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Brown Butter Corn Meal Shortcakes with Strawberries and Cream

 

Need something special to make for Mother’s Day?  Brown Butter Corn Meal Shortcakes with Strawberries and Cream is the perfect dessert to share with someone you love.  These tasty little cakes are made with premium quality Hodgson Mill Yellow Corn Meal and Hodgson Mill Almond Flour/Meal which not only make them delicious, but healthier for you, too.  Browning butter is one of my favorite ways to add a rich, caramel-like flavor to baked goods and it certainly does the trick with these shortcakes. With a helping of juicy strawberries and a dollop of whipped cream, Mom is sure to be in heaven with this delicious dessert.  And because these shortcakes begin with healthy Hodgson Mill ingredients, they can also be served for breakfast by substituting Greek yogurt for the whipped cream.  Spoiling Mom twice in one day is always a good thing.

 

Browning the butter is first on the agenda.  In a medium sized saucepan melt the butter over medium heat and cook, stirring often, until it’s brown and has a wonderful nutty aroma, about 5 minutes.  Be sure to pay attention as the butter cooks; it can go from golden brown to burned in seconds.

Immediately pour the browned butter into a small bowl and then chill it in the refrigerator for 30 minutes or in the freezer for 15 minutes until it’s solid.  This step can be done up to a day in advance. 

Next, place the Hodgson Mill Almond Flour/Meal and Hodgson Mill Yellow Corn Meal in a medium bowl and whisk them together with the baking powder and salt. I like how the stone ground cornmeal adds a nice crunch to these shortcakes and the way the almond/flour meal keeps the cakes moist and imparts a subtle nutty taste.  It’s also nice to know that Hodgson Mill uses almonds with the skins on (unblanched) to create the most nutritional almond flour/meal possible. 

Set aside the dry ingredients.

 

 

In a large mixing bowl, beat the chilled browned butter and sugar together until it’s very pale and fluffy, about 4 minutes.  Mix in the vanilla and eggs, one at a time, beating well between additions. 

Add the dry ingredients and mix on low speed until just combined. 

Scoop the batter evenly into a muffin pan, heavily sprayed with non-stick cooking spray, and smooth the tops.  I found it helpful to wet my fingertips with a little water when smoothing the tops of the cakes.  Bake in a 350°F oven for 18 to 20 minutes until golden brown or a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pan for 10 minutes and then transfer them to a wire rack to finish cooling completely. 

 

While the shortcakes are cooling, beat the heavy cream, sour cream, sugar and vanilla in a large bowl until soft peaks form.  I love the way the sour cream adds body and a slight tang to this luscious whipped cream. 

Slice a pint of fresh strawberries into a small bowl and toss with sugar to taste.  Set aside to macerate a bit. 

When the shortcakes are cool, split the number desired in half, place a generous helping of juicy strawberries in the middle, put the tops back on and add a big dollop of whipped cream.  This delicious dessert is ready to serve.   

Leftover shortcakes can be kept in an airtight container for up to three days.  Don’t forget they make an excellent breakfast. 

Brown Butter Corn Meal Shortcakes with Strawberries and Cream are moist and tender with a slight crunch and a rich nutty flavor.  Add some sliced fresh strawberries and velvety whipped cream and these tasty little cakes become a delicious treat the whole family will enjoy. Whether you choose to serve Brown Butter Corn Meal Shortcakes with Strawberries and Cream for dessert, breakfast or both, they’re the perfect treat to make Mom feel loved on her special day.  Enjoy!

Brown Butter Corn Meal Shortcakes with Strawberries and Cream

Ingredients

Instructions

In a medium sized saucepan, melt the butter over medium heat and cook, stirring often, until it’s brown, about 5 minutes.  Immediately pour the browned butter into a small bowl and then chill until solid, 30 minutes in the refrigerator or 15 minutes in the freezer. In a medium bowl, whisk together the almond meal, corn meal, baking powder and salt.  Set aside. In a large mixing bowl, beat the chilled browned butter and sugar together until very pale and fluffy, about 4 minutes.  Mix in the vanilla and eggs, one at a time, beating well between additions.  Add the dry ingredients and mix on low speed until just combined.  Divide the batter evenly into a muffin pan, heavily sprayed with non-stick cooking spray, and smooth the tops.  Bake in a 350°F oven for 18 to 20 minutes until golden brown or a toothpick inserted into the center comes out clean.  Allow the cakes to cool in the pan for 10 minutes and then transfer them to a wire rack to finish cooling completely.  In a small bowl, mix sliced strawberries with sugar to taste. Cut cooled shortcakes in half and serve with sliced strawberries and whipped cream or Greek yogurt.  Store cooled cakes in an airtight container for up to 3 days. 

 Whipped Cream

  • 1 cup heavy cream
  • 2 Tbsp sour cream
  • ½ tsp vanilla extract

 Place heavy cream, sour cream and vanilla in a large bowl and beat on high speed until soft peaks form. Use immediately or store in an airtight container in the refrigerator for up to one day. Whipped cream is best used the day it’s made.  

Servings

Makes 12 standard muffin-sized cakes

Adapted from Bon Appétit Magazine

You can find Brown Butter Corn Meal Shortcakes with Strawberries and Cream and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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