Strawberry Cornmeal Shortcake

Strawberry “shortcake” comes in many forms. I think of it usually as a biscuit or scone like vessel served with strawberries and freshly whipped vanilla scented cream. But, as much as I like this form of strawberry shortcake, I prefer a thick slice of poundcake, even angel food cake, or best of all, a crunchy cornmeal yellow cake. This cake is an evolved version of a yellow cake.

Buttery

Fluffy

A fine crumb without using cake flour

And best of all:the cornmeal and turbinado sugar add a delightful crunch

This is the perfect Memorial Day dessert!

Cornmeal Strawberry Shortcake

adapted from Martha Stewart

1 1/2 sticks butter, room temperature

1 1/2 cups white sugar

3 eggs, room temperature

3/4 cup buttermilk

1 teaspoon vanilla

1 1/2 cup all purpose flour

3/4 cup cornmeal

1 1/2 teaspoons baking powder

1 teaspoon salt

Turbinado sugar for topping

Whipped cream for serving and eating

Berries, for topping and eating

Instructions:

Preheat oven to 350 degrees F. Line a 9x13 inch pan with parchment paper.

In stand mixer bowl combined butter and sugar. Using paddle attachment, beat for 5 minutes at medium speed until light and fluffy. Add eggs, one at a time, beating until each is fully incorporated. Add vanilla and mix.

Add flour, cornmeal, salt, and baking powder. Turn mixer on low and begin to mix as you slowly pour in the buttermilk. Mix until just combined. Pour into prepared pan. Sprinkle turbinado sugar on top of batter.

Bake for 35 minutes or until golden brown. Serve with whipped cream and berries.