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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 package (8-1/2 ounces) cornbread/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 cornbread 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 in 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.
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.
Nutrition Facts
1 each: 267 calories, 5g fat (1g saturated fat), 45mg cholesterol, 355mg sodium, 52g carbohydrate (29g sugars, 3g fiber), 5g protein.

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Reviews

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Average Rating:
  • Marley
    Dec 18, 2016

    Ew!

  • skywaitress
    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!