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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


  • 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.

Recipe Note

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 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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Reviewed Dec. 18, 2016


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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