Strawberry shortcake is one of summer’s most delicious desserts. Here, juicy, slightly-sugared strawberries are piled high on buttery shortcake made from cornmeal and cream. Try it with peaches too–they pair especially well with cornmeal.
Strawberry Cornmeal Shortcake
For the cornmeal shortcake:
1 1/2 cups unbleached, all-purpose flour
1/2 cup yellow cornmeal
1 Tbs. baking powder
1 Tbs. sugar
1/2 tsp. salt
2 Tbs. chilled unsalted butter, cut into small pieces
1 cup heavy cream
For the strawberries and whipped cream:
3 cups strawberries, hulled and halved
4 Tbs. sugar, or to taste
Fresh lemon juice
1 cup heavy cream
1/4 tsp. pure vanilla extract
Prepare the shortcakes: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a bowl, stir together the flour, cornmeal, baking powder, sugar and salt. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Add the cream gradually, stirring until the mixture begins to come together. Knead briefly in the bowl until a soft, moist dough comes together into a ball. Turn the dough onto a lightly floured work surface and knead gently 3 or 4 times. Pat the dough into an 8 inch round, or, if you’d like individual shortcakes, into a 5 1/2 by 12 inch rectangle and cut into 6 equal squares. Transfer to the baking sheet. Bake until risen and golden brown, about 20 minutes.
Prepare the strawberries and whipped cream: In a large bowl, stir together the strawberries and 3 tablespoons of the sugar, or more to taste. Let stand for 15 minutes to let the berries macerate. Add lemon juice to taste.
In another bowl, using electric beaters or a whisk, beat the cream, remaining 1 tablespoon of sugar and the vanilla until soft peaks form.
Spoon the berries and their juice over the shortcakes. Top with the whipped cream and serve right away. Serves 6.