Strawberry Shortcake with Cornmeal Biscuits Recipe

Name: Strawberry Shortcake with Cornmeal Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup yellow cornmeal, fine grind; 3 cup all-purpose flour; 1 tbsp baking powder; 1 tbsp granulated sugar; 1/2 tsp salt; 2 tbsp butter, chilled, cubes; 1 1/2 cup heavy cream; 3 cup strawberries, washed, hulled, sliced; 1/4 cup granulated sugar; 1 tsp lemon juice; 1 cup heavy cream; 1/4 tsp vanilla extract

Servings: persons

3/4 cup yellow cornmeal, fine grind
3 cup all-purpose flour
1 tbsp baking powder
1 tbsp granulated sugar
1/2 tsp salt
2 tbsp butter, chilled, cubes
1 1/2 cup heavy cream
3 cup strawberries, washed, hulled, sliced
1/4 cup granulated sugar
1 tsp lemon juice
1 cup heavy cream
1/4 tsp vanilla extract

1
Preheat the oven to 425F
2
Combine the flour, cornmeal, baking powder, sugar, and salt.
3
Mix in butter until mixture has the appearance of coarse meal.
4
Add the cream; Stir until a moist dough forms.
5
Knead by hand until the dough is moist and manageable.
6
Place on a floured work table and knead gently for 1 minute.
7
Roll dough into a rectangle approximately 6x9 inches and 3/4 inch thick.
8
Cut dough into uniform biscuits and place on lined baking sheet.
9
Bake for approximately 20 minutes, or until the biscuits have risen and are lightly brown in color.
10
Let cool slightly.
11
Combined strawberries and 3 tablespoons of the sugar.
12
Let stand for 15 minutes at room temperature.
13
Crush half the stawberries, adding a little lemon juice; see aside.
14
Combine the cream, remaining sugar, and vanilla.
15
Whip to soft peaks.
16
Spilt each biscuit in half horizontally.
17
Spoon the Berry mixture onto the biscuit bottoms in equal portions.
18
Top with a large dollop of whipped cream.
19
Cover with the top portions of the biscuit, spoon some Berry liquid on top, and serve.

1034

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3/4 cup yellow cornmeal, fine grind, 3 cup all-purpose flour, 1 tbsp baking powder, 1 tbsp granulated sugar, and more.

Yes, Strawberry Shortcake with Cornmeal Biscuits 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.

That's it — enjoy your meal!

Strawberry Shortcake with Cornmeal Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions