Strawberry Shortcake with Rustic Cornmeal Biscuits and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 8 shortcakes
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 10 minutes (includes 30 minutes macerating)

Quick Ingredients

• 1 1/2 lb (680 g) strawberries, hulled and sliced
• 1/4 cup (50 g) granulated sugar + 2 tbsp (25 g) for biscuits + 1 tbsp (12 g) for finishing
• 1 tbsp lemon juice
• 2 cups (250 g) all-purpose flour
• 3/4 cup (120 g) fine yellow cornmeal
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 8 tbsp (113 g) cold unsalted butter, cubed
• 1 cup (240 ml) cold buttermilk
• 1 tsp vanilla extract
• 1 large egg + 1 tbsp water (egg wash)
• 1 1/2 cups (360 ml) cold heavy cream
• 2 tbsp (16 g) powdered sugar

Do This

• 1. Toss sliced strawberries with 1/4 cup sugar, lemon juice, and a pinch of salt; rest 30 minutes.
• 2. Heat oven to 425°F (220°C). Line a sheet pan with parchment.
• 3. Whisk flour, cornmeal, 2 tbsp sugar, baking powder, baking soda, and salt. Cut in cold butter.
• 4. Stir in cold buttermilk + vanilla just until a shaggy dough forms; pat to 1-inch thick and cut 8 biscuits.
• 5. Brush tops with egg wash, sprinkle with 1 tbsp sugar, and bake 14–16 minutes until deep golden.
• 6. Whip heavy cream with powdered sugar and (optional) a splash of vanilla to medium peaks.
• 7. Split warm biscuits, spoon on juicy strawberries, add whipped cream, cap with tops, and serve.

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Why You’ll Love This Recipe

• The cornmeal biscuits bake up tender with a subtle crunch and rustic, toasty flavor.
• Macerated strawberries turn jammy and saucy without any stovetop cooking.
• Homemade whipped cream keeps everything light and not-too-sweet.
• Perfect for casual gatherings because you can prep the components ahead and assemble fast.

Grocery List

• Produce: 1 1/2 lb (680 g) strawberries, 1 lemon
• Dairy: unsalted butter, buttermilk, heavy cream, 1 large egg
• Pantry: all-purpose flour, fine yellow cornmeal, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, vanilla extract

Full Ingredients

Macerated Strawberries

• 1 1/2 lb (680 g) strawberries, hulled and sliced 1/4-inch thick
• 1/4 cup (50 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• 1/8 tsp fine salt
• Optional (for extra depth): 1 tsp balsamic vinegar

Cornmeal Biscuits

• 2 cups (250 g) all-purpose flour, spooned and leveled
• 3/4 cup (120 g) fine yellow cornmeal
• 2 tbsp (25 g) granulated sugar
• 1 tbsp (12 g) baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 8 tbsp (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 1 cup (240 ml) cold buttermilk
• 1 tsp (5 ml) vanilla extract
• 1 large egg
• 1 tbsp (15 ml) water
• 1 tbsp (12 g) granulated sugar, for sprinkling on top

Whipped Cream

• 1 1/2 cups (360 ml) cold heavy cream
• 2 tbsp (16 g) powdered sugar
• 1/2 tsp (2.5 ml) vanilla extract
• Optional: 1/4 tsp finely grated lemon zest

Step-by-Step Instructions

Step 1: Macerate the strawberries

Add the sliced strawberries to a medium bowl. Sprinkle over the granulated sugar, lemon juice, and salt (and balsamic, if using). Toss well, then let the berries sit at room temperature for 30 minutes, stirring once or twice. They’ll release a bright red syrup and soften slightly.

Step 2: Heat the oven and prep the pan

Arrange an oven rack in the center and preheat to 425°F (220°C). Line a rimmed baking sheet with parchment paper.

Step 3: Mix the dry ingredients for the biscuits

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until evenly combined. Whisking well helps the biscuits rise evenly and keeps the cornmeal from clumping.

