This Southern version of strawberry shortcake is baked in a black iron skillet, which gives it a crunchy crust, the perfect foil for berries and sweetened whipped cream. Using cake flour will give the shortcake a lighter,more tender texture. And if you have any strawberries left over you may want to try my Rosé Sangria from George Hirsch Lifestyle.
Strawberry Cornbread Shortcake
Makes 6 - 8 servings
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For the Cornbread:
1 cup cornmeal
1 cup cake flour or all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 eggs. lightly beaten
1/4 cup sweet butter, melted
1/4 teaspoon vanilla
1/4 teaspoon ground cinnamon
For the whipped cream:
1 cup heavy cream
2 Tablespoons confectioners’ sugar
2 pints mixed fresh strawberries and optional blueberries
1/2 pint fresh blueberries
Granulated sugar, if necessary
Preheat oven or grill to medium temperature or 375 degrees F.
In a medium bowl combine the cornmeal, flour, sugar, baking powder and salt. In a small bowl combine the milk, eggs, butter, vanilla and cinnamon and mix well. Pour the liquid ingredients into the dry ingredients and stir until no particles of the dry ingredients remain. Do not over mix.
Spoon the mixture into a well-greased, 8-inch, black iron skillet or cake pan and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool the cornbread 5 minutes in the pan; remove and cool completely on a rack.
Beat the heavy cream until soft peaks form. Add the confectioners’ sugar and continue beating until peaks are stiff. Wash the strawberries and pat dry gently with a paper towel. Cut half of the strawberries into slices and leave the rest whole. If the berries are not sweet, toss with a small amount of granulated sugar.
Slice the cornbread in half horizontally and spread the lower half with half the whipped cream and sliced strawberries and blueberries. Replace the top half and cover with remaining whipped cream and berries.