Sweet Cornbread Triple Berry Shortcakes

Sweet Cornbread Triple Berry Shortcakes Sweet honey cornbread cupcakes turned into the best shortcakes you will ever have.  Triple sugared berries piled high with fluffy clouds of home made whipped cream.  Summer was always meant to be this sweet

Sweet Cornbread Triple Berry ShortcakesNow for my new summer favorite.  These Sweet Cornbread Triple Berry Shortcakes are the perfect excuse to raid your fridge for berries.  The shortcakes are dripping with tons of juicy tart berries but don’t forget the star of this dessert.  It’s the moist sweet honey cornbread that will have you coming back for more.  I played with the idea of cornbread as strictly a dessert when I made Blueberry Cornbread Cupcakes.  They were devoured by everyone within a three foot radius.

Sweet Cornbread Triple Berry Shortcakes

I started with the same cornbread cupcake recipe used in the Blueberry Cornbread Cupcakes and sliced them in half after they cooled.  You can totally go bigger with a muffin tin instead, which will make for a much filling dessert.  After smothering them in fresh homemade whipped cream, layer the sugared berries on and you have the perfect summer dessert for a cookout or pool party!  I definitely say go with homemade whipped cream because the shortcakes will keep their shape much longer than canned whipped cream.

Sweet Cornbread Triple Berry Shortcakes
Prep time
Cook time
Total time
Serves: 24
Cornbread Shortcake
  • 1 c. cornmeal
  • 3 c. all-purpose flour
  • 2 c. sugar
  • 2 Tablespoons baking powder
  • 1 teaspoon salt
  • ⅔ cup vegetable oil
  • ⅓ cup. melted butter
  • 2 Tablespoons. honey
  • 4 eggs, beaten
  • 2½ cups whole milk
  • ½ cup whole sour cream
Whipped Cream
  • 2 cups regular or heavy whipping cream (cold)
  • ½ cup powdered sugar
  • 2 cups raspberries, blackberries, and sliced strawberries
  • 3 Tbs granulated sugar
Cornbread Cupcakes
  1. Preheat oven to 350 degrees and prepare your cupcake pan by using liners or just spraying with cooking spray.
  2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl mix the vegetable oil, melted butter, honey, beaten eggs, sour cream and milk, and stir just until combined.
  4. Marry the dry with the moist until fully incorporated.
  5. Pour the batter into the baking cups ⅔ full and bake in 350 degree oven for 25 minutes.
  6. Set aside to cool.
Whipped Cream
  1. Before whipping the cream, place your large metal bowl and whisk attachment in the freezer for about 5 minutes.
  2. Pour cream and sugar in the bowl and whip until stiff peaks form.
  1. In a medium bowl, toss together the berries and sugar until coated.
  2. Let stand for about 10-15 minutes.
  1. Slice each cooled cupcake or muffin in half.
  2. First pipe the bottom with whipped cream and top with berries.
  3. Place the other half of the cupcake on top and pipe more whipped cream and add more berries.

 Sweet Cornbread Triple Berry ShortcakesYou might like these:

blueberry cornbread cupcakes with blueberry filling and lemon buttercream frostingBlueberry Cornbread Cupcakes with Lemon Buttercream 

Blackberry Pie Bars with homemade whipped cream and fresh blackberries - www.yummycrumble.com Blackberry Pie Bars

lemon blackberry cupcakes with sweet tea frosting Lemon Blackberry Cupcakes with Sweet Tea Frosting

Peanut Butter Jelly Cookie Bars with Peanut Butter Frosting and Fresh Berries - www.yummycrumble.comPeanut Butter Jelly Cookie Bars


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