Cornmeal-Strawberry Shortcakes

Name: Cornmeal-Strawberry Shortcakes
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: american
Ingredients: 1 1/3 cup all-purpose flour; 1/2 cup yellow cornmeal; 4 teaspoons baking powder; Pinch of salt; 3 tablespoons granulated sugar, plus extra for berries; 1/2 cup (1 stick) cold unsalted butter, in pieces; 1 egg, lightly beaten; 1/2 cup buttermilk; 1 quart strawberries, hulled and halved; 1 tablespoon kirsch; 1/2 cup heavy cream; 3 tablespoons sifted confectioners' sugar

By Florence Fabricant

Total Time: 1 hour 30 minutes
Rating: 4(44)
Comments: Read comments

Featured in: Strawberry Fields Are Not Forever. Enjoy Them Now.

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Ingredients

Yield:6 servings

1⅓cup all-purpose flour
½cup yellow cornmeal
4teaspoons baking powder
Pinch of salt
3tablespoons granulated sugar, plus extra for berries
½cup (1 stick) cold unsalted butter, in pieces
1egg, lightly beaten
½cup buttermilk
1quart strawberries, hulled and halved
1tablespoon kirsch
½cup heavy cream
3tablespoons sifted confectioners' sugar

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 450 degrees. Cover baking sheet with foil.
Step 2
Combine flour, corn meal, baking powder, salt and three tablespoons sugar in a food processor and process to blend. Add butter and pulse until mixture is uniformly crumbly. (Ingredients can be mixed by hand.) Transfer to a mixing bowl and lightly stir in egg and buttermilk, moistening ingredients so they can be gathered to make a soft dough.
Step 3
Pat dough on a lightly floured board to three-quarter-inch thickness. Cut into six four-inch rounds. Put on baking sheet and bake until barely beginning to brown, about 15 minutes. Cool on racks.
Step 4
Put strawberries in a bowl and sweeten to taste. Add kirsch. Whip cream until thickened, fold in two tablespoons confectioners' sugar and continue whipping until nearly stiff. Refrigerate until ready to serve.
Step 5
Split shortcakes. Spread bottom halves with some of the whipped cream and top with a layer of strawberries. Spread undersides of top halves with remaining whipped cream and put on cakes. Dust tops with remaining confectioners' sugar. Serve with additional berries spooned around cakes.