Approximate values estimated by AI
Strawberry Shortcake with Cornmeal Biscuits
80% authentic · American (Southern Twist)
A variation on the classic, incorporating a touch of cornmeal into the biscuits for a slightly different texture and subtle nutty flavor.
Ingredients
- Fresh strawberries1.5 lbs
- Granulated sugar1/2 cup
- All-purpose flour1.75 cups
- Yellow cornmeal1/4 cup
- Baking powder1 tbsp
- Salt1/2 tsp
- Cold unsalted butter, cut into cubes1/2 cup
- Heavy cream3/4 cup
- Egg1 large
- Milk1/4 cup
Steps
- 1
Hull and slice the strawberries. Toss with 1/4 cup of granulated sugar and let macerate for at least 30 minutes.
- 2
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 3
In a large bowl, whisk together flour, cornmeal, baking powder, and salt.
- 4
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- 5
In a small bowl, whisk together heavy cream, egg, and milk.
- 6
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 7
Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick round. Cut out 4-6 rounds using a 3-inch biscuit cutter.
- 8
Place the biscuits on the prepared baking sheet. Brush the tops with a little milk and sprinkle with the remaining 1/4 cup granulated sugar.
- 9
Bake for 12-15 minutes, or until golden brown and puffed.
- 10
Let the biscuits cool slightly. Split each biscuit horizontally. Spoon the macerated strawberries over the bottom half, top with whipped cream (whip remaining heavy cream with a little sugar if desired), and place the top half of the biscuit on top.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
