Cornmeal Shortcakes with Strawberries & Mascarpone

gluten free cornmeal shortcakes with strawberries and mascarpone

Cornmeal Shortcakes

With their lush red centers and flowery flavor, local strawberries are so fleeting, we can’t help but gorge on them during these first weeks of June. Berries grown across the country and shipped out of season just can’t compare. Here, basil and lemon add a lovely complexity to these rosy beauties, mascarpone adds extra depth to the flavor of the cream, and a hit of black pepper gives the shortcake a savory pop. You can make them a day or two ahead and mix up the cream and strawberries just before serving.

Serves 8

  • 12cup heavy cream
  • 1large egg plus one yolk
  • 34teaspoon flax seed
  • 12teaspoon chia seed
  • 14teaspoon psyllium husk powder
  • 34cup cornmeal (3.56 ounces)
  • 114cups rice-based gluten-free all-purpose flour (6.75 ounces)*
  • 13cup sugar (2.3 ounces)
  • 1tablespoon baking powder
  • 34teaspoon fine sea salt
  • 12cup (1 stick) cold unsalted butter, cut in 14-inch bits
  • 14teaspoon freshly ground pepper
  • 12teaspoon finely grated lemon zest
  • 4teaspoons raw or turbinado sugar
  • *Use a mix that does not contain xanthan or guar gums. See GF Basics for more info.
  • Heat the oven to 350 degrees. Line a sheet pan with parchment paper, set aside. Whisk the cream and egg together lightly, set aside. Pulse the flax, chia, and psyllium together in a coffee grinder until a fine powder forms. Add the cornmeal to the coffee grinder and run for 10 seconds. Add this to the food processor along with the flour, sugar, baking powder, and salt, pulse a couple of times until combined. Add the butter, pepper, and zest, and pulse until the mixture forms a meal with pea-sized pieces. Turn the meal out into a large bowl. Use a spatula to stir in the cream, a little at a time, until a wet dough forms. The dough will be a bit clumpy.
  • 2
  • Divide the dough into 8 equal mounds, place on sheet pan leaving 2 inches between them. Flatten the top of each shortcake, sprinkle each with ½ teaspoon of the raw sugar. Bake for about 25 minutes, until golden around the edges. Let sit on sheet pan until completely cooled.


Strawberries & Mascarpone

Fresh strawberries are easy to pick out. Look for shiny skin and a lovely fragrance. Try to get a sample just to be sure!

  • 1quart strawberries, sliced
  • 1handful basil leaves, thinly sliced
  • 14teaspoon fine sea salt
  • 2tablespoons brown sugar
  • 12teaspoon finely grated lemon zest
  • 12cup mascarpone cheese
  • 1cup heavy cream
  • In a medium bowl, combine the strawberries with basil, sea salt, brown sugar, and lemon zest, let sit for 20 minutes, until the mixture is juicy.
  • 2
  • In a separate large bowl, beat the heavy cream and mascarpone until soft peaks form. Top each shortcake with a large dollop of whipped cream and a generous serving of strawberries. Drizzle shortcakes with extra sauce. Serve right away.