Nutrition Facts

  • One serving:
  • 1 shortcake with 1/3 cup fruit (calculated without ice cream)
  • Calories:
  • 267
  • Fat:
  • 5 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 45 mg
  • Sodium:
  • 355 mg
  • Carbohydrate:
  • 52 g
  • Fiber:
  • 3 g
  • Protein:
  • 5 g


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Star-Spangled Shortcake

Quick Cooking
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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.

SERVINGS: 6

CATEGORY: Dessert

METHOD: Baked

TIME: 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.


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