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Strawberries with Cornmeal shortcakes Recipe


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     Strawberries with Cornmeal shortcakes

Category   Desserts - Breads
Sub Category   None

1 quart ripe strawberries, hulled and rinsed
3/4 cups granulated sugar
1 cup all purpose flour
1 cup cornmeal
2 tsp. baking posder
6 tbsp butter, cold
pinch of salt
1 egg
1/2 cup milk
whipped cream

Cut the strawberries into quarters and toss with 1/4 cup sugar. Let sit for a few hours to give the sugar time to extract some juice. Preheat the oven to 400F. Place a rack in the highest position.
Combine the flour, remaining 1/2 cup sugar, cornmeal, and baking powder in a mixing bowl. Add the butter and salt and cut into the flour with a pastry cutter or your fingertips. Whisk the milk together and stir into the dry ingredients.
Drop the batter onto a lightly buttered sheet pan with a tablespoon and form rounds about 3 inches in diameter. Bake for 15 min on the top rack.
Cut the biscuits in half. Top with strawberries and whipped cream.

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