Almond-Cornmeal Strawberry Shortcakes

Almond-Cornmeal Strawberry Shortcakes
Prep Time:
1 hrs
Total Time:
1 hrs 35 mins

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.


For Filling

  • 1 pound strawberries

  • cup plus 1 tablespoon sugar

  • ¾ cup heavy cream

For Shortcakes

  • 6 tablespoons butter, room temperature, plus more for tins

  • ½ cup all-purpose flour, spooned and leveled, plus more for tins

  • ¾ cup sliced almonds

  • ¾ cup sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • ¼ teaspoon salt

  • ½ 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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