Cornmeal Towers With Strawberries Cream Recipes

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CORNMEAL STRAWBERRY SHORTCAKES



Cornmeal Strawberry Shortcakes image

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

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 6

Number Of Ingredients 7

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:

  • 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).
  • Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • Meanwhile, in small bowl, mix strawberries, 2 tablespoons of the sugar and the basil. Let stand 30 minutes.
  • 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.

Nutrition Facts : Calories 330, Carbohydrate 36 g, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 300 mg

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