Strawberry Shortcake with Cornmeal Biscuits
4 SERVINGS
For the Biscuits:
3 cups All purpose flour
3/4 cup Yellow cornmeal, fine grind
1 tablespoon Baking powder
1 tablespoon Granulated sugar
1/2 teaspoon Salt
2 tablespoons Butter, chilled, in 1/2-inch (1.2 cm) cubes
1 1/2 cups Heavy cream
For the Berries:
3 cups Strawberries, washed, hulled, sliced
1/4 cup Granulated sugar
1 teaspoon or to taste 5 ml Lemon juice
1 cup Heavy cream
1/4 teaspoon Vanilla extract
Method:
Preheat the oven to 425°F (220°C).
Combine the flour, cornmeal, baking powder, sugar, and salt. Mix in butter until the mixture has the appearance of coarse meal.
Add the cream; stir until a moist dough forms. Knead by hand until the dough is moist and manageable. Place on a floured work table and knead gently for 1 minute.
Roll dough into a rectangle approximately 6 x 9 inches (15 x 22.5 cm) and 3/4 inch (1.9 cm) thick. Cut dough into uniform biscuits and place on lined baking sheet.
Bake for approximately 20 minutes, or until the buiscuits have risen and are lightly brown in color. Let cool slightly.
Combine strawberries and 3 tablespoons (42 ml) of the sugar. Let stand for 15 minutes at room temperature.
Crush half the strawberries, adding a little lemon juice; set aside.
Combine the cream, remaining sugar, and vanilla. Whip to soft peaks.
Split each biscuit in half horizontally and place the bottom piece of each biscuit on a chilled plate.
Spoon the berry mixture onto the biscuit bottoms in equal portions. Top with a large dollop of whipped cream. Cover with the top portions of the biscuit, spoon some berry liquid on top, and serve.
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