For so many of us, strawberry shortcake is an all-time favorite dessert. Here’s a slightly more adult version of the same thing, using sweet-tart blackberries and rustic cornmeal.
Blackberry Cornmeal Shortcakes
Baker’s Note
If you can’t resist strawberry shortcake, you can easily turn these into the classic version. Omit the cornmeal and use 2 cups flour for the biscuits. Instead of blackberries, substitute the same amount of sliced strawberries tossed with Grand Marnier.
1 3/4 cups all-purpose flour
1/4 cup fine cornmeal
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 Tbs. plus 1/4 cup sugar
1 cup buttermilk
1/2 cup unsalted butter, melted and cooled
4 cups blackberries, halved if large
1 Tbs. Chambord (optional)
Whipped cream for serving
Position a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
In a bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt and 1 tablespoon sugar until blended. Add the buttermilk and butter and toss gently with a fork or rubber spatula until the flour is just moistened and the ingredients are blended.
Drop 6 equal-sized dollops of the batter onto the prepared pan, spacing them well apart. Bake until the shortcakes are puffed and golden, 15 to 18 minutes. Transfer to a wire rack to cool slightly.
While the shortcakes are baking, in a bowl, toss together the blackberries, 1/4 cup sugar and Chambord, if using, crushing a few of the berries. Cover and refrigerate until well chilled or until serving.
Split the shortcakes in half horizontally. Place the bottom halves on plates and spoon on some of the blackberries and juices. Top with big dollops of whipped cream, then the tops of the shortcakes, and dig in. Makes 6 shortcakes.
by williams-sonoma