Strawberry Shortcake with Cornmeal Biscuits
Strawberry shortcake is believed to have originated in the United States during the 19th century.
This is vegetarian recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Strawberry Shortcake with Cornmeal Biscuits
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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In a bowl, mix the strawberries, sugar, and lemon juice. Set aside to let the strawberries release their juices.
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In a separate bowl, combine the cornmeal, flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
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Add the milk and stir until the dough comes together.
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Turn the dough out onto a floured surface and knead gently. Roll out the dough to 1/2-inch thickness.
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Cut out biscuits using a round cutter and place them on a baking sheet.
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Bake the biscuits for 12-15 minutes or until golden brown.
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Allow the biscuits to cool.
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To assemble, split the biscuits in half and spoon the strawberry mixture onto the bottom half.
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Top with whipped cream and place the other half of the biscuit on top.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 52g18%
- Sugars 28g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
