I know that it is getting late into the season to be posting a Strawberry Shortcake recipe, but I feel that I have to. The first reason being that I love strawberry shortcake and want to share as many variations of this delicious dessert with you. Secondly, because I really fell in love with this version. I love anything lemon and the cornmeal gives the biscuit a slightly grainy texture which I really liked. And thirdly, look at cute it is. I could not make such a cute dessert and not share with with the world.
Strawberry Shortcake is a great dessert to make when you are having guests for dinner. You know how I like to make things ahead of time and with this dessert, everything can be made ahead of time and put together right before you are going to serve it.
For the strawberries:
16 ounces fresh strawberries, quartered
2 Tablespoons sugar
juice from a half of a lemon
For the biscuits:
1 3/4 cups flour
1/4 cup yellow cornmeal
6 Tablespoons cold butter cubed
2 Tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon lemon zest
1 large egg beaten
2/3 cups heavy cream
2 Tablespoons heavy cream (to brush on top)
1 cups heavy cream
3 tablespoons sugar
1 teaspoon vanilla bean paste (or extract)
Put the flour, cornmeal, butter, salt, sugar, baking powder and lemon zest in the food processor. Process until the mixture looks like coarse sand.
Whisk together the eggs and cream.
Pour the mixture into the top of the food processor and process until the dough just starts to come together.
Turn the dough out onto a floured surface.
Roll out and cut out your favorite shape using a cookie cutter. Brush with a little cream.
Sprinkle with sanding sugar and look super adorable while doing so.
Bake in a preheated 425 degree oven for about 10-13 minutes or until the tops are just golden brown.
Meanwhile, toss the strawberries with the sugar and lemon juice. Let sit at room temperature for at least 20 minutes (you want the strawberries to give off their gorgeous red juice) or until you are ready to serve.
Whip the cream, sugar, and vanilla until soft peaks form. I like to add Whip-it to mine, but you do not have to. I also would like to give a little shout out to one of my most favorite new products. I know that this vanilla bean paste has been around for awhile, but I wish that it had come into my life sooner. Vanilla beans are not cheap. I use them a lot because I love the way that they look in recipes and the true vanilla flavor that you get from them. This vanilla bean paste is a very close second. Specks of black vanilla bean for $11 at Williams-Sonoma? Lots of baked and frozen treats from one jar? Sold. I have also found this in my regular grocery store lately. Perfect for my ice cream making endeavors.
To assemble, cut the biscuit in half (they do not rise very much and I rolled them fairly thin so I used two, like a strawberry shortcake sandwich) and layer with strawberries and whipped cream. Delish.