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Cornmeal Strawberry Shortcakes

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Cornmeal Strawberry Shortcakes
  • Prep Time 15 min
  • Total Time 55 min
  • Servings 6
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Give traditional strawberry shortcakes a simple twist with fresh basil leaves and a cornbread-based dough.

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

Directions

  • 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.
Tips  

If fresh basil seems too adventurous, use mint instead.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

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.
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