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.
- 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.
Makes 12 standard muffin-sized cakes
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