A touch of almond extract brings out the flavor of these crumbly cornmeal biscuits and combines perfectly with the sweet-tart lemon whipped cream. As always, strawberries are the perfect filling for this summery dessert.
- 1 1/2 Cups all-purpose flour
- 1/2 Cup yellow cornmeal
- 1/2 Cup sugar
- 2 1/2 Teaspoons baking powder
- 6 Tablespoons unsalted butter, cold, cut into small pieces
- 1 Cup heavy cream
- 1/2 Tsp. almond extract
- 1/8 Tsp. salt
- 1 Package (16 ounces) Driscoll's Strawberries, hulled and halved
- 5 Tablespoons sugar, divided
- 1 Cup heavy cream
- 1/4 Cup lemon curd
PREHEAT oven to 425°F.COMBINE flour, cornmeal, sugar, baking powder, and salt in the bowl of a food processor or a medium bowl.ADD butter.PULSE in food processor or cut in with a pastry blender or 2 knives until mixture resembles coarse crumbs.ADD heavy cream.ADD almond extract.PULSE in food processor or stir in with a fork just until moistened. Do not over mix.POUR dough onto on a lightly floured surface.PAT dough into a ball.ROLL or GENTLY PAT dough into a 6-inch by 9-inch rectangle about 3/4-inch thick.CUT dough into six 3-inch squares with a sharp knife.TRANSFER shortcakes to ungreased cookie sheet.BAKE about 15 minutes or until lightly golden.COOL on wire rack at least 10 minutes.SPLIT shortcakes horizontally with a serrated knife.
TOSS strawberries and 3 tablespoons sugar in a medium bowl until evenly coated.SET ASIDE strawberries at least 30 minutes to release juices WHILE preparing the rest of the ingredients.BEAT heavy cream and remaining 2 tablespoons sugar with an electric mixer on high until stiff peaks form.FOLD IN lemon curd in 3 additions until evenly blended.REFRIGERATE filling until ready to use.PLACE shortcake bottoms on individual serving plates.SET ASIDE six strawberry pieces for garnish.DIVIDE remaining strawberries between shortcakes.DIVIDE filling between shortcakes.PLACE shortcake tops onto each dessert.PLACE one reserved strawberry piece onto each dessert.
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