Reviews (1) Add Rating & Review 35 Ratings 5 star values: 5 4 star values: 8 3 star values: 15 2 star values: 6 1 star values: 1 Martha Stewart Member Rating: 3 stars 05/12/2019 These were tasty, but you may have noticed there is no leavening agent in the recipe. I added 1.5 tsp of baking powder and the middles were still sunken in. Also, they came out much smaller than I anticipated, which is fine. Finally, I would mention that they are a bit too sweet for my liking and I would have put less sugar in the batter. Also, Since the shortcakes were so sweet, I decided not to put any extra sugar on my strawberries.
Back to Almond-Cornmeal Strawberry Shortcakes All Reviews for Almond-Cornmeal Strawberry Shortcakes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Almond-Cornmeal Strawberry Shortcakes Recipe Summary prep: 1 hr total: 1 hr 35 mins Servings: 6
Ingredients For Filling 1 pound strawberries 1/3 cup plus 1 tablespoon sugar 3/4 cup heavy cream For Shortcakes 6 tablespoons butter, room temperature, plus more for tins 1/2 cup all-purpose flour, spooned and leveled, plus more for tins 3/4 cup sliced almonds 3/4 cup sugar 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon salt 1/2 cup yellow cornmeal
Gallery Almond-Cornmeal Strawberry Shortcakes
Recipe Summary prep: 1 hr total: 1 hr 35 mins Servings: 6
Gallery
Almond-Cornmeal Strawberry Shortcakes
Almond-Cornmeal Strawberry Shortcakes
Almond-Cornmeal Strawberry Shortcakes
Recipe Summary prep: 1 hr total: 1 hr 35 mins Servings: 6
Recipe Summary
prep: 1 hr total: 1 hr 35 mins
Servings: 6
prep: 1 hr
total: 1 hr 35 mins
prep:
1 hr
total:
1 hr 35 mins
Servings: 6
6
Ingredients
Ingredients
1 pound strawberries 1/3 cup plus 1 tablespoon sugar 3/4 cup heavy cream
6 tablespoons butter, room temperature, plus more for tins 1/2 cup all-purpose flour, spooned and leveled, plus more for tins 3/4 cup sliced almonds 3/4 cup sugar 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon salt 1/2 cup yellow cornmeal
Directions
Preheat oven to 350 degrees. Butter and flour 6 jumbo muffin tins (each 1-cup capacity); set aside.
In a food processor, blend 1/2 cup sliced almonds with sugar until finely ground. Add butter, eggs, vanilla, and salt; process until combined, scraping down sides of bowl as necessary (mixture may appear curdled at this point). Add flour and cornmeal; pulse just until moistened.
Divide batter evenly among prepared muffin tins; sprinkle with remaining 1/4 cup sliced almonds. Bake until golden and a toothpick inserted in centers comes out clean, 20 to 25 minutes. Cool cakes 5 minutes in pan; remove from pan, and transfer to a rack to cool completely.
- Step 1 Hull and quarter strawberries. In a medium bowl, combine with 1/3 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 6 hours, covered and refrigerated). Step 2 In another medium bowl, using an electric mixer, whip cream with remaining 1 tablespoon sugar until soft peaks form. Step 3 With a serrated knife, split cooled shortcakes horizontally. Place bottom halves on serving plates. Dividing evenly, layer with sweetened strawberries and whipped cream; cover with shortcake tops.
Hull and quarter strawberries. In a medium bowl, combine with 1/3 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 6 hours, covered and refrigerated).
In another medium bowl, using an electric mixer, whip cream with remaining 1 tablespoon sugar until soft peaks form.
With a serrated knife, split cooled shortcakes horizontally. Place bottom halves on serving plates. Dividing evenly, layer with sweetened strawberries and whipped cream; cover with shortcake tops.
Reviews (1)
Add Rating & Review 35 Ratings 5 star values: 5 4 star values: 8 3 star values: 15 2 star values: 6 1 star values: 1
Martha Stewart Member Rating: 3 stars 05/12/2019 These were tasty, but you may have noticed there is no leavening agent in the recipe. I added 1.5 tsp of baking powder and the middles were still sunken in. Also, they came out much smaller than I anticipated, which is fine. Finally, I would mention that they are a bit too sweet for my liking and I would have put less sugar in the batter. Also, Since the shortcakes were so sweet, I decided not to put any extra sugar on my strawberries.
Reviews (1)
Add Rating & Review 35 Ratings 5 star values: 5 4 star values: 8 3 star values: 15 2 star values: 6 1 star values: 1
Add Rating & Review
35 Ratings 5 star values: 5 4 star values: 8 3 star values: 15 2 star values: 6 1 star values: 1
35 Ratings 5 star values: 5 4 star values: 8 3 star values: 15 2 star values: 6 1 star values: 1
35 Ratings 5 star values: 5 4 star values: 8 3 star values: 15 2 star values: 6 1 star values: 1
5 star values: 5 4 star values: 8 3 star values: 15 2 star values: 6 1 star values: 1
Martha Stewart Member Rating: 3 stars 05/12/2019 These were tasty, but you may have noticed there is no leavening agent in the recipe. I added 1.5 tsp of baking powder and the middles were still sunken in. Also, they came out much smaller than I anticipated, which is fine. Finally, I would mention that they are a bit too sweet for my liking and I would have put less sugar in the batter. Also, Since the shortcakes were so sweet, I decided not to put any extra sugar on my strawberries.Martha Stewart Member
Rating: 3 stars 05/12/2019
These were tasty, but you may have noticed there is no leavening agent in the recipe. I added 1.5 tsp of baking powder and the middles were still sunken in. Also, they came out much smaller than I anticipated, which is fine. Finally, I would mention that they are a bit too sweet for my liking and I would have put less sugar in the batter. Also, Since the shortcakes were so sweet, I decided not to put any extra sugar on my strawberries.
Rating: 3 stars
All Reviews for Almond-Cornmeal Strawberry Shortcakes
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All Reviews for Almond-Cornmeal Strawberry Shortcakes
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
