Cornmeal-Strawberry Shortcakes
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1⅓cup all-purpose flour
- ½cup yellow cornmeal
- 4teaspoons baking powder
- Pinch of salt
- 3tablespoons granulated sugar, plus extra for berries
- ½cup (1 stick) cold unsalted butter, in pieces
- 1egg, lightly beaten
- ½cup buttermilk
- 1quart strawberries, hulled and halved
- 1tablespoon kirsch
- ½cup heavy cream
- 3tablespoons sifted confectioners' sugar
Nutritional analysis per serving (6 servings)
457 calories; 24 grams fat; 15 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 53 grams carbohydrates; 4 grams dietary fiber; 18 grams sugars; 7 grams protein; 328 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees. Cover baking sheet with foil.
- Step 2
Combine flour, corn meal, baking powder, salt and three tablespoons sugar in a food processor and process to blend. Add butter and pulse until mixture is uniformly crumbly. (Ingredients can be mixed by hand.) Transfer to a mixing bowl and lightly stir in egg and buttermilk, moistening ingredients so they can be gathered to make a soft dough.
- Step 3
Pat dough on a lightly floured board to three-quarter-inch thickness. Cut into six four-inch rounds. Put on baking sheet and bake until barely beginning to brown, about 15 minutes. Cool on racks.
- Step 4
Put strawberries in a bowl and sweeten to taste. Add kirsch. Whip cream until thickened, fold in two tablespoons confectioners' sugar and continue whipping until nearly stiff. Refrigerate until ready to serve.
- Step 5
Split shortcakes. Spread bottom halves with some of the whipped cream and top with a layer of strawberries. Spread undersides of top halves with remaining whipped cream and put on cakes. Dust tops with remaining confectioners' sugar. Serve with additional berries spooned around cakes.
Private Notes
Comments
Delicious! Lacking buttermilk, I thinned out sour cream in a pinch. Worked great. Recipe yielded 5 shortcakes.
Made these using heavy whipping cream instead of buttermilk, and a pinch of chunky kosher salt. They were delicious and perfect!
I used my preferred commercial gluten-free flour blend instead of AP flour. The biscuits were flavorful, but extremely dry.