Strawberry Shortcake Recipe
A delightful twist on classic strawberry shortcake, featuring a polenta-style cornmeal for a unique texture. Fresh strawberries and whipped cream complete this irresistible dessert.
Ingredients
Shortcake
- 1.75 cups all purpose flour
- 0.67 cup (polenta style) cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup cold, unsalted butter (cut into small cubes)
- 1 cup buttermilk
Strawberry Topping
- 1.5 pounds strawberries (hulled and halved lengthwise)
- 0.25 cup sugar
- 2 tablespoons fresh lemon juice
Whipped Cream
- 2 cups cold whipping cream
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 400°F (200°C). Combine dry ingredients for shortcake.
- Cut in cold butter until mixture resembles coarse crumbs. Stir in buttermilk until just combined.
- Drop spoonfuls of dough onto a baking sheet. Bake for 20-25 minutes, or until golden brown.
- Combine strawberries, sugar, and lemon juice. Let sit to macerate.
- Whip cream with sugar and vanilla until soft peaks form.
- Split shortcakes, top with strawberries and whipped cream. Serve immediately.
Notes
For best results, use very cold butter and buttermilk. Do not overmix the dough.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 18g | Sodium: 250mg