Strawberry Cornmeal Shortcake

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

 

Directions

 

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.