Strawberry Cornmeal Shortcakes

Name: Strawberry Cornmeal Shortcakes
Yield: Serves 8
Ingredients: 2 pounds, strawberries, hulled and sliced thin (5 cups); 1/4 cup (1 3/4 ounces), sugar, plus extra as needed; 2 teaspoons, lemon juice; 1/8 teaspoon, salt; 1 1/2 cups (7 1/2 ounces), all-purpose flour; 1/2 cup (2 1/2 ounces), stone-ground cornmeal; 1/4 cup (1 3/4 ounces) plus 1 tablespoon, sugar; 2 teaspoons, baking powder; 1/2 teaspoon, baking soda; 3/4 teaspoon, salt; 2/3 cup, buttermilk, chilled; 1 large, egg; 8 tablespoons, unsalted butter, melted and cooled; 1 1/2 cups, heavy cream, chilled; 4 teaspoons, sugar; 1 teaspoon, vanilla extract

6 comments

Appears in Cook's Country April/May 2017

Main Courses

Breakfast & Brunch

This Southern variation on the classic sounds charming, but getting the biscuits and filling just right was a challenge.

SERVES8

TIME1¼ hours

WHY THIS RECIPE WORKS

For this summer classic, the addition of cornmeal to the biscuits produced not only a sweet, nutty flavor but also a delicate crunch, which nicely offset the tender berry-and-cream filling. We gently tossed thinly sliced strawberries with a...

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