Strawberry Shortcakes

Pair with Long Meadow Ranch Rosé of Pinot Noir, Anderson Valley
Yields 10 servings
 
INGREDIENTS
  • 2 3/4 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1 tbsp baking powder
  • 3/4 tsp baking soda
  • 1/3 cup sugar
  • 1 1/4 tsp salt
  • 1 cup butter
  • 2 cups heavy cream
INSTRUCTIONS

  • Mix dry ingredients together in a large mixing bowl

  • Grate the cold butter into dry ingredients

  • Add heavy cream and knead until dough comes together

  • Roll dough out on a floured surface to 1″ thick and cut with 4″ round cutter, or desired size

  • Brush tops with additional heavy cream and sprinkle with sugar

  • Chill for 1 hour before baking

  • Bake at 325F for 15 minutes

  • Slice strawberries, and lightly sprinkle with sugar

  • Let sit for 15 minutes to allow juices to release

  • Split shortcakes in half and fill with fruit

  • Top with whipped cream or ice cream