Description
Juicy blackberries, fluffy cream and tender shortcakes collide in this cornmeal and lime-flecked twist on a summer classic.
Scale
Ingredients
Shortcakes
- 1 cup (125g) all-purpose flour
- 1/3 cup (40g) medium-grind cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 3 tablespoons granulated sugar
- 2 teaspoons finely grated lime zest
- 4 tablespoons unsalted butter, frozen until hard
- 1/2 cup plus 1 tablespoon (120ml) cold heavy cream
- 11/2 teaspoons Demerara sugar, for sprinkling
Filling:
- 4 cups (440g) fresh blackberries
- 1/4 cup plus 1 teaspoon (65g) granulated sugar, divided
- 1 tablespoon fresh lime juice
- 1 cup (237ml) cold, heavy cream
- Additional lime zest, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment.
- To make the shortcakes: In a large bowl, whisk the flour, cornmeal, baking powder, salt, granulated sugar, and zest. Using the large holes on a box grater, grate the butter over the dry ingredients. Fluff gently with a fork. Drizzle with the 1/2 cup (118ml) of the cream. Stir with a wooden spoon just until the ingredients cohere and no visible floury bits remain.
- Transfer the dough to a floured board and form into a 41/2-inch (11.5-cm) diameter, 1-inch (2.50 cm) high disc. Cut into quarters and transfer to the baking sheet. Brush with the remaining tablespoon of cream and sprinkle with the Demerara sugar. Bake the shortcakes until golden, risen, and firm to the touch, 18 to 20 minutes. Transfer to a rack to cool completely. Cut in half horizontally.
- To make the filling: Toss the blackberries with 1/4 cup (62g) of the sugar and the lime juice. Transfer half of this mixture to a small bowl and set aside. Take a potato masher to the remaining blackberry mixture and mash until pulpy. In a large bowl, whip the cream to soft peaks with the remaining 1 teaspoon of sugar.
- To assemble: Lay 1 shortcake bottom on a plate. Dollop with some whipped cream, top with a few whole berries, replace the shortcake cap, and spoon some of the mashed blackberry pulp on top. Garnish with lime zest. Repeat with the remaining shortcakes, berries, cream, and zest. Serve immediately.
Notes
Tip: Grating frozen butter into the dry ingredients yields flaky shortcakes without the need for a pastry blender.
Recipes reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.
Photography © 2012 by Paulette Phlipot.