Almond-Cornmeal Strawberry Shortcakes

Name: Almond-Cornmeal Strawberry Shortcakes
Prep time: 60 min
Total time: 95 min
Ingredients: 1 pound strawberries; 0.333 cup plus 1 tablespoon sugar; 0.75 cup heavy cream; 6 tablespoons butter, room temperature, plus more for tins; 0.5 cup all-purpose flour, spooned and leveled, plus more for tins; 0.75 cup sliced almonds; 0.75 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 0.25 teaspoon salt; 0.5 cup yellow cornmeal

3.3

(35)

1 Review

By

Martha Stewart Editors

Updated on February 11, 2021

Prep Time:

1 hrs

Total Time:

1 hrs 35 mins

Servings:

6

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.

Ingredients

For Filling

1 pound strawberries
⅓ 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

Directions

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.