American strawberry shortcake

How to make American strawberry shortcake recipe - This classic summer dessert is best served with freshly baked shortcake and ripe, juicy strawberries.

MAKES 12

PREP TIME 20 mins, COOK TIME 35 mins

Ingredients:
1 1⁄2 cups all-purpose flour
1⁄2 cup cornmeal or polenta
1 tbsp baking powder
1⁄4 tsp salt
1⁄4 cup sugar
1 stick (8 tbsps) butter, chilled and diced, plus extra for greasing
1⁄2 cup whole milk
1⁄2 cup buttermilk
2 tsp vanilla extract

For the filling:
15–20 large strawberries, hulled and halved
1 tbsp honey
1 cup heavy cream
1⁄4 cup sugar

Method:
1 Preheat the oven to 350ºF (180ºC). In a medium bowl, mix together the flour, cornmeal, baking powder, salt, and sugar. Add the butter to the flour mixture and work it into the dry ingredients with your hands, incorporating well, until the mixture resembles coarse breadcrumbs. Stir the milk, buttermilk, and 1 tsp vanilla extract into the dry ingredients and mix well.

2 Grease the base and sides of a 12-hole muffin pan. Pour in the batter and bake in the oven for 35 minutes, or until golden brown. Remove and leave to cool slightly on a wire rack.

3 For the filling, put the strawberries into a bowl, add the honey, and toss until well coated. Using an electric hand whisk or mixer, whisk the cream, sugar, and the remaining vanilla extract until stiff.

4 Slice the shortcakes in half and fill each with whipped cream and strawberries. Serve warm.

American strawberry shortcake