Julie Clark
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Cornbread Strawberry Shortcakes
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Cornbread Strawberry Shortcakes has a cornbread dessert muffin as the base and is piled high with strawberries, blueberries and blackberries.
These Cornbread Strawberry Shortcakes are the perfect excuse to enjoy a small serving of strawberry shortcake on a cornbread muffin. The cornbread 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 this Cornbread Strawberry Shortcakes Recipe:
- Flavor: The cornbread strawberry shortcakes 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.
Berries for Cornbread Shortcakes
Although we normally make strawberry shortcake with macerated berries (sugar added to pull out the juices), we did not do that for this cornbread strawberry shortcakes recipe since the sweet cornbread cupcakes were so light.
Simply wash the strawberries berries and dry them well. Use any combination of berries that you’d like!
How to Make Cornbread Strawberry Shortcakes
We’re making berry shortcake out of this cornbread cupcake recipe. They are light and fluffy…everything we all love in a cupcake! This cornbread shortcake recipe is super easy.
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-Whip that will just deflate.
- 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 a separate bowl, use an electric mixer to mix the vegetable oil, melted butter, honey, beaten eggs, milk and sour cream. Mix just until combined.
- Add the dry ingredients with the wet ingredients and mix until combined.
- Pour the batter into the baking cups 2/3 full and bake preheated oven for 20-22 minutes until they are lightly golden brown. A toothpick inserted in the center of the cornbread shortcakes should come out clean. 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.
- Wash the berries and set them aside to dry thoroughly. Slice the strawberries and put them in a bowl with ¼ cup of sugar if desired, or leave the berries fresh.
- Slice each cooled cornbread shortcake 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. Serve the cornbread strawberry shortcakes immediately.
Storage Instructions
Store any strawberry cornbread shortcake 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.
Cornbread Strawberry Shortcakes
Cornbread Strawberry Shortcakes has a cornbread dessert muffin as the base and is piled high with strawberries, blueberries and blackberries.
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 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. ½ cup cornmeal, 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt
- In another bowl mix the vegetable oil, melted butter, honey, beaten eggs, milk and sour cream. Stir just until combined. ⅓ cup vegetable oil, 3 tablespoons melted butter, 1 tablespoon honey, 2 large eggs, 1 ¼ cups whole milk, ¼ 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, ½ cup powdered sugar
- Wash the berries and set them aside to dry thoroughly. Slice the strawberries and put them in a bowl with ¼ 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.
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
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 »