Ingredients
Shortcakes
- 3/4 cup all AP flour
- 1/2 cup almond flour
- 1/2 cup course yellow cornmeal
- 2 tablespoons raw sugar(or refined)
- 2 tablespoons brown sugar(I use light for color purpose.
- 1 teaspoon black salt (or Maldon)
- 1/2 cup or 1 stick unsalted butter (I use block Amish butter) Cut into small equal pieces about 12 pieces
- 1 teaspoon baking powder
- 1 tablespoon almond extract
- 1/2 cup heavy cream.
Filling
- 5 cups strawberries cut hulled and diced. I tend to leave them medium not small so that they don’t release excess juice
- 2 lemons zested
- 1/2 lemon squeezed
- 1/2 cup sugar
- 2 tablespoons cornstarch.
Directions
Shortcakes
- Mix all dry ingredients, fold in butter with hands and crumble till pea size then add heavy cream and mix and knead turn onto floured work surface and treat them like regular biscuits roll them and then cut into circles with cup or pastry cutter. Place on greased baking tray and place in refrigerator 15 mins.
Filling
- Mix all together quickly and then pour into a greased 9 inch round cast iron skillet or any form of pie dish. Cast iron really does work the best because it burns off some of the excess juice if you don’t have one use Pyrex fire king or any ceramic stay away from glass.
Assembly
- Add shortcakes on top of filling.
- Brush shortcakes generously with heavy cream mixed with a sprinkle of almond extract my ratio is 1/3 cup and 1 teaspoon and then generously sprinkle brown sugar on all of them I use 3 tablespoons. Then sprinkle all of them with black Hawaiian salt or maldon salt.
- Bake at 350 for 30-45 mins I check at 30 then again at 35 and again every 5 mins. You want it to be juicy and bubbly, not too brown. Don’t worry when the biscuits cool they will harden up.
- Also place biscuits so that they are touching each other and save your extra dough for step one if you need more biscuits to cover the whole dish