There is no better celebration of summer than fresh berries and shortbread. The following recipe is for a delicious shortbread enhanced by strawberries to make the perfect dessert!
2 quarts Lever Farms’ strawberries
2 cups cane sugar
Pinch of salt
Slice 2 quarts of strawberries, add 2 cups of cane sugar, and stir until sugar is dissolved. Finish with a pinch of salt and let chill until ready to use. This should be done about 2 to 3 hours ahead of serving for the best results.
Corn Flour Shortbread
3 cups corn flour
2 tablespoons baking powder
½ teaspoon salt
¼ cup sugar
3 tablespoons raw sugar
4 ounces cold unsalted butter (1 stick)
2 large eggs
½ cup half-and-half
½ cup buttermilk
Preheat oven to 425 F. Combine the corn flour, baking powder, salt, and ¼ cup sugar in a mixing bowl. Cut soft butter into ¼-inch cubes and add to the mixing bowl. With a pastry cutter, blend in the butter to the dry ingredients until well incorporated. Add whole eggs, buttermilk, and half-and-half and slowly whisk until just combined. You should still be able to see the butter clumps.
With a 4-inch ice cream scoop, place mix in a muffin tin that should yield about 6 to 8 corn flour muffins. Bake for 12 to 14 minutes, until golden. Cool the shortcakes for just a few minutes. Once they are out of the oven, brush with melted butter and sprinkle with unrefined brown sugar. Whip the heavy cream in an electric mixer, with the vanilla and 3 tablespoons sugar, until soft peaks form. Serve each shortcake with a scoop of whipped cream topped with macerated strawberries.