I bet ya’ll knew I couldn’t stay away from that cornmeal for long huh? This time I made good old Strawberry Shortcakes, that perfect summer time dessert (actually the weather around here has been surprisingly pleasant, with very little humidity. However, I fear Virginia summers are not done with us yet and after lulling us into a false sense of security, may return for an encore performance ). Since cornmeal seemed to work very well in so many of my other culinary creations, (Cornmeal Shortbread Cookies, Blueberry Buttermilk Cornmeal Pancakes…) I thought adding a little cornmeal to the biscuit part of the Strawberry Shortcake would be delicious. And I wasn’t wrong. These biscuits were really tasty and had a distinct down-home style to them! Flaky and buttery, just like the traditional shortbread biscuit but with a bit of crunch and texture thanks to the cornmeal. The addition of the lemon zest gives it a wonderfully fresh zing as well. Layer on some fresh strawberries and top with whipped cream and you just can’t go wrong! Make some of these up for Summer’s last hurrah… you know those sneaky oppressive temps are lurking just around the corner, waiting to pounce! (I’m such a pessimist 🙂 )
Lemony Cornmeal Strawberry Shortcakes
recipe from: Baked Bree
yield: 10 -12 shortcakes (depending on what size you cut your biscuits to)
For the strawberries:
- 16 ounces fresh strawberries, quartered
- 2 Tablespoons sugar
- juice from a half of a lemon
For the lemon cornmeal biscuits:
- 1 3/4 cups flour
- 1/4 cup yellow cornmeal
- 6 Tablespoons cold butter cubed
- 2 Tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon lemon zest
- 1 large egg beaten
- 2/3 cups heavy cream
- 2 Tablespoons heavy cream (to brush on top)
- Demerara sugar
- 1 cup heavy cream
- 3 tablespoons sugar
Put the flour, cornmeal, salt, sugar, baking powder and lemon zest in the food processor. Pulse a couple of times to combine. Add the butter. Process until the mixture looks like coarse sand.
Whisk together the eggs and cream.
Pour the mixture into the top of the food processor and process until the dough just starts to come together.
Turn the dough out onto a floured surface. Handle dough as little as possible at this point. Roll out dough to 1/2″ – 3/4″ thickness.
Using a sharp 1 1/2″ – 2″ biscuit cutter, cut out as many biscuits as you can, taking care to push the cutter straight down to cut. Do not twist cutter or biscuits will not rise as well. Brush with a little cream.
Sprinkle with Demerara sugar.
Bake in a preheated 425 degree oven for about 10-13 minutes or until the tops are just golden brown.
Meanwhile, toss the strawberries with the sugar and lemon juice. Let sit at room temperature for at least 20 minutes or until you are ready to serve.
Whip the cream and sugar until soft peaks form.
To assemble, cut the biscuit in half and layer with strawberries and whipped cream.