Baking Time: 20 To 25 minutes/serves 8
- 2 dry pints ripe strawberries, hulled and sliced
- 2 Tbsp. granulated sugar
- 2 tsp. freshly squeezed lemon juice
- 2 ½ cups all-purpose flour (or gluten free flour)
- 2 ½ tsp. baking powder
- ½ cup yellow cornmeal
- 2/3 cup granulated sugar or natural sugar substitute such as Monk Fruit Blend
- Additional 1/3 cup granulated sugar to top shortcakes
- 1 tsp fine sea salt
- 1 ½ cups heavy cream
- 4 tsp. lemon zest
- 4 tsp. orange zest (about 1 large orange)
- ¼ cup unsalted butter, melted Whipped Cream
Preheat the oven to 350 degrees F. Butter a baking sheet.
To prepare the fruit, toss the strawberries in a bowl with the sugar and lemon juice. Place in the fridge for at least 30 minutes.
While the strawberries are macerating prepare the shortcake. Mix together the flour, baking powder, cornmeal, sugar, and salt in a bowl, then stir in the cream, lemon zest, and orange zest until just combined. Turn the dough out onto a floured board and form into a ball. Knead 8 to 12 times, or until the dough holds shape (but be careful not to overwork it). Cut the dough into *8 equal portions and roll into balls. Dip each ball into the melted butter, then dip half of the ball into a small bowl with the 1/3 cup sugar. Place each ball on a buttered baking sheet, sugar-side up. Bake for 20 to 25 minutes, or until lightly browned and baked through. Cool on a wire rack.
To serve, cut the shortcakes in half horizontally. Place the bottom of the shortcake on a small plate, then ladle a scoop of juicy berries on the shortcake. Top the berries with whip cream and enjoy!