Strawberry Shortcakes
- 1½ cups (187.5 grams) self-rising flour
- ⅓ cup (50 grams) yellow cornmeal
- 2 tablespoons (24 grams) granulated sugar
- ¾ teaspoon (2.25 grams) kosher salt
- ¼ teaspoon ground black pepper
- 6 tablespoons (84 grams) cold unsalted butter, cubed
- ½ cup (73 grams) diced fresh strawberries
- ¾ cup (180 grams) whole buttermilk, plus more for brushing
- Strawberry Whipped Greek Yogurt (recipe follows)
- Strawberry Coulis (recipe follows)
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cornmeal, sugar, salt, and pepper. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in strawberries. Stir in buttermilk just until flour is moistened.
- On a lightly floured surface, roll dough to 1-inch thickness. Using a 2-inch round cutter, cut dough, rerolling scraps only once. (When cutting biscuits, push the cutter into dough using a straight up-and-down motion. Do not twist cutter.) Place on prepared pan. Brush top of shortcakes with buttermilk.
- Bake until golden, 12 to 15 minutes. Let cool completely. Cut shortcakes in half horizontally. Spoon 3 to 4 tablespoons Strawberry Whipped Greek Yogurt onto bottom half of shortcakes. Top with about 2 tablespoons Strawberry Coulis. Cover with top half of shortcakes. Serve immediately.
Recipe by Bake from Scratch at https://bakefromscratch.com/strawberry-shortcakes/
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