Cornmeal Strawberry Shortcakes Recipes

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ALMOND-CORNMEAL STRAWBERRY SHORTCAKES



Almond-Cornmeal Strawberry Shortcakes image

Cornmeal and finely ground almonds make delicious shortcakes, and when stuffed with berries and cream, they're even better. It's a delightful summer dessert that's perfect for a crowd.

Provided by Martha Stewart

Categories     Cake Recipes

Time 1h35m

Number Of Ingredients 11

1 pound strawberries
1/3 cup plus 1 tablespoon sugar
3/4 cup heavy cream
6 tablespoons butter, room temperature, plus more for tins
1/2 cup all-purpose flour, spooned and leveled, plus more for tins
3/4 cup sliced almonds
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup yellow cornmeal

Steps:

  • Preheat oven to 350 degrees. Butter and flour 6 jumbo muffin tins (each 1-cup capacity); set aside.
  • In a food processor, blend 1/2 cup sliced almonds with sugar until finely ground. Add butter, eggs, vanilla, and salt; process until combined, scraping down sides of bowl as necessary (mixture may appear curdled at this point). Add flour and cornmeal; pulse just until moistened.
  • Divide batter evenly among prepared muffin tins; sprinkle with remaining 1/4 cup sliced almonds. Bake until golden and a toothpick inserted in centers comes out clean, 20 to 25 minutes. Cool cakes 5 minutes in pan; remove from pan, and transfer to a rack to cool completely.
  • Hull and quarter strawberries. In a medium bowl, combine with 1/3 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 6 hours, covered and refrigerated).
  • In another medium bowl, using an electric mixer, whip cream with remaining 1 tablespoon sugar until soft peaks form.
  • With a serrated knife, split cooled shortcakes horizontally. Place bottom halves on serving plates. Dividing evenly, layer with sweetened strawberries and whipped cream; cover with shortcake tops.

STRAWBERRY AND BASIL-CORNMEAL SHORTCAKES WITH VANILLA WHIPPED CREAM



Strawberry and Basil-Cornmeal Shortcakes With Vanilla Whipped Cream image

These strawberry shortcakes have a touch of fresh basil and some cornmeal to the shortcake for texture. Or make them with blueberries and coriander.

Provided by Irvin Lin

Categories     Summer     Bake     Dessert     Berry     Strawberry     Blueberry     Cornmeal     Basil     Coriander     Vegetarian     Tree Nut Free     Soy

Yield 4 servings

Number Of Ingredients 23

Strawberry Filling
4 cups (1 pound or 455 g) strawberries, green tops cut off
2 tablespoons granulated sugar
1 tablespoon chopped fresh basil
1 teaspoon balsamic vinegar
Whipped Cream
½ vanilla bean or 2 teaspoons vanilla extract
1 cup cold heavy cream
1 tablespoon granulated sugar
Basil-Cornmeal Shortcakes
1¼ cups (175 g) all-purpose flour
⅓ cup (50 g) yellow cornmeal
4 tablespoons (50 g) granulated sugar, divided
1 ½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon kosher salt
2 tablespoons chopped fresh basil
4 tablespoons (57 g or ½ stick) unsalted butter
1 large egg, separated
½ cup (115 g) plain Greek-style yogurt
1 tablespoon water
To Assemble
1 tablespoon chopped fresh basil

Steps:

  • Make the Strawberry Filling:
  • Place about one-third of the strawberries in a medium nonreactive (glass or ceramic) bowl and crush them with a fork or potato masher. Add the remaining strawberries to the bowl and tear them up with your fingers into bite-size pieces, making sure any juice falls into the bowl. Sprinkle the sugar, basil, and vinegar over the strawberries and toss to coat. Let sit for at least 30 minutes or up to 3 hours before using.
  • Make the Whipped Cream:
  • Split the vanilla bean lengthwise, if using, and scrape the seeds into the heavy cream in the measuring cup. (Or add the vanilla extract.) Add the sugar and stir to dissolve. Add the empty vanilla bean, cover with plastic wrap, and let steep in the refrigerator while you make the shortcakes.
  • Make the Basil-Cornmeal Shortcakes:
  • Preheat the oven to 425°F and line a baking sheet with parchment paper or a Silpat. Combine the flour, cornmeal, 3 tablespoons of the sugar, the baking powder, baking soda, salt, and basil in a large bowl. Cut the butter into ½-inch chunks, sprinkle over the flour, and toss to coat. Using your fingers, flatten the cubes of butter and then rub and squeeze the butter and flour together until the butter is broken into small pieces, about the size of peas.
  • Set aside the egg white in a small bowl. Combine the egg yolk and the yogurt in a small bowl and beat together until the yolk is incorporated into the yogurt. Scrape the yogurt into the dry ingredients and toss first with a fork, then your hands, until a dough forms. It might seem dry at first, but keep tossing together and a dough will form. Divide the dough into 4 balls and place on the lined baking sheet, pressing down slightly to form disks. Add the water to the egg white and beat until frothy. Brush the top of each shortcake with a light coating of the egg white wash and sprinkle with the remaining 1 tablespoon sugar. Bake until the biscuits are golden brown on top and a toothpick inserted in the center comes out clean, 14 to 18 minutes. Let cool on the baking sheet for 5 minutes and then carefully move to a wire rack.
  • While the shortcakes are cooling, finish the whipped cream. Remove the vanilla pod from the cream and transfer the cream to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until soft peaks form.
  • Assemble the Shortcakes:
  • Use a serrated knife to split the shortcakes in half. Spoon the whipped cream onto the bottom of each shortcake, add some strawberries, sprinkle with a little basil, add another dollop of whipped cream, and replace the top of each shortcake. Serve immediately.
  • Tearing Strawberries:
  • It sounds odd, but tearing the strawberries by hand in this recipe actually serves a purpose. If you slice the strawberries, the fruit tends to slip and slide off the whipped cream. However, if you tear the fruit with your fingers, the jagged edges of the fruit have nooks and crannies that help capture the whipped cream. It also helps bruise the fruit so that a little more juice is released for the shortcake. So get your hands dirty and start tearing away!
  • VARIATION: Blueberry and Coriander Shortcakes With Lemon-Scented Whipped Cream
  • Make the blueberry filling by combining 4 cups (680 g) fresh blueberries (don't use frozen), 1⁄2 cup (100 g) granulated sugar, the zest of 1 lemon, and 1 tablespoon fresh lemon juice in a medium saucepan. Cook over medium heat, stirring constantly, until the juices start to boil and a few of the berries start to pop, 3 to 5 minutes. Remove from the heat and set aside to cool to room temperature or refrigerate overnight.
  • For the shortcakes, first toast 4 teaspoons coriander seeds in a dry skillet over medium heat until fragrant. Remove and let cool, then crush with a mortar and pestle or a spice grinder. Increase the all-purpose flour to 1 1⁄2 cups (210 g) and omit the cornmeal, and substitute 2 teaspoons of the crushed toasted coriander for the basil. Sprinkle 1⁄4 teaspoon crushed coriander over each shortcake with the sugar before baking. Make the whipped cream as directed, then fold in 1 tablespoon lemon zest or 2 teaspoons lemon extract. Sprinkle the remaining coriander over the blueberries when assembling in place of the basil.

