Star-Spangled Shortcake Recipe

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Star-Spangled Shortcake Recipe
Star-Spangled Shortcake Recipe photo by Taste of Home
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Star-Spangled Shortcake Recipe

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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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL 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 comes out clean. Meanwhile, in a 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.
Originally published as Star-Spangled Shortcake in Quick Cooking July/August 2005, p23

Nutritional Facts

1 each: 267 calories, 5g fat (1g saturated fat), 45mg cholesterol, 355mg sodium, 52g carbohydrate (29g sugars, 3g fiber), 5g protein.

  • 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
  1. 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 comes out clean. Meanwhile, in a bowl, combine the strawberries and blueberries; sprinkle with sugar and gently toss to coat.
  2. 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.
Originally published as Star-Spangled Shortcake in Quick Cooking July/August 2005, p23

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Marley User ID: 8989318 258295
Reviewed Dec. 18, 2016

"Ew!"

MY REVIEW
skywaitress User ID: 5434571 116009
Reviewed Feb. 26, 2012

"This is fantastic! If you have never tried balsamic strawberries before, do it, they are so good. I crave them. This recipe is excellent!"

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