- 6 tablespoons unsalted butter, well chilled and cut into small pieces
- 2 1/4 cups unbleached all-purpose flour plus extra for the work surface
- 3/4 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 cup chilled buttermilk
- 1 batch Cornmeal Shortcakes dough
- 1 tablespoon granulated sugar
- 1 cup chilled whipping cream
- 7 tablespoons Amaretto
- 1/4 cup (1/2 stick) unsalted butter
- 2 pounds ripe, juicy peaches or nectarines, pitted and cut into eighths
- 1/4 cup packed light brown sugar
- 2 tablespoons fresh lemon juice
- 3 pints strawberries
- 1/3 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 8 Cornmeal Shortcakes
- 1 1/2 pints strawberry ice cream, slightly softened
- Position a rack in the upper third of the oven and preheat the oven
to 425 degrees F. Lightly butter a baking sheet.
- In a food processor, combine the 2 1/4 cups flour, cornmeal, sugar
and baking powder. Pulse to blend. Add the butter and process until
a coarse meal forms. With the motor running, add buttermilk through
the feed tube just until a crumbly dough forms.
- Lightly flour the work surface. Turn the dough out and lightly knead
and gather it into a soft ball. Roll the dough out into a 12 x 6-inch
rectangle. Cut the dough into 8 equal squares. Transfer the squares
to the prepared baking sheet, spacing them well apart. Bake until
the shortcakes are crisp and golden and a wooden pick inserted into
the center comes out clean, about 15 minutes. Remove from the pan.
- Position a rack in the middle of the oven and preheat to 425 degrees
F. Lightly butter a 10-inch glass pie plate.
- Transfer shortcake dough to the prepared pie plate, shaping it into
a round about 1 inch thick. Sprinkle the top of the shortcake dough
with the white sugar and bake until puffed and golden brown, about
20 minutes. Let the shortcake cool in the pie plate on a rack for
- Meanwhile, in a chilled bowl, whip the cream until soft peaks form.
Adding one tablespoon at a time, beat 4 tablespoons of the Amaretto
into the cream. Cover and refrigerate until ready to use.
- In a large skillet over medium-low heat, melt butter. Stir in peaches,
brown sugar, remaining 3 tablespoons Amaretto and lemon juice. Cook,
gently stirring once or twice, until the syrup is thick and the
peaches are just warmed through, 3 to 5 minutes.
- Transfer the shortcake to a cutting board. Cut the shortcake in
half horizontally. Carefully transfer the shortcake bottom to a
large serving plate. Spoon about three quarters of the peaches and
their syrup evenly over the shortcake bottom. Carefully set the
shortcake top over the peaches. Spoon remaining peaches and syrup
over the shortcake top. Drizzle the peaches with some of the whipped
cream, cut the shortcake into wedges, and serve immediately, passing
the remaining cream at the table.
- Thinly slice the strawberries. Combine strawberries, sugar and lemon
juice. Let stand at room temperature, stirring twice, for 30 minutes.
- Split the hot shortcakes horizontally. Place the bottom halves in
dessert bowls. Top each shortcake bottom with a scoop of ice cream.
Spoon strawberries and their juices evenly over and around, using
them all. Place the upper halves of the shortcakes atop the ice
cream and strawberries and serve immediately.
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