|(Wendy Maeda/Globe Staff)|
|1 1/2||cups flour|
|1||tablespoon baking powder|
|4||tablespoons ( 1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces|
|3/4||cup heavy cream|
|Extra flour (for sprinkling)|
|Extra heavy cream (for brushing)|
|Extra sugar (for sprinkling)|
1. Set the oven at 400 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, whisk the flour, cornmeal, sugar, baking powder, and salt to blend them. With a pastry blender or 2 blunt knives, work the butter into the flour mixture until the butter is the size of small peas. Add the cream and stir with a fork just until blended. Turn the dough out onto a lightly floured surface and knead gently until the dough comes together. (Don’t overwork the dough.)
3. Roll the dough to a 3/4-inch thickness, about 7- or 7 1/2-inch square. Prick it all over with a fork. Cut the dough in half. Cut each half into thirds to make 6 shortcakes. Place the rectangles on the baking sheet, leaving about 2 inches between them.
4. Brush with extra cream and sprinkle with sugar. Bake for 14 minutes or until golden. Cool on the sheet.
BERRIES AND CREAM
|2||pints local strawberries, hulled and halved|
|3||tablespoons granulated sugar|
|2||teaspoons lemon juice|
|1 1/2||cups heavy cream|
|Confectioners’ sugar (for sprinkling)|
|Few sprigs fresh mint, leaves only (for garnish)|
1. In a bowl, gently toss the strawberries with the granulated sugar and the lemon juice. Cover and set aside for at least 1 hour.
2. In a cold bowl with cold beaters, beat the cream and confectioners’ sugar until the mixture holds soft peaks.
3. Slice the shortcakes in half like English muffins. Place a bottom on each of 6 plates. Spoon strawberries and their juices onto the cakes. Cover with a large spoonful of whipped cream, then the tops. Sprinkle with confectioners’ sugar and garnish with mint leaves.
Lisa Zwirn. Adapted from Highland Kitchen