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Mixed Berry Cornmeal Biscuit Shortcakes

Mixed Berry Cornmeal Biscuit Shortcakes are a delightful twist on the classic strawberry shortcake dessert. This version combines sweet mixed berries with tender cornmeal biscuits for a unique and delicious treat. Here’s how you can make them:


For the Mixed Berries:

– 2 cups mixed berries (such as strawberries, blueberries, raspberries, and blackberries)

– 2-3 tablespoons granulated sugar (adjust to taste)

– 1 teaspoon lemon juice

For the Cornmeal Biscuits:

– 1 cup all-purpose flour

– 1/2 cup cornmeal

– 2 tablespoons granulated sugar

– 1 1/2 teaspoons baking powder

– 1/4 teaspoon baking soda

– 1/4 teaspoon salt

– 1/2 cup cold unsalted butter, cut into small cubes

– 1/2 cup buttermilk (or regular milk)

– 1 teaspoon vanilla extract

For the Whipped Cream:

– 1 cup heavy whipping cream

– 2 tablespoons powdered sugar

– 1 teaspoon vanilla extract


1. Prepare the Mixed Berries:

   – Wash the berries and pat them dry.

   – In a mixing bowl, combine the mixed berries, granulated sugar, and lemon juice. Toss gently to coat the berries. Let them sit at room temperature to macerate while you prepare the other components.

2. Make the Cornmeal Biscuits:

   – Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

   – In a large bowl, whisk together the flour, cornmeal, granulated sugar, baking powder, baking soda, and salt.

   – Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the dry mixture until it resembles coarse crumbs.

   – In a separate small bowl, mix the buttermilk and vanilla extract.

   – Pour the buttermilk mixture into the dry ingredients and gently mix until just combined. Do not overmix; the dough should be slightly shaggy.

   – Turn the dough out onto a floured surface and pat it into a rectangle about 1-inch thick. Use a biscuit cutter to cut out rounds or use a sharp knife to cut squares.

   – Place the biscuit rounds or squares on the prepared baking sheet, leaving a little space between them. Bake for about 12-15 minutes or until the biscuits are golden brown. Remove from the oven and let them cool slightly on a wire rack.

3. Whip the Cream:

   – In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.

   – Using an electric mixer, beat the cream until soft peaks form. Be careful not to overbeat; you want the whipped cream to be smooth and fluffy.

4. Assemble the Shortcakes:

   – Once the biscuits have cooled slightly, carefully split them in half using a knife.

   – Place the bottom half of each biscuit on a serving plate. Spoon a generous amount of the mixed berries onto the biscuit.

   – Place the top half of the biscuit over the berries.

   – Dollop a generous amount of whipped cream on top of each shortcake.

5. Serve:

   – Serve the mixed berry cornmeal biscuit shortcakes immediately, while the biscuits are still slightly warm and the berries are juicy.

   – You can optionally garnish with additional fresh berries or a sprinkle of powdered sugar before serving.

Enjoy these mixed berry cornmeal biscuit shortcakes as a delightful summer dessert that combines the sweetness of berries with the slightly nutty flavor of cornmeal biscuits and the lightness of whipped cream.

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