STAR-SPANGLED SHORTCAKE

Star-Spangled Shortcake image

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.

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 267 calories, Fat 5g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 355mg sodium, Carbohydrate 52g carbohydrate (29g sugars, Fiber 3g fiber), Protein 5g protein.