Star-Spangled Shortcake
By brandyc
Star-shaped corn muffins are terrific when topped with ice cream and colorful berries.
- 6
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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
Preparation
Step 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 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.