I also did not want summer to end without making a strawberry shortcake. Summer brings the bestest berries. Since we went down to Monterey a few years ago and bought super sweet strawberries, these have become one of my summer favorites.
Also while researching a dish that I was working on, I found this on Pizza Antica’s list of Sweet Finishes (a.k.a desserts). Although I did not have the opportunity to enjoy the shortcake at Pizza Antica (yet), I thought that it was a great idea. If you see some of my photos in Instagram, you’d see I have been in a cornmeal phase lately.
Fortunately, I have a single-serve shortcake recipe from iVillage.com, but I did not know how to make cornmeal strawberry shortcake. So I researched and found a Martha Stewart recipe that sounds delicious. Cornmeal, plus a hint of lemon… Ooh, with strawberries, I am in.
My biggest challenge in converting a full-blown version to a mini-version. Believe me, I have had many, um.. fails in this. Thank goodness, I had the iVillage version to use as a base and tweak.
After a couple of attempts, here’s what I came up with. Let me know what you think.
Mad Gourmet’s Single-serve Cornmeal Strawberry Shortcake
Based on iVillage’s Mini Strawberry Shortcake and Martha Stewart's Almond-Cornmeal Strawberry Shortcake
- 2.5 T cornmeal (I used course ground)
- 2.5 T all-purpose flour
- 1 T butter
- 2 T sugar + 1/2 t sugar (for strawberries)
- 2 T cold milk
- 1/4 t lemon extract
- 1/4 t baking powder
- about 1/2 cup strawberries
- whipped cream
Making the shortcake:
- Preheat the oven to 400 degrees.
- In a medium bowl, combine the flour, baking powder, sugar, and salt.
- Add the butter and work the butter into the flour until the mixture looks like fine crumbs. You can use your fingers (my preferred method) or a fork.
- Add just enough milk until the mixture comes together to form a stiff dough.
- Put it into a circle about 1 inch thick on an ungreased baking sheet and bake for 15-20 minutes until golden and puffed.
- While the shortcake bakes, slice the strawberries.
- Toss the sliced strawberries in a small bowl and set aside for a few minutes to let the juices run.
Putting it together:
- When the shortcake is baked, allow it to rest briefly until it’s cool enough to handle.
- Split it horizontally on a serving plate and spoon most of the strawberries onto the bottom half.
- Top with a dollop of whipped cream, then put the top half of the shortcake on top, spoon on the remaining strawberries.
I love this shortcake. The cornmeal really gives it a beautiful texture. The lemon also gives an extra hint of summer and an extra layer of flavor. Baking a single-serve version also fills the house with that yummy baking scent without firing up the big oven.
My husband did say that I should have made two. Hmm… am I detecting a trend?