Rustic Strawberry Shortcake Recipe
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4.8
33 reviews
Excellent
Rustic Strawberry Shortcake Recipe
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Rustic Strawberry Shortcake Recipe, just like Grandma used to make! Fresh seasonal strawberries piled high on tender sweet cornmeal crusted shortcake biscuits.
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Ingredients
For the Shortcakes:
- 1 1/2 cups all-purpose flour + more as needed
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar + 2 tablespoons for tops
- 8 tablespoons cold unsalted butter 1 stick
- 1 large egg
- 1/2 cup whole milk (or half & half) + 1 tablespoon for tops
For the Strawberries:
- 5 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
For the Whipped Cream:
- 2 cups cold heavy cream
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
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Instructions
- Place 1 cup of strawberries in a large bowl and smash (macerate) them with 1/4 cup of sugar. Use the back of a ladle or a wooden spoon to do this. Mix with the rest of the berries into the bowl and chill until ready to serve.
- Preheat oven to 425 degrees F. Combine the flour, cornmeal, baking powder, salt, and 1/4 cup sugar in the food processor. Pulse to mix.
- Chop the cold butter into cubes and add to the processor. Pulse the processor several times until the pieces are the size of peas. Add 1 egg and 1/2 cup whole milk to the food processor. Pulse one or two times, until just combine. You still want to be able to see butter clumps.
- Dump the dough onto a floured work surface and shape with your hands into a rectangle about 3/4- to 1-inch thick. Use a 3-inch cookie cutter to cut out 6-8 shortcakes.
- Place them on a parchment paper-lined baking sheet. Brush the shortcakes with milk and sprinkle the extra 2 tablespoons of sugar over the tops.
- Bake for 12-14 minutes, until golden. Cool the shortcakes for just a few minutes.
- Whip the heavy cream in an electric mixer, with the vanilla and 3 tablespoons sugar, until soft peaks form.
- Find a crack in the side of each shortcake and gently separate them into tops and bottoms. Spoon berries over the bottom half of each shortcake, add a large dollop of whipped cream, and place the shortcake top on the cream. Serve immediately.
Nutrition Information
Show Details
Calories
544kcal
(27%)
Carbohydrates
52g
(17%)
Protein
7g
(14%)
Fat
35g
(54%)
Saturated Fat
22g
(110%)
Cholesterol
134mg
(45%)
Sodium
187mg
(8%)
Potassium
419mg
(12%)
Fiber
3g
(12%)
Sugar
23g
(46%)
Vitamin A
1290IU
(26%)
Vitamin C
53.3mg
(59%)
Calcium
145mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Calories | 544kcal | 27% |
| Carbohydrates | 52g | 17% |
| Protein | 7g | 14% |
| Fat | 35g | 54% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 134mg | 45% |
| Sodium | 187mg | 8% |
| Potassium | 419mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 1290IU | 26% |
| Vitamin C | 53.3mg | 59% |
| Calcium | 145mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
33 reviews
Excellent
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