Rustic Strawberry Shortcake Recipe

Rustic Strawberry Shortcake Recipe – Just like Grandma used to make! Fresh seasonal strawberries piled high on tender sweet cornmeal-crusted shortcake biscuits.

Let’s Make Amazing Shortcakes!

A fresh Rustic Strawberry Shortcake Recipe, just like grandma used to make!

Certain things always remind me that summer is just around the corner. School coming to an end, daylight after dinner, strawberries at the farm stands, to name a few.

Strawberry picking is one of my family’s favorite early summer activities. Actually, we make berry picking an all-summer affair, but you can only pick strawberries in late May and early June where I live.

You can tell a lot about someone by how they approach berry picking… Do they sit on the sidelines, afraid of dirt and the possibility of snakes? Do they stay in one spot and clean out all the berries from one or two plants, or follow the paths back and forth casually grabbing a berry here and there?

Berry picking shows tell-tale signs of how a person approaches life. Of course, it’s not an exact science, but a fairly good indicator.

Turn Fresh Strawberries Into Strawberry Shortcakes

I steadily observe my children as they take on the berry patch. My oldest races out with her bucket. She quickly checks the berries, but is more interested in filling her bucket first. Then as the self-proclaimed “Queen of Strawberries”, she helps (dictates) everyone else with their picking efforts. My youngest gingerly floats down the rows studying the berries for utter perfection. He quietly mutters at times, “That one’s a little dirty. This one isn’t red enough yet.”

He then picks the largest, most crimson berry and devours it, right there, instead of placing it in his basket. I think the last time we went berry picking he came out of the strawberry patch with no more than 5 berries… But they were the loveliest!

What do we do with our baskets full of berries?

The real question is, what don’t we do with them? We spend the early summer stuffing berries in just about everything we make. Breakfast, salads, snacks, appetizers, but above all, desserts!

However, one of my very favorite ways to enjoy fresh seasonal strawberries is to make a Rustic Strawberry Shortcake Recipe, just like grandma used to make.

What Ingredients You Will Need

My Rustic Strawberry Shortcake Recipe isn’t limited to berry season alone. However, I think it’s best with fresh strawberries, ripe off the vine!

For the Shortcakes:

• 1 1/2 cups all-purpose flour + more as needed
• 1/2 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup granulated sugar + 2 tablespoons for tops
• 8 tablespoons cold unsalted butter 1 stick
• 1 large egg
• 1/2 cup whole milk (or half & half) + 1 tablespoon for tops

For the Strawberries and Cream:

• 5 cups fresh strawberries, sliced
• 1/4 cup granulated sugar
• 2 cups cold heavy cream
• 1 teaspoon vanilla extract
• 3 tablespoons granulated sugar

How To Make This Easy Strawberry Shortcake Recipe

Place 1 cup of strawberries in a large bowl and smash (macerate) them with 1/4 cup of sugar. Use the back of a ladle or a wooden spoon to do this. Mix with the rest of the berries into the bowl and chill until ready to serve.

Preheat oven to 425 degrees F. Combine the flour, cornmeal, baking powder, salt, and 1/4 cup sugar in the food processor. Pulse to mix.

Chop the cold butter into cubes and add to the processor. Pulse the processor several times until the pieces are the size of peas. Add 1 egg and 1/2 cup whole milk to the food processor. Pulse one or two times, until just combined. You still want to be able to see butter clumps.

Dump the dough onto a floured work surface and shape it with your hands into a rectangle about 3/4 to 1 inch thick. Use a 3-inch cookie cutter to cut out 6-8 shortcakes.

Place them on a parchment paper-lined baking sheet. Brush the shortcakes with milk and sprinkle the extra 2 tablespoons of sugar over the tops.

Bake for 12-14 minutes, until golden. Cool the shortcakes for just a few minutes.

Whip the heavy cream in an electric mixer, with the vanilla and 3 tablespoons sugar, until soft peaks form.

Find a crack in the side of each shortcake and gently separate them into tops and bottoms. Spoon berries over the bottom half of each shortcake, add a large dollop of whipped cream, and place the shortcake top on the cream. Serve immediately.

