Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, strawberry shortcake with cornmeal biscuits. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Combine flour, cornmeal, baking powder, salt and sugar in a food processor and process to blend. To serve, split each of the shortcakes in half horizontally with a sharp knife. Spread the bottom halves with some of the whipped cream, top with strawberries, spread the undersides of the top halves with.
Strawberry Shortcake with Cornmeal Biscuits is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Strawberry Shortcake with Cornmeal Biscuits is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook strawberry shortcake with cornmeal biscuits using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Strawberry Shortcake with Cornmeal Biscuits:
- Take For the Biscuits
- Take 3/4 cup yellow cornmeal, fine grind
- Prepare 3 cup all-purpose flour
- Make ready 1 tbsp baking powder
- Make ready 1 tbsp granulated sugar
- Get 1/2 tsp salt
- Get 2 tbsp butter, chilled, cubes
- Take 1 1/2 cup heavy cream
- Make ready For the Berries
- Prepare 3 cup strawberries, washed, hulled, sliced
- Take 1/4 cup granulated sugar
- Make ready 1 tsp lemon juice
- Make ready 1 cup heavy cream
- Make ready 1/4 tsp vanilla extract
Shortcut: Bake frozen biscuits to use in place of the shortcakes. The fruit mixture is also a great topper for ice cream or pound cake. Place warm Cornmeal Shortcakes on dessert plates, and spoon strawberry mixture over shortcakes. Hundreds of home cooks have made these strawberry shortcake biscuits a top-rated recipe, and for good reason.
Instructions to make Strawberry Shortcake with Cornmeal Biscuits:
- 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.
Using Original Bisquick™ mix ensures a perfect result every time. One thing that is uniquely different about this recipe is the addition of cornmeal. The cornmeal adds a slightly crunchy texture and a beautiful golden hue. Put a unique twist on your strawberry shortcake with Driscoll's delicious recipe made with cornmeal shortcakes and lemon curd whipped cream. A touch of almond extract brings out the flavor of these crumbly cornmeal biscuits and combines perfectly with the sweet-tart lemon whipped cream.
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