Ingredients

• ½ lb Strawberries, hulled
• 3 Tbsp Sugar

• 1 package Golden Cornbread Mix
• ½ cup Melted Butter
• 1 cup Milk
• 2 Eggs
• 1 tsp Vanilla Extract

• ½ lb Strawberries, cut into chunks
• ¼ cup Granulated Sugar
• 8 oz Cream Cheese, cold
• 1 cup Powdered Sugar
• ½ tsp Vanilla Extract
• 2 Tbsp Heavy Cream

Instructions

1. Preheat oven to 350°F. Cut strawberries in half and add to a bowl. Toss with sugar and spread onto a parchment-lined baking sheet. Bake for 25–30 minutes, until softened and caramelized.
2. Return to the bowl (leave as much of the juice behind as possible) and mash with a fork. Set aside.
3. Line an 8-inch square baking dish with parchment and set aside.
4. Combine cornbread mix with melted butter, milk, eggs and vanilla extract in a large bowl. Whisk together until smooth.
5. Fold in mashed roasted strawberries with a silicone spatula until just combined.
6. Pour into prepared pan and bake for 35–40 minutes, until a toothpick comes out clean. Allow cornbread to cool completely in the pan.
7. To make the topping, toss chopped strawberries with granulated sugar and set aside.
8. In a separate bowl, add cream cheese and beat with an electric mixer on medium high until smooth. Add powdered sugar, vanilla extract and heavy cream and continue to mix until smooth.
9. Spread on top of the cooled cornbread, then add macerated strawberries on top, along with the juices.