Cornmeal Strawberry Shortcakes Recipe

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

Preparation

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.

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