Strawberry shortcakes

(Wendy Maeda/Globe Staff)
June 9, 2010

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Makes 6


1 1/2 cups flour
1/2 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
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.


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