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 ⅓ cup all-purpose flour; 1/2 cup yellow cornmeal; 4 teaspoons baking powder; Pinch of salt; 3 tablespoons granulated sugar, plus extra for berries; 1/2 cup (1 stick) cold unsalted butter, in pieces; 1 egg, lightly beaten; 1/2 cup buttermilk; 1 quart strawberries, hulled and halved; 1 tablespoon kirsch; 1/2 cup heavy cream; 3 tablespoons sifted confectioners' sugar

Servings: persons

1 ⅓ cup all-purpose flour
1/2 cup yellow cornmeal
4 teaspoons baking powder
Pinch of salt
3 tablespoons granulated sugar, plus extra for berries
1/2 cup (1 stick) cold unsalted butter, in pieces
1 egg, lightly beaten
1/2 cup buttermilk
1 quart strawberries, hulled and halved
1 tablespoon kirsch
1/2 cup heavy cream
3 tablespoons sifted confectioners' sugar

1
Preheat oven to 450 degrees.
2
Cover baking sheet with foil.
3
Combine flour, corn meal, baking powder, salt and three tablespoons sugar in a food processor and process to blend.
4
Add butter and pulse until mixture is uniformly crumbly.
5
(Ingredients can be mixed by hand.)
6
Transfer to a mixing bowl and lightly stir in egg and buttermilk, moistening ingredients so they can be gathered to make a soft dough.
7
Pat dough on a lightly floured board to three-quarter-inch thickness.
8
Cut into six four-inch rounds.
9
Put on baking sheet and bake until barely beginning to brown, about 15 minutes.
10
Cool on racks.
11
Put strawberries in a bowl and sweeten to taste.
12
Add kirsch.
13
Whip cream until thickened, fold in two tablespoons confectioners' sugar and continue whipping until nearly stiff.
14
Refrigerate until ready to serve.
15
Split shortcakes.
16
Spread bottom halves with some of the whipped cream and top with a layer of strawberries.
17
Spread undersides of top halves with remaining whipped cream and put on cakes.
18
Dust tops with remaining confectioners' sugar.
19
Serve with additional berries spooned around cakes.

816

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.

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

You need 12 ingredients. The key ingredients include: 1 ⅓ cup all-purpose flour, 1/2 cup yellow cornmeal, 4 teaspoons baking powder, Pinch of salt, 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

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