Strawberry Shortcakes
Makes 8
  • 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)
  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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