Strawberry Shortcake

The addition of cornmeal gives these shortcakes a unique, rustic texture that pairs beautifully with the sweet fruit. Split open while warm and filled with juicy strawberries and cream, it’s summer on a plate.

Strawberry Shortcake

The addition of cornmeal gives these shortcakes a unique, rustic texture that pairs beautifully with the sweet fruit. Split open while warm and filled with juicy strawberries and cream, it’s summer on a plate.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Course: Dessert

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• Shortcakes: 1.5 cups flour 1/2 cup cornmeal, 1 stick butter, 1/4 cup sugar, 1/2 cup milk, 1/2 cup buttermilk, baking powder
• Filling: 20 strawberries halved, 1 tbsp honey
• Cream: 1 cup heavy cream 1/4 cup sugar, vanilla

Equipment

• Muffin tin
• Mixer
• Bowl

Method

 

Instructions

1. Rub butter into dry ingredients. Stir in milk/buttermilk to make batter.
2. Bake in a greased muffin tin at 350 degrees F (180 degrees C) for 35 mins.
3. Toss strawberries with honey to render juices. Whip the cream.
4. Split the warm shortcakes in half.
5. Fill generously with berries and whipped cream.

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