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Star-Spangled Shortcake

 Star-Spangled Shortcake
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.
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 for a web site link.
Nutritional Facts: 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,

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Star-Spangled Shortcake (continued)

Nutritional Facts: 52 g carbohydrate, 3 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.