By Tryn M’best
it’s a shortcake, it’s a cobbler, it’s a strawberry shortcake co
Updated at: Sun, 21 Jul 2024 11:52:33 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
48
High
Nutrition per serving
Calories514.4 kcal (26%)
Total Fat23.8 g (34%)
Carbs72.2 g (28%)
Sugars32.2 g (36%)
Protein5.5 g (11%)
Sodium481.9 mg (24%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 ¼ cupsall-purpose flour
plus more for the work surface
½ cupcoarse yellow cornmeal
2 tablespoonslight brown sugar
2 tablespoonsgranulated sugar
1 tablespoonbaking powder
¾ teaspoonkosher salt
½ cupunsalted butter
cut into 1-inch pieces, at room temperature
½ cupheavy cream
5 cupsstrawberries
hulled and halved
½ cupgranulated sugar
2 tablespoonscornstarch
1 tablespoonfresh lime juice
or lemon
2 tablespoonsheavy cream
2 tablespoonslight brown sugar
kosher salt
conversion based on diamond crystal kosher salt
Instructions
Step 1
No heavy cream? Use buttermilk instead (just use a touch less than the recipe calls for).
Step 2
You can use flour in place of cornstarch in the strawberry mixture, because sometimes you just don’t have cornstarch (but you probably have flour).
Step 3
Click HERE for a printable PDF.
Step 4
1. Preheat the oven to 350°F.
Step 5
2. Make the shortcakes In a large bowl, combine the flour, cornmeal, brown sugar, granulated sugar, baking powder, and salt. Using your hands, rub the butter into the flour mixture until no large chunks remain. Add the cream and mix with your hands just until blended. Turn the dough out onto a lightly floured work surface and knead the dough just until it’s no longer super sticky, about 2 minutes.
Step 6
3. Using your hands, form the dough into a circle about 1 inch thick. Using a 2-inch cookie cutter (or an approximation thereof—I use water glasses, mason jars, whatever), punch out as many shortcakes as you can. Re-pat the scraps to 1 inch thick and repeat until all the dough is used. Set the shortcakes aside while you prepare the filling (transfer to the refrigerator if they feel too soft).
Step 7
4. Make the filling In a medium bowl, toss the strawberries with the granulated sugar, cornstarch, and lemon juice. Transfer the berries to a 9-inch cast-iron skillet, pie dish, or cake pan (a 9 x 13-inch baking dish will also work in a pinch) and top with the shortcakes.
Step 8
5. Brush the tops of the shortcakes with the cream and sprinkle with the brown sugar. Bake until the shortcakes are golden brown and the juices of the strawberries have thickened and bubbled up around the edges of the skillet, 25 to 30 minutes.
Step 9
6. Remove from the oven and let cool slightly before digging in (this will not only prevent unnecessary mouth burns, but letting it cool a bit will help set the juices so it’s not too runny).
