Star-Spangled Shortcake

6 ingredients
3 steps

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

Directions

  1. 1
    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.
  2. 2
    Meanwhile, in a large bowl, combine the strawberries and blueberries; sprinkle with sugar and gently toss to coat.
  3. 3
    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.

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