Cornmeal Strawberry Shortcakes Recipe

Name: Cornmeal Strawberry Shortcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cup Flour; 1/4 cups Yellow Cornmeal; 6 Tablespoons Cold Butter, Cut Into Pieces; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Salt; 1/4 teaspoons Lemon Zest; 2 Tablespoons Sugar; 1 whole Large Egg, Lightly Beaten; 2/3 cups Heavy Cream; 1 Tablespoon Butter, Melted; 1 Tablespoon Sugar For Sprinkling; 1 pound Strawberries, Fresh Or Frozen; 3 Tablespoons Sugar; 1 Tablespoon Lemon Juice

Servings: persons

1-3/4 cup Flour
1/4 cups Yellow Cornmeal
6 Tablespoons Cold Butter, Cut Into Pieces
1-1/2 teaspoon Baking Powder
1/2 teaspoons Salt
1/4 teaspoons Lemon Zest
2 Tablespoons Sugar
1 whole Large Egg, Lightly Beaten
2/3 cups Heavy Cream
1 Tablespoon Butter, Melted
1 Tablespoon Sugar For Sprinkling
1 pound Strawberries, Fresh Or Frozen
3 Tablespoons Sugar
1 Tablespoon Lemon Juice

1
Preheat oven to 425 degrees F.
2
Combine first 7 ingredients in a food processor. Process for about 20 seconds or until it looks like coarse sand. Transfer mixture to a large bowl.
3
Whisk together cream and egg; add to flour mixture, stirring until dry ingredients are moistened and a dough forms.
4
Turn the dough out onto a lightly floured surface and knead 3 or 4 times. Then turn out the dough onto a lightly greased baking sheet and form into a 6 inch circle. Cut the circle into 6 or 8 wedges depending on how big you want your shortcakes. Separate them out a bit and brush the tops with melted butter. Sprinkle the tops with sugar and bake 18-20 minutes until golden brown.
5
Strawberries:
6
Slice strawberries in half lengthwise and sprinkle with 3 Tablespoons of sugar. Add lemon juice using one to two tablespoons of juice depending on how strong you want the lemon flavor. Stir it all together. Let the mixture sit in the fridge until your ready to use it.
7
Assembly:
8
Take a warm shortcake and split it in half. Cover the bottom half with a good spoonful of the strawberry mixture. Put the top half back on and spoon more strawberry sauce over the top. Get it good and drippy. Grab a fork and enjoy!
9
This is great just like that or served with ice cream or whipped cream. You could also glaze the shortcakes with a lemon glaze made from lemon juice and powdered sugar and it would be very scone like.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-3/4 cup Flour, 1/4 cups Yellow Cornmeal, 6 Tablespoons Cold Butter, Cut Into Pieces, 1-1/2 teaspoon Baking Powder, and more.

Yes, Cornmeal Strawberry Shortcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornmeal Strawberry Shortcakes

How did you like this recipe?

Frequently Asked Questions