CORNBREAD STRAWBERRY SHORTCAKE RECIPES

Name: Cornmeal Strawberry Shortcake with Lemon Curd Whipped Cream
Prep time: 30 min
Cook time: 15 min
Yield: 6
Ingredients: 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

STRAWBERRY SHORTCAKE WITH WHIPPED CREAM FROSTING | DRISCOLL'S

Strawberry Shortcake with Whipped Cream Frosting | Driscoll's image

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.

Provided by DRISCOLLS.COM

Prep Time 30 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 12

Ingredients

Nutrition Facts : Calories 820.49, FatContent 41.27 g, SaturatedFatContent 26.52 g, CholesterolContent 139.60 mg, SodiumContent 738.16 mg, CarbohydrateContent 107.42 g, FiberContent 3.64 g, SugarContent , ProteinContent 6.64 g

CORNMEAL STRAWBERRY CAKE RECIPE | ALLRECIPES

Cornmeal Strawberry Cake Recipe | Allrecipes image

A sweet and moist cake. Blueberries can be used instead of strawberries.

Provided by Jen

Categories Desserts Fruit Desserts Strawberry Dessert Recipes

Yield 1 - 9 inch cake

Number Of Ingredients 10

Ingredients

1?? cups cornmeal
? cup unbleached all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
¾ cup unsalted butter
1?¼ cups white sugar
4 eggs
1 teaspoon vanilla extract
½ cup plain low-fat yogurt
1 cup sliced fresh strawberries

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan. Sift together the cornmeal, flour, salt and baking powder, set aside.
In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the yogurt, stirring after each addition. Finally, fold in the strawberries. Pour the batter into the prepared pan.
Bake for 45 to 50 minutes in the preheated oven, until a toothpick or knife inserted, comes out clean. Cool cake in the pan on a wire rack for 30 minutes then invert onto a serving plate. Serve with ice cream or whipped cream.

Nutrition Facts : Calories 292.6 calories, CarbohydrateContent 38.6 g, CholesterolContent 93.1 mg, FatContent 13.9 g, FiberContent 1.5 g, ProteinContent 4.7 g, SaturatedFatContent 8 g, SodiumContent 174.6 mg, SugarContent 22.5 g

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