You all probably know this by now, but I looooooove fruit. Mangoes, blueberries, peaches, you name it! (maybe not blackberries as much, but you get the point). Lately, however, my fruit of choice lately has been fresh strawberries. These sweet and juicy little berries are currently in season, which means I must pick some up on every grocery trip.
Yesterday, we hit up the local farmer’s market (what’s new?) and picked up some bright red, tantalizing-looking strawbs from Black Sheep Farms based in Riverside, CA. I typically get my berries from standard grocery stores, but after looking into the pay inequities and and horrible laborer treatment at most of the big name produce brands, I made the decision to try and shop local produce as much as possible. It is a little bit harder on my wallet, but I’d rather my money goes to supporting a small, family-owned operation than a place that pays their worker $6 an hour for physical labor.
Anyways, I picked up those strawberries, and for some reason, my first idea was to make strawberry shortcake — I’ve never in my life made or wanted to make strawberry shortcake. Until right now, I suppose! This dessert always looks super yummy, but I felt like there was a missing element. That’s where corn comes in. Yup, corn. For some, that might sound kind of nasty, and I get it. You wouldn’t normally put those two together right away. But the natural sweetness of corn is enhanced by the sweetness of strawberries to create a beautiful, comforting summer flavor.
So not only was this my first time making strawberry shortcakes, it was also my first attempt at this variation. Not to mention, I’ve also never made biscuits from scratch (the bread component of a strawberry shortcake). Basically, I was winging everything (again, what’s new?), BUT I’m so happy with the results. Gritty corn biscuits, juicy strawberries, coconut whipped cream — what more could you want?
Corn & Strawberry Shortcake Recipe
Corn & Strawberry Shortcake
- 2 quarts fresh strawberries sliced
- ¼ cup sugar
- 2 cups flour + ½ cup more as needed for rolling out
- 1 cup cornmeal
- 2 tbs baking powder
- ½ tsp salt
- ¼ cup sugar
- ¾ cup chilled butter cubed
- 1 cup chilled buttermilk
- 1 tbs milk
Coconut Whipped Cream
- 1 can full-fat coconut milk chilled
- ¼ cup sugar
- 2 tbs vanilla
- Wash and cut your strawberries. In a bowl, mix the berries with sugar. Cover and refrigerate until assembly
- Preheat the oven 425º F
- In a large bowl, combine flour, cornmeal, baking powder, salt, and sugar.
- Cut (rub) the chilled butter into dry ingredients until crumbly
- Gradually add the buttermilk and combine. Don't overmix. Transfer mixture to floured surface*
- *If mixture is too wet, add up to ½ cup flour, little by little
- Roll out the dough to about ¼-inch thick¼ and cut 12-14 3-inch circles with a biscuit cutter, cookie cutter, or floured glass
- Squish the rounds close together on lined baking sheet — this helps them grow taller
- Brush the tops with the 1 tbs of milk and bake for 15 minutes, or until golden brown. Let cool for 10 minutes
- While the biscuits bake, take the chilled can of coconut milk and scoop out the solids into a bowl. Add sugar and vanilla
- Whisk mixture until fluffy, about 5-10 minutes. Keep in refrigerator until assembly
- Once the biscuits are slightly cooled, cut each in half creating a top and bottom piece. On the bottom piece, add the strawberries and coconut whipped cream. Top with other biscuit
- Add more strawberries and whipped cream as desired, and enjoy!
- My mixture was very wet when I transferred it to my surface. I floured the surface, and lightly kneaded the dough with about 1/4 cup of additional flour. Depending on the thickness of your buttermilk, you might need to add more or less. Either way, don’t be too concerned with wet dough! Just add enough flour to make it not sticky
- If you use a floured glass, make sure it’s really floured well — you don’t want the biscuit to get stuck inside
- Do NOT twist your cutting tool when making the rounds! This will prevent the biscuits from rising and showing the layers
- If your coconut whipped cream isn’t peaking or thickening, add a bit of corn starch or your preferred thickening agent. 1/4 tsp should do the trick but make sure to continue whisking until it gets stiffer