Sweet Corn Strawberry Shortcakes
It’s officially summer and so you know what that means, strawberry shortcake season is finally here! To me, it’s the quintessential summer dessert. I love it for several reasons. Aside from being delicious—I’m here for any recipe involving homemade buttermilk biscuits, let’s be honest—it also happens to be a versatile dessert that can be easily prepared ahead of time, and assembled right before serving, making it that perfect recipe for entertaining. These Sweet Corn Strawberry Shortcakes, however, have descended upon us and they’re a summer twist on a classic dish. The biscuits are made with a bit of cornmeal and fresh corn, which might sound weird at first, but I promise it’s a great combination with the fresh strawberries and sweetened whipped cream. It’s the taste of summer on a plate, and you don’t want to miss it.
Sweet Corn Strawberry Shortcakes
Equipment
- Baking sheet
- Mixing bowl
- Biscuit cutter
- Pastry Brush
Ingredients
Strawberries:
- 1 1/2 pounds fresh strawberries hulled and sliced
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
Biscuits:
- 3 cups all-purpose flour
- 1/2 cup fine yellow cornmeal
- 2 teaspoons granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup 2 sticks chilled unsalted butter diced
- 2 fresh ears of corn kernels cut off
- 1 cup chilled buttermilk
- 4 tablespoons unsalted butter melted
- 3 tablespoons coarse cornmeal optional
Whipped Cream:
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper, and set aside.
- In a medium bowl, toss together the strawberries, sugar and vanilla. Cover with plastic wrap and chill until ready to use.
- To make the biscuits, in a large bowl, whisk together the flour, fine cornmeal, sugar, baking powder, baking soda, and salt. Add the chilled diced butter and work it in with your fingertips until the butter resembles coarse crumbs of varying sizes. Stir in the corn kernels and then add in the buttermilk. Mix with a rubber spatula just until a shaggy dough forms. Transfer to a lightly floured work surface and pat into a 1-inch thick square. Roll into a rectangle and then fold like a letter. Turn the dough and roll out into a rectangle. Fold once more like a letter and roll out into a 1-inch square. Using a floured 3-inch round cutter cut into biscuits and transfer to a baking sheet, giving them about 2-inches of spacing in between. Rework the scraps, just once more, and cut out the remaining biscuits. You should end up with about 12 biscuits. Brush the tops with melted butter and sprinkle with coarse cornmeal, if using. Bake until puffed up and golden brown, 18 to 20 minutes.
- To make the whipped, beat the cream, sugar and vanilla until soft peaks form, about 2 to 3 minutes.
- To serve, split the cooled biscuits in half and top each with the macerated strawberries, a dollop of cream, and then the shortcake top. Spoon more strawberries on top and a bit more cream. Serve immediately and enjoy!
