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Cornmeal Strawberry Shortcakes

  • Prep 15 min
  • Total 55 min
  • Servings 6

Give traditional strawberry shortcakes a simple twist with fresh basil leaves and a cornbread-based dough. MORE + LESS -

Ingredients

1
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/4
cup butter, melted
1
egg
2
cups sliced fresh strawberries
1/4
cup sugar
2
tablespoons chopped fresh basil leaves
3/4
cup whipping cream

Steps

Hide Images
  • 1
    Heat oven to 425°F. In medium bowl, stir cornbread mix, melted butter and egg until stiff dough forms. Onto ungreased cookie sheet, drop dough in 6 mounds (about 1/3 cup each).
  • 2
    Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • 3
    Meanwhile, in small bowl, mix strawberries, 2 tablespoons of the sugar and the basil. Let stand 30 minutes.
  • 4
    In chilled medium bowl, beat whipping cream and remaining 2 tablespoons sugar with electric mixer on high speed until soft peaks form. To serve, split shortcakes. Fill and top with strawberry mixture and whipped cream.

Expert Tips

  • If fresh basil seems too adventurous, use mint instead.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
330
% Daily Value
Total Fat
19g
0%
Saturated Fat
11g
0%
Sodium
300mg
0%
Total Carbohydrate
36g
0%
Dietary Fiber
1g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Fruit; 1 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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