Kelly's Cornmeal Strawberry Shortcakes


For the filling:

  • 500g fresh strawberries, hulled and quartered
  • juice of ½ lemon
  • 40g sugar
  • 300ml double cream
  • 1 teaspoon vanilla extract

For the shortcakes:

  • 230g plain flour
  • 30g corn meal (polenta)
  • 40g sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 60g unsalted butter
  • 200ml single cream
  • additional cream and Demerara sugar, optional

Makes 8 to 12 shortcakes depending on the size cutter used


  1. Preheat oven to 230°C
  2. Sift the flour, cornmeal (polenta), sugar, baking powder, baking soda, and salt into a bowl
  3. Cut in the butter using a pastry blender or your fingers. The pieces of butter should be quite fine
  4. Add the cream and stir quickly until the dough clings together; dough will be a bit sticky
  5. Turn out onto a floured board and knead gently a few times
  6. Pat out the dough to 1.5cm thickness
  7. Cut into rounds 4-5cm in diameter
  8. Place on the parchment-lined baking tray; leave some space around, as they will spread a bit
  9. Brush tops with a little cream and sprinkle with demerara sugar
  10. Bake for 12 to 15 minutes, rotating tray halfway through the baking time, until puffed and golden brown
  11. Cool on the baking tray
  12. To serve, split biscuits with a serrated knife; layer with berries and whipped cream

BK Tips

  1. Try serving with other berries or stone fruit; nectarines or peaches are especially nice
  2. Replace the lemon juice and vanilla extract with 25-30ml of liqueur such as Chambord or Cointreau in the strawberries
  3. Use a 38mm or 48mm pastry cutter for little party-sized bites