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.