Strawberry Shortcake with Cornmeal Biscuits. Cover a baking sheet with foil. Combine flour, cornmeal, baking powder, salt and sugar in a food processor and process to blend. Whisk the cornmeal, buttermilk, and honey together in a bowl. Place the flour, baking powder, baking soda, and salt in the bowl of a stand mixer with a paddle attachment and mix for a few seconds to combine. Line a rimmed baking sheet with parchment paper.

Combine the flour, cornmeal, sugar, baking powder and sea salt in a food processor. Pulse a few times to combine. One thing that is uniquely different about this recipe is the addition of cornmeal. You can have Strawberry Shortcake with Cornmeal Biscuits using 14 ingredients and 10 steps. Here is how you cook it.

Ingredients of Strawberry Shortcake with Cornmeal Biscuits

It's of For the Biscuits.
Prepare 3/4 cup of yellow cornmeal, fine grind.
It's 3 cup of all-purpose flour.
Prepare 1 tbsp of baking powder.
You need 1 tbsp of granulated sugar.
It's 1/2 tsp of salt.
You need 2 tbsp of butter, chilled, cubes.
You need 1 1/2 cup of heavy cream.
Prepare of For the Berries.
Prepare 3 cup of strawberries, washed, hulled, sliced.
You need 1/4 cup of granulated sugar.
It's 1 tsp of lemon juice.
You need 1 cup of heavy cream.
Prepare 1/4 tsp of vanilla extract.

The cornmeal adds a slightly crunchy texture and a beautiful golden hue. It's a really fabulous experience to have the slight texture of the biscuits and the smooth creamy whipped cream and strawberries. Lemon cornmeal biscuit was the best biscuit for strawberry shortcake! We went to the farmers market earlier today and got a ton of summer berries.

Strawberry Shortcake with Cornmeal Biscuits instructions

Preheat the oven to 425°F.
Combine the flour, cornmeal, baking powder, sugar, and salt. Mix in butter until 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 6x9 inches and 3/4 inch thick. Cut dough into uniform biscuits and place on lined baking sheet..
Bake for approximately 20 minutes, or until the biscuits have risen and are lightly brown in color. Let cool slightly..
Combined strawberries and 3 tablespoons of the sugar. Let stand for 15 minutes at room temperature..
Crush half the stawberries, adding a little lemon juice; see aside..
Combine the cream, remaining sugar, and vanilla. Whip to soft peaks..
Spilt each biscuit in half horizontally..
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..

I loaded the shortcake with tons of berries (and whipped cream of course) and it was delicious! Definity one of my go-to recipes now! In medium bowl, stir cornbread mix, melted butter and egg until stiff dough forms. Gently knead for four to six strokes or just until a ball forms. Combine flour, corn meal, baking powder, salt and three tablespoons sugar in a food processor and process to blend.