For the Shortcakes
1 ½ cups all purpose flour
½ cup cornmeal
1 tbsp plus 1 tsp baking powder
Pinch of salt
½ cup granulated sugar plus more for sprinkling
¼ cup unsalted butter, cold and cubed
1 cup heavy cream
1 egg, lightly beaten
For Serving
1 pint hulled and washed berries
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Fresh thyme leaves or a little grated lime zest
Make the Shortcakes:
Preheat the oven to 425 degrees. Combine the flour, cornmeal, baking powder, salt, sugar, and butter in the bowl of a food processor and pulse a few times to break up the butter – the mixture should resemble a course meal. With the machine running, pour in the cream.
As soon as a dough forms, stop the food processor and dump the dough onto the counter. Do not over-mix. Push it together with your hands to form into a rough circle, and then, using a chef’s knife, cut the circle in half and cut each half in 3 triangular pieces.
Transfer to a parchment or sil-pat lined sheet pan and brush lightly with the beaten egg. Sprinkle with sugar and bake about 15 minutes until golden brown and set.
Serving:
Whip the cream with the powdered sugar and vanilla extract until soft peaks form. Split each shortcake in half horizontally and top each bottom with a generous dollop of cream and a handful of berries. Place the top half of the shortcake on top (or to the side) of the berries and garnish with thyme leaves or lime zest. Serve immediately.