Cornbread Strawberry Shortcakes

5 from 3 votes

Cornbread Strawberry Shortcakes

Cornbread Strawberry Shortcakes has a cornbread dessert muffin as the base and is piled high with strawberries, blueberries and blackberries.

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Keyword: strawberries, summer dessert

Servings:

Calories: 282kcal

Author: Julie Clark

Ingredients

Cornbread Shortcakes:

1/2 cup cornmeal 80 grams
1 1/2 cups all-purpose flour 195 grams
1 cup granulated sugar 200 grams
1 tablespoon baking powder 13 grams
1/2 teaspoon salt 4 grams
1/3 cup vegetable oil 72 grams
3 tablespoons melted butter 40 grams
1 tablespoon honey 21 grams
2 large eggs beaten
1 1/4 cups whole milk 270 grams
1/4 cup sour cream 66 grams

Whipped Cream:

2 cups heavy cream cold
1/2 cup powdered sugar 50 grams

Berries:

2 cups strawberries plus raspberries and blackberries if desired

Instructions

Preheat oven to 350ºF and prepare your cupcake pan by using paper liners. You'll need about 16 liners.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. 1/2 cup cornmeal, 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt
In another bowl mix the vegetable oil, melted butter, honey, beaten eggs, milk and sour cream. Stir just until combined. 1/3 cup vegetable oil, 3 tablespoons melted butter, 1 tablespoon honey, 2 large eggs, 1 1/4 cups whole milk, 1/4 cup sour cream
Add the dry ingredients with the wet and mix until combined.
Pour the batter into the baking cups 2/3 full and bake preheated oven for 20-22 minutes. Set aside to cool.
Before whipping the cream, place your large metal bowl and whisk attachment in the freezer for about 5 minutes.
Pour cream and sugar in the bowl and whip until stiff peaks form. 2 cups heavy cream, 1/2 cup powdered sugar
Wash the berries and set them aside to dry thoroughly. Slice the strawberries and put them in a bowl with 1/4 cup of sugar if desired, or leave the berries fresh. 2 cups strawberries
Slice each cooled cupcake in half. First pipe the bottom with whipped cream and top with berries.
Place the other half of the cupcake on top and pipe more whipped cream and add more berries. Serve immediately.

Notes

Add a teaspoon vanilla extract to the whipped cream if desired.
Store any leftovers in an airtight container in the fridge. These don't store the best once they are assembled, so I recommend only assembling them as you want to eat them.
Refer to the article above for more tips and tricks.

The calories shown are based on the recipe making 16 cornbread cupcakes, with 1 serving being 1 assembled cornbread cupcake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition