Almond Cornmeal Strawberry Shortcakes Recipes

CORNMEAL-STRAWBERRY SHORTCAKES

Steps:

• Preheat oven to 450 degrees. Cover baking sheet with foil.
• 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.
• 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.
• 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.
• 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.

STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line two 12-cup muffin tins with paper liners. Whisk together flour, baking powder and salt. Cream butter and sugar on medium-high speed until pale and fluffy, about 8 minutes. Add eggs, one at a time, beating thoroughly between each addition, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with sour cream and beating until just incorporated.
• Divide batter evenly among the tins using a 1/4 cup measure or ice cream scoop. Tap pans and smooth tops with an offset spatula or the back of a spoon. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Let cool on a wire rack, about 30 minutes.
• Whisk the jam in a small bowl until smooth. Fold in chopped strawberries. Using a melon baller or teaspoon, scoop out a hole in the center of each cupcake. Fill with 1 to 2 teaspoons strawberry filling. Top with whipped cream and a slice of strawberry. Serve immediately.

CORNMEAL STRAWBERRY SHORTCAKES

Steps:

• Heat oven to 425°F. In medium bowl, stir cornbread mix, melted butter and egg until stiff dough forms. Onto ungreased cookie sheet, drop dough in 6 mounds (about 1/3 cup each).
• Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• Meanwhile, in small bowl, mix strawberries, 2 tablespoons of the sugar and the basil. Let stand 30 minutes.
• In chilled medium bowl, beat whipping cream and remaining 2 tablespoons sugar with electric mixer on high speed until soft peaks form. To serve, split shortcakes. Fill and top with strawberry mixture and whipped cream.

LAKE SUPERIOR 4TH OF JULY STRAWBERRY-ALMOND SHORTCAKES

Steps:

• In medium bowl, mix strawberries and 1/2 cup sugar; set aside.
• Heat oven to 425°F. In another medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.
• Bake 10 to 12 minutes or until golden brown.
• While shortcakes are baking, in third medium bowl, beat cream with electric mixer on high speed until soft peaks form. Beat in almond extract and 2 tablespoons sugar.
• Split warm shortcakes; place on individual dessert plates. Fill and top with strawberries and whipped cream.

GLUTEN-FREE COCONUT-ALMOND STRAWBERRY SHORTCAKES

Steps:

• Place the strawberries in a medium bowl and sprinkle with the lemon juice and 1 tablespoon sugar; gently toss and let sit for about 30 minutes.
• Meanwhile, preheat the oven to 400 degrees F. In a food processor, combine the gluten-free flour blend, almond flour, coconut flour, baking powder, salt, baking soda and remaining 2 tablespoons of coconut sugar. Add the butter and pulse until coarse crumbs form. Add the yogurt and vanilla; pulse to combine.
• On a piece of parchment paper dusted with flour blend, pat out the dough until about 3/4-inch thick; cut into 6 equal rounds. Brush the tops with water and sprinkle with shredded coconut. Transfer to a parchment-lined baking sheet and bake until golden, about 12 minutes; let cool on the baking sheet. To serve, split the biscuits in half; fill with the strawberries and their juices and whipped coconut cream.
• In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

STRAWBERRY-ALMOND CORNMEAL CAKE

Steps:

• Strawberry crumble:
• Pulse almonds in a food processor until about the size of grains of rice. Add strawberries and pulse to a coarse powder. Add flour, sugar, and salt and pulse just to blend. Add butter and process until no dry spots remain.
• Cake and assembly:
• Preheat oven to 350°F. Coat pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, break up almond paste in a large bowl until crumbly. Add sugar and butter and mix until blended, about 2 minutes. Add eggs one at a time, mixing well to incorporate after each addition. Increase speed to medium-high and beat until mixture is light and fluffy, about 3 minutes. Reduce speed to low and mix in dry ingredients.
• Scrape batter into pan; scatter strawberries over top, followed by clumps of crumble. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 80-90 minutes. Let cool in pan before unmolding. Dust with powdered sugar just before serving.
• Do ahead
• Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.