Give traditional strawberry shortcakes a simple twist with fresh basil leaves and a cornbread-based dough.
Cornmeal Strawberry Shortcakes
- Prep Time 15 min
- Total 55 min
- Servings 6
- Ingredients 7
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
Instructions
-
Step1Heat 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).
-
Step2Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
-
Step3Meanwhile, in small bowl, mix strawberries, 2 tablespoons of the sugar and the basil. Let stand 30 minutes.
-
Step4In 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.
Nutrition
330
Calories
19g
Total Fat
4g
Protein
36g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 330
- 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 1/2Tips from the Betty Crocker Kitchens
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