Almond Cornmeal Strawberry Shortcakes

serves 4

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With the addition of cornmeal, this is a nice alternative to a traditional shortcake. The cornmeal

makes it kind of rustic and gives it a slightly crunchy texture. I’ve paired this with macerated

strawberries, but would be equally good with my oven roasted strawberries!

preheat oven to 350 degrees, butter and flour 4 jumbo muffin tins, set aside.

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For shortcakes:

1/2 cup sliced almonds plus 1/4 cup sliced almonds, divided use

3/4 cup sugar

6 tablespoons butter, at room temperature

2 eggs

1 teaspoon vanilla

1/4 teaspoon salt

1/2 cup all purpose flour

1/2 cup medium grind cornmeal

In a food processor, blend 1/2 cup of the almonds and the sugar until finely ground. Add butter,

eggs, vanilla and salt and blend to combine, scraping down sides as necessary. Add flour and

cornmeal and pulse until combined.

Divide batter evenly between prepared muffin tins. Sprinkle with remaining 1/4 cup sliced

almonds.

Bake until golden and toothpick inserted in center comes out clean, 20-25 minutes. Remove

from oven and cool.

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For strawberries:

1 pound strawberries, washed, stemmed and quartered

1/3 cup sugar

Combine strawberries and sugar, let sit at least 20 minutes until syrupy.

 

For whipped cream:

3/4 cup heavy cream, chilled

1 tablespoon sugar

Put your bowl and beaters in freezer for at least 20 minutes. Beat chilled cream and sugar until

soft peaks form.

To serve:

Split shortcakes with a serrated knife, put a dollop of whipped cream on bottom, pile

strawberries on cream, top with additional cream and top with other half of shortcake.