Strawberry Shortcakes
-1 1/2 c. flour
-1/2 c. cornmeal
-3 T. sugar
-4 t. baking powder
-4 T. unsalted butter (cold)
-1 c. heavy cream
1. In a food processor, combine flour, cornmeal, sugar, and baking powder. Pulse.
2. Add cubes of cold butter and pulse again until it resembles a course meal. Transfer to a mixing bowl, and add the cream. Combine with a fork until the dough comes together.
3. Turn the dough out onto a floured surface, and knead gently. Form it into a rectangle 1 - 1 1/4 inches thick.
4. Either cut the dough into squares with a knife, or use a 2 or 3 inch biscuit cutter to make rounds. The final count will vary depending on size. Work quickly, as the butter will begin to soften with repeated handling.
5. Bake on a greased or lined baking sheet for 12-15 minutes at 425* until golden.
Whipped Cream
-1 c. heavy cream
-1 T. powdered sugar
-1 t. vanilla
1. With the whisk attachment of a mixer, whip the cream until soft peaks form.
2. Add in sugar and vanilla and continue to whisk until combined.
Macerated Strawberries
-2 c. fresh strawberries, hulled and quartered
-1 1/2 T. raw sugar
-1 T. marsala
1. In a large bowl combine berries, sugar, and wine. Stir, and let stand for at least an hour before serving.
2. Assemble as desired! (I split some of the cakes--as shown--and others just served as a base for the berry mixture; delicious either way!)
