blueberries, thawed
1/3 cup sugar
5 teaspoons balsamic vinegar
Vanilla ice cream

Directions

Prepare corn bread batter according to package directions. Fill six greased star-shaped cups or muffin cups two-thirds full. Bake at 350° for 12-15 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, in a large bowl, combine the strawberries and blueberries; sprinkle with sugar and gently toss to coat.
Cool shortcakes for 10 minutes before carefully removing from pan to a wire rack. Drizzle vinegar over berries; toss to coat. Top each shortcake with a scoop of ice cream and berry mixture. Yield: 6 servings.

Editor's Note: Star-shaped muffin pans are available from Wilton Industries, Inc. Call 1-800/794-5866 or visit www.quickcooking.com for a web site link.

Nutritional Analysis: 1 shortcake with 1/3 cup fruit (calculated without ice cream) equals 267 calories, 5 g fat (1 g saturated fat), 45 mg cholesterol, 355 mg sodium, 52 g carbohydrate, 3 g fiber, 5 g protein.

Star-Spangled Shortcake published in Quick Cooking July/August 2005, p23

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