Strawberry and Corn Shortcake

You know it as the dessert that graces the homepage of Jenny with the Good Eats (used to…we’re onto waffles as of yesterday), but I know it as my favorite sweet and savory dessert. These corn shortcakes are the best hybrid of a cornbread meets cake meets buttermilk biscuit. They are basically the best thing ever and I think I ate 6 in one sitting. You’ve been warned.

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Strawberry and Corn Shortcake

Yields 10 servings, 1 corn cake each

Preparation Time: 10 minutes

Baking Time: 15-20 minutes

Cooling time: 10 minutes

Ingredients

1/2 cup butter, softened

1 cup granulated sugar

1/2 cup buttermilk, room temperature

2 eggs, room temperate

1 teaspoon honey

1 cup All-Purpose flour

½ cup corn flour

½ teaspoon kosher salt

2 teaspoons baking powder

1 ½ cups sweet corn, divided between ½ cup and 1 cup

1 teaspoon brown sugar

1 teaspoon corn oil

1 cup of heavy whipping cream

2 cups of strawberries, hulled and chopped

1/4 cup chopped basil

Instructions

Preheat the oven to 350 degrees, and lightly grease 10 spaces on a muffin tin or use 10 muffin tin liners.

In a medium sauté pan, heat 1 teaspoon of corn oil over medium-high heat. Add ½ cup of sweet corn kernels and 1 teaspoon of brown sugar. Cook for approximately 5 minutes, stirring occasionally, letting the corn caramelize with the brown sugar. Set aside once corn is slightly softened.

Mix the softened butter and sugar together until the mixture becomes light, approximately 2-3 minutes of mixing. Slowly incorporate the room temperature buttermilk, eggs, and honey until well incorporated into the mixture.

Sift together the all-purpose flour, corn flour, salt, and baking powder. Mix into the wet ingredients until just moistened then add in cooked corn kernels. Do not overmix. Bake for 15-20 minutes. Muffins should look golden brown around the edges.

While the muffins bake. Chop strawberries and basil. Next, in a mixer or with a hand mixer, whip heavy whipping cream until it forms peaks, approximately 4-5 minutes.

Once corn cakes have cooled, top with chopped strawberries, corn kernels, fresh whipped cream, and basil. Serve immediately.

One Reply to “Strawberry and Corn Shortcake”

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