CORNMEAL STRAWBERRY SHORTCAKES



Cornmeal Strawberry Shortcakes image

Give traditional strawberry shortcakes a simple twist with fresh basil leaves and a cornbread-based dough.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 6

Number Of Ingredients 7

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/4 cup butter, melted
1 egg
2 cups sliced fresh strawberries
1/4 cup sugar
2 tablespoons chopped fresh basil leaves
3/4 cup whipping cream

Steps:

  • Heat oven to 425°F. In medium bowl, stir cornbread mix, melted butter and egg until stiff dough forms. Onto ungreased cookie sheet, drop dough in 6 mounds (about 1/3 cup each).
  • Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • Meanwhile, in small bowl, mix strawberries, 2 tablespoons of the sugar and the basil. Let stand 30 minutes.
  • In chilled medium bowl, beat whipping cream and remaining 2 tablespoons sugar with electric mixer on high speed until soft peaks form. To serve, split shortcakes. Fill and top with strawberry mixture and whipped cream.

Nutrition Facts : Calories 330, Carbohydrate 36 g, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 300 mg

CORNMEAL-STRAWBERRY SHORTCAKES



Cornmeal-Strawberry Shortcakes image

Provided by Florence Fabricant

Categories     project, dessert, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 450 degrees. Cover baking sheet with foil.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 456, UnsaturatedFat 8 grams, Carbohydrate 53 grams, Fat 24 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 352 milligrams, Sugar 18 grams, TransFat 1 gram

STRAWBERRY SHORTCAKE ON CORNMEAL BISCUITS



Strawberry Shortcake On Cornmeal Biscuits image

Provided by Florence Fabricant

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 13

1 1/3 cups flour
1/2 cup yellow cornmeal
4 teaspoons baking powder
Pinch of salt
3 tablespoons sugar
8 tablespoons cold butter, in pieces
1 egg, lightly beaten
1/2 cup buttermilk
1 quart strawberries
Superfine sugar
1 tablespoon kirsch
1 1/2 cups heavy cream
Confectioners' sugar

Steps:

  • Preheat oven to 450 degrees. Cover a baking sheet with foil.
  • Combine flour, cornmeal, baking powder, salt and sugar in a food processor and process to blend. Add the butter and pulse until the mixture is uniformly crumbly. Transfer to a bowl.
  • Using a fork or your fingertips, lightly stir in the beaten egg and buttermilk, moistening the ingredients enough so they can be gathered together to form a ball of soft dough. Turn out onto a lightly floured board.
  • Pat the dough until it is uniformly one-half inch thick or just slightly thicker. Cut into six four-inch rounds. You can re-form the scraps and cut those. Place the dough rounds on the baking sheet and bake until medium brown on the bottom and just beginning to brown on top - 14 to 15 minutes. Remove from the oven and cool on racks.
  • Rinse, hull and halve the strawberries. Sweeten to taste with superfine sugar and allow to macerate in kirsch. Whip the cream with one tablespoon of confectioners' sugar.
  • To serve, split each of the shortcakes in half horizontally with a sharp knife. Spread the bottom halves with some of the whipped cream, top with strawberries, spread the undersides of the top halves with the rest of the cream, then cover the strawberries with the tops of the cakes. Dust the tops with sifted confectioners' sugar before serving.

Nutrition Facts : @context http, Calories 603, UnsaturatedFat 13 grams, Carbohydrate 57 grams, Fat 39 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 24 grams, Sodium 367 milligrams, Sugar 22 grams, TransFat 1 gram

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