Step 4: Cut in the cold butter

Add the cold butter cubes to the bowl. Use a pastry cutter, two forks, or your fingertips to work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized bits of butter still visible. Those little butter pieces are what create flaky layers.

Step 5: Add buttermilk, shape, and cut

In a small bowl or liquid measuring cup, stir together the cold buttermilk and vanilla extract. Pour into the dry mixture and stir gently with a fork just until a shaggy dough forms. If you still see a few dry spots, drizzle in 1–2 tsp more cold buttermilk as needed.

Turn the dough out onto a lightly floured counter. Pat it into a rectangle about 1-inch thick (do not roll thin). For extra layers, fold the dough in half once, then pat back to 1-inch thick.

Cut 8 biscuits using a 2 1/2-inch round cutter (or cut into squares with a knife). Press straight down; don’t twist, which can seal the edges and reduce rise.

Step 6: Egg wash and bake until golden

Transfer biscuits to the prepared baking sheet, spacing them about 2 inches apart. Whisk the egg with 1 tbsp water and brush a thin layer over the biscuit tops. Sprinkle evenly with 1 tbsp sugar for a crisp, sparkly finish.

Bake at 425°F (220°C) for 14–16 minutes, until tall, set, and deep golden brown on top. Let cool on the pan for 5 minutes before splitting.

Step 7: Whip the cream

While the biscuits cool slightly, make the whipped cream. In a cold bowl, combine the heavy cream, powdered sugar, and vanilla (and lemon zest, if using). Whip with a whisk or hand mixer to medium peaks, about 2–4 minutes with a mixer. It should hold its shape but still look soft and creamy.

Step 8: Assemble and serve

Split each biscuit in half horizontally. Spoon a generous amount of macerated strawberries and their syrup over the bottom half. Add a big dollop of whipped cream, then set the top half of the biscuit on like a lid. Finish with an extra spoonful of berries if you like. Serve right away while the biscuits are still slightly warm and the juices are flowing.

Pro Tips

• Keep everything cold for taller biscuits: If your kitchen is warm, chill the shaped biscuits on the pan for 10 minutes before baking.
• Use fine cornmeal: Fine or “medium-fine” cornmeal gives a pleasant crunch without feeling gritty.
• Don’t overmix: Stir just until the dough comes together; overmixing makes biscuits tough.
• Cut cleanly: Dip the cutter in flour and press straight down so the biscuits rise evenly.
• Taste your berries: If the strawberries are very sweet, reduce sugar to 3 tbsp (38 g); if tart, increase to 1/3 cup (67 g).

Variations

• Brown sugar cornmeal biscuits: Replace the 2 tbsp granulated sugar in the biscuits with 2 tbsp (26 g) light brown sugar for a deeper, caramel note.
• Mixed berry shortcakes: Use 1 lb (454 g) strawberries plus 8 oz (225 g) blueberries or raspberries. Macerate the same way.
• Honey-vanilla cream: Swap powdered sugar for 2 tbsp (42 g) honey (whip slowly at first), then finish to medium peaks.

Storage & Make-Ahead

Biscuits: Best the day they’re baked, but you can store cooled biscuits airtight at room temperature for 1 day. Rewarm on a baking sheet at 300°F (150°C) for 8–10 minutes. You can also freeze baked biscuits up to 2 months; thaw at room temperature and rewarm as above.

Strawberries: Refrigerate macerated strawberries in a covered container for up to 2 days. The fruit will soften more as it sits.

Whipped cream: Best fresh. For make-ahead, whip to soft peaks and refrigerate covered up to 8 hours, then briefly rewhip to medium peaks right before serving.

Assembly: Assemble just before eating so the biscuits stay fluffy and don’t soak through.

Nutrition (per serving)

Approximate, per assembled shortcake (1 of 8): 430 calories, 22 g fat, 55 g carbs, 6 g protein, 4 g fiber, 24 g sugar, 360 mg sodium. Values will vary by exact brands and biscuit size.