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



For Filling
For Shortcakes


Make Shortcakes
  • 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.

Make 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).

  • 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.

Reviews (1)

35 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 15
  • 2 star values: 6
  • 1 star values: 1
Rating: 3 stars
These were tasty, but you may have noticed there is no leavening agent in the recipe. I added 1.5 tsp of baking powder and the middles were still sunken in. Also, they came out much smaller than I anticipated, which is fine. Finally, I would mention that they are a bit too sweet for my liking and I would have put less sugar in the batter. Also, Since the shortcakes were so sweet, I decided not to put any extra sugar on my strawberries.