“We have been inundated with glory from heaven.” -my dad on all the strawberries we are getting. ( and people wonder why I am like I am) 🙂
But in all seriousness. We are getting a bunch of strawberries everyday now from our garden. I figured I needed to make them into something instead of eating them by the pint every day.
The first thing I thought of was strawberry shortcake, like the ones my old neighbor Mary, used to make for us during the summer. Her husband, John, made homemade whipped cream to top off the strawberry shortcakes. Mhmmm. Just thinking about it makes me hungry.
I am totally loving the cornmeal in these. I can’t quite describe it, but it kinda makes the shortcakes, part cake, part biscuit, and part cornbread. And I love it.
- 1 1/2 cups all purpose flour
- 1/2 cup yellow cornmeal
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick cold unsalted butter, cut into cubes
- 1/2 cup buttermilk
- If you are like me and never have buttermilk (sorry Grandmama) mix 1 tablespoon with just under 1 cup of milk and let sit for about 10 minutes.
- 2 cups strawberries halved
- 1/4-1/2 cup sugar
Top with Whipped Cream or Cool Whip
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- To make the shortcakes: Combine the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Add the butter cubes into the mixture and cut into flour with a pastry blender or two forks/knives. You want different size chunks of butter, pea sized, larger bits, and some small grainy sections.
- Slowly pour in the buttermilk. Use a wooden spoon to gently mix the buttermilk into the ingredients until a soft dough forms. You do not want to over mix!
- You might have to add in more buttermilk so that all the mixture is soft. Add in some small portions at a time until there is no flour on the bottom.
- Gently form the dough into the shape of a loaf of bread and dust the top lightly with flour.
- Scoop out 6 mounds of dough using an ice cream scoop, putting them on the baking sheet.
- Bake for 15-20 minutes until the edges began to brown and the shortcakes are lightly golden. Turn the baking sheets halfway into baking for even baking.
- While the shortcakes are baking, prepare the filling, putting the strawberries and sugar in a bowl and let sit in the fridge.
- Once the shortcakes have cooled, cut them in half. On the bottom, add in the strawberries, and whipped cream, topping it with the other piece and more strawberries and whipped cream.
- In the oven, my shortcakes spread out a lot more than I thought they would, but they still turned out fine. So don’t panic too much if this happens! If you add extra buttermilk, add small amounts at a time to make sure you don’t add in too much.
- These shortcakes are from The Back in the Day Bakery Cookbook.