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Rustic Strawberry Shortcake Recipe
Rustic Strawberry Shortcake Recipe, just like Grandma used to make! Fresh seasonal strawberries piled high on tender sweet cornmeal crusted shortcake biscuits.
Prep Time
15 mins
Cook Time
15 mins
Total Time
29 mins
Servings: 8
Calories: 544 kcal
Course:
Dessert
Cuisine:
American
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
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.
Cup of Yum
Nutrition Information
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
% 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.