Julie Clark
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Sweet Cornbread Triple Berry Shortcakes
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Sweet Cornbread Triple Berry Shortcakes. Triple berries piled with fluffy clouds of homemade whipped cream. The best shortcake you’ll ever have!
These Sweet Cornbread Triple Berry Shortcakes are the perfect excuse to raid your fridge for berries. The shortcakes are loaded with juicy tart berries, but the star of this dessert is the moist sweet honey cornbread that will have you coming back for more.
About these Sweet Cornbread Shortcakes:
- Flavor: The cupcakes have a simple vanilla flavor that is slightly deepened due to the cornmeal. The whipped cream is vanilla as well, so the pop of flavor comes from the berries added.
- Texture: The cupcakes are super smooth and soft. They have cornmeal, but they are not gritty and dry like cornbread can sometimes be.
- Method: The cupcakes bake in the oven, but after that you’ll want the cupcakes cooled and then refrigerated. They should be served chilled.
Sweet Cornbread Cupcakes
We’re making berry shortcake out of this cornbread cupcake recipe, but they make amazing corn cupcakes as well. They are light and fluffy…everything we all love in a cupcake.
This recipe is super easy. You’ll mix the wet and dry ingredients separately, then combine the two. The batter will be really thin.
Scoop the batter into a cupcake pan that you’ve lined with paper liners. I use an ice cream scoop to scoop batter. You can also use a large measuring cup with a spout to pour the batter in.
Fill the liners about 2/3 full, then bake. The cupcakes won’t create a dome, but that’s ok because it will give you a flat surface to load it with whipped cream and berries.
Homemade Whipped Cream
Making homemade whipped cream is the way to go with this recipe. Yes, it takes a few minutes to whip up rather than just spray out of a can, but it will last longer than the store bought Reddi-Wip that will just deflate.
- Before whipping the cream, place your large metal bowl and whisk attachment in the freezer for about 5 minutes. Cold ingredients and utensils make this work best.
- Pour cream and sugar in the bowl and whip until stiff peaks form. It will take up to 5 minutes, depending on how powerful your mixer is.
Fresh Berries
Although we normally make strawberry shortcake with macerated berries (sugar added to pull out the juices), we did not do that for this recipe since the sweet cornbread cupcakes were so light.
Simply wash the berries and dry them well. Use any combination of berries that you’d like.
Assemble the Sweet Cornbread Shortcakes
- Slice each cooled cupcake in half.
- First pipe the bottom with whipped cream and top with berries. Wilton Tip 1M or 2D works best for large, beautiful swirls.
- Place the other half of the cupcake on top and pipe more whipped cream and add more berries.
Storage Instructions
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.
Sweet Cornbread Triple Berry Shortcakes
Sweet Cornbread Triple Berry Shortcakes. Triple berries piled with fluffy clouds of homemade whipped cream. The best shortcake you'll ever have!
Servings 16
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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 raspberries, blackberries, and sliced strawberries
Instructions
Cornbread Shortcakes:
- Preheat oven to 350ºF and prepare your cupcake pan by using paper liners. You'll need about 16 liners.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl mix the vegetable oil, melted butter, honey, beaten eggs, milk and sour cream. Stir just until combined.
- 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.
For the Whipped Cream:
- 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.
Berries:
- Wash the berries and set them aside to dry thoroughly.
Assemble the shortcakes:
- 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.
- 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.
Notes
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
Calories: 282kcal | Carbohydrates: 34g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 116mg | Potassium: 203mg | Fiber: 1g | Sugar: 20g | Vitamin A: 592IU | Vitamin C: 11mg | Calcium: 89mg | Iron: 1mg
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Oh my gosh! So good! So, I am not new to the idea of cornbread strawberry shortcake. I would buy the cornbread at Safeway (yum!) and heat it slightly and serve with sweetened strawberries and whipped cream. Just love it! Well, I made half of the recipe here and it was just wonderful. I had to guess on some of the amounts – just eyeballed it – and my jumbo egg ended up being a double-yoker so…… Anyway, the texture is much lighter than regular cornbread. I would say somewhere between cornbread and the little strawberry shortcakes (sponge cakes) you… Read more »