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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
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Ingredients
  

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
  • 1/2 cup whole sour cream

Whipped Cream

  • 2 cups regular or heavy whipping cream cold
  • ½ cup powdered sugar

Berries

  • 2 cups raspberries blackberries, and sliced strawberries
  • 3 Tbs granulated sugar

Instructions
 

Cornbread Cupcakes

  • Preheat oven to 350 degrees and prepare your cupcake pan by using liners or just spraying with cooking spray.
  • 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, sour cream and milk, and stir just until combined.
  • Marry the dry with the moist until fully incorporated.
  • Pour the batter into the baking cups 2/3 full and bake in 350 degree oven for 25 minutes.
  • Set aside to cool.

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

  • In a medium bowl, toss together the berries and sugar until coated.
  • Let stand for about 10-15 minutes.

Assembly

  • Slice each cooled cupcake or muffin 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.