Ingredients

  • 1 ⅓ cup all-purpose flour
  • ½ cup yellow cornmeal
  • 4 teaspoons baking powder
  • Pinch of salt
  • 3 tablespoons granulated sugar, plus extra for berries
  • ½ cup (1 stick) cold unsalted butter, in pieces
  • 1 egg, lightly beaten
  • ½ cup buttermilk
  • 1 quart strawberries, hulled and halved
  • 1 tablespoon kirsch
  • ½ cup heavy cream
  • 3 tablespoons sifted confectioners’ sugar
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      449 calories; 24 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 3 grams dietary fiber; 16 grams sugars; 6 grams protein; 99 milligrams cholesterol; 353 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Preheat oven to 450 degrees. Cover baking sheet with foil.
  2. Combine flour, corn meal, baking powder, salt and three tablespoons sugar in a food processor and process to blend. Add butter and pulse until mixture is uniformly crumbly. (Ingredients can be mixed by hand.) Transfer to a mixing bowl and lightly stir in egg and buttermilk, moistening ingredients so they can be gathered to make a soft dough.
  3. Pat dough on a lightly floured board to three-quarter-inch thickness. Cut into six four-inch rounds. Put on baking sheet and bake until barely beginning to brown, about 15 minutes. Cool on racks.
  4. Put strawberries in a bowl and sweeten to taste. Add kirsch. Whip cream until thickened, fold in two tablespoons confectioners’ sugar and continue whipping until nearly stiff. Refrigerate until ready to serve.
  5. Split shortcakes. Spread bottom halves with some of the whipped cream and top with a layer of strawberries. Spread undersides of top halves with remaining whipped cream and put on cakes. Dust tops with remaining confectioners’ sugar. Serve with additional berries spooned around cakes.

Dining and Cooking