Best Classic Strawberry Shortcake Recipe

Real shortcakes are squatty sweet biscuits that can be cracked in the middle to provide a top and bottom. Shortcakes are a member of the “quick bread” family, so it’s best to use very cold ingredients and to work fast, so the dough goes into the oven cold.

This allows the cool butter clumps to work their magic and produce light flaky layers. You could also make the shortcakes and put them into the fridge until ready to bake.

In this Rustic Strawberry Shortcake Recipe, I’ve added a little cornmeal to the mix to provide a distinct color and texture. Cornmeal shortcakes are also fabulous with blueberries as well!

Other Great Dessert Ideas

• Buster Bar Ice Cream Cake
• Classic Chess Pie
• Peach Crumb Pie
• Mint Chocolate Chip Pound Cake
• Chocolate Dipped Ice Cream Cones
• Best Cream Cheese Pound Cake
• Sweet Buns with Raspberries
• Blackberries and Bourbon Shortcakes
• Angel Food Cake by Sally’s Baking Recipes

Check out the recipe card below for the prep time, total time, and nutrition information including calories, carbohydrates, protein, cholesterol, sodium, and fiber percentages. Also please take the time to share this recipe on social media like Facebook, Instagram, and Pinterest.

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Rustic Strawberry Shortcake Recipe

Prep Time: 15 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 29 minutes minutes

Rustic Strawberry Shortcake Recipe, just like Grandma used to make! Fresh seasonal strawberries piled high on tender sweet cornmeal crusted shortcake biscuits.

Servings: 8

Ingredients

US Customary – Metric

For the Shortcakes:

• 1 1/2 cups all-purpose flour + more as needed
• 1/2 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup granulated sugar + 2 tablespoons for tops
• 8 tablespoons cold unsalted butter 1 stick
• 1 large egg
• 1/2 cup whole milk (or half & half) + 1 tablespoon for tops

For the Strawberries:

• 5 cups fresh strawberries, sliced
• 1/4 cup granulated sugar

For the Whipped Cream:

• 2 cups cold heavy cream
• 1 teaspoon vanilla extract
• 3 tablespoons granulated sugar

Instructions

• Place 1 cup of strawberries in a large bowl and smash (macerate) them with 1/4 cup of sugar. Use the back of a ladle or a wooden spoon to do this. Mix with the rest of the berries into the bowl and chill until ready to serve.
• Preheat oven to 425 degrees F. Combine the flour, cornmeal, baking powder, salt, and 1/4 cup sugar in the food processor. Pulse to mix.
• Chop the cold butter into cubes and add to the processor. Pulse the processor several times until the pieces are the size of peas. Add 1 egg and 1/2 cup whole milk to the food processor. Pulse one or two times, until just combine. You still want to be able to see butter clumps.
• Dump the dough onto a floured work surface and shape with your hands into a rectangle about 3/4- to 1-inch thick. Use a 3-inch cookie cutter to cut out 6-8 shortcakes.
• Place them on a parchment paper-lined baking sheet. Brush the shortcakes with milk and sprinkle the extra 2 tablespoons of sugar over the tops.
• Bake for 12-14 minutes, until golden. Cool the shortcakes for just a few minutes.
• Whip the heavy cream in an electric mixer, with the vanilla and 3 tablespoons sugar, until soft peaks form.
• Find a crack in the side of each shortcake and gently separate them into tops and bottoms. Spoon berries over the bottom half of each shortcake, add a large dollop of whipped cream, and place the shortcake top on the cream. Serve immediately.

Nutrition

Calories: 544kcal, Carbohydrates: 52g, Protein: 7g, Fat: 35g, Saturated Fat: 22g, Cholesterol: 134mg, Sodium: 187mg, Potassium: 419mg, Fiber: 3g, Sugar: 23g, Vitamin A: 1290IU, Vitamin C: 53.3mg, Calcium: 145mg, Iron: 2mg

Course: Dessert

Cuisine: American

Author: Sommer Collier

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