Berry-and-Sweet Corn Shortcakes

These corn shortcakes pair well with any berry or stone fruit you find at your market! To get your heavy cream to whip the fastest and tallest, use not only cold cream but also a cold bowl and whisk. Pop them in the freezer for about 10 minutes before you begin. Find more farmers’ market baking inspiration in our July/August 2024 issue. 

Berry-and-Sweet Corn Shortcakes
Print

Berry-and-Sweet Corn Shortcakes

Makes 12 shortcakes

Ingredients

Shortcakes:

  • cups (406 grams) all-purpose flour
  • 1 cup (150 grams) plain yellow cornmeal
  • ¼ cup (50 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • ¾ cup (170 grams) cold unsalted butter, cubed
  • ¾ cup (120 grams) fresh sweet corn kernels
  • cups (360 grams) cold whole buttermilk
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) water

Berries:

  • 3 cups assorted fresh berries
  • ¼ cup (50 grams) granulated sugar

Whipped cream:

  • cups (360 grams) cold heavy whipping cream
  • 3 tablespoons (63 grams) honey
  • ½ teaspoon (2 grams) vanilla extract

Instructions

  • Preheat oven to 400°F (200°C). Line rimmed baking sheets with parchment paper.
  • For shortcakes: In a large bowl, whisk together flour, cornmeal, ¼ cup (50 grams) sugar, baking powder, and salt. Using a pastry blender or your hands, cut in cold butter until mixture is crumbly and resembles coarse meal. Stir in corn. Make a well in center, and gradually add cold buttermilk, stirring just until dry ingredients are moistened.
  • Turn out dough, and gently knead 4 to 5 times just until dough is fully combined. Pat dough to 1-inch thickness. Using a 2½-inch round cutter, cut 12 circles, without twisting cutter, gently rerolling scraps as necessary. Place 2 inches apart on prepared pans.
  • In a small bowl, whisk together egg and 1 tablespoon (15 grams) water; lightly brush onto dough. Sprinkle remaining 2 tablespoons (24 grams) sugar onto dough.
  • Bake until golden brown, 15 to 17 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.
  • For berries: In a medium bowl, stir together berries and sugar. Cover and let stand, stirring occasionally, for 30 minutes to 1 hour, or refrigerate in an airtight container for up to 2 days.
  • For whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream, honey, and vanilla at medium-high speed until medium-stiff peaks form, 3 to 4 minutes.
  • Halve shortcakes; top with whipped cream, berry mixture, and top half of shortcakes. Serve immediately.

The post Berry-and-Sweet Corn Shortcakes first appeared on Bake from Scratch.