1. Combine first 7 ingredients; let mixture stand 15 minutes, gently stirring after 7 minutes.
2. Beat whipping cream and 1 tsp sugar at medium speed with an electric mixer until soft peaks form. Use immediately, or cover and chill up to 2 hours.
3. Place warm Cornmeal Shortcakes on dessert plates, and spoon strawberry misture over shortcakes. Serve immediately with whipped cream. Or, if desired, split shortcakes, and place one half on each dessert plate. Spoon strawberry mixture over shortcake halves; top with whipped cream and remaining shortcake halves. Serve immediately.
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|Serving Size: 1 Serving (57g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 18 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 6.9mg||2 %|
|Sodium 2.9mg||0 %|
|Potassium 82.9mg||2 %|
|Total Carbohydrate 29.5g||9 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 28.8g|
|Protein 0.4g||1 %|
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Calories per serving: 132
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