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Almond-Cornmeal Strawberry Shortcakes


Cornmeal and almonds make delicious shortcakes, and when stuffed with berries and cream, they're even better.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, May 2006


For Filling

  • 1 pound strawberries
  • 1/3 cup plus 1 tablespoon sugar
  • 3/4 cup heavy cream

For Shortcakes

  • 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


Make Shortcakes

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

  2. 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. 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.

Make Filling

  1. 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).

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

  3. 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.

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