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Star-Spangled Shortcake Recipe

Star-Spangled Shortcake Recipe

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. YIELD:6 servings

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

  • 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.

Recipe Note

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.

Nutritional Facts

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

Reviews for Star-Spangled Shortcake

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MY REVIEW
Marley
Reviewed Dec. 18, 2016

"Ew!"

MY REVIEW
skywaitress
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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