Strawberry Cornmeal Shortcakes | America's Test Kitchen

Name: Strawberry Cornmeal Shortcakes | America's Test Kitchen
Total time: 75 min
Ingredients: 2 pounds strawberries, hulled and sliced thin (5 cups); 1/4 cup (1¾ ounce/50 grams) sugar, plus extra as needed; 2 teaspoons lemon juice; 1/8 teaspoon salt; 1 1/2 cups (7½ ounces/213 grams) all-purpose flour; 1/2 cup (2½ ounces/71 grams) stone-ground cornmeal; 1/4 cup (1¾ ounce/50 grams) plus 1 tablespoon sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 2/3 cup buttermilk, chilled; 1 large egg; 8 tablespoons unsalted butter, melted and cooled; 1 1/2 cups heavy cream, chilled; 4 teaspoons sugar; 1 teaspoon vanilla extract

www.americastestkitchen.com

This Southern variation on the classic sounds charming, but getting the biscuits and filling just right was a challenge.

Keywords

Main Courses
Breakfast & Brunch

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