Almond-Cornmeal Strawberry Shortcakes
Recipe information
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Cooking:
1 hour
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Servings per container:
6
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Source:

Ingredients for - Almond-Cornmeal Strawberry Shortcakes

1. 1 lb. strawberries -
2. c. sugar -
3. 1 tbsp. sugar -
4. 3/4 c. heavy cream -
5. 6 tbsp. butter -
6. 1/2 c. all-purpose flour -
7. 3/4 c. sliced almonds -
8. 3/4 c. sugar -
9. 2 large eggs -
10. 1 tsp. vanilla extract -
11. 1/4 tsp. salt -
12. 1/2 c. yellow cornmeal -

How to cook deliciously - Almond-Cornmeal Strawberry Shortcakes

1. Stage

Make the shortcakes: Preheat oven to 350 degrees F. Butter and flour 6 jumbo muffin tins (each 1-cup capacity); set aside.

2. Stage

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.

3. Stage

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.

4. Stage

Make the filling: 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).

5. Stage

In another medium bowl, using an electric mixer, whip cream with remaining 1 tablespoon sugar until soft peaks form.

6. Stage

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. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.