Ingredients Jump to Instructions ↓

  1. 1 package (8-1/2 ounces) corn bread/muffin mix

  2. 2 cups halved fresh strawberries

  3. 2 cups fresh or frozen blueberries, thawed

  4. 1/3 cup sugar

  5. 5 teaspoons balsamic vinegar Vanilla ice cream

Instructions Jump to Ingredients ↑

  1. Prepare corn bread 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 near 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. Yield: 6 servings. Editor's Note: Star-shaped muffin pans are available from Wilton Industries, Inc. Call 1-800/794-5866 or visit for a web site link.


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